Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! —Karen Conrad, East Troy, Wisconsin

Sour Cream Pound Cake

butter, softened

sugar

eggs, room temperature

all-purpose flour

baking soda

salt

sour cream

vanilla extract

Confectioners' sugar, optional

I&#039;ve never made a pound cake and I&#039;ve never had a bundt cake actually come out of the mold in one piece......until today! Googled recipes with sour cream to use up some because today is it&#039;s best before date and found this recipe! I love it! Turned out perfect! I added lemon zest and juice, used 2 1/2 cups of sugar and cooked it for an hour and 15 minutes. Let it cool exactly 15 minutes, tapped the bundt pan gently around the outside on the counter and voila! Out it came in one beautiful golden brown piece. I&#039;ll be making this over and over again!

I’ve been making this exact recipe for at least 20 years probably longer and I’ve never had a problem using ingredients at room temperature or straight out of the fridge with the eggs, now the butter has to be room temperature or you wouldn’t be able to beat it. I’ve also separated my eggs and whipped the whites with a couple Tbsp. of the sugar til stiff peaks formed and after the other ingredients were mixed I fold in the whites for a crunch top.  A family favorite in fact I have one in the oven right now.

This recipe is a great base recipe. My cake came out PERFECT!!! The cake was so pretty the customer didn&#039;t want it glazed. Thanks a million

Absolutely Delightful and Versatile is what this cake is! I’ve used it over and over as a base for many different cakes such as a Lemon ?? Poundcake using a combo of fresh squeezed lemons and lemon extract , Vanilla Poundcake using fresh Vanilla beans, Basic Poundcake with Chocolate buttercream frosting, and Caramel Poundcake adorned with/without Pecans or Peanuts. I absolutely love this cake and get rave reviews by baking it using the suggested and suggested amounts WITHOUT altering it; I don’t understand those that say a cake is too sweet, cake is not meant to taste like cornbread..

Rose pretty well. I added 2 zested baby lemon and squeezed 1 baby lemon in for juice. Added some poppy seeds and halved the vanilla to put some almond extract for the other half. 
Yum!! 
I floured the bundt after greasing, but I never know what the difference would be. They say it&#039;s to prevent more grease seeping into your batter. Works fine for me and came out fine! 
Probably will make again if I have sour cream laying around. It&#039;s leftover sour cream, so I cut the recipe down by a 1/4

Just finished taste testing a slice of this cake. I followed the recipe except for the sugar. I added 2 1/2 cup of sugar as suggested by some of the reviewers. It was just the right sweetness. It was delicious! I think the nutmeg gives the vanilla an extra boost of flavor. I will be saving this recipe for future baking.

I had a lot of sour cream given to me so looked on line for a recipe.  This one sounded so good so I followed the recipe exact.  I did see where someone suggested a little nutmeg so I did add that.  It was so good and the cake was so soft and smooth.  Make me wish I had some strawberries to put on it.  Next time for sure.  Do these freeze well do you know?  I have a lot of sour cream I don&#039;t want to waste and this would be a perfect way to use it.

This is a perfect pound cake and  it is so easy to make. My cake was flavored with vanilla, almond, coconut, and lemon flavors. The main two were almond and vanilla. It baked up to a large beautiful cake with that really nice soft ring surrounded by a crunchy cake. Before I flipped it I heated up a super/almond water and brush it around the soft ring. It was a hit with my crowd.

Just made this for the first time. I liked it a lot but my son, of all people, said it was too sweet for him. I think I&#039;ll reduce the sugar next go round.

I have a huge problem with reviewers who down rate a recipe without actually making it. I can almost guarantee &quot;Neil&quot; never made this recipe. It is not at all &quot;sickly sweet&quot;. I have the exact 50+ year old recipe and it comes out perfect every time, a culinary school trained chef begged for the recipe. The ONLY differences are, my recipe calls for eggs to be separated, whites beaten and folded in and cake started in a cold oven. People who have a problem with TOO dense, gummy cake need to let eggs come to room temp for 2 hours or warm eggs in bowl of warm water for 30 minutes. I also have not made the recipe yet- going to try it without beating whites separately- and usually would never rate, but I&#039;m going to go ahead and rate 5 to compensate for Neil.

sour cream pound cake

Prep Time: 15 minutes

Cook Time: 1 hours, 15 minutes

Total: 1 hours, 30 minutes

Servings: 20

Cost: $1.51 /serving

Author : Taste of Home

Ingredients

Instructions

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