Sour Cream Pound Cake

By: Hannah Lee Leidy
Sour Cream Pound Cake sliced next to a wrapped pound cake
Image credits to Oliva Rae James

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  • 1 cup butter softened to room temperature
  • 2 2/3 cups sugar
  • 6 eggs
  • ¼ teaspoon baking soda
  • 6 ounces sour cream
  • 3 cups flour
  • 1 teaspoon vanilla
  1. Cream butter and sugar well in a mixing bowl or with an electric mixer. Add one egg at a time, mixing well after each addition. Stir baking soda into sour cream, stirring it in to dissolve. Add flour and sour cream to butter mixture. Add vanilla.
  2. Pour into a greased and floured tube or bundt pan. Bake at 300 degrees for 1 hour (place the cake in a cold oven, and then set the temperature. While baking, do not open oven). Continue baking at 325 degrees for 15 minutes longer.
  3. Cool on a rack for 10 to 15 minutes, then remove to a plate or cooling rack.


From Famous Master’s Recipes to Recreate At Home.

  • From Tea Time at the Masters, by the Junior League of Augusta, Georgia

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