MILDRED'S SOUR CREAM POUND CAKE FROM SCRATCH

Mildred's Sour Cream Pound Cake from Scratch image

Make this cake from scratch that's ready to bake in 15 minutes. Mildred's Sour Cream Pound Cake from Scratch is moist & rich with that special ingredient.

Provided by My Food and Family

Time 1h35m

Yield 20 servings

Number Of Ingredients 7

Ingredients

3 cups flour
1/4 tsp. baking soda
1 cup butter, softened
3 cups sugar
6 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. vanilla

Steps:

Heat oven to 325°F.
Mix flour and baking soda until blended. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream. Blend in vanilla.
Pour into 10-inch tube pan or 12-cup fluted tube pan sprayed with cooking spray.
Bake 1 hour 20 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g