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Pound Cake

German Pound Cake
Has a nice brown crust and is a little sweeter than your typical pound cake."


1 c. (2 cubes) soft butter
3 c. sugar
6 eggs
1c. (1/2 pint) sour cream
3 c. all purpose flour
1/4 t. baking powder
1 1/2 t. vanilla
powdered sugar


In the large bowl of a mixer, cream butter & blend in sugar. Add eggs one at a time, blending well after each addition. Blend in sour cream. Sift the flour, measure out 3 c. and sift again with the baking powder. Add the flour in 4 or 5 parts to butter mixture, blending it in well each time. Add vanilla.
Pour batter into a well buttered mold (2 to 2 1/2 quart) or into a well buttered 9" tube pan.
Bake in moderate oven (350 degrees) for about 1 hr. 25 min. or until it tests done when you insert a wooden skewer or toothpick. When cake is done, remove from oven. Let stand 5 min., then invert on a cooking rack. Allow to cool completely. Then wrap tightly in foil paper & leave for about 24 hrs. at room temperature before serving.
Before you cut cake, sprinkle top lightly with sifted powdered sugar.

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Can serve 16 people

Nutritional Information
Per Serving

no nutrition information available

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