Crusty Top, Sour Cream Pound Cake
photo by out of here
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 1 cup oleo
- 3 cups sugar
- 6 eggs
- 1 cup sour cream
- 1⁄4 teaspoon baking soda
- 3 cups flour
- 1 teaspoon vanilla
directions
- Sift flour and measure; resift twice with soda.
- Set aside.
- Cream oleo and add the sugar slowly, beating constantly to cream well.
- Add eggs, 1 at a time, beating after each addition.
- Stir in sour cream.
- Add flour mixture, 1/2 cup at a time, beating well.
- Stir in vanilla and turn batter into a well greased and floured 10-inch tube pan.
- Bake in 325°F oven about 1 1/2 hours.
- Place pan on rack to cool 5 minutes.
- Loosen cake around edge of pan.
- Turn cake onto rack to cool completely.
Questions & Replies
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? For someone who has made this cake. I had a cook book that I used for everything and in a move was lost. The receipt I used called for starting in a cold oven, I saw this called for a 325' oven but was it preheated or not. Can anyone tell me which is better cold or preheated, and why?????Thanks lost in move.
Reviews
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Excellent pound cake. I love the crunchy topping. This is the best pound cake I've made and so easy to mix up too. I did use butter instead of the oleo and I used cake flour and sifted once. I couldn't resist and had a piece before bed last night. It was still hot and sooo good. A cooled piece this morning -- just as good!
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This is the very best pound cake I have had, and I have made many as I do like them. It had a beautiful, silky grain to it and a nice crust. It rose almost to the top of the pan. I was amazed and it made the house smell soooo good. My husband and I couldn't wait to put the strawberries on it and top it with whipped cream. Yummy!!! In the morning, I cut two slices and lightly toasted them for breakfast. Wow! was that good. I like sweet things in the morning anyway as I don't usually eat the "traditional" breakfast food. This hit the spot. I will make this again and again. I had to use butter though, as I don't have oleo--but the cake was great. Thank you for sharing this recipe.
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I baked this cake yesterday for one of my friends to take to her office & have gotten nothing but super responses! Everyone absolutely loved it! It is a beautiful cake along with such a delicious flavor. It has now offically replaced my old and true recipe that I have had for years. Thanks so much for sharing your recipe.
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Crusty, crusty, crusty! That's what I like!!!! I 1/2ed the recipe and used 1/2 whole wheat flour, both adaptations worked out very well. I also used almond extract instead of vanilla, personal flavor preference. I DID NOT have to bake it the entire time as called for, so watch yours too! Great recipe, thanks.
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Thanks for the recipe. I found the pound cake was far too sweet, and the sour cream really overpowered the buttery taste I like in a pound cake. The cake was very moist and had a spongy texture to it. It was very easy to make, but I'll keep looking for a go to recipe. It came out nice, and had a lovely golden color to it, but it just didn't have the texture and fluffiness/cakiness I was looking for in a pound cake. Thanks!
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Tweaks
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Excellent pound cake. I love the crunchy topping. This is the best pound cake I've made and so easy to mix up too. I did use butter instead of the oleo and I used cake flour and sifted once. I couldn't resist and had a piece before bed last night. It was still hot and sooo good. A cooled piece this morning -- just as good!
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Crusty, crusty, crusty! That's what I like!!!! I 1/2ed the recipe and used 1/2 whole wheat flour, both adaptations worked out very well. I also used almond extract instead of vanilla, personal flavor preference. I DID NOT have to bake it the entire time as called for, so watch yours too! Great recipe, thanks.