Sour Cream Pound Cake(Elvis)

Contributed By: Terry Borden


1 cup butter, softened
3 cups sugar
6 large Eggland's Best eggs , room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
Confectioners' sugar, optional


1. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking
soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted
tube pan.
2. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely.
Sprinkle with confectioners' sugar if desired.

Helpful Hints:

TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours + cooling YIELD: 20 servings.

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