While I bet Paula Deen, Martha Stewart and even The Pioneer Woman have delicious recipes for pound cake, I’d wager not one of them is even a tinch better than my mother-in-law’s scrumptious recipe.  It’s almost foolproof and after a single slice, men fall in love with me, women bribe me for the recipe and children behave as if Santa is actually watching.

Well, not really, but my husband’s golfing buddy does beg me to send one every year for their annual golf retreat; far be it for me to deprive him of the pleasure.

To me pound cakes are one of the easiest cakes to bake; if you properly grease and flour the pan, they’ll slip out with barely a crumb left behind.

With only seven ingredients, it’s practically impossible to mess it up!  Once you bake it yourself, come back and tell me whatcha think!

Sour cream pound cake {Someone might’ve forgotten to take a picture before it was almost all gone…!}

Sarah’s Sour Cream Pound Cake


  • 2 sticks butter, softened (not melted!)
  • 6 eggs, better if at room temperature
  • 1 8-ounce carton sour cream
  • 3 cups sugar
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 tablespoon vanilla extract

Pre-heat oven to 325º.  Generously grease and flour pan.

Cream together butter and sour cream.  Slowly add sugar and beat until light and fluffy.

Sift together flour and soda.

Alternate about a 1/2 cup of flour mixture then an egg as you continue beating; do so until eggs are gone.  Make sure to START with flour and END with flour.

Why?  I have no idea!  But my MIL told me to do it this way, and the cake turns out perfect every time, and I have absolutely ZERO interest in wasting the time and ingredients for it not to turn out just because I’m a culinary rebel.  N’est pas?

Continue beating as you add vanilla.

Pour batter evenly in bundt or tube pan.  Lick the beaters, spatula and mixing bowl if you aren’t afraid of salmonella; it’s up to you whether or not you share with the rest of your family.   Depending on your oven’s temperature, cake will be done in 1-1 1/4 hours.  I always do a toothpick check at 1 hour but it usually takes about 10 minutes longer.

Take out of oven when toothpick comes out dry; let cool on a wire rack 10-20 minutes.  Then and only then is it safe to remove the cake.  Dust with powered sugar and serve warm with strawberries and whipped cream or ice cream or coffee…or naked as the day you were born.  The cake, not the eater.

Linked to A Southern Fairytale’s Mouthwatering Mondays, where you’ll find plenty of reasons to start a full out exercise program….


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