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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 16 |
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Delicious sour cream pound cake that is delicious alone, drizzled with glaze, or even better for strawberry shortcake. Whenever I make this it seems to disappear! :) Ingredients:
1/2 cup cooking oil (canola or vegetable) |
1 cup (2 sticks) butter (no substitutes!), softened |
3 cups granulated sugar |
6 eggs |
1 teaspoon baking powder |
3 cups sifted all-purpose flour |
1 cup sour cream |
2 1/2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 350 degrees.
2. Prepare pan- a tube pan (used for angel food cakes) or Bundt pan-by spraying with non-stick cooking spray. *My favorite is Crisco spray with flour for baking*
3. In large mixing bowl, cream together the cooking oil, softened butter, and granulated sugar with an electric mixer.
4. Add vanilla and beat well.
5. Add eggs, one at a time, and beat after each addition.
6. Sift flour and baking powder together and add alternately with the sour cream.
7. Bake in preheated oven on center rack for 1 hour and 15 minutes (approximately) until golden brown.
8. Carefully remove from oven and allow to cool completely in pan.
9. Invert pan onto serving plate to remove.
10. Serve alone, dusted with powdered sugar, drizzled with glaze, or for strawberry shortcake. Yum....
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