Nutritional information does not include the following ingredients: Sugar, Sour cream, Salt, Baking powder
Please Note - Nutritional information is provided as a guide only and may not be accurate.
Sour Cream Pound Cake is a good cake for when you have visitors, very moist and topped with cream and berries it is the perfect afternoon tea.
Method
Preheat oven to 175 degrees.
Grease a 23 x 6 cm Bundt pan.
Cream butter and sugar until fluffy, be carefully not to over beat the butter
Add the vanilla
Add eggs one at a time beating each one before adding the next.
Pour in the Sour Cream and stir.
Combine flour, salt, and baking powder in a small bowl then add to batter a little at a time.
Spoon batter into prepared pan.
Bake 175 degrees for 90 minutes.
Insert a long wooden pick into the centre of the cake.
About Author
Gemma Lutton
Mother of three gorgeous kids and a extremely lucky husband. A stay at home mum now dipping her toes into the world of writing and escaping into fanta...Read Moresyland until 3pm rolls around, then back to being an awesome mother and wife. Read Less
