Grandma's Sour Cream Pound Cake

Grandma's Sour Cream Pound Cake

163 Reviews 9 Pics
  • Prep

    30 m
  • Cook

    1 h 20 m
  • Ready In

    2 h
Recipe by  LVJOANNE

“This is a recipe the whole family loves. It's always a hit!”

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Adjust Servings

Original recipe yields 1 10-inch bundt cake



  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan or 9-inch tube pan.
  2. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg.
  3. Pour the flour mixture into the bowl alternately with the sour cream, mixing until just incorporated. Transfer the batter into the prepared pan and spread it smooth.
  4. Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.

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Reviews (163)

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Excellent!! This is the 4th pound cake I've tried from this site and I've finally found a keeper. It's exactly what a pound cake should be in flavor and texture: dense, moist and rich. I did increase the vanilla to 1.5 tablespoons, used the mace (it gives a nice sublte aroma, but taste wise, you can't tell it's there), and when I don't have sour cream, I've subsituted it with plain yogurt (both the lowfat or whole milk works) and decrease the temp to 325. Like other posters, mine baked perfectly at 1 hour 10 min. too. This cake holds up very well, and as long as you keep it covered, it's stays moist for a good 3 days. Good old fashion ingredients that gives you a classic pound cake. TIP - whip the heck out of the butter/sugar (until very pale and fluffy) and whip even more when combining the eggs. But once you add the flour, fold it in BY HAND ONLY or else you'll get a tough cake. Also, if your cake is browning too quickly half way through, just lightly cover it with foil. This will be my master pound cake recip.



To say this is a "moist" pound cake is a misnomer. It is a "butter saturated" pound cake. To discuss using lemon versus mace, no mace, more vanilla, less sugar, more sugar, adding baking powder, etc., isn't even important. None of it matters unless you reduce the butter in this recipe to 1-1/2 cups. Only then can variations be relevant. Even tho' as an experienced baker I knew better when I saw 2 cups of butter in this recipe (when most others would call for half that) I foolishly went ahead with this as written anyway, mistakenly assuming 100+ glowing reviews couldn't be wrong. Live and learn--they were wrong. Before making this, please do check out other pound cake recipes and compare the ratio of butter to flour--you will find this is an extraordinary amount of butter for the amount of flour which will NOT result in the dense, moist, fine crumb so prized in a good pound cake.



I already have a good pound cake recipe but wanted to try this one because of the sour cream addition - wanted a nice variation. I used the existing reviews as guides and my recipe as a point of comparison. I used the modifications others made, namely: added 1/4 tsp of baking powder; reduced sugar to 2&1/4 cups; increase vanilla to 1&1/2 tsp; reduced oven temp to 325 and baked for 1hr & 20 min. The resulting cake is moister but a little denser than my standard recipe. Regarding the mace - it was a mixed bag. I did not care for the flavor; others liked it. If I'd make this again, I'd skip the mace and add the grated rind of 1 lemon (I do the same in my standard recipe). Regarding quatities and reducing sugar: it's called a "pound cake" because it's supposed to contain a pound of butter (4 sticks/2 cups), sugar (2 cups) and flour (approx. 3 cups). Most standard recipes use these proportions. I used 2&1/4 cups of sugar because of the sour cream; next time, I'd use just 2 cups. I can imagine that 3 cups is way too sweet. For those who had problems, I'll echo what others have said: cream the sugar and butter very well (at least 5 minutes) and beat for 1 min. after the addition of each egg. For the flour, use a machine to quickly fold it in and then finish by hand OR fold it in all by hand. Don't overwork the flour!! I gave this recipe 4 stars because of the need for modifications. With the mods, the cake is very good, although I prefer lemon instead of the mace.

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Amount Per Serving (16 total)

  • Calories
  • 494 cal
  • 25%
  • Fat
  • 28.1 g
  • 43%
  • Carbs
  • 56.7 g
  • 18%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 147 mg
  • 49%
  • Sodium
  • 290 mg
  • 12%

Based on a 2,000 calorie diet



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Cream Cheese Pound Cake III


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Sour Cream Coffee Cake II