Sour Cream Pound Cake

Sour Cream Pound Cake
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additional images
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product:  Hand MixersStand Mixers

  • 1 1/2 cups butter, softened
  • 2 cups sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 container (8 oz.) sour cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Directions

  1. Preheat oven to 325°F.
  2. In a large mixing bowl, cream butter and sugar. Add eggs and beat.
  3. Alternating flour and sour cream, beat until smooth.
  4. Spoon into greased and floured tube or bundt pan.
  5. Bake 1 1/2 hours or until toothpick inserted into center and comes out clean.

Serves:  8

Test Kitchen Tips: Have all ingredients at room temperature before starting. This will help ensure proper blending. 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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