Sour Cream Pound Cake

This is my “standard” pound cake. It is rich and delicious. It can be baked in two small tube cake molds, one large one, or in two loaf pans. Julie makes a great pound cake.  The featured photograph is one of her cakes.  Traditionally, pound cakes were made with a pound of butter, a pound of flour, a pound of eggs (?), so out of curiosity Julie put her finished cake on the scale and it weighed 4 pounds.  


  1. 1 ½ cups butter, room temp
  2. 3 cups sugar
  3. 6 eggs
  4. 3 cups all-purpose flour
  5. ¼ teaspoon soda
  6. ¼ teaspoon salt
  7. 1 cup sour cream
  8. 1 teaspoon vanilla extract

Preheat oven to 325 degrees

  1. Cream butter and sugar in medium mixing bowl until light and fluffy.
  2. Add eggs, one at a time, mixing well after each addition.
  3. Combine flour, soda and salt and add alternately with sour cream to butter mixture.
  4. Stir in vanilla.
  5. Pour batter into a greased and floured 10 inch tube pan and bake until cake springs back when lightly touched and has separated from sides of pan, about 1 ½ hours in a 10 inch tube pan and 1 hour in two little bunt pans.
  6. Remove from mold and place on a cooling rack.

Notes: This cake will keep well for up to a week. It has a very pronounced crust.


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