Old-Fashioned Sour Cream Pound Cake

Certainly! Here’s another version of an Old-Fashioned Sour Cream Pound Cake recipe:


  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract


  1. Preheat the Oven:
  • Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
  1. Cream Butter and Sugar:
  • In a large bowl, cream together the butter and sugar until light and fluffy. This may take about 5-7 minutes.
  1. Add Eggs:
  • Add the eggs one at a time, beating well after each addition.
  1. Combine Dry Ingredients:
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  1. Alternate Mixing:
  • Gradually add the dry ingredients to the butter and sugar mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix just until combined.
  1. Add Vanilla Extract:
  • Stir in the vanilla extract.
  1. Prepare the Pan:
  • Pour the batter into the prepared bundt pan, spreading it evenly.
  1. Bake:
  • Bake in the preheated oven for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
  1. Cool:
  • Allow the cake to cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely.
  1. Serve:
    • Once cooled, slice and serve. You can serve it plain or with a dusting of powdered sugar, a drizzle of glaze, or a dollop of whipped cream.

This classic Old-Fashioned Sour Cream Pound Cake is known for its moist and dense texture, making it a timeless and delicious dessert. Enjoy!

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