Sour Cream Pound Cake
Prep Time
15mins
Time to Table
2hr 30mins
Servings
16
Ingredients
- 18.25 ounce box yellow butter cake mix
- 2 tablespoons cornstarch
- 2 tablespoons powdered sugar
- 4 eggs
- 1 cup Daisy Sour Cream
- 3/4 cup vegetable oil
- 3 tablespoons brown sugar
- 1 tablespoons cinnamon
Ingredients
- 18.25 ounce box yellow butter cake mix
- 2 tablespoons cornstarch
- 2 tablespoons powdered sugar
- 4 eggs
- 1 cup Daisy Sour Cream
- 3/4 cup vegetable oil
- 3 tablespoons brown sugar
- 1 tablespoons cinnamon
Directions
- Mix the cake mix, cornstarch, powdered sugar, eggs, sour cream, and oil together until smooth in a large bowl. Pour the batter into 2 floured and greased 8x4-inch loaf pans.
- If desired, combine the brown sugar and cinnamon. Spoon the cinnamon mixture over the batter in the pan and swirl with a knife to mix together.
- Bake at 350 degrees for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes. Loosen the edges of the cakes with a knife; turn onto a cooling rack. Cool completely before serving.
- Calories:343
- Cholesterol:113
- Protein:4
- Sodium:288
- Total Carbohydrate:32
- Total Fat:22
