Southern Sour Cream Pound Cake
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
16
ingredients
- 1 cup butter (at room temperature)
- 3 cups sugar
- 1 teaspoon vanilla extract
- 3 -4 teaspoons almond extract
- 6 large eggs (at room temperature)
- 3 cups flour
- 1⁄4 teaspoon baking soda
- 1⁄8 teaspoon salt
- 8 ounces sour cream
directions
- Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt or tube pan.
- Cream butter and sugar in a large mixing bowl at medium speed. Blend until mixture is light and fluffy and sugar is no longer granulated. (About ten minutes).
- Add vanilla & almond extracts, scraping sides of bowl so it is thoroughly incorporated.
- Add eggs one at a time, beating well after each egg is added.
- Add sour cream all at once and blend thoroughly.
- Sift flour, baking soda and salt into small bowl (A wire whisk works perfectly to sift/mix dry ingredients). Slowly add flour mixture and continue beating until mixture is smooth and well blended. (Add by approximately three parts-roughly 1-cup additions).
- Pour batter into the well-greased and floured bundt or tube pan.
- Bake for 1 hour or until toothpick inserted near center comes out clean. Cool in pan for 5 minutes and then invert pan onto wire rack and cool completely.
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Reviews
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Thank you Ms Lady Chef! I have been searching for a recipe just like my Big Mama's. It was lost when she died and all I remember is we called it Big Mama's cake and she used to make her own sour cream from the cows milk. I am not quite as good as Big Mama in the kitchen but I am practicing when I can. I am going to make this cake for my honey-boo and his Mother who LOVES pound cake. I'll let you know how it comes out! Dear Ms. Keys-HIS Mother told him to MARRY me because believe it or not this cake tasted like the one HER grandma used to make! I think I'm IN and now my (hopefully mama-in-law) wants the recipe!! Thanks again!!
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3 cups of sugar seemed too much to me. I used only 2 and could probably have cut it to 1 1/2 cups which I will do next time. My cake turned out delicious! I did use more than 8 oz. of sour cream though. I think I used about 12 oz. The almond flavoring did the trick making this cake even more of a comfort food.
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I made this cake for a family friend who did some plumbing work in our basement. He's from Mississippi and he stated that pound cake was one of his favorite desserts. This cake turned out picture-perfect and smelled wonderful while it baked. I used more almond flavoring as Lady Chef recommended. Having the room-temperature ingredients caused the batter to whip up into a great fluffy texture. I will bake and share this recipe again-thanks so much!
RECIPE SUBMITTED BY
Ms. Nat
Saint Louis, 65