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Sour Cream Pound Cake

User Rating 4 Star Rating (2 Reviews)


Sour Cream Half Pound Cake

Sour Cream Half Pound Cake

Photo of Pound Cake © Diana Rattray

Sour Cream Pound Cake Recipe

This pound cake loaf is the perfect size for most families, and it's absolutely delicious with fruit or a lemon sauce. Pound cake slices make a wonderful base for strawberry shortcakes, too!

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 1 Loaf


  • 1 stick (4 ounces) butter
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon baking soda
  • dash salt
  • 1/2 cup sour cream
  • 1 1/2 cups all-purpose flour


Grease and flour an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Heat the oven to 300°.

With an electric mixer cream the butter and sugar until light. Add eggs, one at a time, beating well after each addition. Beat in vanilla and almond extract. Add the baking soda, salt, sour cream, and flour and beat until smooth and well blended.

Spread in the prepared loaf pan and bake for 1 hour. Increase oven temperature to 325° and bake for 15 to 20 minutes longer, or until a toothpick inserted in the center of the cake comes out clean.

User Reviews

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 4 out of 5
Good Little Cake, Member justa61

This recipe makes a perfectly serviceable smaller sized pound cake. It is easy to put together and amenable to tweaking. I added some citrus zest to the almond and vanilla for a bit of tang. It is good on its own and great as a base for strawberry shortcake. Do watch the time, however. I needed an additional twenty minutes before the tester came out clean. The sides of the cake were darker than I would have liked but the cake itself was tender, not hard or burned.

2 out of 2 people found this helpful.

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