Sour Cream Pound Cake

Posted by on March 6, 2007 in Blog | 0 comments


  • 1/2 pound butter, 2 sticks (no substitutes)
  • 3 cups sugar
  • 3 cups cake flour (no substitutes)
  • 6 eggs
  • 1/4 teaspoon soda
  • 8 ounces sour cream (1 small carton)

Make sure butter and eggs are at room temperature. Line tube pan (angel food cake pan, seamless) with parchment paper. Preheat oven to 350 degrees. Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add dry ingredients and then the sour cream. Pour into paper lined tube pan. Bake for one hour or until done. (In Utah it is about 65 minutes.) Use a cake tester. Cool about 10 minutes. Use a knife to loosen edges and remove from pan to wire rack. When completely cool put on plate with crusty top up.

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.