Old Fashioned Sour Cream Pound Cake

Old Fashioned Sour Cream Pound Cake


This recipe has been handed down for generations and is still a family favorite.


  • 3 cups sugar
  • 1 cup butter
  • 6 eggs, separated
  • 1 tbsp vanilla
  • 1 cup sour cream
  • 3 cups all-purpose flour (sift before measuring)
  • ¼ tsp baking soda
  • ¼ tsp salt


  1. 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.
  2. Into a separate bowl, sift sifted flour, salt, and soda
  3. Add sifted dry ingredients to batter; beat well.
  4. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter.
  5. Pour into a greased and floured tube, loaf pan or bundt pan and bake at 300° for about 1-1/2 hours or until cake tests done.
  6. Allow to cool 15 minutes and remove from pan.
  7. Cut and serve plain or with your favorite toppings.