Sour Cream Pound Cake


Sour Cream Pound Cake

Sour Cream Pound Cake
Sour Cream Pound Cake

"Pound cakes are amazing bakes which can light up any event and any gathering. This classic and old-fashioned sour cream pound cake is versatile, easy to bake and will impress anyone around. I love to get my hands on old retro recipes, fortunately handed over to us by the older generations. I usually refer to these classics as the 'grandma recipes.' This old-fashioned Sour Bundt Pound Cake is a grandma recipe as well that I have made numerous times over the years again and again. Why do I like it? Simple, I am a fan of the golden crust, fluffy yet dense, velvety and moist crumb, tangy and sweet taste, and the aroma - the same way when I first baked it. Yes - it is that good! I have a thing for pound cakes and you will find it in my Cream Cheese Pound Cake, Southern Pecan Praline Cake and Lemon Yogurt Pound Cake recipes, which are a twist around the traditional Pound Cake. This recipe is not any different. It is a Pound Cake with a twist of Sour Cream. What is different than other Pound Cakes is the method used to prepare the batter. In this cake, we use the eggs yolks and egg whites separately that helps with the structure of this cake. Note: I like pouring the lemon glaze on this cake. It is optional and you can omit it."

Serves16 slices

Preparation Time20 min

Cooking Time1 hr 30 min

Cooking MethodOven

Cooking Vessel Size12 '' Bundt Pan


  • 3 cups all-purpose flour
  • 3 cups castor sugar
  • 1 cup unsalted butter
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 teaspoon baking soda
  • 1 teaspoon salt

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