My mom’s sour cream pound cake recipe has been a favorite in our family for as long as I can remember. I have always called it my mother’s pound cake but I think she acquired the recipe from someone’s aunt.
This is the only pound cake I have ever baked, it’s my daughter’s favorite cake so it’s requested often. There is usually an argument over who has the last piece.
Mom’s Sour Cream Pound Cake
A traditional pound cake at it’s best. Moist, tender, dense inside with a crispy crunchy crust.
How to make my Mom’s Sour Cream Pound Cake
Grease and flour a tube pan or bundt pan.
Cream the butter and sugar together until light and fluffy. Usually 3-5 minutes.
Add eggs one at a time, incorporating between each addition. Add dry ingredients alternating with the sour cream. End with the sour cream.
Beat well, add vanilla extract and almond extract and pour into the prepared pan.
Bake at 325 degrees for 1 hour and 30 minutes.
Let cool in the pan on a wire rack for at least 30 minutes. (or until easy to handle)
Serve and enjoy this traditional pound cake.
Mom’s Sour Cream Pound Cake Recipe
- 2 Sticks of butter, softened
- 6 Eggs
- 3 cups Sugar
- 1/2 pt (8oz) Sour Cream
- 3 cups Flour
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Vanilla Extract
- 1/2 teaspoon Lemon Extract optional
- 1/2 teaspoon Almond Extract optional
Preheat oven to 325 degrees. Prepare a tube pan with butter and flour. (or baking spray)
Cream the butter and sugar together until fluffy.
Whisk together the flour and baking soda.
Add eggs one at a time, beating well after each addition.
Add the dry ingredients alternating with the sour cream. Ending with the sour cream.
Beat well, add the flavorings (if desired) and mix again.
Bake for 1 hour and 30 minutes.
This is the amount of baking time in my oven. All ovens are different. Check at 1 hour and 15 minutes with a toothpick placed in the center. If it comes out clean the pound cake is done.
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