Sour Cream Pound Cake Recipe

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.

Reviewed on Jan. 16, 2013 by Puddinsbabygirl

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!

Reviewed on Jun. 03, 2012 by Cheryl Scanlan

Not only would I make this recipe again, I'm sharing it with everyone I know. Right amount of sweetness (some are too bland). Right amount of moisture - some too dry. Right amount of consistency - some are just too dense. Even as it got stale, it was still delicious. I highly recommend following the recipe exactly - including beating after each egg as I could see the consistency of the batter change with each addition. Enjoy!!

Reviewed on Mar. 24, 2012 by Jaroburk

This is the first recipe I have tried for pound cake and we absolutely love it! I followed the suggestion from another review to dust the pan with sugar then flour, after spraying the pan, and the crust on the cake comes out irresistible. The only warning I would give is on the baking: if you, like I did, choose to follow the picture rather than the directions and use a bundt pan instead of a tube pan, you may want to put another pan under your bundt pan. I placed a thin round pizza pan underneath my cake while baking and was very glad that I did so, as it saved me scrubbing cake batter off of my oven!

Reviewed on Nov. 15, 2011 by whywhat

OMG this is the best, is sweet but ooh so good. I put a light vanilla glaze and served as Birthday cake. Loved it!!!

Reviewed on Oct. 10, 2011 by kayandjavi

Overall it was really good, moist and sweet-ish. I put brown sugar in the bottom of the pan over the PAM spray and it still stuck a little, I had to separate it with a knife some. And for me it was done 30 mins early, I would recommend checking on it every 20-30 mins. Overall good though. :)

Reviewed on Jul. 25, 2011 by turtledaisy

We LOVE this pound cake! Delicious and so moist.

Reviewed on Jul. 24, 2011 by cakecato

The first time I made this recipe I added a cup of fresh blueberries and it was great. The second time I added half cup of fresh brewed coffee and orange flavoring instead of vanilla and turned out fine. Great "springboard" recipe to build on. Loved it!

Reviewed on Jul. 04, 2011 by carelting397

This recipe definitely a keeper. It's easy to make, taste delicious, and uses ingredients that I always have on hand. It's also easy to cut the recipe in half, which I did, and then baked it in a bread loaf pan for 1 hour.

Reviewed on Apr. 22, 2011 by nonsox

Wonderfully moist and flavorful pound cake. Not only would I make it again, I am making it for a second time in a month right now. You'll love this recipe.

Reviewed on Mar. 26, 2011 by lindaa

excellent

Reviewed on Feb. 25, 2011 by ewritebol

Excellent recipe! To add a bit of a twist to is before flouring the tube pan I coated it with PAM, then sugar, then flour and it made a delicious sugar coat on the outside of the cake. I had no problems getting the cake out of the pan after it sat for 15 minutes to cool.

Reviewed on Feb. 23, 2011 by jillmhb

Fabulous cake recipe! I am marking this as best pound cake ever!!! Can't wait to make it again and serve with strawberries and whip cream!

Reviewed on Oct. 06, 2010 by ediepu

The first time I made this I took it to a church function. I ended up making it, by request, for 4 other events that month! This is now my go to recipe for a cake. The cake is very moist and tender and makes a beautiful presentation. The recipe is easy to follow and comes together in just a few minutes. I follow the recipe as written, but I start checking for doneness at 1 hour. I've found that if I'm cooking it in a tube pan (vs bundt) it cooks a little quicker.

Reviewed on Aug. 17, 2010 by Michelle90

This Pound Cake is added to my favorite list. It'll be a keeper to serve again and again.... It is so moist and delicious!! I served it with Peaches and Ice Cream to 20 people and it was licked clean off everyone's plate. No left overs for the one;)

Michelle Hardwick - Burlington, ON - Canada

Reviewed on Apr. 09, 2010 by mickeymotto

Cake was very good. Not as moist as I thought it would be, but it had a good flavor and texture. Best served with fruit.

Reviewed on Jan. 31, 2010 by cliffyG

Very good basic recipe that comes out great! Will use this recipe many more times!

Reviewed on Dec. 09, 2009 by ereisinger

Love it...Love it...Love it....I make it for every reason I can find, and it always turns out perfect!!!! A++++++

Reviewed on Jun. 18, 2009 by dobostorta

 good morning recipe this will go great wity my raspbreeries to be in the summer and ice cream  hehe thanks for sharing have a nice day

eva

Reviewed on Jun. 18, 2009 by irock

This was the first Taste Of Home recipe I made. From that time on I was hooked. This cake turns out great every time and can be served plain or with a multitude of toppings.

D. Colonna

Stoney Creek, Ontario