Sour Cream Pound Cake
Total TimePrep: 15 min. Bake: 1-1/4 hours + cooling
- 1 cup butter, softened
- 3 cups sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- Confectioners' sugar, optional
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan.
- Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.
Test Kitchen Tips
Nutrition Facts1 piece: 311 calories, 13g fat (7g saturated fat), 96mg cholesterol, 163mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 4g protein.
Aug 3, 2020
Good pound cake recipe. I did wish the eggs and cut back on sugar but the secret ingredient to add is 1/4 tsp of nutmeg. Bon appetit’. Perfect to slice and rake camping
Jul 19, 2020
Whilst that may be a fine cake recipe (albeit a sickly sweet one...THREE cups of sugar?), it is NOT by any stretch of the imagination, a POUND CAKE. Although there are many variations (tweaks) on the traditional pound cake, and certainly adding a high water content ingredient like sour cream would necessitate some tweaking, the ratio of fat to flour is so far off as ego no longer be even in the ball park of pound cakes, and the sugar is just plain of the hook. You're adding a high-moisture ingredient (sour cream), yet the amount of flour is way too low, so you're making up for it with more than double (waaay more than double) the normal amount of sugar. Being hydroscopic, the sugar will absorb the extra water, but at the cost of flavor. You're adding sour cream to benefit from its tartness, but drowning the tartness in sweetness. A really bad recipe... Sorry.
Jul 9, 2020
This turned out very nicely. The texture was dense, but not too heavy. For those having issues with texture, make sure to beat the eggs thoroughly after each addition. I did add almond and vanilla extract like some other reviewers.
Jun 22, 2020
So delicious, and turned out great. I made a confectioner's sugar glaze, and it was delicious. Will be my go-to pound cake!
May 26, 2020
Cake fell! But tasted delicious!
May 17, 2020
this pound cake was delicious!! i recommend 10/10!! instead of a ganache, i used condensed milk, and it was amazing!! definitely try it :)
May 16, 2020
I read some of the reviews while I was making the cake and I decided to cut down the sugar lucky I did it’s still very sweet. I changed it to 2 1/2 cups sugar and I also cut down from six eggs to five eggs. I’m going to ice it with a chocolate ganache smells and looks delicious we tasted a little little sliver of it and it seems to be great! Taking to a friends house so I’ll have to come back and let everyone know how it tastes. I gave it five stars because I can tell that it’s going to be a five star cake.
May 11, 2020
This is the first pound cake I've ever made and I thought it was delicious! All five of my family members had raving things to say about it. I made a lemon glaze to go on top instead of powdered sugar and that really amplified the cake. I definitely would bake this recipe again!
May 10, 2020
Great pound cake recipe. I used 2 1/2 c. sugar and it was still sweet. I followed the recipe exactly except is used 1 tsp vanilla and 1 tsp almond extract. This balanced the taste and made it smell fragrant. Pound cakes are always a little dense in texture. I though this one was a little lighter than some I've made. The crusty top was perfect. I scooped a little batter into six muffin tins because this recipe made a lot of batter. The six muffins were baked in 38 minutes. I think I'll make pound cake muffins next time. The remaining cake was ready in 50 to 55 minutes.
May 4, 2020
I'll give it 2 stars but that's all. This recipe is way too "eggy" for my taste. I made it exactly as listed and it came out looking beautiful but the taste was nothing like sour cream pound cakes I've made in the past. Nothing flavorful at all. I am going to make a lemon glaze to pour over it just so we can finish eating it.