Sour Cream Pound Cake271 Reviews
“Much better than the standard pound cake, I got the recipe from a great-aunt, over 40 years ago.” - by Will Barber
Original recipe yields 1 - 8x4 inch loaf pan
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
- In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
- Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
- Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.
Amount Per Serving (10 total)
- 312 cal
- 13.3 g
- 44.9 g
Based on a 2,000 calorie diet
Reviews (271)Rate This Recipe
"I have used this basic recipe for a couple of years. It's four stars with the changes that I made. I added a tsp of vanilla and decreased the sugar to 3/4 cup. I don't like a sweet pound cake. I added..." See more more like a heaping half cup of sour cream. The first time I made this it started to burn. Now I bake it at 350. If anyone is new to baking and unsure of what a pinch is just use a 1/8 tsp measure for the salt and the baking soda and you will be fine."
"This is excellent! This is what I did to make it come out that way. I added 1 tsp vanilla and 1 tsp almond extract to the batter. I baked it at 350 degrees for 75 minutes. The inside was moist..." See more and tender. The outside was crusty and rich. I topped it with whipped cream and sliced, sugared fresh strawberries. It was yummy!"
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