Sour Cream Pound Cake

This delicious, dense, buttery pound cake is one of Paula Deen’s favorite family recipes. I’m always impressed when “sour cream” is in a dessert recipe…it makes breads like this so moist. You’re going to love this one.  

This particular photo was another “meal ministry”- You may actually have all the ingredients just sitting around in your refrigerator already…so go ahead and make your neighbors morning tomorrow 😉 Serve with berries or slice and grill in a pan with butter. YUM!



5.0 from 1 reviews
Sour Cream Pound Cake
Serves: 8-10
Prep time:
Cook time:
Total time:
  • 1 teaspoon vanilla
  • ½ teaspoon baking soda
  • 6 large eggs
  • 3 cup flour
  • 1 cup sour cream
  • 3 cup sugar
  • ½ lb (2 sticks) butter
  1. Preheat oven to 325 degrees.
  2. In a large mixing bowl, combine and cream the butter, sugar, and add the sour cream.
  3. Sift the baking soda and flour together.
  4. Add the sifted flour to the creamed mixture alternating with eggs, beating each egg one at a time.
  5. Add the vanilla.
  6. pour the mixture into a greased and floured 10- inch tube pan.
  7. Bake for 1 hour 20 minutes.



  1. This sounds yummy! I have a question for you. I’ve heard that ladies have been substituting plain greek yogurt for sour cream–since greek yogurt is healthy and I always have it on hand. I even put it on baked potatoes in place of sour cream or make a chip dip with it. I was wondering if it’s ok to substitute in this recipe. I want to try it! I have fresh blueberries, raspberries, and blackberries right now! Thanks Janelle!

  2. Dense and moist. Looks perfect!

  3. Wow Janelle, another beautiful picture and neighbor ministry idea….thank you!

  4. I’m curious if this will work in a regular loaf pan. I don’t have a tube.

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