This was my Momma’s sour cream pound cake recipe. My sister that is an AWESOME cook tells me this is the only cake I bake.
I told her I know how to do this and I know it will turn out.
It’s called a pound cake for a reason!


  • Momma’s Sour Cream Pound Cake
  • 3 sticks of butter
  • 6 eggs
  • 1 cup of sour cream or you can use 8 oz of cream cheese (softened)
  • 3 cups sugar
  • 3 cups of sifted cake flour
  • 1 tsp. vanilla flavoring or 1 tsp. lemon (or whatever you want to use)
  • a pinch of salt


MommaDukes Says... 4 Jun 2010 , 4:52am

How do I edit this or delete it, for some reason the entire recipe did not post. I give up on posting.

2SchnauzerLady Says... 4 Jun 2010 , 8:46am

Just add your directions as a reply.

MommaDukes Says... 8 Jun 2010 , 9:33am

cream butter & sugar, add eggs 1 @ a time and let your egg mix in. I add my flour let it mix in, then add the sour cream or cream cheese add flavoring turn up the mixer for about 3 minutes and beat the tar out of it. Preaheat oven to 325. I use a tube pan sprayed with baker's joy. I set the timer for 1 hour and 20 minutes. DO NOT OPEN THE DOOR for 1 hour. Of course it's done with you put a toothpick in the middle and it comes out clean or a few crumbs on it. In my oven it's done in 1hr 20 min yours may vary. Growing up Momma would always yell at us "DON"T SLAM THAT DOOR" I've got a cake in the oven. Miss hearing her say that.

jewelsdixon Says... 14 Jun 2010 , 2:46pm

thank you

DeeDelightful Says... 22 Jun 2010 , 2:16pm

It's about identical to my pound cake recipe, except mine calls for 1/2 teaspoon baking powder, 1 tsp salt (instead of a pinch). It's easy to remember and very good.

Janretha Says... 28 Jun 2010 , 5:51pm

having problems find out the amount of pound cake mix to fill a 9x13 sheet cake. In other words how do I make enough batter following those recipes for smaller pans. Please help. Want to make a larger cake, but pound cake.

MommaDukes Says... 1 Jul 2010 , 4:16am

I have never measured cup wise, but it will fill 3/4 of a tube pan. I call it my pound cake pan. Proably 7 cups to guess.

wkowbel Says... 5 Jul 2010 , 3:58pm

This is pretty much the same recipe I have used for 30 years or more. I love it and it has never failed me yet. I always know I have a winner if I need to make a cake that is not too sweet and not too heavy. It is always a crowd pleaser!!

cha-cha-cha Says... 16 Nov 2010 , 12:28pm

awesome recipe! I would really like to try this out :)

toni1218 Says... 18 Nov 2010 , 8:49am

Hello! 3 cups of sifted flour, do you mean to sift the flour.. then measure the flour or measure then sift the flour? If I was to read it being inexperienced, I would measure 3 cups then sift. Also, a lot of recipes I find that they say not to over mix.... so I see you beat it for a while - I suppose for pound cakes it's different? Thanks for the help.

toni1218 Says... 18 Nov 2010 , 8:50am

Oh.... do you prefer it with sour cream or cream cheese? I know you have listed both - which one do you like better? :-) Thanks

MommaDukes Says... 29 Nov 2010 , 1:54pm

Sorry for the delay. I sift my flour then measure. I prefer the sour cream, but my sister that is an awesome cook love the cream cheese. Both are very good.

daynise37 Says... 20 Dec 2010 , 10:01pm

If you would add butter milk how much would you add

Sugar_Blasted Says... 14 Jan 2011 , 6:48am

Can pound cake be used for sculpted and fondant covered cakes?

ChunkkeeMunkkee Says... 1 Mar 2011 , 11:27am

I am about to ask an evil question can this be made with margarine? I have a friend who is Jewish that doesn't eat dairy regularly. I already know of a cream cheese substitute. Sorry had to ask.... the things we do for!

magmel Says... 31 Mar 2011 , 7:58am

I have made this same cake for many years. Yes I have used margarine instead of butter offten, they have always turned out fine.

Staci71 Says... 17 Apr 2011 , 1:56pm

I haven't made many cakes from scratch, but do you have to use cake flour? or will good old all purpose flour work?

cakelady45 Says... 19 Oct 2011 , 7:34am

I am trying this recipe for the first time. I will let you know how it turns out. I diod not have cake flour but a good tip when you don't have it is 1 3/4 cup AP flour to 1/4 cup cornstarch! Glad to see that you were able to post the rest of the instructions! Thanks!

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