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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 Nov. 23, 2015

"I generally do not write reviews; however, I made this cake today, and I must say, it is the best pound cake that I have eaten in years. I am planning on making this again doing the Christmas holiday."

Reviewed Nov. 13, 2015

"I've been making this cake for years and finally had to do a review. It's the best pound cake I've ever had and I wouldn't change anything. Sometimes I want lemon, marble, blueberry, orange, or any flavour and I just add the ingredients to this base and it comes out great. Dense, but still light and moist. This is really the perfect cake."

Reviewed Oct. 26, 2015

"I made the sour cream pound cake above and it was super good and very moist. Barbara Brown"

Reviewed Jun. 10, 2015

"Great recipe!"

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."

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