Sour Cream - Butter Pound Cake
Pre heat oven to 325. All ingredients need to be room temperature. Sift flour and soda together - set aside.
Cream butter and sugar. Add eggs, one at a time. Beat until creamy. Add sour cream. Slowly add flour mixture, 1/2 at a time keep beating at slow speed. Scrape bowl occasionally. Add vanilla last. Final scrape and final mix. Add to bundt pan that has been well greased (use crisco) and floured. DO NOT use spray PAM - it will not work.
Cook until knife comes out clean about 1 hour 20 minutes at 325.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (71g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 75 (48%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 209.7mg||65 %|
|Sodium 501.7mg||17 %|
|Potassium 71.4mg||2 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 14.9g|
|Protein 6.1g||9 %|
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Calories per serving: 157
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