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Margaret's Sour Cream Pound Cake

Lisa Worley Recipe shared by:
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This is family and friends biggest request for a birthday cake. It is so moist and delicious you can not eat just one slice. Cooks to a golden brown every time, and is so easy and quick. I sometimes serve with frozen strawberries, peaches or drizzle with chocolate, but everyone's favorite is plain. My grandchildren will eat the whole thing, so I always make two for every occasion.

  • Hands-On Time:1 Hour
  • Total Time: 1 Hour 10 Minutes
  • Servings: 12 serving slices
  • Rating:

Ingredients

  • 1 Box Duncan Hines Butter Recipe Cake Mix
  • 1 Cup sour cream
  • 1/2 Cup Sugar
  • 2/3 Cup of wesson oil
  • 4 eggs
  • 2 tsp. vanilla flavoring

Baking Instructions

  1. Preheat oven to 350 degrees.
  2. Prepare a bundt pan with Bakers Joy, and set aside.
  3. Mix first four ingredients togetherin a large bowl with a mixer at medium speed.
  4. Next add eggs, one at a time until mixed thoroughly.
  5. Stir in vanilla flavoring.
  6. Pour batter evenly into prepared bundt pan.
  7. Bake at 350* for 45 minutes.
  8. Cool in pan for 10 minutes and invert onto cake plate.

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Tips

Level rising cake

Level rising cake

Cut a circle of wax paper for INSIDE bottom of your cakepan. Wrap the OUTSIDE of your pan with a strip of towelling that has been made wet and squeezed out. Secure with metal paper clips, holding towelling together like a sandwich. DO NOT GREASE PAN. Pour cake mix into pan on top of wax paper circle. Bake as directed on box. Cake will come away from pan when finished baking. Do not have light on in oven when baking. It adds more heat on the side of the light. Old wedding cake baker.


ice cream

ice cream

I use a quart of ice cream instead of cool whip in my jello.just put in freeze for about an hour then beat it till smooth





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