Sour Cream Pound Cake
|Softened butter||1 Cup (16 tbs)|
|Sugar||2 3⁄4 Cup (44 tbs)|
|Grated orange peel||2 Teaspoon|
|All purpose flour||3 Cup (48 tbs)|
|Baking soda||3⁄4 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Citrus topping||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
Preheat oven to 325°F.
Grease 10-inch tube pan.
Beat butter in large bowl until creamy; gradually add sugar, beating until light and fluffy.
Beat in vanilla and orange peel.
Add eggs, one at a time, beating 1 minute after each addition.
Combine flour, salt and baking soda in small bowl.
Add to butter mixture alternately with sour cream beginning and ending with flour mixture.
Pour into prepared pan.
Bake 1 hour and 15 minutes or until wooden pick inserted into center comes out clean.
Spoon Citrus Topping over hot cake; cool in pan 15 minutes.
Remove from pan to wire rack; cool completely.
Serving size: Complete recipe
Calories 6352 Calories from Fat 2317
% Daily Value*
Total Fat 263 g404.8%
Saturated Fat 153 g764.8%
Trans Fat 0 g
Cholesterol 1876.6 mg625.5%
Sodium 2658.3 mg110.8%
Total Carbohydrates 930 g310.2%
Dietary Fiber 12 g48.1%
Sugars 595.8 g
Protein 84 g167.1%
Vitamin A 170.4% Vitamin C 53.5%
Calcium 55.4% Iron 132.4%
*Based on a 2000 Calorie diet