Sour Cream Pound Cake Recipe


Sour Cream Pound Cake Recipe

I have been making this pound cake for close to 30 years. It always comes out perfectly, tastes great and is moist enough to be eaten by itself. It is great too topped with fruit and whipped cream. A true culinary delight!

Prep Time:15 minutes
Cook time:1 hour

Ingredients:
1 1/3 cups Sugar
1 stick Butter
2 Eggs
1 tsp Vanilla Extract
1/2 tsp Almond Extract
2 cups Flour
1/2 tsp Baking Powder
8oz Sour Cream

Directions:


• Preheat Oven to 325°.
• Beat together sugar and butter.
• Add eggs and vanilla and almond extract, beat until mixture is fluffy.
• Combine flour and baking powder.
• Add flour mixture and sour cream to butter mixture, alternately, mix well.
• Pour mixture into greased and floured loaf pan.
• Bake 1 hour or until inserted wooden toothpick comes out clean
• Cool pan on wire rack 10 -15 minutes and scrape knife along pan edge before removing loaf from pan.
• Allow sour cream pound cake to cool completely on the wire rack after removal.

Makes 1 Sour Cream Pound Cake, 10-12 servings

Sour Cream Pound Cake Recipe; I have been making this pound cake for close to 30 years. It always comes out perfectly, tastes great and is moist enough to be eaten by itself. It is great too topped with fruit and whipped cream. A true culinary delight!




To print the Sour Cream Pound Cake Recipe, click here.

Sour Cream Pound Cake Recipe; I have been making this pound cake for close to 30 years. It always comes out perfectly, tastes great and is moist enough to be eaten by itself. It is great too topped with fruit and whipped cream. A true culinary delight!



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Comments

  1. This pound cake sounds amazing. I printed the recipe and will try it this week. I have appointments almost every day but Friday. Friday will be named Pound Cake Day. I have made several and unfortunately they come out very dry. I trust you when you say it is moist because you are the one that told me I can freeze butter. Tom Thumb (Safeway) had a sale on my butter, Land O’Lakes with canola oil, normally $2.39 and they had it for $1.39. I bought six and froze them. I also had four 50 cent coupons, so it was even better. You are so smart!!!!

  2. Looks wonderful!! I’ll have to give it a shot soon!

  3. Sounds wonderful but what size loaf pan?

  4. This cake sounds easy, delicious and non of us are allergic to it. Perfect.

    • I hope you enjoy it, Rhonda. It is delicious, and simple to make. I have often make two at once, and frozen the second for later use. When defrosted, it is just as good as when fresh!

      Ann

  5. That looks tasty and seems straight forward to make I might even give it a try myself

    Have a caketastic week 😉

  6. Looks amazing and I’ve bookmarked this and plan to get my girls to make it over the weekend.

  7. Sounds delicious.

  8. This looks delicious! I hope you will consider linking up with me on my Foodie Friday Blog Hop as well as Wordless Wednesday Feel free to share as many recipes as you’d like. I know my readers will love it!

  9. This looks scrumptious!! Boo Im on a diet right now. Happy WW hope you come visit!!

  10. That does look so good!

  11. This looks so yummy!! I can use that just about right now…

    If you have not done so yet, we would love to have you come share/link via our WWHop
    Happy Wordless Wednesday!

  12. I was just thinking about making pound cake, I would like to make it in my bread machine.

    • Not sure that would work Julie… if you were going to mix by hand that might work, but a bread machine? I have my doubts! Let me know how it turned out if you decide to go ahead with that method.

      Ann

  13. NYCSingleMom says:

    this sounds yummy. I will have to wait to try when I get back from vacation.

  14. Looks delicious! Thanks for linking up! x

  15. Reminds me of my Nanna! 🙂 Danica

  16. My mother used to make a pound cake with sour cream in it. This takes me back! Following from WW at Create With Joy.

  17. Thanks so much for linking up at Dolly Creates! This looks delicious.

  18. It looks like a delicious recipe! I was wondering if it mattered whether you used salted or unsalted butter. Thanks for your help!

    • Sue I use mainly unsalted butter now, but when I first started making this recipe, used salted butter. I can’t tell a difference.

      Ann

  19. Can I use whipped cream cheese in place of sour cream?

  20. Ann: Just reading this recipe brought back memories of c-ration pound cake, and peaches (in another meal of course), and how we would save them to have together as the single best treat while in Vietnam. I have it in the oven, and a can of peaches chilling in the fridge and now understand the theory of pavlov’s dogs!

    • I hope you enjoy, Bob. Thank you for your service.

      My uncle served in Vietnam (army). I will have to ask him if he remembers c-ration pound cake and peaches!

      Ann

      • Wow! It was wonderful and everything I remembered. Sadly, it didn’t come out even, I ran out of peaches before I ran out of cake and had to go to the store again! Thanks for this recipe, it is now a permanent part of my baking favorites. Bob

        • I am so glad you enjoyed it, Bob.

          Is your oven level? That is the only reason I can think of for the pound cake to have come out uneven.

          Ann

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