Prep 30 mins
Cook 1 hr 30 mins
I have NEVER tasted a poundcake as light and delicious as this one. This recipe is from a lady in a rural town in Alabama. She is the best cook! You will not be sorry if you make this one. Please try it and rate it. I feel confident you will like it!
- 1 cup butter
- 3 cups sugar
- 6 eggs
- 3 cups sifted flour
- 1⁄4 teaspoon baking soda
- 1 (8 ounce) container sour cream
- 2 teaspoons vanilla
- Cream butter and sugar.
- Add eggs on at a time and beat well.
- Add sifted flour and baking soda alternating with sour cream.
- Add Vanilla.
- Place in greased and floured pan.
- Bake at 300 for 1 hour and 30 minutes or until done.
Wonderful! I am a baker---and this cake is wonderful! Beautiful crust, wonderful texture, and good flavor.
This is fantastic! I used lemon extract instead of vanilla and could not be happier with it. Thank you so much for posting:)
This cake is wonderful, the sugar could be cut down some but the overall taste and texture are the best of any pound cake recipe I have tasted. It reminds me of a Sara Lee pound cake. Also, this recipe is perfect for an Easter Lamb cake, not dry at all. This will easily make 2 cakes. Enjoy!