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Sour Cream Pound Cake

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Ingredients
  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
Directions

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: 
Easy
Course: 
Side Dish
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Sugar
Preparation Time: 
5 Minutes

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