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Sour Cream Pound Cake Recipe
Sour Cream Pound Cake Recipe photo by Taste of Home

Sour Cream Pound Cake Recipe

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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.—Karen Conrad, East Troy, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 80 min. + cooling
MAKES:20 servings
TOTAL TIME: Prep: 15 min. Bake: 80 min. + cooling
MAKES: 20 servings


  • 1 cup butter, softened
  • 3 cups sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 2 teaspoons vanilla extract
  • Confectioners' sugar, optional

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.


  1. In a bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. tube pan. Bake at 325° for 1 hour and 25 minutes or until cake tests done. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired. Yield: 20 servings.
Originally published as Sour Cream Pound Cake in Country Woman May/June 1991, p31

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Apr. 28, 2015

"This is the same pound cake recipe I have been making for years. I think it makes the very best pound cake. I agree with others that offer the advise of making sure your wet ingredients, including eggs, are all at room temperature and not over beating after the eggs and dry ingredients are mixed in. I add pure vanilla and lemon extracts (1 tsp each) and for more lemon flavor I add a Tbsp. of lemon zest and top with a lemon glaze. The key to making this wonderful cake is not to over cook it. Take it out when a few crumbs stick to a toothpick. It will finish cooking after you take it out. There is a fine line between a wet batter and one that is just cooked and then over cooked."

Reviewed Apr. 27, 2015

"I make this cake all the time but if you want a great cake YOU must divide your eggs and beat the whites seperately. If you do everything else the same and just whip your egg whites to stiff peaks and then fold them in at the end I promise you will see a big difference!"

Reviewed Apr. 27, 2015

"this is the second time I have tried to make this cake. It has a wonderful flavor, but I cannot get it to bake thru. I followed LeishaB's advice and did everything the way she said, but it still did not bake all the way and the top and sides were getting too well done. Sukie"

Reviewed Mar. 27, 2015

"very good, disappeared quickly."

Reviewed Jan. 24, 2015

"I bake pound cakes all the time and this recipe is one of my favorites. Make sure your eggs and butter are room temperature before you start for best results. Grease pan with shortening to get the most rise out of the batter. Follow the directions for creaming the sugar and the eggs. This is the key to a great pound cake. Also don't over work the batter when you add the eggs-this will make your cake tough. If you sift the flour you get a texture more like a store bought cake. If you don't sift it will have a texture more like an old fashioned pound cake like grandma use to make. After you put the batter in the pan make sure you give the pan a shake back and forth to even out the batter. Place the cake in the middle of the oven. In the beginning you will want to have a cake tester to help determine when a cake is done. Remember the cake still cooks a little when you take it out. So if you think it is close don't over cook.- take it out. I also put almond extract in with the vanilla. People love the flavor."

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