Best Sour Cream Pound Cake In the World

Submitted by Sally Lyn

"I have NEVER tasted a poundcake as light and delicious as this one. This recipe is from a lady in a rural town in Alabama. She is the best cook! You will not be sorry if you make this one. Please try it and rate it. I feel confident you will like it!"

 

• Ready In: 2hrs
• Ingredients: 7
• Yields: 1 cake
• Serves: 20

ingredients

• 1 cup butter
• 3 cups sugar
• 6 eggs
• 3 cups sifted flour
• 1⁄4 teaspoon baking soda
• 1 (8 ounce) container sour cream
• 2 teaspoons vanilla

directions

1. Cream butter and sugar.
2. Add eggs on at a time and beat well.
3. Add sifted flour and baking soda alternating with sour cream.
4. Add Vanilla.
5. Place in greased and floured pan.
6. Bake at 300 for 1 hour and 30 minutes or until done.

Reviews

[Thomas W.]

Greetings! This cake is delicious. I sifted the flour first, for those who are unsure. Added a touch of lemon zest. Btw, I love the Genius Kitchen recipes. You're my "go-to" source ... thanks!

 

[Kayla S.]

This cake was everything the name says it is. Huge hit at my husband's birthday party. I served mine with a fresh strawberry glaze & then filled the center of the cake with fresh berries which the cake absorbed beautifully.

 

[Lori E.]

Wonderful! I am a baker---and this cake is wonderful! Beautiful crust, wonderful texture, and good flavor.

 

[KitiKat1]

This is fantastic! I used lemon extract instead of vanilla and could not be happier with it. Thank you so much for posting:)

 

[Grandma Heidi]

This cake is wonderful, the sugar could be cut down some but the overall taste and texture are the best of any pound cake recipe I have tasted. It reminds me of a Sara Lee pound cake. Also, this recipe is perfect for an Easter Lamb cake, not dry at all. This will easily make 2 cakes. Enjoy!