Mom's Sour Cream Pound Cake

Prep Time
Cook Time
1h 35m
Ready In

"This was my sister's favorite cake growing up, and mine was buttermilk cake. So we took turns every other year, since we're twins. Now it's my favorite too. Makes a wonderful base for strawberry shortcake. MAKE A DAY AHEAD, it tastes so much better that way!"

Original is 16 servings


  • Serving Size: 1 (111.4 g)
  • Calories 390.5
  • Total Fat - 15.8 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 113.6 mg
  • Sodium - 161.7 mg
  • Total Carbohydrate - 56.6 g
  • Dietary Fiber - 0.6 g
  • Sugars - 37.7 g
  • Protein - 6.2 g
  • Calcium - 39.4 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 325 degrees. Grease and flour a tube cake pan. A tube pan has a removable bottom.

Step 2

Cream butter and sugar, add eggs on at a time, then vanilla.

Step 3

In separate bowl, whisk together flour, baking soda and salt, then add to mixer alternating with sour cream.

Step 4

Bake for 85-90 minutes, or until done.

Step 5

CONVECTION OVENS: Bake at 300 degrees.


No special items needed.

1 Reviews


Wonderful cake which we served with strawberries. I used a bundt pan for the cake and it worked very well. I also used a regular oven for the full length of cooking time. Delicious! Thanks for sharing!


review by:
(1 Jun 2022)

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