Sour Cream Pound Cake Recipe
- 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
- 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.
1 piece: 311 calories, 13g fat (7g saturated fat), 96mg cholesterol, 163mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 4g protein.
Reviews for Sour Cream Pound Cake
"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."
"This is a delicious cake. Followed the recipe exactly. The crumb was spot on (soft, moist, but still had that characteristic dense feel, just not heavy) and the crust had a light crunch reminding me of a Danish butter cookie. I think the idea of another reviewer to add a dusting of sugar to your greased and floured pan would add more of that "cookie" taste to the crust. Fantastic recipe!! This is a new favorite."
"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."
"I made the sour cream pound cake above and it was super good and very moist. Barbara Brown"
"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."
"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 PSalso, you say 10" tube pan and yet the picture shows a bundt pan"
"very good, disappeared quickly."
"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."
"So good and moist. Best recipe ever"
"I have been looking for a good pound cake recipe - this summer I tried one with heavy whipping cream, the next with buttermilk, and then this one with sour cream. This one is the keeper!"
"Uh-mazing!!!! So fluffy and moist! I used lemon extract in place of vanilla and per other reviewers, I sugared THEN floured my greased tube pan. The crust is out of-this-world tasty!! Tastes exactly like a danish butter cookie, my favorite. Be sure to mix eggs in individually as directed, the texture is melt-in-your-mouth delicious. Definitely making this again soon!!"
"I typically make a cream cheese pound cake. And it was requested for a birthday get together. However, I was out of cream cheese! Thank goodness for this recipe, it may be a new favorite!"
"Hello, I was wondering if anyone has used this recipe for a wedding cake. I want to use a 7'' pan 3 inches high .. no tube centre. will it cook ok and how long and what temp."
"This is my go-to poundcake recipe and everyone loves it. I made the mistake of using margarine I had on hand the first time I baked it and the cake was oily - 2nd time I used butter and it was perfect. To get the extra, extra crunchy outer crust I sugar my pan after spraying it with the Baker's Joy. This cake never lasts more than a day in my house"
"My sister sent me this pound cake in a loaf pan over 30 years ago and it has been a family favorite ever since. I can't count the number of times I've been asked for the recipe. One difference - the egg whites are beaten to soft peaks and folded into the batter at the end."
"My first homemade cake. It turned out perfect, it taste as good as it looked! Will make again..."
"cake was very, very good. Everyone liked it. I made it 3 times in a week because I gave some away. I added nuts to it the last two times, that even made it better."
"This cake has wonderful flavor! Will make again."
"I served this to my honey with chocolate syrup. He loved it"
"Be careful using Splenda. Be sure and warn people that you used it it any food. It has a very nasty side effort on some people leaving them with severe stomach pain. It is one of the side efforts that Splenda acknowledged when it first came out and now say it isn't a problem. It still is. Even a little can cause pain."
"Ohhhdear...Splenda does not contain aspartame. But you are right, Aspartame does have an aftertaste, which why I use Splenda. I haven't tried this recipe yet but sounds great. I'll give it a try this weekend."
"I made this cake yesterday as I was craving Pound cake, I followed the recipe to the T. I have to say I found it way to sweet for my liking and on the greasy side. I was pretty disappointed to say the least. I will be looking for a recipe that contains less sugar and isn't so greasy. I am an experienced baker so that was not the problem."
"Kathidahl; I would not use Splenda. Aspartame has a bitter aftertaste, and you would be using 3 cups! of a fairly unhealthy substance. However, I think I will try substituting the sugar with a sugar-stevia blend. I've used it before when I wanted to lower the calories but needed to cream butter with sugar as in this recipe. I also would not substitute anything for the butter because margarine will change the flavor and texture."
"Have used a recipe similar to this one for years. But, in addition to the vanilla extract, I also add 1 tsp. of lemon and orange extract -- my favorite pound cake ever!"
"This is the same recipe my mom started making in the 70's in Texas and remains a family favorite. She would aften add 1 or 2 tsp. of almond extract or occassionally a tsp mace for a different twist. try some almond extract...wonderful with fresh berries! I have had many other pound cakes but this is the best, hands down!"
"Rating only so I can post.....any chance anyone has tried this cake with Splenda?"
"Love love love. ...."
"Awesome made this today..follow ingredients inst exactly and you will make a mouth watering cake."
"Made the first time for the Christmas Holiday. Now is one of the TOP requested items for me to make."
"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."
"This was the first pound cake I have ever made, it turned out PERFECT!"
"This is the pound cake I have ever eaten. But be sure to not over mix!"
"Way too sweet! I will make it again, it did have good flavor, is moist and easy but, with less sugar."
"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!"
"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!!"
"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!"
"OMG this is the best, is sweet but ooh so good. I put a light vanilla glaze and served as Birthday cake. Loved it!!!"
"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. :)"
"We LOVE this pound cake! Delicious and so moist."
"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!"
"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."
"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."
"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"
"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."
"Very good basic recipe that comes out great! Will use this recipe many more times!"
"Love it...Love it...Love it....I make it for every reason I can find, and it always turns out perfect!!!! A++++++"
" 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 dayeva
"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. ColonnaStoney Creek, Ontario"