Chef John Folse's Sour Cream Pound Cake - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Sour Cream Pound Cake

Prep Time: 1 and 1/2 Hours
Yields: 1 Pound Cake

There are many great recipes for tasty and moist pound cakes. This one incorporates "ready to bake" Butter Yellow Cake Mix. The end result is a quick, easy and guaranteed "mouth-watering" dessert!    


1 cup sour cream
1 (18 and 1/2-ounce) box Butter Recipe Yellow Cake Mix
1 stick melted butter
1 cup sugar
4 eggs



Preheat oven to 350 degrees F. Grease a Bundt pan well then dust lightly with cake flour, tapping out excess. Set aside.  In a large mixing bowl, add melted butter, sugar and eggs. Using a hand-held electric mixture, mix on low speed 30 seconds or until well combined and smooth. Sift cake mix into egg mixture and whisk on medium speed 3 minutes or until combined. Add sour cream and continue mixing on medium speed 2 additional minutes. Pour batter into prepared Bundt pan. Bake 1 hour or until a toothpick inserted in center of cake comes out clean. Remove cake from oven and let cool before serving. Top with your favorite fruit toppings and whipped cream if desired.

Powered by Frankly