Serves: 16
Total Calories: 371
1. Heat oven to 350°F. Generously grease and flour 12-cup Bundt® pan. In large bowl, combine sugar and butter beat until light and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition.
2. In medium bowl, combine flour, orange peel, baking powder and salt mix well. Add dry ingredients alternately with sour cream, beating well after each addition. Pour batter into greased and floured pan.
3. Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Invert onto serving plate. Cool 1 hour or until completely cooled.
High Altitude (above 3500 feet): Decrease sugar to 2 1/2 cups. Bake at 375°F. for 55 to 65 minutes.
Nutrition Information Per Serving: Serving Size: 1/16 of recipe * Calories: 440 * Calories from Fat: 210 * % Daily Value: Total Fat: 23 g 35% * Saturated Fat: 13 g 65% * Cholesterol: 135 mg 45% * Sodium: 290 mg 12% * Total Carbohydrate: 53 g 18% * Dietary Fiber: 1 g 3% * Sugars: 36 g * Protein: 5 g * Vitamin A: 20% * Vitamin C: 0% * Calcium: 4% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 2 Fruit, 4 1/2 Fat or 3 1/2 Carbohydrate, 4 1/2 Fat
See Cook's Note: For Butter Cake and Cook's Note: Testing For Doneness
This Sour Cream Pound Cake recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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