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Vanilla Sour Cream Pound Cake

User Rating 5 Star Rating (1 Review)


Sour cream gives this vanilla pound cake great texture and flavor. Top with a glaze or serve slices with fruit or warm preserves.

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes


  • 3 cups granulated sugar
  • 1 cup butter
  • 6 eggs, separated
  • 2 teaspoons vanilla
  • 1 cup sour cream
  • 3 cups all-purpose flour, sift before measuring
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt


Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla and sour cream. Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter.

Pour into a greased and floured tube pan and bake at 300° for about 1 1/2 hours or until cake tests done.

See Also

Sour Cream Pound Cake

Lemon Pound Cake

Chocolate Sour Cream Cake with Chocolate Frosting


User Reviews

Reviews for this section have been closed.

 5 out of 5
Fabulous, Member mjrsaphire

I originally got this recipe from a friend of whom made this cake and my husband loved it. I asked her for the recipe and she said that it had been passed down from her husbands side for generations. Well, I began making the cake and she forgot to give me the number of eggs. I panicked because she was out of town and the cake was for an important dinner! I googled the name ""pound cake"" and up popped this recipe which was the exact same recipe she gave me with the number of eggs I needed! I have made this recipe many times and love it. We often use cooked blackberries with sugar as the topping and whip up cream with powdered sugar to use as whip cream.

15 out of 16 people found this helpful.

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