Sour Cream Pound Cake

“Because I’m our town’s postmaster, I can bake only in my spare time. When I do, I especially like this sour cream cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae!” —Karen Conrad, East Troy, Wisconsin

Sour Cream Pound CakePhoto: Taste of Home
Servings Prep Time Cook Time
20people 15minutes 1-1/4hours
Servings Prep Time
20people 15minutes
Cook Time
Portions: people
Portions: people
  1. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan.
  2. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.
Recipe Notes

Test Kitchen Tips

  • Experiment with different fruit-and-nut flavour combinations to top the pound cake, such as peaches and pecans; apples and walnuts; cherries and almonds; or pineapple and macadamia nuts. In the summer, quickly grill the pound cake for a toasty flavour boost.

Nutrition Facts

1 piece: 311 calories, 13g fat (7g saturated fat), 96mg cholesterol, 163mg sodium, 45g carbohydrate (30g sugars, 1g fibre), 4g protein.