Momma's Sour Cream Pound Cake

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!

Ingredients

  • 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

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Comments (18)

on

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.

on

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.

on

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.

on

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.

on

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!!

on

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.

on

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

on

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.

on

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 love....lol!

on

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

on

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

on

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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