sour cream pound cake

★★★★★ 11
a 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
serves 16
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.