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. Preheat oven to 300F.

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

Comments

King-Girlz Says... 19 Oct 2009 , 11:21am

This cake was delicious. Moist, tasted great & held the fondant well! Thanks!

cakes_rule Says... 6 Nov 2009 , 6:44pm

Hey, thanks for the recipi. could u please tell me if i could use regular 8" round pans for this recipi?

india8781 Says... 12 Dec 2009 , 9:01pm

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.

appletaffy224 Says... 11 Jan 2010 , 5:24pm

Made this pound cake for family and everyone loved it! Thanks for the great recipe!


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