Real Recipes From Real Home Cooks ®

sour cream pound cake

(11 ratings)
Blue Ribbon Recipe by
Lisa Meehan
Waynesboro, VA

This is the best pound cake ever! The combination of the three flavorings is delicious. For years I never shared this recipe with anyone because it was my signature dish for potlucks, funerals, parties, etc.

Blue Ribbon Recipe

Tender and perfectly sweet, this is the perfect old-fashioned pound cake. There's a slight citrus undertone from the added flavorings. The top forms a slightly sugary crust, while the cake itself is soft and billowy. A delicious light dessert or it can be served at brunch with fresh fruit.

— The Test Kitchen @kitchencrew
(11 ratings)
yield 16 serving(s)
prep time 20 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For sour cream pound cake

  • 3 c
    granulated sugar
  • 1/2 c
    vegetable shortening
  • 1 c
    butter or margarine
  • 5 lg
  • 1 c
    sour cream
  • 3 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1/2 c
  • 1 tsp
  • 1 tsp
    lemon extract
  • 1 tsp
    butter flavoring

How To Make sour cream pound cake

Test Kitchen Tips
We used real butter, not margarine, and it baked for the recommended time.
  • Creaming sugar, shortening, and butter.
    Preheat oven to 325 F. Cream sugar with shortening and butter (or margarine).
  • Beating in eggs.
    Beat in eggs.
  • Beating in sour cream.
    Then beat in sour cream.
  • Flour and baking powder combined in a bowl.
    Combine flour and baking powder.
  • Adding flour to the batter.
    Alternate adding the flour mixture and milk.
  • Alternatively with the flour slowly add milk.
    Add a little milk at a time.
  • Vanilla extract and flavorings added to batter.
    Stir in vanilla and flavorings.
  • Batter poured into a greased tube pan.
    Bake for 1-1/2 hours in a well-greased tube pan.