A little sweet treat is always in order and this sour cream pound cake recipe is perfect. Full of flavor and a recipe that will keep you away from your cake being dry... it's perfect. Now, I used a little bundt cake maker but you can absolutely make it in the bigger pan (as the recipe states). Also, instead of the powdered sugar, I made a glaze. What I love about this recipe is it's a great canvas for you to make it what you want!
Ingredients
1 cup butter or margarine
6 eggs
3 cups all-purpose flour
1/2 tsp sale
1/4 tsp baking soda
2 3/4 cup sugar
1/2 tsp lemon extract
1/2 tsp orange extract (I used 1 tbsp of strawberry extract)
1/2 tsp vanilla
1 cup sour cream
GLAZE
2-4 tbsp milk
2 cups powdered sugar
2 tbsp vanilla
Instructions
Beat butter until fluffy; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each. Add all three flavorings and beat well. Mix dry ingredients together with a spoon, then add alternately with sour cream to beaten mixture.
Turn batter into a greased bundt pan or 10-inch tube pan. Bake in a 350 degree oven about 1 1/2 hours. Cool on wire rack for 15 minutes, remove from pan and cool completely. Sift powdered sugar over cake. (or pour glaze - mix vanilla with milk and then stir in powdered sugar. Start with 2 tbsp of milk and then add more, if needed.)