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Sour Cream Pound Cake Recipe
Sour Cream Pound Cake Recipe photo by Taste of Home
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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 desserts like this one. It tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! —Karen Conrad, East Troy, Wisconsin
Featured In: 25 Best Summer Cakes
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 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

Nutritional Facts

1 piece: 311 calories, 13g fat (7g saturated fat), 96mg cholesterol, 163mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 4g 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

Sweet White Wine

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


Reviews for Sour Cream Pound Cake

AVERAGE RATING
(85)
RATING DISTRIBUTION
5 Star
 (71)
4 Star
 (12)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Kim0827 User ID: 8763291 256078
Reviewed Oct. 29, 2016

"Moist and yummy"

MY REVIEW
NJ_mommy_1 User ID: 3034114 250518
Reviewed Jul. 16, 2016

"This pound cake is really good! I did not have the correct pan on hand so I used two loaf pans. I will never buy a store bought pound cake again. Thanks for sharing."

MY REVIEW
dcscake_OH User ID: 228890 249179
Reviewed Jun. 7, 2016

"This is a definite 5 star cake. I made this cake on Sunday for A Graduation and it was a hit, again. I make this cake often. It is a keeper for sure !"

MY REVIEW
angela32 User ID: 3084463 248989
Reviewed Jun. 2, 2016

"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."

MY REVIEW
peachynonni User ID: 4215913 247439
Reviewed Apr. 24, 2016

"This is almost as good as my mother's recipe. She was well-known for her pound cakes."

MY REVIEW
Gertiesmom User ID: 4903893 246037
Reviewed Mar. 26, 2016

"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 and

1/4 C Grand Marnier."

MY REVIEW
Lilmacbaking User ID: 8760484 243191
Reviewed Feb. 4, 2016

"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!"

MY REVIEW
PeterMary User ID: 8359129 243043
Reviewed Feb. 2, 2016

"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."

MY REVIEW
SheenaBeena User ID: 7161859 241481
Reviewed Jan. 10, 2016

"I like the texture of this cake but I think it's a bit too sweet. Perhaps after a day it won't be too sweet."

MY REVIEW
EastNashvilleBaker User ID: 8649427 238759
Reviewed Dec. 5, 2015

"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."

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