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BREAKSTONE'S Moist Sour Cream Pound Cake

By: BREAKSTONE'S

"This classic pound cake uses sour cream for a moist and delicious dessert."

Rate/Review | Read Reviews (17)

Prep Time:
15 Min

Ready In:
1 Hr 35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 20 servings

Ingredients

3 cups flour
1/4 teaspoon baking soda
1 cup butter
3 cups sugar
6 eggs
1 cup BREAKSTONE'S Reduced Fat Sour Cream
2 tablespoons vanilla extract

Directions

Mix flour and baking soda. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
Add flour mixture to sugar mixture, alternately in thirds with sour cream, beating well after each addition. Add vanilla; mix well. Pour into greased 10-inch tube or 12-cup fluted tube pan.
Bake at 325 degrees F for 1 hour 20 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes.
Remove from pan. Cool completely.

Footnotes

Kraft Kitchens Tips:
Size It Up: Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Note: Use butter rather than margarine for best flavor.