Make this cake from scratch that's ready to bake in 15 minutes. Mildred's Sour Cream Pound Cake from Scratch is moist & rich with that special ingredient.
What You Need
Original recipe yields 20 servings
3 cups flour
1/4 tsp. baking soda
1 cup butter, softened
3 cups sugar
6 egg s
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. vanilla
Add To Shopping List
Let's Make It
Heat oven to 325°F.
Mix flour and baking soda until blended. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream. Blend in vanilla.
Pour into 10-inch tube pan or 12-cup fluted tube pan sprayed with cooking spray.
Bake 1 hour 20 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
For best flavor, prepare cake using real butter as directed in recipe.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.