Jennifer Pfister

Sour Cream Pound Cake—Mom's Way

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Jennifer Pfister
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Description

Cream the butter. Mix in the sugar, then add the sour cream.

Add the eggs one at a time, beating until fluffy.

Add the flavorings.

Mix in the flour one cup at a time and continue beating until very well mixed.

Preheat oven to 400°F. Bake in a lightly greased tube pan for the first 15 minutes.

Reduce heat to 325°F and continue baking for 1 hour and 35 minutes.

Do not overbake. The cake should be soft and very moist on top.

Store in a tightly covered container in the refrigerator.

Source Note

Original page 75. Contributed by Jennifer Pfister.

Ingredients

Structured rows stay easy to scan and print.

  • 3 sticks butter, room temperature
  • 3 cups sugar
  • 8 ounces sour cream
  • 6 eggs, room temperature
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons lemon flavoring
  • 3 cups plain flour

Directions

Ordered steps keep the recipe easy to follow.

  1. Cream the butter. Mix in the sugar, then add the sour cream.
  2. Add the eggs one at a time, beating until fluffy.
  3. Add the flavorings.
  4. Mix in the flour one cup at a time and continue beating until very well mixed.
  5. Preheat oven to 400°F. Bake in a lightly greased tube pan for the first 15 minutes.
  6. Reduce heat to 325°F and continue baking for 1 hour and 35 minutes.
  7. Do not overbake. The cake should be soft and very moist on top.
  8. Store in a tightly covered container in the refrigerator.