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Old Fashioned Sour Cream Pound Cake Recipe

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a pound cake on a white plate with on slice cut and slid out slightly revealing the moist inside

My Sour Cream Pound Cake recipe is the old-fashioned version, made from scratch using a trusted recipe passed down through the years. It’s the cold oven sour cream pound cake recipe.

This recipe was shared with me by a couple of very special ladies in my life. They were my neighbors. Nina and Irene were sisters, in their 80’s, who never married. They were a wealth of knowledge to this young newlywed learning how to manage a household.

Neither of them drove so I would take them places sometimes. I was a Stay at home Mom at the time and I really enjoyed their company. They got along splendidly and were a great example of kindness to me. Those sweet sisters are fondly etched in my memory.

Nina came over and got me one day so she could teach me how to make this Old Fashioned Sour Cream Pound Cake. A willing student, I still remember listening intently and peeping into her oven as she showed me to set a pan of water on the lower rack to keep the cake from browning too much on the outside.

Nina’s recipe is published in their 1985 church cookbook. I purchased a copy because as we all know, church cookbook’s have the best recipes!  It’s not really ‘my’ recipe although I do refer to it as such. It’s your recipe too. We share recipes through time and generations. The really good ones like this particular Sour Cream Pound Cake recipe live on to be shared again and again.

Ingredients for Sour Cream Pound Cake

How to bake a cold oven sour cream pound cake

Preparation

Set the butter out on the counter and allow it to soften. I take my butter out the night before I’m going to use it in a cake.

Grease and flour your cake pan and set aside while you prepare the batter.

baking soda being dissolved into sour cream in a small white bowl using a spoon

Step 1

Begin by dissolving the baking soda in the sour cream in a small bowl then set aside.

Step 2

Now Cream the butter and sugar together until it is light and fluffy on medium speed. This is when a stand mixer comes in most handy because this process will take a few minutes. 

Step 3 Alternate adding eggs, sour cream mixtures and cake flour

Once your butter and sugar mixture is nice and light and fluffy, begin adding the eggs and sour cream mixture and cake flour alternately.

You will add one egg, then a little of the sour cream mixture and then a little of the flour, mixing in between before starting the rotation over. Continue this process until all have been added.

Step 4 Add the vanilla

Now add in the vanilla and continue to mix just until the vanilla is blended in.

Step 5 Bake

Pour the cake batter into your prepared tube pan or Bundt pan.

Set your cake into a cold oven and turn the oven to 300° for about 1 1/2 hours or until a toothpick inserted in comes out clean.

Allow the cake to cool before slicing.

This cake can be glazed or left unglazed. It is delicious either way.

Tools for Baking Cakes

Set the butter out on the counter and allow it to soften. I take my butter out the night before I’m going to use it in a cake

Begin by dissolving the baking soda in the sour cream in a small bowl then set aside.

a slice of Pound cake on a white dish in front of the whole cake
A slice of fresh from the oven Sour Cream Pound Cake

The only question is should you have a cup of fresh coffee or a tall glass of cold milk with your cake?

Old Fashioned Sour Cream Pound Cake Recipe

a pound cake on a white plate with on slice cut and slid out slightly revealing the moist inside

An old fashioned recipe for sour cream pound cake made from scratch.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 2 sticks unsalted butter, softened to room temperature
  • 2 cups sugar
  • 3 cups sifted cake flour
  • ½ tsp. baking soda
  • 1 cup sour cream
  • 6 large eggs
  • 1 tsp vanilla extract

Instructions

  1. Dissolve the baking soda in the sour cream and set aside.
  2. Cream butter and sugar together until light and fluffy on medium speed.
  3. Begin adding, alternately, eggs (one at a time), sour cream mixture and then flour, beating between each addition. Continue this rotation until all has been added.
  4. Add vanilla and stir.
  5. Pour mixture into a prepared tube pan.
  6. Put into a cold oven and bake at 300° for about 1 ½ hours or until toothpick inserted comes out clean.
  7. Serve and enjoy!

Notes

Baking Tip-Set a pan of water on the rack under your cake to keep the outsides from browning too much.

This cake is good glazed too!

Did you make this recipe?

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3 Comments

  1. I love a recipe with a story behind it! And I love sour cream pound cake. My dad (80) bakes a great one, too! Thanks for sharing the recipe and the special ladies that shared it!

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