This recipe was one of my first posts on this blog. Since then I believe I have improved my photographs and my posting ability, so I thought it would be good to repost it. This is a versitile recipe, I have used it for a Bundt cake, as a loaf cake (with nuts) and now as a layer cake. I used three 8″ round pans. When I put it together it was huge. I didn’t realize how tall it would be.
Sour Cream Pound Cake
- 1 cup butter, room temp
- 3 cups granulated sugar
- 6 eggs
- 3 cups all purpose flour
- ¼ tsp baking soda
- 1 pinch salt
- 1 tsp vanilla extract
- 1 tsp almond or lemon extract
- 8 oz. sour cream
Preheat oven to 325 degrees. Coat desired pans with baking spray. (1 Bundt pan, 3 (8″) round pans, 2 (9″) round pans, or loaf pans)
In a separate bowl, combine flour, soda and salt, set aside. Cream butter and sugar; add eggs one at a time. Add vanilla and lemon extract. Add flour mixture and sour cream alternately ending with flour. Spoon batter into pans. Bake loaf and round pans 45 – 60 minutes, and bundt pan 60 to 75 minutes, or until toothpick comes out clean. For loafs you may add 3 -5 cups of chopped pecans.
Birthday Cake Version:
For round cake, (birthday cake), slice off top layer and frost – if desired frost inside layers slightly and layer with thin sliced strawberries. Frosting recipe follows: (Oh, enjoy the layer you slice off – it is the best part of the cake.)
- ½ cup softened butter
- ½ cup butter flavor shortening
- 16 – 24 oz. powdered sugar
- 1 tsp vanilla
- 2 -3 Tbls milk
Cream butter, Crisco until smooth, slowly add powdered sugar, add vanilla and milk to desired consistency.
*I frosted the inner layers with strawberry buttercream frosting and a layer of sliced strawberries – see the picture… And I had another layer to put on the top!