Southern Sour Cream Pound Cake

Recipe by Ms. Nat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt or tube pan.
  • Cream butter and sugar in a large mixing bowl at medium speed. Blend until mixture is light and fluffy and sugar is no longer granulated. (About ten minutes).
  • Add vanilla & almond extracts, scraping sides of bowl so it is thoroughly incorporated.
  • Add eggs one at a time, beating well after each egg is added.
  • Add sour cream all at once and blend thoroughly.
  • Sift flour, baking soda and salt into small bowl (A wire whisk works perfectly to sift/mix dry ingredients). Slowly add flour mixture and continue beating until mixture is smooth and well blended. (Add by approximately three parts-roughly 1-cup additions).
  • Pour batter into the well-greased and floured bundt or tube pan.
  • Bake for 1 hour or until toothpick inserted near center comes out clean. Cool in pan for 5 minutes and then invert pan onto wire rack and cool completely.
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