Grandma’s Sour Cream Pound Cake

One of my Hubby’s favorite desserts growing up was his Grandma’s Sour Cream Pound Cake.   He talks about it all the time, so when I had the opportunity to make it with my mother-in-law recently, I couldn’t pass it up!  I love being able to learn old family recipes that we can hopefully pass on to our children one day.

Family recipes are a way of keeping our ancestry alive, as well as a part of ourselves. Food appeals to all five of our senses and because of this it can evoke vivid memories of our childhood, of our relationships with family members who have passed away and of who we were during that time period. – Kate Walling

AaronAuthorAaronDifficultyIntermediate

Yields1 Serving
Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

 1 cup butter
 6 eggs, separated
 3 cups flower, sifted
 3 cups sugar
 ¼ tsp baking soda
 1 cup sour cream
 Desired toppings

1

Preheat oven 300*.

2

Grease and flour pan.

3

Combine flour and baking soda together in medium bowl. Set aside.

4

Cream butter and sugar in large bowl.

5

Add egg yolks to butter and sugar mixture one at a time.

6

Combine flour and sour cream to butter mixture, alternating.

7

In a separate bowl, beat egg whites until they form stiff peaks. Fold into mixture.

8

Bake for 1.5-2 hours, until a toothpick inserted into the center comes out clean.

9

Let stand for 15 minutes before removing from pan.

Ingredients

 1 cup butter
 6 eggs, separated
 3 cups flower, sifted
 3 cups sugar
 ¼ tsp baking soda
 1 cup sour cream
 Desired toppings

Directions

1

Preheat oven 300*.

2

Grease and flour pan.

3

Combine flour and baking soda together in medium bowl. Set aside.

4

Cream butter and sugar in large bowl.

5

Add egg yolks to butter and sugar mixture one at a time.

6

Combine flour and sour cream to butter mixture, alternating.

7

In a separate bowl, beat egg whites until they form stiff peaks. Fold into mixture.

8

Bake for 1.5-2 hours, until a toothpick inserted into the center comes out clean.

9

Let stand for 15 minutes before removing from pan.

Sour Cream Pound Cake

Tips:

Always use real butter in pound cake recipes unless the recipe specifically gives you a substitution.

You can bake this sour cream pound cake in either loaf pans, a bundt pan or angel food cake pan.  Our family’s preference is the angel food cake pan, because it lets you get a delicious crust.

You can customize your sour cream pound cake with a variety of fruit toppings, whipped cream or ice cream.

It’s very versatile; this is one reason I like it for potlucks and parties. You can serve a Pound Cake bar with various toppings and everyone will be happy!

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Comments

  1. My husband loves pound cake too. I’m not allowed to make one change to his favorite but I’m going to try this one and bring to a potluck! Thank you!

  2. This sounds great! Pound cake is something I like making for a light dessert topped with our local blueberries and strawberries during the summer. Everyone loves pound cake. 🙂

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