No Fault Sour Cream Pound Cake Be The First To Review By JanH recipe Nice and moist! No Fault Sour Cream Pound Cake Ingredients 1 cup butter, softened3 cups granulated sugar6 large eggs3 cups cake flour1 cup sour cream1 tsp. almond extract1 tsp. vanilla extract1/4 tsp. baking powder Instructions 1. Preheat oven to 300F. 2. Grease & flour a 9″ tube or 10″ bundt pan. 3. Cream butter, add sugar and beat until light and fluffy. 4. Add eggs, two at a time, beating thoroughly after each addition. 5. Sift together cake flour & baking powder. 6. Add dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with flour. 7. Add almond & vanilla extracts. 8. Bake 1-1/4 to 1-1/2 hours, or until the cake shrinks slightly from the sides of the pan. 9. Cool in pan for 10 minutes, then invert on cool rack, turning upright.
King-Girlz on 19 Oct 2009 , 11:21am This cake was delicious. Moist, tasted great & held the fondant well! Thanks!
cakes_rule on 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 on 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 on 11 Jan 2010 , 5:24pm Made this pound cake for family and everyone loved it! Thanks for the great recipe!
This cake was delicious. Moist, tasted great & held the fondant well! Thanks!
Hey, thanks for the recipi. could u please tell me if i could use regular 8" round pans for this recipi?
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.
Made this pound cake for family and everyone loved it! Thanks for the great recipe!