Sour Cream Pound Cake
Total TimePrep: 15 min. Bake: 1-1/4 hours + cooling
- 1 cup butter, softened
- 3 cups sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup 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, 1 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.
Test Kitchen Tips
Nutrition Facts1 piece: 311 calories, 13g fat (7g saturated fat), 96mg cholesterol, 163mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 4g protein.
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Feb 21, 2019
I baked this cake today after needing to use up sour cream and an abundance of fresh eggs! I always taste the batter before baking and added an additional 1/4 tsp of salt. It is the best cake ever!!! I love recipes that have been around forever and have held up through the tests of time!! Thanks so much ?????
Jan 21, 2019
It tastes amazing. I really love it.
Oct 17, 2018
Pretty much like my grandmother’s recipe. She whipped the egg whites and folded them in at the end. We have always frosted the cake with 8 oz cream cheese, 1 stick butter, juice of one lemon, 1 tsp vanilla and one pound of confectioners sugar. A huge red velvet poinsettia in the center makes it a perfect holiday cake.
Oct 17, 2018
This is my Grandma's recipe as well. Love it! She to was the postmaster of her little town in Ohio. I sure do miss her and all her baked goodies! Thanks for sharing and letting me remember the days of past!
Jul 10, 2018
Jul 10, 2018
Jun 21, 2018
I doubled the recipe to use up a lot of sour cream I had on hand and baked it in four loaf pans - two regular batter, one with a dash of cinnamon sugar, and one with lemon extract and lemon zest. I froze all but one regular loaf. Easy recipe, nice moist texture, good vanilla butter taste. I will be making this again for future church Bake Sales!
Jun 2, 2018
Made this today for the 1st time! Terrific and easy! Although I baked this for the suggested minimum 1 1/4 hr time and it was great-- dense, buttery, moist. I did make some adjustments : sugar was reduced to 1 1/3 cup, added juice and zest of 1 lemon and added about 1 cup and a half of sour cream. Delicious and impossible to have just 1 slice. Very easy to assemble. This will be my go-to pound cake for sure. Will also think of baking other flavors.... maybe with orange zest next time.
May 18, 2018
This recipe is AWESOME! I made it earlier today and this will definitely be my "go to" pound cake recipe from now on. I made the cake exactly as posted, except I added a small splash of almond extract. The cake was near perfection, but I'd like to make a bit more moist. I'm fairly certain I didn't over-bake it. Does anyone have any suggestions?
Apr 25, 2018
I've made this several times now and everyone raves how good it is. I do add a cup of frozen blueberries and lemon zest in the batter. Then I make a top it confectionary sugar frosting with fresh lemon juice to make it to the right consistency.