1st Lady Rosalyn Carter's Sour Cream Pound Cake

1st Lady Rosalyn Carter's Sour Cream Pound Cake

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Jennifer Scott


I remember my mom making this when I was younger. It is unbelievably good!


★★★★★ 4 votes



  • 1 c
  • 3 c
    sugar, divided
  • 6
    eggs, separated
  • 3 c
  • 1/4 tsp
    baking soda
  • 1/4 tsp
  • 8 oz
    sour cream
  • 1 tsp
  • 1 tsp
    almond flavoring

How to Make 1st Lady Rosalyn Carter's Sour Cream Pound Cake


  1. Preheat oven to 325 degrees.

    Cream butter and 2 cups sugar. Add egg yolks, one at a time, beating well after each addition. Sift flour, baking soda and salt twice. Add to creamed mixture, alternating with sour cream. Beat egg whites and remaining cup of sugar until stiff. Fold gently into batter. Blend in flavorings.

    Bake in a greased and floured tube pan 1 1/2 hours at 325 degrees.

    Cake should have a nice, brown crust.

    Let stand 15 minutes before removing from pan.

    Note: To coat pan, the former first lady uses 1 tablespoon flour and 1 tablespoon confectioners' sugar mixed together.

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About 1st Lady Rosalyn Carter's Sour Cream Pound Cake

Course/Dish: Desserts Cakes
Other Tag: For Kids

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