Mildred's Sour Cream Pound Cake

Mildred's Sour Cream Pound Cake


"This made-from-scratch pound cake is ready to bake in just 15 minutes! Sour cream in the batter makes it extra moist and rich."

Ingredients 1 h 35 m {{adjustedServings}} servings 291 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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  • Ready In

  1. Mix flour and baking soda. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
  2. Add flour mixture to sugar mixture, alternately in thirds with sour cream, beating well after each addition. Add vanilla; mix well. Pour into greased 10-inch tube or 12-cup fluted tube pan.
  3. Bake at 325 degrees F for 1 hour 20 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely.
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  • (C) 2008 Kraft Foods Inc. All rights reserved.
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Reviews 30

  1. 36 Ratings


I love to bake. I made this cake yesterday. I loved it, I added a few extras, instead of 2 sticks of butter I used 2 1/2 sticks, I also cut a lemon and squezzed it to the batter. I also used self rising flour instead of all purpose which eliminated the use of the baking soda. The next time I will use two bunt pans because it made so much.


This pound cake is exactly what pound cake should be! Dense, moist and flavorful. I used light sour cream and it worked out beautifully! It rose way over the top of my bundt pan so next time I'll probably make it in two loaf pans. Oh, and I added 1/4 teaspoon of salt. IMO, baked goods are better with a little salt.


If you want a pound cake that is flavorful, moist gets rave reviews and guaranteed to come out every time, this is it! This recipe used to be posted with many many more reviews all saying the same thing. Some tips were to cut the vanilla in half and add 1/2 T of almond extract (a delicious idea). Others experimented with a little orange extract. Whatever flavoring you go with, the cake will be awesome!