Old Fashioned Sour Cream Pound Cake

Karen Basso


It isn't as heavy as a regular pound cake... and not too sweet, it's just right with a hint of almond and egg. Tasty all by itself, or enhanced with ice cream or whipped cream and berries. So comforting!!
This cake is made from all high fat sugary goodness. This 40 year old recipe was written when men were men, and cake was cake. It's the perfect sweet for those times you let your hair down and indulge in decadence... just this once.


★★★★★ 2 votes

8 - 10 generous slices
15 Min
1 Hr 30 Min


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2 stick
butter, softened
3 c
1/2 tsp
almond extract
1 c
sour cream
3 c
1/4 tsp
baking soda

How to Make Old Fashioned Sour Cream Pound Cake


  • 1In mixer cream butter and sugar until pale. Beat in eggs one at a time. Add extract and sour cream, combine. Beat in flour one cup at a time adding baking soda with last cup. DO NOT OVER MIX.

    Scrape into prepared pan. Bake approximately 1½ hours. Test for doneness with toothpick. Cool in pan 10 to 15 minutes then turn out onto rack to continue cooling.

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About Old Fashioned Sour Cream Pound Cake

Course/Dish: Cakes
Hashtag: #delicious

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