- 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
- In a bowl, cream butter and 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. fluted tube pan.
- Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired. Yield: 20 servings.
Reviews forSour Cream Pound Cake
"I made this cake last night and followed the directions exactly with exception of the sugar: 3 cups is too much and I really do not like sweet cakes, so I used 2 1/2 cups of sugar. I think 2 cups would be even better; I’ll try that next time.The cake tastes great and is a light golden brown...very pretty! It is very light and soft to the palate; however my only dislike is that it is a bit spongy. More like angel food cake texture. So I added vanilla ice cream and it was perfect! I’m going to serve it with strawberries and vanilla ice cream tonight for strawberry shortcake — will be perfect!"
"This is the BEST and the EASIEST pound cake recipe I've ever tried. It is much lighter than a typical dense pound cake, which I'm accustomed to; But it's sturdy enough to withstand strawberry shortcake, or delicate enough to have with tea or coffee. I did however make one change. I used 1 tsp of lemon extract along with 1 tsp of vanilla extract instead 2 vanilla. This gave it a slight 7-up cake taste."
"I followed this recipe exactly and it turned out great! I did make my own glaze using juice from a fresh orange and fresh lemon and finely grated zest from both mixed with powdered sugar!It is so pretty...I wish I could post a picture here!"
"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."
"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."
"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!"
"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??"
"I halved the sugar and it was good. 3 cups is just too much. also mine baked in just 40 mins, both times!"
"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."