Community Pick
Ultimate Sour Cream Pound Cake
"Simple and delicious. This is great served with fresh whipped cream and strawberries (or any fresh fruit). I also like to drizzle mine with lavender honey. But truthfully, it's terrific plain too. Great for school or church bake sales."
photo by Essi K.
- Ready In:
- 1hr 39mins
- Ingredients:
- 7
- Serves:
-
8-10
ingredients
- 1⁄4 lb butter
- 1 1⁄2 cups sugar
- 1⁄2 cup sour cream
- 1 1⁄2 cups all-purpose flour
- 1⁄4 teaspoon baking soda
- 3 eggs
- 1⁄2 teaspoon vanilla
directions
- Preheat oven to 325 degrees Fahrenheit.
- In a large mixing bowl, cream together the butter and sugar.
- Add sour cream and mix until blended well.
- Sift together the flour and baking soda.
- Alternately add flour and egg, beating each egg in one at a time.
- Add vanilla and mix well to incorporate all the ingredients.
- Pour mixture into a greased and floured baking pan.
- Bake for 1 hour 20 minutes.
Questions & Replies
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Reviews
-
Wohow! This came out great! I'm not a fan of sour cream at all... But this came out wonderfully! I'm not really a baker, so this was nice and easy for me. I added about a cup of white chocolate chips to this, it FLEW off the shelf. I took it to a super bowl party (I had way too much as it is..) and it was all gone that very HOUR!! Hahaha! My family says 'props to whoever came up with this!' So yes. Awesome. -
As you said..simple and delicious. Did serve it with strawberries and cream. Had a some left and used that for some mini trifle! -
Excellent pound cake!!! I had some sour cream that was going to go bad and needed to make something with sour cream... it helped that I'd been craving pound cake, but all my pound cake recipes omit sour cream so I needed a new recipe. This was much better than my other tried recipes because I think the sour cream made it more moist. I added three dashes of nutmeg as my mother does in her recipe. Thanks so much for posting this! -
This was awesome! I don't have a loaf pan, so I turned them into pound cake cupcakes. I also added a pinch of salt and made a lemon glaze as another review suggested. So tender and tasty! This batch probably makes 3 tins of 6 cupcakes each (I did 2 tins and they were a bit overflowing...oops!), filling them about halfway. I will make this again! Thank you for sharing! -
While the cake was baking, I was pondering what kind of fruit to serve with it. However, the cake did not last long enough for me to decide. :D. It is truly delicious.
see 21 more reviews
Tweaks
-
OH this is decadent tasting. I used non fat plain yogurt instead of sour cream. The edges are buttery and tasty. Next time, and there will be a next time, I am going to add some lemon zest and the juice of a lemon to make it lemon pound cake. Thank you.
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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