No Fault Sour Cream Pound Cake

Nice and moist!

No Fault Sour Cream Pound Cake

Ingredients

  • 1 cup butter, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 3 cups cake flour
  • 1 cup sour cream
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  • 1/4 tsp. baking powder

Instructions

  1. 1. Preheat oven to 300F.
  2. 2. Grease & flour a 9″ tube or 10″ bundt pan.
  3. 3. Cream butter, add sugar and beat until light and fluffy.
  4. 4. Add eggs, two at a time, beating thoroughly after each addition.
  5. 5. Sift together cake flour & baking powder.
  6. 6. Add dry ingredients to the butter mixture, alternating with the sour
  7. cream, beginning and ending with flour.
  8. 7. Add almond & vanilla extracts.
  9. 8. Bake 1-1/4 to 1-1/2 hours, or until the cake shrinks slightly from the
  10. sides of the pan.
  11. 9. Cool in pan for 10 minutes, then invert on cool rack, turning upright.

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Comments (4)

on

Great recipe! I use this one also for making stacked cakes. For another flavor, try orange zest and it will give it a citrus flavor omitting the almond extract, that is.


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