Sour Cream Pound Cake is another favorite in the South. I hope you will try this version. Reduce the sugar by ½ cup if you want it to be a bit less sweet. I use a Bundt cake pan because I enjoy the heavier crust it produces. Others use a tube pan. Also make sure you let it cool in the pan for at least 10 minutes no matter how much the delicious smell makes you want to devour it---because if you do it will stick to the pan. Let me know if you try this recipe with your family.
Ingredients:
2 sticks butter, softened
3 cups sugar
6 eggs
2 t. vanilla
3 cups flour
1/4 t. baking soda
1/4 t. salt
1 cup of sour cream
Instructions:
*In an electric mixer, cream the butter and sugar
*Add eggs one at a time
*Add vanilla
*In a separate bowl combine the flour, baking soda and salt
*Add flour mixture alternately with the sour cream, beginning and ending with flour.
*Pour batter into a greased and floured bundt or tube cakepan (I prefer bundt).
*Bake at 325 degrees for 1 hour and 30 minutes or until cake tester comes out clean.
*Let cool in pan for 10 minutes (you can run a knife around the sides before that though).
*Invert onto a serving plate.
Ingredients:
2 sticks butter, softened
3 cups sugar
6 eggs
2 t. vanilla
3 cups flour
1/4 t. baking soda
1/4 t. salt
1 cup of sour cream
Instructions:
*In an electric mixer, cream the butter and sugar
*Add eggs one at a time
*Add vanilla
*In a separate bowl combine the flour, baking soda and salt
*Add flour mixture alternately with the sour cream, beginning and ending with flour.
*Pour batter into a greased and floured bundt or tube cakepan (I prefer bundt).
*Bake at 325 degrees for 1 hour and 30 minutes or until cake tester comes out clean.
*Let cool in pan for 10 minutes (you can run a knife around the sides before that though).
*Invert onto a serving plate.
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