Sour Cream Pound Cake

Sour Cream Pound Cake Recipe

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Nancy Campbell


This was a favorite cake made by Momma Jean. May freeze wrapped in several thicknesses of foil.

Fresh eggs and real butter make this cake extraordinary!

★★★★★ 1 vote


3 c
cake flour, sifted
1/4 tsp
2 stick
butter, softened
3 c
1 c
sour cream
1 tsp
vanilla extract


1Stir in flavoring
2Sift flour and soda together twice
3Cream butter
4Slowly add sugar and cream well
5Add eggs, one at a time, beating well after each addition.
6Stir in sour cream
7Add dry ingredients 1/2 cup at a time, beating constantly
8Pour into prepared pan. Bake 1 1/2 hours in 325 oven or until done.
9Place pan on rack to cool 5 minutes. Loosen cake around edge of pan and edge of tube with dull side of knife. Press toward pan rather than toward cake. This protects crust. Turn cake onto rack to cool immediately.

About Sour Cream Pound Cake

Course/Dish: Cakes