Who says you can't have your cake and eat it, too? With this low-sodium pound cake, you'll enjoy a decadent dessert that will satisfy your sweet tooth.
At a glance
1 cups of sugar 1 cup of butter, unsalted and softened 5 eggs 1/4 cup sour cream 1/4 cup milk 1 tsp. vanilla 2 1/4 cup flour
Heat oven to 350 degrees. Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Continue beating, adding eggs one at a time, until well mixed (2 to 3 minutes). Add sour cream, milk and vanilla. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Reduce speed to low. Add flour; beat just until moistened. Spoon batter into greased and floured 12-cup bundt or 10-inch tube pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar, if desired.
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