The best delicious Sour Cream Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sour Cream Pound Cake recipe today!
Hello my friends, this Sour Cream Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Sour Cream Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Sour Cream Pound Cake.
What Makes This Sour Cream Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sour Cream Pound Cake.
Ready to make this Sour Cream Pound Cake Recipe? Let’s do it!
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1/2 c Butter (room temp)
3 Eggs (room temp)
1/2 c Diary Sour Cream (room temp)
1 1/2 c Flour
1/4 ts Baking Powder
1/8 ts Baking Soda
1 c Sugar
1/2 ts Vanilla
Powdered Sugar (opt)
1/2 c Blue Berries (opt)
Grease and lightly flour a 4×8 or 5×9 pan. Combine flour, baking powder and
baking soda. In a large bowl beat the butter with an electric mixer on
medium for 30 seconds, gradually add 2 T sugar at a time on medium for 6
minutes until sugar is dissolved into butter and is light and fluffy. Add
vanilla and one egg at a time on low for 1 minute. Scrping bowl after each.
Alternately add flour mixture with sour cream, only until just combined.
Can add blue berries. Spread in a pan bake 1-1/ hours in a preheated 350oF
oven. Cool in pan on a wire rack for 10 minutes. Remove and cool
completely. Sprinkle with powdered sugar.
Yields
12
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