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Sour Cream Pound Cake

Diet.Chef's picture
  Soft butter 1 Cup (16 tbs)
  Sugar 2 3⁄4 Cup (44 tbs)
  Eggs 6
  Sifted all purpose flour 3 Cup (48 tbs)
  Salt 1⁄2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Dairy sour cream 1 Cup (16 tbs)
  Vanilla flavoring/Lemon, orange / mixture 1 Teaspoon
  Confectioners sugar glaze 1 Cup (16 tbs) (double recipe, flavored as desired)
  Red candied cherries 1 Tablespoon
  Angelica/Green candied cherries 1 Tablespoon

Cream butter and sugar until light.
Add eggs, one at a time, beating thoroughly after each addition.
Sift dry ingredients 3 times and add alternately with sour cream to first mixture, beating until smooth.
Add flavoring.
Pour into 9-inch tube pan lined on the bottom with wax paper.
Bake in preheated moderate oven (350°F.) for 1 1/3 hours, or until done.
Let stand in pan on rack for about 5 minutes.
Turn out and peel off paper.
Cool; cover top with Confectioners'-Sugar Frosting, allowing it to run down sides.
Decorate with whole red cherries and leaves of angelica.
Store airtight.

Recipe Summary

Difficulty Level: 
Side Dish
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6661 Calories from Fat 2316

% Daily Value*

Total Fat 263 g404.6%

Saturated Fat 152.9 g764.7%

Trans Fat 0 g

Cholesterol 1876.6 mg625.5%

Sodium 2106.1 mg87.8%

Total Carbohydrates 1018 g339.4%

Dietary Fiber 10.1 g40.5%

Sugars 730.9 g

Protein 83 g166.3%

Vitamin A 169.2% Vitamin C 3.4%

Calcium 52.9% Iron 129.9%

*Based on a 2000 Calorie diet

Sour Cream Pound Cake Recipe