Old-Fashioned Sour Cream Pound Cake

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Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
Yield: 12 servings


  • 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


  1. Cream together the sugar and butter. Add the egg yolks one at a time, beating well after each addition.
  2. Blend in the vanilla, lemon juice, and sour cream.
  3. In a separate bowl, sift the flour, salt, and baking soda. Add the sifted dry ingredients to the batter and beat well.
  4. In another bowl, beat the egg whites until stiff peaks form.
  5. Gently fold the beaten egg whites into the cake batter.
  6. Pour the batter into a greased and floured tube pan.
  7. Bake at 300°F for about 1-1/2 hours or until the cake tests done.

This old-fashioned sour cream pound cake is a timeless family favorite that can be enjoyed on its own or with various toppings and sides.

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