Cake Central › Recipes › No Fault Sour Cream Pound Cake

No Fault Sour Cream Pound Cake

Nice and moist!

No Fault Sour Cream Pound Cake


  • 1 cup butter, softened 3 cups granulated sugar 6 large eggs 3 cups cake flour 1 cup sour cream 1 tsp. almond extract 1 tsp. vanilla extract 1/4 tsp. baking powder


  1. 1. Preheat oven to 300F.
  2. 2. Grease & flour a 9" tube or 10" bundt pan.
  3. 3. Cream butter, add sugar and beat until light and fluffy.
  4. 4. Add eggs, two at a time, beating thoroughly after each addition.
  5. 5. Sift together cake flour & baking powder.
  6. 6. Add dry ingredients to the butter mixture, alternating with the sour
  7. cream, beginning and ending with flour.
  8. 7. Add almond & vanilla extracts.
  9. 8. Bake 1-1/4 to 1-1/2 hours, or until the cake shrinks slightly from the
  10. sides of the pan.
  11. 9. Cool in pan for 10 minutes, then invert on cool rack, turning upright.

Comments (4)

This cake was delicious. Moist, tasted great & held the fondant well! Thanks!
Hey, thanks for the recipi. could u please tell me if i could use regular 8" round pans for this recipi?
Great recipe! I use this one also for making stacked cakes. For another flavor, try orange zest and it will give it a citrus flavor omitting the almond extract, that is.
Made this pound cake for family and everyone loved it! Thanks for the great recipe!
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