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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

Comments (18)

How do I edit this or delete it, for some reason the entire recipe did not post. I give up on posting.
Just add your directions as a reply.
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.
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.
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.
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.
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!!
awesome recipe! I would really like to try this out :)
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.
Oh.... do you prefer it with sour cream or cream cheese? I know you have listed both - which one do you like better? :-) Thanks
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.
If you would add butter milk how much would you add
Can pound cake be used for sculpted and fondant covered cakes?
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!
I have made this same cake for many years. Yes I have used margarine instead of butter offten, they have always turned out fine.
I haven't made many cakes from scratch, but do you have to use cake flour? or will good old all purpose flour work?
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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