Sour Cream Pound Cake


This is a holiday recipe from Emily’s childhood. Truly, it’s the only pound cake you’ll ever need. SAM

1 1/4 cups butter, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 (8-ounce) carton sour cream
1 teaspoon vanilla extract

Preheat the oven to 325 degrees F. Grease and flour a 10-inch stem or Bundt pan. With an electric mixer on medium speed, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, combine the flour and baking soda. Add to the butter mixture alternately with the sour cream. Add the vanilla. Pour into the prepared pan and bake for 1 1/2 hours. Let cool in the pan on a wire rack for 10 minutes before removing.
Makes 15 servings.

Adapted from Emily’s cookbook All-American Comfort Food.


3 Responses to Sour Cream Pound Cake

  1. Savannah says:

    I think there is a typing error here. It says baking POWDER in the ingredient list. And in the directions it says baking SODA. Most recipes I have read have soda.

    Yes! Thank you! What a terrible typo. Baking powder would ruin the cake. With something acidic like sour cream, you have to have baking soda. Thanks so much for catching this.

  2. olga lopez says:

    It sounds good I am going to made for tomorrow that I have and invitation.

    • rockyroadoflove says:

      This is the only pound cake worth making. In my family we bake it for most holiday dinners. You can serve it with fresh fruit or ice cream, but it’s so rich and moist it’s delicious alone.

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