Inez's Sour Cream Pound Cake

READY IN: 1hr 55mins
Recipe by FCR Gal

This family favorite was passed down from my great-aunt's next door neighbor to my mother over 30 years ago. It may be the best pound cake ever!

Top Review by Theresa P

This was a pleasure to make AND eat !! It had a silky, smooth, and moist texture that is great with stawberries, but even better plain (IMO). I love this cake (beats any BAKERY cake, hands down !) Thanks for sharing one of your family recipes ! It is a treasure and deserves many more than 5 stars!

Ingredients Nutrition


  1. Cream butter, shortening and sugar.
  2. Gradually add eggs one at a time, beating well after each addition.
  3. In another bowl, combine flour, baking powder, baking soda and salt.
  4. Add to creamed mixture, alternating with sour cream. Begin and end with flour mixture.
  5. Add vanilla, lemon or almond extract just mixing enough to blend.
  6. Pour batter into a greased and floured 10 inch tube pan.
  7. Bake at 325 for 1 1/2 hours or until wooden pick comes out clean.
  8. Cool 10 minutes and remove from pan.

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