Cake Central › Recipes › No Fault Sour Cream Pound Cake

No Fault Sour Cream Pound Cake

JanH
By: JanH
Posted 08/31/09 • Last updated 11/08/08 • 241 views • 4 comments

Posted by JanH

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. 1. Preheat oven to 300F.
  2. 2. Grease & flour a 9" tube or 10" bundt pan.
  3. 3. Cream butter, add sugar and beat until light and fluffy.
  4. 4. Add eggs, two at a time, beating thoroughly after each addition.
  5. 5. Sift together cake flour & baking powder.
  6. 6. Add dry ingredients to the butter mixture, alternating with the sour
  7. cream, beginning and ending with flour.
  8. 7. Add almond & vanilla extracts.
  9. 8. Bake 1-1/4 to 1-1/2 hours, or until the cake shrinks slightly from the
  10. sides of the pan.
  11. 9. Cool in pan for 10 minutes, then invert on cool rack, turning upright.

Comments (4)

King-Girlz 10/19/09 at 11:21am
This cake was delicious. Moist, tasted great & held the fondant well! Thanks!
cakes_rule 11/6/09 at 5:44pm
Hey, thanks for the recipi. could u please tell me if i could use regular 8" round pans for this recipi?
india8781 12/12/09 at 8:01pm
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 1/11/10 at 4:24pm
Made this pound cake for family and everyone loved it! Thanks for the great recipe!
Cake Central › Recipes › No Fault Sour Cream Pound Cake