Sour Cream Pound Cake Recipe

Name: Sour Cream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 21/2 sticks of salted butter; 3 cups cake flour (Swan); 3 cups sugar; 6 eggs; 1/2 teaspoon salt; 1 cup sour cream; 1 1/2 teaspoons rum extract; 1 1/2 teaspoons vanilla extract; 1/4 teaspoon baking soda; 1/4 teaspoon baking powder (less than 1/4 teaspoon added at the very end); Pam or Crisco baking spray with flour

Servings: persons

21/2 sticks of salted butter
3 cups cake flour (Swan)
3 cups sugar
6 eggs
1/2 teaspoon salt
1 cup sour cream
1 1/2 teaspoons rum extract
1 1/2 teaspoons vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon baking powder (less than 1/4 teaspoon added at the very end)
Pam or Crisco baking spray with flour

1
Cream butter
2
Gradually add sugar (1 cup at a time), beating until light & fluffy
3
Add eggs, one at a time beating well after each egg
4
Add flour one cup at a time (keeping 1 cup to the side)
5
Add in extracts
6
Add salt to the 1 cup of flour kept to the side and do not add it yet
7
Add alternately with sour cream (reserve 2 tablespoons of sour cream to the side)
8
Blend baking soda into reserved sour cream & add to batter
9
Add last cup of flour that has been mixed with the salt
10
Add the baking powder
11
Pour into greased & floured (use baking spray with flour already added) 10-inch tube pan
12
Bake in 325 degree oven for between 1 hour and 1 hour & 30 minutes maximum or until wooden pick inserted comes out clean

3371

kcal

Calories

268

Fat

226

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 21/2 sticks of salted butter, 3 cups cake flour (Swan), 3 cups sugar, 6 eggs, and more.

Yes, Sour Cream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Pound Cake

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