This Old Fashioned Sour Cream Pound Cake has a beautiful golden sugary crust and is fluffy yet dense inside. And the vanilla and almond flavor combo is to die for!
Happy (almost) 4th of July!!! This weekend calls for lots of good food, time with friends and family, and of course, fireworks! We’re getting a jump start on the festivities with a few slices of this old fashioned sour cream pound cake. Once you have this cake you will also want our vanilla bean pound cake, pistachio pound cake, and cranberry orange pound cake!
Our Favorite Sour Cream Pound Cake
This is a family recipe from my husband’s side, and it’s one that I absolutely LOVE! My mother-in-law makes this pound cake all of the time… and for good reason! It’s got a beautiful golden sugary crust and is fluffy yet dense inside. Plus the vanilla and almond flavor combo is to die for!
And if you are curious why it’s called a pound cake (because I always thought it was a funny name for a cake!) it’s because it used to be made with a pound of flour, a pound of sugar, a pound of eggs and a pound of butter!! No wonder I LOVE this cake so much 😉
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
Yield: 12 servings
A lady gave my Mother this recipe in 1953 and it has been a family favorite ever since.
3 cups sugar
1 cup butter
6 eggs, separated
2 teaspoons vanilla
1 tablespoon fresh lemon juice
1 cup sour cream
3 cups all-purpose flour, sift before measuring
1/4 teaspoon baking soda
1/4 teaspoon salt
Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lemon juice and sour cream.
Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form.
Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1-1/2 hours or until cake tests done.