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.
Try our Bread Pudding!
Sour Cream Pound Cake

A traditional pound cake at it’s best. Moist, tender, dense inside with a crispy crunchy crust.
How to make 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.
It’s best if the eggs and sour cream are room temperature but I’ve made it with them straight out of the fridge too.

Beat well, add vanilla extract and almond extract and pour into the prepared pan.
Bake at 325 degrees for 1 hour and 30 minutes.
Check out our Lemon-Orange Pound Cake!

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.
Our Eggnog Bundt Cake is a holiday favorite!
Sour Cream Pound Cake Recipe
Sour Cream Pound Cake
Ingredients
- 1 cup unsalted butter, softened (2 sticks)
- 6 large 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
Instructions
- 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.
Comments
Audrey
December 11, 2015Oh yum! I have been looking for a good pound cake recipe, I will have to give this a try. Visiting from Archives Friday.
DSTR
December 11, 2015Thanks Audrey!
Catherine
December 11, 2015I have never made a pound cake before, but this sounds soooo good. I can’t wait to try it. Thanks for sharing! 🙂
DSTR
December 11, 2015Catherine, it is so easy to make and so delicious! Thanks for stopping by.
Nikki Frank-Hamilton
December 16, 2015I am gluten free, and I miss my pound cake. I’m wondering if I can use gluten free baking mix in place of flour, I’m going to pin it so I can try it, and I’ll be fighting for the last piece if it works!!!
DSTR
December 17, 2015Nikki, I can’t guarantee the results but I would certainly give it a try. Thanks for stopping by!
Ashley Tukiainen
December 17, 2015Thanks for linking up with From The Archives Friday! This post has been chosen for one of our Featured Favorites. Stop by one of the hosts blogs and get your favorites button. We can’t wait to see what you have for us this week 🙂
DSTR
December 17, 2015Thank you so much Ashley!
ernest browning
December 23, 2018just made the sour cream pound cake….looks awesome…so easy just have to remember to have all ingredients at room temperature… serving it with fruit
ambrosia and fresh whipped cream.
DSTR
December 25, 2018Yummers! Sounds great!