Southern Sour Cream Pound Cake is dense, buttery, and very flavorful. It is a great basic cake that is delicious on its own. When I’m serving it as is, I like to bake it in a tube or bundt pan. It can be lightly drizzled with a little plain icing, or sprinkled with powdered sugar to make it fancier.

Sometimes I bake this cake in a jellyroll pan so I can cut it into tiny squares to use as dippers for a chocolate fountain. It’s also great cut into larger squares topped with ice cream and fudge sauce, or pie filling and whipped cream.
Sour Cream Pound Cake

24 Servings

1 cup salted butter, softened
3 cups sugar
6 eggs
1 teaspoon vanilla
1 teaspoon lemon extract
1 cup sour cream
3 cups sifted flour
1/4 teaspoon baking soda
1/4 teaspoon salt

1. Preheat the oven to 325°


2. Spray a 12-cup tube or bundt pan with Baker’s Joy or grease and flour.


3. In a large mixing bowl, cream the butter and sugar, beating at medium speed until sugar is dissolved and the mixture is light and fluffy.


4. Add the eggs, one at a time, mixing thoroughly.


5. Stir in the extracts.


6. Add the dry ingredients alternately with the sour cream, folding carefully.


7. Pour into the prepared pan bake for 1 to 1 1/2 hours or until a toothpick inserted in the center comes out clean.


8. Remove from the oven to a cooling rack and let cool 10 minutes.


9. Run a knife around the edges and remove the cake from the pan.


10. Let cool thoroughly before cutting.

Amount Per Serving
Calories 264 Calories from Fat 100
Percent Total Calories From:
Fat 38% Protein 5% Carb. 57%

Nutrient Amount per % Daily
Serving Value
Total Fat 11 g 17%
Saturated Fat 6 g 29%
Cholesterol 77 mg 26%
Sodium 131 mg 5%
Total Carbohydrate 37 g 12%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 4 g

Vitamin A 8% Vitamin C 0% Calcium 0% Iron 2%