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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

Red Velvet cake mix

Red Velvet cake mix

Just ruined a sweater. I am furious. Red velvet cake batter spattered two specs from the beater. The red will not come out of the sweater I tried Shout & Dry cleaning fluid. I think ther should be some warning on the box


Changes to Blueberry Streusel muffins

Changes to Blueberry Streusel muffins

I don't know what you have done to the Blueberry Streusel Muffins but they are terrible now. The "streusel sits on top and comes out like a white sprinkle on top that tastes terrible. The muffins themselves are no longer moist and delicious. The box I bought was Simple Mornings stating "Contains Whole Grains, No High Frutose Corn Syrup, No preservatives". If these changes made them taste like cardboard; I want the old recipe back. These are awful.





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