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How to Make a Sour Cream Pound Cake

Updated on September 2, 2013

My own recipe

I received this recipe about 35 years ago, and have been making it ever since, I learned to make it without the recipe. I should have named this hub, "how I make sour cream pound cake, because, there are similar recipes on the Internet, I know, because after I started this hub, I checked, however, none were exactly like mine, so I hope you will use mine instead of the others on the web, (smile). Here it is.

Ingredients:

1 lb of butter

3 cups of sugar

6 eggs, (separated)

3 cups of flour, and 1/8 tsp baking soda (most times I omit the baking soda)

8 oz sour cream

1 tsp. vanilla flavor and 1 tsp. lemon flavor

I use a bunt or tube cake pan

(I usually set out all of my ingredients for a few hours prior to baking the cake. I never attempt the recipe until I have everything that I need assembled ).

Preheat oven to 325 degrees. If the pan is not a non stick pan, grease and flour the cake pan, or spray it with non stick spray, set aside. Separate egg whites from yoke, set aside. Cream butter and sugar until very creamy, this mixture should look like soft vanilla ice cream, ( I sometimes do this for over 1/2 hour). Add egg yokes, until completely blended. Mix dry ingredients together in a separate bowl. After butter, sugar and egg mixture is ready, begin blending , sour cream, and flour, alternating, between the two. After mixing those ingredients, add flavorings, lastly add egg whites, and beat just until thoroughly mixed. Pour mixture in the pan, and drop a few times on flat hard wooden surface to free mixture of any air bubbles. (This is a step that I learned from my mother, who by the way makes the best pound cakes, bar none). Bake for about 1 1/2 hours, until toothpick inserted in center comes out with no dough. Don't open the oven until at least the hour and a half is up. If your oven is not correctly calibrated, it might take more or less time.   Always bake on top oven rack.   Just a little hint, cakes fall if the temperature is changed before the cooking time is up, so if the oven is opened before the time limit, the possibility of a fallen cake is likely.

Because the cake is so rich, I don't usually frost it, but at times I will glaze it, with confectioners sugar. You can find that recipe on the sugar box.

Now that's my recipe, if I left anything out please let me know, I actually don't have it written down anywhere, so periodically, when writing it, I'll forget a step or an ingredient. I guess I should have made the cake while I was writing down this recipe, (spur of the moment hub).  Oh well, try it and get back with me. LOL!

I will make the cake soon and take a photo of it and add it to this hub! Just wait, but......... don't hold your breath, LOL!

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    • alekhouse profile image

      Nancy Hinchliff 7 years ago from Louisville, Kentucky

      Freta, poundcake is absolutely my favorite cake. I am definitely going to try this. I'll let you know how it turns out. Thanks

    • Hello, hello, profile image

      Hello, hello, 7 years ago from London, UK

      I have never heard of it and definitely going to try it. Monday morning down the road I charge to get the ingredient. Thank you for giving this recipe. You just want to ruin my waistline.

    • Bail Up ! profile image

      Bail Up ! 7 years ago

      This sounds absolutely delicious - I shall be one of the first to try it out. When I was a teen (I hate to admit this, LOL) - my brother and I devoured a whole Sara Lee pound cake one night between the two of us.

      I appreciate the tip on preventing the fallen cake, amazing how one can go through life without knowing litte things like this.

    • fastfreta profile image
      Author

      Alfreta Sailor 7 years ago from Southern California

      Thank you, thank you, thank you, all, you are all so gracious. When I write, I tend to think that I'm only writing for myself, I'm constantly amazed that anybody ever listens to me. I simply must get use to this. You guys are all so great.

      With that said, I'm going to make the cake soon, as I said, so be on the lookout for pictures.

    • creativeone59 profile image

      benny Faye Douglass 7 years ago from Gold Canyon, Arizona

      Thanks fastfreta for a wonderful recipe. Thanks for sharing it. creativeone59

    • Veronica Allen profile image

      Veronica Allen 7 years ago from Georgia

      Mmmmmmmm... This sounds so good! Thank you so much for this tasty recipe.

    • fastfreta profile image
      Author

      Alfreta Sailor 7 years ago from Southern California

      Thank you both, hope you try it, if so let me know. Will be looking to hear from you as to how it turned out.

    • tonymac04 profile image

      Tony McGregor 7 years ago from South Africa

      Have heard of pound cake before but never seen a recipe for it - thanks for this one, I will definitely try it out soon.

      Thanks for sharing the recipe and your helpful hints

      Love and peace

      Tony

    • tim-tim profile image

      Priscilla Chan 7 years ago from Normal, Illinois

      I need to try this one. I stopped making pound cake because it seems so fattening. I will try this one those. Thanks for sharing!

    • TrudyVan profile image

      TrudyVan Curre 7 years ago from South Africa

      Hello there, I love pound cake. I will use your recipt ty

    • judydianne profile image

      judydianne 7 years ago from Palm Harbor, FL

      I needed a pound cake recipe and finally found Paula Deen's recipe. I will definitely try yours first. Thanks for the tips, also.....Judy

    • fastfreta profile image
      Author

      Alfreta Sailor 7 years ago from Southern California

      Thank you all for stopping. Please let me know if and when you try it. Please come again soon.

    • bingskee profile image

      bingskee 7 years ago from Quezon City, Philippines

      seems like an interesting recipe to try..

    • fastfreta profile image
      Author

      Alfreta Sailor 7 years ago from Southern California

      Thanks bingskee for stopping by, please come again soon.

    • PegCole17 profile image

      Peg Cole 7 years ago from Dallas, Texas

      I usually follow the pound cake recipe my Grandmother and her sister used, given to me long before you got this recipe, but this sounds so good I'm going to bake one of these. Thank you so much for this lemon sour cream pound cake recipe. I'll let you know how it comes out!

    • Lady_E profile image

      Elena 7 years ago from London, UK

      Thanks for another interesting Recipe - I would also love to give this one a try close to Christmas. Regarding the sugar - 3 cups, I'm wondering what size the cup is. :)

    • fastfreta profile image
      Author

      Alfreta Sailor 7 years ago from Southern California

      Thanks PegCole, my mother makes the regular pound cake, and it is delicious, however I really love this one also. So please let me know how it comes out.

      Hi Lady_E, I'm not sure how that plays out in the metric system. Here in the U.S. our measurements are from 1/4 cup up to 1 cup. Maybe you can go on the Internet and see what corresponds to that. I'm sorry I never learned the metric system. But when you find out please add it to your comments on this hub. Thanks.

    • profile image

      Linda Medrano 7 years ago

      Low fat cake, huh? Laugh out loud! Sounds fantastic!

    • fastfreta profile image
      Author

      Alfreta Sailor 7 years ago from Southern California

      Thanks Linda for stopping, and yes it is fantastic. If you make it let me know how it turns out.

    • fastfreta profile image
      Author

      Alfreta Sailor 7 years ago from Southern California

      Thanks Jake, I had the same reaction while writing the hub. Thanks for stopping by. I hope to see you again soon.

    • PegCole17 profile image

      Peg Cole 7 years ago from Dallas, Texas

      I wasn't kidding, I made your cake yesterday and it is truly delicious. Maybe you can help me on the next one. Was I supposed to do something with the egg whites before adding them at the end, as is? I didn't mix them well enough into the batter so when I filled the prepared pan, some were still unmixed. I had to retrieve them and remix the last half of the batter before returning it to the pan.

      Even with all this, the cake came out beautifully, rising well above the edge of the tube pan. I baked it an hour and a half before testing it with a toothpick. Baked it 5 minutes more then retested and took it out. My oven must be slow because there was still a small area near the bottom that was doughy (but tasty).

      Love the cake and will definitely bake it during the holidays. Any additional advice would be helpful!

    • fastfreta profile image
      Author

      Alfreta Sailor 7 years ago from Southern California

      Oh wow, PegCole, you really did it. Oh, on the mixing in the egg whites, nothing else, just be sure that you mix it well, the one thing that you don't want to do is beat them too long, because that's what dries the cake out. Just mix until you are sure that the whites are blended well in the mixture. The next time you bake it try 350 degrees with the same time frame. And be sure to bake it on the top rack of the oven.

    • rmcrayne profile image

      rmcrayne 7 years ago from San Antonio Texas

      Sharing this one with my mom too! She has the biggest sweet tooth, and especially loves cake.

    • The Rope profile image

      The Rope 7 years ago from SE US

      I bet you and your southern traditions were a welcome and interesting addition to your California friends!

    • fastfreta profile image
      Author

      Alfreta Sailor 7 years ago from Southern California

      Thanks rmcrayne, I hope your mother likes, or loves it as well as I do.

      Well The Rope, I do cook a bit different than most of my friends, as to a welcome addition, that would be for them to say. However at times I've been complimented for my different style.

    • rmcrayne profile image

      rmcrayne 7 years ago from San Antonio Texas

      I linked this in my new pound cake hub. Hope that's okay.

    • fastfreta profile image
      Author

      Alfreta Sailor 7 years ago from Southern California

      By all means rmcrayne, and thank you for the link as well. I must go over and read yours.

    • lorlie6 profile image

      Laurel Rogers 7 years ago from Bishop, Ca

      I am so glad to have found you! This recipe will definitely be a family favorite-I'll just have to sneak the sour cream part into it without my hubby's knowledge. I bet he'll never know.

    • fastfreta profile image
      Author

      Alfreta Sailor 7 years ago from Southern California

      Thanks lorlie, unless your hubby is allergic to dairy, he'll never know. Please let me know how it turns out.

    • AllMomNeeds2know profile image

      AllMomNeeds2know 7 years ago

      Another winning recipe! Thanks.

    • fastfreta profile image
      Author

      Alfreta Sailor 7 years ago from Southern California

      Thanks AllMomNeeds2know for stopping by, please stop again soon.

    • coneybridget profile image

      coneybridget 7 years ago

      thanks, i have made this recipe time and time again but is very unique i will give the recipe a try.

    • fastfreta profile image
      Author

      Alfreta Sailor 7 years ago from Southern California

      coneybright, this is my favorite pound cake recipe, I'm sure you'll like this one too. Thank you for stopping and reading.

    • clspeakstoo profile image

      clspeakstoo 7 years ago from Pacific Northwest

      Thanks for sharing your recipe. Will use this pound cake recipe next time.

    • fastfreta profile image
      Author

      Alfreta Sailor 7 years ago from Southern California

      Thanks clspeakstoo, for stopping and reading. This happens to be my most favorite cake recipe.

    • profile image

      NITA 5 years ago

      I HAVE BEEN LOOKING FOR A GOOD POUND CAKE RECIPE FOR TWO DAYS.. WAS ABOUT TO GIVE UP; IT'S 2:30 AM AND I FOUND YOUR RECIPE. MAKING IT SUNDAY IT SOUNDS FANTASTIC. TODAY IS SATURDAY OCT 29,2011.

    • fastfreta profile image
      Author

      Alfreta Sailor 5 years ago from Southern California

      Wonderful, I guarantee if you use the recipe provided you'll have success. I made it just the other month and it still comes out the same. I hope you'll let me know how it turns out. By the way you might have to adjust the heat if your oven is not calibrated right. My mother's oven has to be set at 350 instead of 325.

    • K Nicole Smith profile image

      K Nicole Smith 5 years ago from Huntsville, AL

      I'm glad I found this. My husband's birthday is coming up and I was looking for a recipe for something to make. I wanted to do something homemade so he knows its from the heart. I am adding these ingredients to my shopping list for tomorrow and I will let you know how it turns out. His birthday is next week! I'm excited! :D

    • profile image

      Nita 5 years ago

      Due to unexpected circumstances, i haven't made your cake yet,however i will and i'll let you know how it comes out. One question i have is how long should i let it set in cake pan before removing? Also am i understanding the recipe correctly for the egg whites, don't beat them just add and mix well? Thanking you in advance. Nita

    • fastfreta profile image
      Author

      Alfreta Sailor 5 years ago from Southern California

      Thank you Nicole, please let me know how it turned out.

      FOR NITA: AS TO HOW LONG TO LET THE CAKE STAND IN THE PAN, I SAY ABOUT ONE HALF HOUR OR UNTIL IT'S COOLED DOWN. ALSO I FIND TO REMOVE THE CAKE INTACT, I LIGHTLY DROP IT ON THE COUNTER OR TABLE, A COUPLE OF TIMES, TO LOOSEN IT A BIT. YES THE EGG WHITES SHOULD NOT BE BEATEN, IF SO THE CAKE WILL BE DRY. AS YOU SAID JUST ADD THEM AT THE LAST AND MIX IN WELL, BUT NOT TOO MUCH. I EAGERLY AWAIT THE RESULTS. PS: TO BE SURE THE CAKE DOESN'T FALL, RESIST THE URGE TO PEEK, DO NOT OPEN THE OVEN UNTIL IT IS COMPLETELY DONE, AT LEAST UNTIL THE ALLOTTED TIME IS UP.

    • Rochelle Frank profile image

      Rochelle Frank 5 years ago from California Gold Country

      Pound cake is my favorite too. I usually use almond extract for flavoring, and don't frost it. When my granddaughter was little she said, "is this bread or cake?" Ever since then, and to this day, we have always called it bread-cake.

    • stylezink profile image

      stylezink 5 years ago from Atlanta, GA.

      Sounds really good and I've been trying to find a good pound cake recipe. I think I'm going to try this one and I've saved it to my favorites :) Thanks for sharing a tasty idea! Good hub and voted up!

    • alphagirl profile image

      alphagirl 5 years ago from USA

      sounds delicious. YUMMMY!

    • fastfreta profile image
      Author

      Alfreta Sailor 5 years ago from Southern California

      I don't frost mine either, Rochelle. Cute story about your granddaughter.

      I know you will enjoy it stylezink, I'd like to hear about it when you try it.

      Oh it is yummy, alphagirl.

      Thank you all for stopping, please come again.

    • profile image

      la 5 years ago

      Ms. Freta when you say mix or blend. Does that mean using a hand mixer or just simply mix with a spoon? I really want to try this for Thanksgiving, but I need thorough understanding. HELP ME MS. FRETA!!!! LOL

    • fastfreta profile image
      Author

      Alfreta Sailor 5 years ago from Southern California

      la, thanks for coming to my article. I guess what you're asking pertains to the dry ingredients. If so, just merely blend them together with a spoon or fork, just so they're thoroughly blended together before you add them to the butter sugar and egg yoke, mixture. However if you're referring to the sugar and butter mixture, thoroughly mix with a hand or stand mixer. Now for the egg white, you will just blend this with the other ingredients, this you can do by hand or with the mixer, but only until you detect that it's completely mixed in.

      Also after you've put the cake in the oven, by all means don't open it until the cake is ready. When you open the oven you change the temperature and that's what causes a cake to "fall." Here's where the oven calibration matters.

      I hope this helps, if you need more help please don't hesitate to email me, and I promise I'll get right back with you.

    • profile image

      nita 5 years ago

      Miss freta i'm making you cake today. just woundering how do you thin using cake flour would be?

    • fastfreta profile image
      Author

      Alfreta Sailor 5 years ago from Southern California

      I think it should be alright, my mother uses cake flour for her pound cakes, and it works just fine. I, however, never use it, because regular flour works just fine for me. Please let me know how it turns out, which ever one you decide to use.

    • profile image

      Nita 5 years ago

      Thank you miss freta for all of your help.. Im taking the cake to a meeting tomorrow .. Will let you know how much we enjoyed it. I am in the process of creaming the butter and sugar.

    • fastfreta profile image
      Author

      Alfreta Sailor 5 years ago from Southern California

      Oh, you're so welcome Nita, I can't wait to see how it turns out. If at any juncture you get stuck, contact me and I'll try to help. Don't forget, don't change the temperature once it's in the oven, (open the oven), until it's done. Hope your oven is calibrated right.

    • profile image

      Nita 5 years ago

      Miss freta...... Your cake is over the top.. everyone raved over how delicious it was. The texture was velvet soft, the flavor couldn't have been better.. Didn't take that long to make after creaming butter and sugar 40 minutes.. I did use cake flour. Worked perfect. So glad I found your recipe.

    • fastfreta profile image
      Author

      Alfreta Sailor 5 years ago from Southern California

      Thank you Nita for getting back with that wonderful news. I've been waiting with bated breath to hear the outcome. Now you can do one of two things, 1. pass the recipe on, or 2. keep it as your own signature dessert.LOL! Take care and have fun whatever you do with it.

    • nina64 profile image

      nina64 5 years ago from chicago, Illinois

      Sounds yummy!!!!!!! I will definitely try out this recipe.

    • fastfreta profile image
      Author

      Alfreta Sailor 5 years ago from Southern California

      Thanks Nina, when you do let me know how it turns out. Ironically a young lady name Nita, used it last month, and her cake was the hit of her dinner party. Take a look a few comments back and see what she said.

    • profile image

      jimmy 5 years ago

      i like the recipe and i tried it but the cake was to heavy an it was packet but i tried it withe 3 stick butter and that was better 4 sticks didnt work for me so what to do if i want to use a lb of butter

    • fastfreta profile image
      Author

      Alfreta Sailor 5 years ago from Southern California

      Actually, my mother uses 3 sticks, so if it works for you, by all means use it. When I use a lb of butter, I cream the sugar and butter with the mixer for about an hour, and that seems to make the cake lighter. Also sift the flour or use cake flour. I'd like to hear how it turns out, if you try it again.

    • profile image

      Jimmy 5 years ago

      Hey fastfreta i will try it again and the key is to beat the butter an sugar until fluffy. My grandmother told me that as I been cooking homemade cake I've learned the more you beat butter and sugar you have a better cake because i read cookbook will my butter and suger is beating so I will beat it for a hour. I have a question I met this lady and she told me how to do her sour cream cake but it calls for 3 cup flour, 1/2 tsp soda, 2 cup sugar, and 9 eggs , 16oz sour cream 1 tsp vanilla do you think that is to much sour cream just asking for advice because all recipe that come up are not tried and true all the time. And on greasing your pan with shortening and flouring them sometime I may have a pound cake to stick some so what can I do. Thanks fastfreta

    • fastfreta profile image
      Author

      Alfreta Sailor 5 years ago from Southern California

      Good to hear from you again Jimmy. I don't know if I'd make the cake the way the lady said, because I'm not sure about the 9 eggs and 16 oz of sour cream. I've recently made the cake three times within the last month and they all turned out quite well, and I made them my way. By the way I used the Pam spray instead of greasing and flouring the pan, and that worked very well. Well anyway let me know how it turn out. I'll eagerly await your next update. By the way Jimmy two of the ladies that made comments have also made the cake and was very satisfied.

    • profile image

      Jimmy 5 years ago

      fastfreta if u omit the baking soda is the cake still a good cake? An when u use a bundt pan all the batter want fit in their it run out has the cake bake do u put all your batter in your bundt pan, but a tube pan will hold it all

    • fastfreta profile image
      Author

      Alfreta Sailor 5 years ago from Southern California

      Oh I've omitted the baking soda, and it turned out fine. I've also used a bundt pan and it was just fine too, and, it didn't run out, making it according to the recipe. Waiting to hear from you once you've made it again.

    • profile image

      jimmy 5 years ago

      hey fastfreta have u ever made a pound cake with all shortening and no milk i tried one and it was dry using 8 to 9 eggs people i talk to say the egg make it moist but to me it dont. so what other pound cake you make I love make cake but every now an then I run across jealous people who try and talk me down but I keep on bake.

    • fastfreta profile image
      Author

      Alfreta Sailor 5 years ago from Southern California

      Actually Jimmy, I don't bake much these days, but it does sound interesting, and no I've never tried it that way.

    • profile image

      Jimmy 5 years ago

      Hi fastfreta i made it again on valentine day an it did the same thing i beat the butter an suger for 55 minutes it was creamy like vanilla ice cream but all that butter just went toward the bottom and it was gummy heavy i was mashing it an it was oily so i took a knife an cut all the top of the cake half way the cake to the good part that the only probably im having so i want try it again because its not working for me so my grandmother said she only use a pound of butter to 4 cups flour she said three just aint holding up to all that butter but it was good on the whole top part an moist. i dnt like to give up but i may try it again with 4 cups flour.

    • fastfreta profile image
      Author

      Alfreta Sailor 5 years ago from Southern California

      I don't know what to tell you Jimmy. This problem sounds like you didn't let it cook long enough. Also you might have changed the temperature by opening the oven before it was ready. I hope you will have better success the next time.

    • profile image

      jimmy 5 years ago

      i let it cook a 1 hr and 30 min i didnt open the oven until then its just like a real greases pound cake at the bottom cause i put it in an went out my grandmother house i dont like to be walking around on my kitchen floor when im cooking cakes that make them fall to so i leave a watch my clock on my cellphone.

    • fastfreta profile image
      Author

      Alfreta Sailor 5 years ago from Southern California

      Well Jimmy, all I can say is just keep trying. You might want to call the Gas Co, or someone to calibrate your oven. The Temperature could just be off.

    • profile image

      Jimmy 2 years ago

      Hey Fastfreta have you bake one of your cake lately???

    • fastfreta profile image
      Author

      Alfreta Sailor 2 years ago from Southern California

      Sorry it took so long to get back with you. No I haven't baked one lately.

    • Rochelle Frank profile image

      Rochelle Frank 2 years ago from California Gold Country

      Hi, fastfreta--

      I have missed you and hope you are back for awhile/ Are you still cleaning furiously?

      I don't think I have seen this recipe earlier, but I do love pound cake and will have to try your version. I have made one for years that was so good it didn't need frosting. My little granddaughter was confused-- she said. "is this bread or cake?" Since then it has always been called grandma's 'bread-cake'.

      I usually add a little almond extract to mine, but have not done the sour cream version.

    • fastfreta profile image
      Author

      Alfreta Sailor 2 years ago from Southern California

      Hi Rochelle

      Thanks for stopping, I'm sorry I don't stop by here often enough. But I do plan to check in more often. And yes I still do clean like I used to, I just do it on a smaller scale.

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