Wednesday, October 7, 2015

Sour Cream Poundcake

Adapted from Paula Dean

This one is a classic winner.  
Traditional, moist and dense, just 
the way a pound cake should be.
Serve with a light glaze and 
you're golden.

  • 1/2 pound (2 sticks) butter
  • 3 cups sugar
  • 1 cup sour cream
  • 1/2 teaspoon baking soda
  • 3 cups all-purpose flour
  • 6 large eggs
  • 2 teaspoons vanilla

    Cream butter and sugar
    Add sour cream and vanilla
    Alternate adding dry ingredients with eggs
    Bake for 1 hour and 20 minutes at 325.

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