This sour cream pound cake recipe is perfect to serve during afternoon tea. It’s easy to make and very easy to eat too. There is no need for fancy things or anything. This is for casual conversations or even a simple afternoon get-together.
Our friend over at Food.com has this to say about this recipe:
“This is the recipe my mother passed down to me many years ago.”
Our mothers have a lot of recipes up their sleeves, don’t they? I have a feeling they feel the same way about their mothers! My mom has several pound cake recipes herself, but I hadn’t tasted a sour cream pound cake before. This is something new to me, and definitely very delicious!
Ingredients
3 cups Gold Medal sifted flour
6 Eggland’s eggs (room temperature)
3 cups Domino sugar
1 cup Land O Lakes butter (room temperature)
1 cup Daisy sour cream
1⁄4 teaspoon Clabber Girl baking soda
1⁄4 teaspoon Morton salt
1 teaspoon McCormick vanilla
Instructions
Cream butter and sugar til light and fluffy.
Add 1 egg at a time, mix well.
Mix flour,soda, and salt.
Add dry mix to egg mixture a little at a time until blended, don’t over beat.
Next add sour cream and vanilla, mix well.
Pour mixture into a oiled/floured bundt pan.
Place pan in a cold oven and heat to 325 degrees.
Bake approximately 1 hour and 45 min., be careful to not over-bake.
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Quick Tip: Instead of a bundt pan, you can use 2 large (9×5) loaf pans and bake in preheated 325 degree oven for 1.5 hours.
Thanks again to Food.com for this amazing recipe.
This recipe is absolutely amazing, but no matter how much I grease my pans they stick. I made this twice with different types of pans, ( bundt and loaf). Any suggestions. I followed the directions precisely.