Sour Cream Pound Cake Recipe

4.5 79 91
Sour Cream Pound Cake Recipe
Sour Cream Pound Cake Recipe photo by Taste of Home
Publisher Photo

Sour Cream Pound Cake Recipe

Read Reviews
4.5 79 91
Publisher Photo
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: Top 10 Cake Recipes
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours + cooling

Ingredients

  • 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

Directions

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

  • 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
  1. In a mixing 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

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Reviews forSour Cream Pound Cake

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Donna User ID: 9333825 278235
Reviewed Nov. 24, 2017

"I followed the direction as it was given the cake came out if it was not done on the inside. Buttery looking on the inside. Could you tell me where did I go wrong."

MY REVIEW
Sue User ID: 9331803 278129
Reviewed Nov. 22, 2017

"I never have luck with online recipes for cakes but this one is spot on. I followed the directions exactly and it came out absolutely perfect! Definitely will make this again."

MY REVIEW
Zamansky User ID: 9298271 276888
Reviewed Oct. 28, 2017

"I never write comments. I probably should though, because I read them always. This cake is incredible!! I followed the recipe exactly, except I baked it for an hour and it was done. It was probably done at 55 mins, so next time, I will set my timer at about 50 and check it then. The cake is nice and light, just the right amount of sweet, and very delicious. I'm not a pound cake kinda guy, at least I once wasn't. Will be making this again to impress my peers LOL Thanks for posting this!"

MY REVIEW
Elizabeth User ID: 9218899 269435
Reviewed Jul. 13, 2017

"Ok... this recipe sucks. Or am I just a terrible baker? I've tried to make it twice. Once by halving the ingredients because all I had was a bundt pan. The cake ended up collapsing halfway through. So this time I followed the recipe exactly and used a 16 cup tube pan... and my cake overflowed the pan and spilled all over the bottom of the oven. And then collapsed. Is there too much sugar??"

MY REVIEW
anna User ID: 9066069 268827
Reviewed Jul. 2, 2017

"I halved the sugar and it was good. 3 cups is just too much. also mine baked in just 40 mins, both times!"

MY REVIEW
mlpilcher12164 User ID: 8802929 267701
Reviewed Jun. 6, 2017 Edited Jul. 18, 2017

"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 for the strawberry shortcake, but just don't give the Shortcake justice it deserves, until you've this Pound cake.
I have made it several times since I wrote my review. It has turned out wonderful and as delicious as the first time and my family will attest to it(hopefully I haven't jinxed myself, I'm making strawberry shortcake for my mother's birthday tonight, her favorite).
I couldn't find my bunt pan the last time I made this recipe(please forgive me), but I used a 9x13 cake pan, it wasn't burnt maybe tan perhaps the time needs to be adjusted. Although the strawberry shortcake wasn't as pretty as with the bunt pan, my family had a bit more shortcake. I cut it into squares and slice those pieces in half, my family had a two layer strawberry shortcake which was an extra treat. My brother finished off the rest of the shortcake, I swear he had about 4 or 5 servings, he snuck in the kitchen that night there were a few of the strawberries left but what was left of the pound cake the night before was gone.
The Pound cake it an absolute winner... I'd give it more stars if I could. This will be my go to for trifle, strawberry shortcake, and whatever other dessert that needs the perfect cake."

MY REVIEW
5986princessa User ID: 8661295 263198
Reviewed Mar. 7, 2017

"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!"

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
Diane User ID: 9295194 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 !"

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