When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes


Strawberry Dream
Strawberry Dream

Print This Best Sour Cream Pound Cake Recipe

Best Ever Sour Cream Pound Cake Recipe

A wonderfully versatile cake, use it as strawberry shortcake. Tucked under ice cream and chocolate syrup, makes like a hot fudge sundae. Like a good old pound cake topped with powdered sugar.

3 cups Cake flour
1/2 tsp Salt
1/4 tsp Baking soda
1/2 pound (2 sticks) Unsalted butter, room temperature
3 cups Granulated sugar
6 Eggs, large, separated
2 tsp Vanilla extract
1 1/4 cups Sour cream, room temperature

Oven Temp ~ 350°
Baking Time ~ 1 1/4 to
Pan Type ~ 10 inch tube pan
Position a rack in the center of oven. Preheat your oven. Lightly butter a cake pan and dust with flour, tapping out the excess.

Sift together the flour, 1/4 teaspoon of salt and the baking soda. In a large bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar, beat until light in color and texture, about 2 minutes. Beat in the egg yolks one at a time, beating well after each addition. Then add the vanilla. Reduce speed to low, in thirds, alternately beat in the flour mixture and sour cream.

In a large bowl (I use glass), using a hand-held electric mixer (clean beaters) set at low speed, beat the egg whites until foamy. Add the remaining 1/4 teaspoon salt, increase the speed to high and beat until the whites just form stiff peaks. Stir-in, about one fourth of beaten whites into the batter; then fold in the remaining egg whites. Transfer the Best Ever Sour Cream Pound Cake batter to prepared cake pan, smoothing the top.

Bake sour cream pound cake until the cake is golden brown and a toothpick or bamboo skewer inserted, comes out clean.
Cool the cake completely on a wire rack. Run a long knife around the edges to release the cake from pan; then turn out onto a serving plate.

Best Ever Variations on Flavoring:

In addition to the Vanilla, add either grated zest of lemon or orange or 1/2 teaspoon of rum or brandy extract.
16 Servings
Nutrition facts:
Serving Size 110 g
Calories 396
Calories from Fat 154
Total Fat 17.1g 26%
Saturated Fat 10.2g 51%
Cholesterol 100mg 33%
Sodium 208mg 9%
Total Carbohydrates 56.4g 19%
Dietary Fiber 0.6g 3%
Sugars 37.8g
Protein 5.2g
Vitamin A 11% • Vitamin C 0% • Calcium 4% • Iron 8%

E-mail This Best Ever Sour Cream Pound Cake Recipe to a Friend

User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!