Powdered Sugar Pound Cakes


  • 3/4 cup (175 mL) butter, softened
  • 1 1/4 cups (300 mL) powdered sugar
  • 2   eggs
  • 1/4 cup (50 mL) sour cream
  • 3/4 tsp (4 mL) vanilla extract
  • 1 cup (250 mL) all-purpose flour
  • 1/4 tsp (1 mL) baking soda
  • 1/8 tsp (.5 mL) salt


  1. Preheat oven to 350°F (180°C). Lightly spray each well of Silicone Bakeware Floral Cupcake Pan with nonstick cooking spray; set aside.

  2. Combine butter and powdered sugar. Beat on high speed of electric mixer until mixture is fluffy, about 2 minutes. On medium speed, add eggs, one at a time, mixing well after each addition. Fold in sour cream and vanilla. In small bowl, combine flour, baking soda and salt. Stir flour mixture into sour cream mixture just until incorporated.

  3. Using Large Scoop, place one level scoop of batter into each well of pan. Bake 18-22 minutes or until light golden brown. Remove from oven; cool 5 minutes in pan. Carefully invert cakes onto cooling rack; cool completely. Decorate cakes as desired.


  • 12  servings of 1 

Nutrients per serving:

U.S. Nutrients per serving: Calories 210, Total Fat 13 g, Saturated Fat 8 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 2 g, Sodium 150 mg, Fiber 0 g

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