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

Sour Cream Pound Cake Recipe

Read Reviews (44)
4.79 44
Publisher Photo
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

Ingredients

  • 1 cup butter, softened
  • 3 cups sugar
  • 6 eggs
  • 3 cups King Arthur Unbleached 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.

Directions

  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.

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

Reviews for Sour Cream Pound Cake(44)

AVERAGE RATING
   (57)
RATING DISTRIBUTION
5 Star
 (48)
4 Star
 (8)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Mar. 22, 2014

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 REVIEW
Reviewed Mar. 3, 2014

My first homemade cake. It turned out perfect, it taste as good as it looked! Will make again...

MY REVIEW
Reviewed Mar. 1, 2014

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.

MY REVIEW
Reviewed Feb. 19, 2014

My new favorite!, I cut back on the sugar, perfect desert for company.

MY REVIEW
Reviewed Feb. 13, 2014

This cake has wonderful flavor! Will make again.

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