Ingredients
- 1 cup real butter, no substitutions
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 cup (8 ounces) sour cream
- 3 cups all-purpose flour
- 1 tablespoon vanilla extract
Recipe Description
This Sour Cream Pound Cake Recipe is another classic Pound Cake recipe I’ve made for my Pound Cake series.
Sour Cream Pound Cake Recipe Tips –
Always use real butter in pound cake recipes unless the recipe specifically gives you a substitution
Use good quality ingredients. Premium flour, butter and vanilla especially. It really does make a difference in taste
The standard in any recipe is to use Grade A Large eggs. If you use a smaller egg use this guide for substitutions
