Sour Cream Pound Cake

Russ Myers


The butter and sour cream make this an exceptionally flavored cake

pinch tips: How to Use Hand & Stand Mixers



12 servings


20 Min


1 Hr 15 Min




1/2 C Butter
3 Eggs
1/2 C Dairy sour cream
1 1/2C All purpose flour
1/4 tsp Baking powder
1/8 tsp Baking soda
1 C Sugar
1/2 tsp Vanilla
Powdered Sugar

Directions Step-By-Step

Bring butter, eggs, and sour cream to room temperature. Grease and lightly flour an 9 x 5 x 3 inch loaf pan. In a medium bowl stir together flour, baking powder, and, baking soda .Set aside. In a large bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Gradually add sugar, 2 tablespoons at a time, beating on medium to high speed about 6 minutes total, or until very light and fluffy. Add vanilla. Then add eggs, one at a time, beating on low to medium speed for 1 minute after each addition; scraping sides of bowl often. Alternately add the flour mixture and sour cream beating on low speed just until combined.Spread batter in the prepared pan. Bake in a 325F oven for 1 to 1 14 hours or until cake test done. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely. Sift powdered sugar over the top.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Heirloom