- 1 cup butter, softened
- 3 cups sugar
- 6 large 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
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Sour Cream Pound Cake
"I made this recipe twice, the first time I used it when I made a trifle with strawberries, kiwis, bananas, custard and finished it off with slightly sweetened whipped cream. I dislike soggy cake in desserts. The pound cake in the leftover trifle is still good the next day.I've also used this pound cake recipe for strawberry shortcake. I find the strawberry shortcake cups that are sold in the stores detestable, just as I do the box cake mix, only homemade for me. The homemade yellow cake recipes is good to use, but just don't give the Strawberry Shortcake justice it deserves."
"Have to admit I cringed when it asked for 3 cups of sugar!! Decided to use 2 cups of sugar and it came out just fine and still has that cookie like crust. Delicious and will make again!"
"Moist and yummy"
"Very good...I served with a dollop of fresh whipped cream. A great cake, especially since it's made with staple ingredients most have on hand. I'm making a lime glaze for the remainder of it, for tomorrow."
"This is almost as good as my mother's recipe. She was well-known for her pound cakes."
"I've been making this cake for years with one change. As my first step, in a small bowl I mix the baking soda with the sour cream and set it aside, then follow the recipe as written. Till the butter and sugar are creamed the sour cream is light and fluffy and I think it gives the cake a slightly lighter texture. I also serve with macerated strawberries which is strawberries soaked in Grand Marnier. For every 3 cups of berries, add 1/4 C sugar and1/4 C Grand Marnier."
"Just had to sign up to review! This cake is awesome and it works perfectly as a layer cake. My client wanted a pound cake for her wedding and I was a bit nervous but this recipe is easy and turns out beautiful. I also added 1 tsp lemon extract. It's going to make a delicious wedding cake! Thank you!"
"It was real good...changed out the vanilla flavoring to lemon and added about 2 tsp of lemon rind.....Powdered sugar works beautifully on this cake as well as a lemon glaze."