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Easy Sour Cream Poundcake

**adapted from East Sour Cream Pound cake:stephycupcake 2018**

Makes 12-14


2 sticks unsalted butter

3 cups of white sugar

1 cup of sour cream

6 whole eggs

2 cups sifted all-purpose flour

1 tablespoon pure vanilla extract

Cooking Directions

Preheat oven to 325 degrees Fahrenheit

Grease and flour a Bundt pan

Add the eggs, flour, and baking soda alternating (do two eggs, baking soda, and a cup of flour at a time, mixing well after each addition, scraping bowl all the while adding in vanilla)

Pour into Bundt pan and bake approximately 45-50 minutes (I use a timer and poke a clean toothpick in the center and sides to ensure doneness)

** Since I‘m not in a rush when I bake, I let it sit for an hour or so

to cool

Cut into slices for easy carry (you can use any garnish you like

but I like cherries for the look and sweetness)

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