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Sour Cream Pound Cake

Moist and delicious - Eat it with strawberries and ice cream for dessert and toasted with butter for breakfast.

My mother made this pound cake for us a lot and it never lasted long. It is so versital in flavor because you can chose to use almond, vanilla or lemon extract. When my mother used lemon extract, she used 1 tsp lemon extract and 1 tsp almond extract.

Sour Cream Pound Cake


  • 1 cup (2 sticks) unsalted butter, room temperature

  • 3 cups sugar

  • 6 large eggs, room temperature

  • 3 cups all-purpose flour

  • 1/4 tsp baking soda

  • 1/8 tsp baking powder

  • 1/2 pint sour cream

  • 2 tsp pure vanilla extract or almond extract or lemon extract


  1. Preheat to 300° and grease your bundt pan with butter and dust with flour.

  2. Beat together the butter and the sugar until well combined.

  3. Add eggs one at a time until combined.

  4. Sift and measure 3 cups of flour and 1/4 tsp baking soda.

  5. Slowly add the flour alternately with the sour cream.

  6. Stir in the extract.

  7. Pour the batter into the prepared bundt pan.

  8. Bake at 300 for 1 1/2 hours. Test for doneness with a cake tester.

Glaze (Optional)

  • 1 cup powdered sugar

  • about 2 Tbsp fresh lemon juice.

Combine the lemon juice and powered sugar and stir until it becomes a smooth consistency that will be easy to drizzle on the cake. Drizzle the glaze on the cooled cake.


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