Mildred's Sour Cream Pound Cake Recipe
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Mildred's Sour Cream Pound Cake

By: KNUDSEN 
"This made-from-scratch pound cake is ready to bake in just 15 minutes! Sour cream in the batter makes it extra moist and rich."

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (23)

Ready In:
1 Hr 35 Min

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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 or KNUDSEN Sour Cream
  • 2 tablespoons vanilla

Directions

  1. 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.
  2. 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.
  3. 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

  • © 2008 Kraft Foods Inc. All rights reserved.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 291 | Total Fat: 10.9g | Cholesterol: 88mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 22, 2011 by Genease   view full review
I love to bake. I made this cake yesterday. I loved it, I added a few extras, instead of 2...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 1, 2008 by marlakay   view full review
This pound cake is exactly what pound cake should be! Dense, moist and flavorful. I used...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 19, 2011 by Apple-Lili   view full review
I tried this recipe for a BBQ get togheter on July 2nd and made a 3d cake using fondant and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 5, 2011 by xawalker   view full review
Absolutely yummy pound cake. It was hard to get out of the pan I am going to try Pam with...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Mar. 23, 2008 by SMIVESTER   view full review
If you want a pound cake that is flavorful, moist gets rave reviews and guaranteed to come out...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 2, 2008 by SLJ6   view full review
Excellent...I have been making this recipe for years.....very flavorful and moist. The best...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Mar. 20, 2008 by Lady Madonna   view full review
I added extra baking powder, thinking 1/4 tsp couldn't be enough...Believe me, it is. My pan...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 8, 2012 by Ben   view full review
Made as written with the following exceptions: 1) used only 4 tsps of vanilla instead of 2...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on May 25, 2011 by BAGHDIG   view full review
This cake was delicious! I just made if for a dinner party I had last night, and everyone...
The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed on Mar. 30, 2011 by HSILCOX   view full review
Great pound cake. I added a ribbon of fig preserves (heating a jar of preserves to somewhat...

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