There’s something deeply comforting about a slice of old fashioned sour cream pound cake—moist, dense, lightly tangy, and rich with buttery flavor. This cake has been passed down through generations, a beloved staple at Sunday dinners, holiday gatherings, and quiet moments with a cup of tea.
Made with simple pantry ingredients, it’s a recipe that never goes out of style. Whether served plain, dusted with powdered sugar, or topped with whipped cream and berries, it always brings smiles.
🕒 Prep & Cook Time
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Preparation Time: 15 minutes
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Cooking Time: 1 hour 30 minutes
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Total Time: 1 hour 45 minutes
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Servings: 12
🛒 Ingredients
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3 cups granulated sugar
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1 cup butter, softened
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6 eggs, separated
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2 teaspoons vanilla extract
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1 tablespoon fresh lemon juice
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1 cup sour cream
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3 cups all-purpose flour, pre-sifted
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¼ teaspoon baking soda
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¼ teaspoon salt
📝 Pro Tip: Use room temperature eggs and butter for a smoother batter.
👩🍳 Directions
1. Preheat Oven
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan or bundt pan.
2. Cream Butter and Sugar
In a large mixing bowl, beat together butter and sugar until light and fluffy—about 3–5 minutes.
3. Add Egg Yolks
Add the egg yolks, one at a time, mixing well after each addition. Stir in vanilla extract and lemon juice.
4. Incorporate Sour Cream and Dry Ingredients
Mix in the sour cream. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated.
5. Whip Egg Whites
In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter to keep the cake light and airy.
6. Bake
Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve
Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely. Serve plain, dusted with powdered sugar, or with fresh berries and cream.
💡 Tips for the Best Pound Cake
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Don’t overmix once you add the flour—mix until just combined.
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Use real butter for that classic rich flavor.
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Store leftovers tightly wrapped at room temperature for up to 4 days.
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Freeze slices individually for a sweet treat on demand!
🍽 Serving Ideas
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With a scoop of vanilla ice cream and fresh strawberries
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Toasted for breakfast with a pat of butter
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Cubed and layered in a trifle with whipped cream and fruit
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As a base for strawberry shortcake
🧁 Final Thoughts
This Old Fashioned Sour Cream Pound Cake is the kind of recipe that feels like home. With its rich flavor, dense crumb, and timeless appeal, it’s more than a dessert—it’s a memory in the making.