- 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
- 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.
Reviews forSour Cream Pound Cake
"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."
"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"