My Grandma Keenum's Sour Cream Poundcake

Janie Massey


This is the best pound cake I have ever tasted. After I took it to a 'everybody' bring something in the Nursing unit where I worked, frosted and decorated to see how it went over among all in the unit; I was nominated to bring it to every one of our bring food for all to partake of affairs. We worked the 11 P.M. to 7 AM shift in a short term surgical unit. So each of us went to our break room when we could squeeze the time in to eat. This pound cake is wonderful by itself or frosted if desired ;-)


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20 Min
1 Hr 30 Min


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1 c
crisco shortening
3 c
(scant) sugar
3 c
all-purpose flour
1/4 tsp
baking soda
1/2 tsp
1 c
sour cream
1 tsp
vanilla extract

How to Make My Grandma Keenum's Sour Cream Poundcake


  • 1Sift together:
    Flour, baking soda and salt. Set aside.
  • 2Cream shortening and sugar together using electric mixer until smooth and well incorporated.
  • 3Add eggs one at a time beating well after each addition. Then beat in vanilla extract.
  • 4Add dry ingredients alternately with sour cream, ending with dry mixture. Beat until smooth.
  • Pour batter into a Tube or Bundt Pan. Bake at 350 degrees for 1...
    5Pour batter into a Tube or Bundt Pan. Bake at 350 degrees for 1 1/2 hours. Cool 15 minutes before removing from pan.

Printable Recipe Card

About My Grandma Keenum's Sour Cream Poundcake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom
Hashtags: #poundcake, #Dessert

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