Sour Cream Pound Cake

Cakes

HIGH ALTITUDE: Decrease sugar to 2 1/2 cups. Bake at 375 degrees for 55 to 65 minutes.

Ingredients

  • 2 3/4 cups sugar
  • 1 1/2 cups butter or margarine, softened
  • 1 teaspoon vanilla
  • 6 eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon grated orange or lemon peel
  • 1 cup dairy sour cream

Directions

Heat oven to 350 degrees. Generously grease and lightly flour 12-cup fluted tube pan. In large bowl, cream together butter and sugar until light and fluffy. Add vanilla and eggs, one at a time, beating until well blended after each addition. Combine flour, baking powder, salt and orange peel; add alternately with sour cream, beating well after each addition. Pour batter into prepared pan. Bake at 350 degrees for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes; invert onto serving plate. Cool completely.


16 servings

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Submitted 6/13/05.
Source: The Pillsbury Cookbook
Submitted By: Joy Bowers
joybow@mtaonline.com
Sour Cream Pound Cake