Introduction
This Old-Fashioned Sour Cream Pound Cake is a timeless classic—rich, buttery, and perfectly dense with a tender crumb.
The addition of sour cream gives it incredible moisture and a slight tang, making it an irresistible treat.
Enjoy it on its own, paired with fresh fruit, drizzled with caramel sauce, or topped with whipped cream for an extra indulgent touch.
Whether served as a dessert or a sweet breakfast treat, this pound cake is sure to impress!
Goes well with fresh fruit, caramel sauce, or on its own.
Five and a half minutes to prepare
About An hour and a half to cook
One and a half hours in total.
Total servings: 12
INGREDIENTS:
One third cup sugar
One cup hard butter
6 eggs
2 tablespoons vanilla extract
1 teaspoon fresh lemon juice
One cup of sour cream
3 cups flour, all-purpose
One-fourth teaspoon baking soda
Salt, 1/4 teaspoon
INSTRUCTIONS:
Gradually add the egg yolks to the sugar and butter mixture, beating vigorously after each addition.
Mix sour cream, lemon juice and vanilla.
Flour, salt and baking soda should be sifted separately into a bowl.
After filtering, mix the dry ingredients.
And also egg whites should be beaten in a separate bowl until firm peaks emerge.
Add beaten egg whites.
Transfer to a baking dish sprinkled with oil and bake at 300°F
for 1.5 hours or until the cake tests are done.
How to Store
To keep your Old-Fashioned Sour Cream Pound Cake fresh, store it in an airtight container at room temperature for up to 3 days.
If you need to store it longer, refrigerate it for up to a week, making sure to wrap it tightly in plastic wrap or foil to prevent it from drying out.
For extended storage, freeze individual slices or the whole cake by wrapping it in plastic wrap and placing it in a freezer-safe bag.
It can last up to 3 months in the freezer—just thaw at room temperature before serving for the best texture and flavor!
Variations and Tips
For a flavorful twist, try adding zest from a lemon or orange to the batter for a fresh citrus note.
If you love warm spices, mix in ½ teaspoon of cinnamon or nutmeg for a cozy touch.
Swap vanilla extract with almond or rum extract for a unique flavor variation.
To make it even more indulgent, fold in chocolate chips, chopped nuts, or dried fruit before baking.
For the best texture, ensure all ingredients are at room temperature before mixing.
When beating the egg whites, make sure your bowl is completely clean and dry to achieve stiff peaks.
Finally, let the cake cool completely before slicing to keep it from crumbling and to allow the flavors to develop fully.
Nutritional Information
A typical slice of Old-Fashioned Sour Cream Pound Cake (based on 12 servings) contains approximately 350–400 calories, depending on portion size.
Each slice provides around 18–22g of fat, 45–50g of carbohydrates, 4–6g of protein, and 25–30g of sugar.
The sour cream and butter contribute to its rich texture and higher fat content, while the eggs add protein.
For a lighter version, you can substitute Greek yogurt for sour cream or reduce the sugar slightly.
Enjoy in moderation as a delicious, indulgent treat!