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Sour Cream Pound Cake


3 sticks - salted butter, softened
3 cups - sugar
8 ounces - sour cream
6 - eggs
2 teaspoons - butter flavoring (or vanilla extract)


  1. Preheat oven to 325. Grease and lightly flour one 10 inch tube pan.
  2. Sift SWANS DOWN Cake Flour, lightly spoon into measuring cup for 3 cups.
  3. In large mixing bowl, combine butter, sugar and sour cream; mix until creamy.
  4. Add eggs, 1 at a time, beating until blended, add in butter flavor.
  5. Gently blend in SWANS DOWN Cake Flour until blended. (Do not over blend as this will yield a dry cake)
  6. Bake approx. 1 hour and 15 minutes or until a long tester inserted into middle of cake comes out clean.
  7. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

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