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Sour Cream Pound Cake

Course: Desserts, Kid Friendly

Products: Hand Mixers, Stand Mixers

Ingredients:

Recommended Hamilton Beach® Product:  Hand Mixers

  • 1 cup (2 sticks) butter or margarine
  • 1/2 cup vegetable shortening
  • 2 1/2 cups sugar
  • 5 eggs
  • 3 cups all-purpose flour
  • 1 container (8 oz.) sour cream
  • 2 teaspoons vanilla

Directions:

  1. Preheat oven to 325°F.
  2. In a large mixing bowl, cream butter, shortening, and sugar. Add egg and beat.
  3. Add flour, sour cream, and vanilla. Mix until well blended.
  4. Spoon into greased and floured tube or bundt pan. Bake at 325°F for 1&1/2 hours or until tests done with toothpick.
Serves:  8

Success Tip:  Have all ingredients at room temperature before starting. This will help ensure proper blending.

Substitution:  For a lighter textured cake, separate the eggs and beat the whites until stiff, but not dry. Fold in the egg whites after the rest of the ingredients are blended.

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