Saturday, August 4, 2012

Pound Cake

Sour Cream Pound Cake

2 sticks butter, softened
3 cups sugar
6 eggs, room temperature
3 cups flour
1/4 tsp. baking soda
1 cup sour cream
1 tsp. vanilla
1/2 tsp. almond extract

Set oven to 275.  Prepare a 10 inch tube pan.

In a sifter measure the flour, salt and baking soda.  Set aside.

Cream the butter and sugar well.  Add eggs one at a time to the sugar mixture.  When all are added, beat until the mixture is light yellow in color.

Add half of the flour and half of the sour cream to the sugar mixture and beat well.  Add the last of the flour and sour cream; beat well.  Add vanilla and almond extract.  Beat well.  You do not want to whip the batter, just blend well.

Pour in pan, smoothing the batter evenly around.  Try not to touch the sides of the pan.  Give the pan 2 - 3 good shakes before putting into the oven.

Bake for 2 hours or until a cake tester comes out clean.  Let cake sit in pan about 10 - 15 minutes then turn out onto a rack to finish cooling.

This taste better the second and third day if it lasts that long.

Always SMILE!!!!


  1. I adore pound cake. This recipe looks great.

  2. I haven't made pound cake in such a long time, but this recipe has me wanting to try it again. I like your comment that it tastes better on day 2 or 3 - isn't that the truth!? Ann

  3. Stopped by from Sunny Simple! Pinning this - yum!