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Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like making breads and desserts. I'm one of six children, and I learned to cook young! This recipe came from my aunt in Alabama. I've used it in all sorts of different ways over the years—as strawberry shortcake...tucked under ice cream and chocolate syrup like a hot fudge sundae...or like pound cake with powdered sugar.
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 piece) equals 311 calories, 13 g fat (7 g saturated fat), 96 mg cholesterol, 163 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Sour Cream Pound Cake in Country Woman May/June 1991, p31
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 15, 2013 by chocolate desert
Made this cake for Mother's Day! Really good pound cake. Just because I like icing, I drizzled the cake with orange icing, but it is delicious without it. Thank you for sharing.
Reviewed on Feb. 03, 2013 by Alfreda1
This cake is easy and delicious! I make it for family and friends.
Reviewed on Jan. 20, 2013 by Phoenix_Dawn
Made the first time for the Christmas Holiday. Now is one of the TOP requested items for me to make.
Reviewed on Jan. 16, 2013 by Puddinsbabygirl
After checking numerous websites for a sour cream pound cake recipe, I came across this one. My search is over, this is the only recipe I'll ever use. It was very easy to make. I had to cut the recipe in half because I didn't have a tube pan. I used a 9x5 loaf pan. The first time I made this cake a week ago it was gone within three hours. Since then, I've made one every other day (it's that good). I followed one reviewer's tip to dust the pan with sugar and it makes the crust just as good as the cake itself. Kudos for posting this recipe.
After checking numerous web sites for a sour cream pound cake recipe I came across this one. My search is over, this is the only recipe I'll ever use. It was very easy to make. I had to cut the recipe in half to use in my loaf pan. the first day I made this cake it was gone within 2 hours of cutting it. That was a week ago, and I am making my fifth!!! one now. I followed the reviewer's tip about dusting the pan with sugar and the crust turns out almost as good as the cake itself. Kudos for this recipe.
Reviewed on Nov. 21, 2012 by Maddie World
Delicious cake, the eggs make this a lighter texture than some pound cakes. I made two cakes, but baked them separately. I removed 15 min early because of my oven, not the recipe. Recommend you know your oven. Put one cake in a silent auction at work and received rave reviews.
Reviewed on Nov. 01, 2012 by anavrin
This was the first pound cake I have ever made, it turned out PERFECT!
Reviewed on Oct. 29, 2012 by mlbumbach
This is the pound cake I have ever eaten. But be sure to not over mix!
Reviewed on Aug. 02, 2012 by bdandsl
Way too sweet! I will make it again, it did have good flavor, is moist and easy but, with less sugar.
Reviewed on Jun. 12, 2012 by BakinGymnast
I thought it was a bit too sweet. However, I made this recipe into mini bundt cakes and gave them to my teachers, and they all raved about it!
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