Try this Sour Cream Pound Cake 2 Variations recipe, or contribute your own.
Suggest a better descriptionLet butter, eggs and 1/2 cup sour cream stand at room temperature for 30 minutes. Grease and lightly flour an 8x4x2 or 9x5x3 inch loaf pan. Stir together flour, baking powder, and baking soda; set aside. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Gradually add sugar, beating about 10 minutes or till light and fluffy. Beat in vanilla. Add eggs, one at a time, beating for 1 minute after each addition. Add dry mixture and sour cream alternately to beaten mixture, beating on low to medium speed after each addition just till combined. Press batter into prepared pan, spreading evenly. Bake in a 325 oven for 60 to 75 minutes or till a wooden toothpick comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan; cool on rack. If desired serve cake with sour cream and fresh berries. Makes 10 servings. Variations: ORANGE-ROSEMARY POUND CAKE Prepare as directed, except stir 1 1/4 teaspoons finely shredded orange peel and 1 teaspoon snipped fresh rosemary into the batter. If desired garnish cake with fresh rosemary. LEMON-POPPY SEED POUND CAKE Prepare as directed, except substitute 1/2 cup low-fat lemon yogurt for the sour cream. Add 2 tablespoons poppy seed, 1 teaspoon finely shredded lemon peel, and 2 tablespoons lemon juice to the batter. Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #677 by essie49@juno.com (Ethel R Snyder) on Jul 17, 1997
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Serving Size: 1 Serving (1741g) | ||
Recipe Makes: 1 | ||
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Calories: 5045 | ||
Calories from Fat: 1669 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 185.4g | 247 % | |
Saturated Fat 91.8g | 459 % | |
Monounsaturated Fat 57g | ||
Polyunsanturated Fat 15.2g | ||
Cholesterol 3461.4mg | 1065 % | |
Sodium 4402.3mg | 152 % | |
Potassium 1401.5mg | 37 % | |
Total Carbohydrate 747.9g | 220 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 742.8g | ||
Protein 115.6g | 165 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5045
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