Sour Cream Pound Cake

READY IN: 1hr 15mins
Recipe by BethHallKelley

This is the recipe my mother passed down to me many years ago. She lost all her recipes in Katrina, so for her, I will be posting all her recipes.

Top Review by tmmelton

This is the same recipe that my grandma handed down to me and is THE best recipe for pound cake. She was famous for her moist, delicious pound cakes! Her recipe does not call for salt, and we use 2 tsp of vanilla (or 1 tsp vanilla and 1 tsp almond). Instead of a bundt pan, you can use 2 large (9x5) loaf pans and bake in preheated 325 degree oven for 1.5 hours. Or, use 3 medium loaf pans (8x4) and bake for 70-75 min. I always use the 3 medium disposable foil pans and they are easy to hand out as gifts. (Family and friends eagerly await them for Christmas and birthdays!) My grandma always kept loaves on hand in her freezer to give to someone as a thank you when they did her a favor. I cannot do this because I keep defrosting them and eating them myself! But they do freeze well for future use. Personally, after baking, I cool cakes for 30 min. then cover with foil and freeze which really locks in all the moisture!

Ingredients Nutrition

Directions

  1. Cream butter and sugar til light and fluffy.
  2. Add 1 egg at a time, mix well.
  3. Mix flour,soda, and salt.
  4. Add dry mix to egg mixture a little at a time until blended, don't over beat.
  5. Next add sour cream and vanilla, mix well.
  6. Pour mixture into a oiled/floured bundt pan.
  7. Place pan in a cold oven and heat to 325 degrees.
  8. Bake approximately 1 hour and 45 min., be careful to not over-bake.

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