Sour Cream Pound Cake

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READY IN: 1hr 50mins
Recipe by Mary Scheffert

This cake would be a wonderful base for strawberry shortcakes, or any other fruit of your choice; or you may frost as desired.

Ingredients Nutrition


  1. Preheat oven to 325F; grease a 10-inch tube pan (angel food cake pan)& set aside.
  2. In a small bowl, combine sour cream& baking soda- stir well& set aside.
  3. In another bowl, cream sugar& margarine; add egg substitute.
  4. Combine flour& salt, and add to creamed mixture alternately with sour cream mixture, beginning& ending with flour mixture.
  5. Stir in vanilla.
  6. Spoon batter into prepared pan.
  7. Bake 1 hour+ 35 minutes, or until cake tests done with toothpick.
  8. Cool cake in the pan 10 minutes; remove& cool completely on wire rack.

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