Sour Cream Pound Cake

By Mark Lawrence

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How to gain weight over the holidays. . .

3 cups sugar
2 sticksbutter
1 cup sour cream
1/2 tsp baking soda
6 eggs
1 tsp vanilla
3 cups flour

  1. Preheat oven to 325°. Grease and flour 10 inch angel food cake pan.

  2. Warm butter in microwave.

  3. Blend sugar with butter.

  4. Add sour cream and vanilla, blend.

  5. Sift flour and baking soda together.

  6. Add flour, alternating with eggs, blend thoroughly. A lot of blending at this time will insure a better texture.

  7. Pour mixture into cake pan.

  8. Bake at 325° for 75 minutes. Check with a toothpick. Continue baking until toothpick comes out clean and top of cake is cracked, roughly 80 minutes.

  9. Remove from oven, cover with foil and let cool for 15 minutes.

  10. Tap the cake pan on the bottom and sides to loosen the cake. Remove it from pan. Drop it into your hand, then turn it right side up on a plate.