Zutaten für No Fail Sour Cream Pound Cake
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Zubereitung von No Fail Sour Cream Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan or a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer.
- Beat in eggs one at a time, then stir in the vanilla extract.
- In a small bowl, combine the sour cream and buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 105 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, loosely tent with foil.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
140 g
Sugar
2440g
Fat
1061g
Carbs
298g
