This easy pound cake recipe uses ingredients you probably already have in your pantry and can be dressed up with fruit toppings of your choice.




Difficulty Rating: Easy

Nutritional Highlights: Make this dessert more nutritious by using white whole wheat flour, which is 100 percent whole grain and high fiber.

Recipe Created By:
Recipe From: Tennessee Home and Farm

Ingredients

  • 2 sticks butter or margarine
  • 3 cups self-rising flour, sifted (If using plain flour, add ½ teaspoon baking powder.)
  • 8 ounces sour cream
  • 3 cups sugar
  • 5 eggs
  • 1 teaspoon vanilla
  • strawberries as topping, optional
 
 

Tips & Notes

The cake can be dressed up with fruit toppings of your choice.


 
 

Instructions


  1. Cream sugar and butter well.

  2. Add eggs one at a time, beating after each addition. Mix in vanilla.

  3. Add flour and sour cream alternately. Beat well, and bake in greased tube pan at 325 degrees for 1 hour and 30 minutes.

  4. Top with fresh or frozen strawberries or other fruit if desired.


Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/sour-cream-pound-cake/
 

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Comments

  1. Sue mcgill says:

    I made this pound cake yesterday. It is really, truly delicious! I’m sure it won’t be around long.

  2. Amy Keith says:

    I made this cake today . I followed the directions exactly. I used real butter not margarine. Mine however, is more like a TON cake than a pound cake. Are you sure it doesn’t need a little less butter, one less egg, and some baking powder perhaps? I was furious that I wasted so many expensive ingredients on this MESS! I KNEW BETTER!

    • Jessy Yancey says:

      Hi Amy, I’m so sorry to hear you had problems with this recipe. We’ve had good reviews both from our food stylist and the comment above. However, it might be worth trying self-rising flour instead. Or try one of our other cake recipes – the Key Lime Cake recipe has also been quite popular!

      Thanks,
      Jessy Yancey
      Editor
      Farm Flavor

    • Angelique walmaj says:

      The recipe does call for baking powder also you can’t mix the cake batter to death mixed to combined too Amy keith

  3. Robert Nanney says:

    In regard to Amy Keith comment I wonder if she was walking around in the kitchen or opening the oven door when it was baking and the cake fell? My policy is to put the cake in the oven, set the timer and stay out of the kitchen untill the time go off.

  4. Amy Keith says:

    1/2 teaspoon baking powder made all the difference the second go round. The recipe is just wrong!

  5. J. Eggen says:

    In the mixing instructions, they left out when to add the vanilla.

  6. Jessy Yancey says:

    Thanks for all the feedback. We’ve updated the recipe with your revisions. The original recipe with no leavening agent did work for us, but it resulted in a much heavier cake.

  7. AntBee says:

    Unfortunate you cake did not turn out well. We have been baking this cake for decades and it is always an excellent, easy cake, however our recipe is a tad different.

    3 cups sugar
    1 – 8oz cream cheese (room temp)
    2 sticks butter (room temp)
    1 stick margerine (room temp)
    3 cups plain all purpose flour (I use White Lily)
    Pinch of salt
    6 large eggs (room temp)
    T. pure good vanilla
    1/2 tsp. Almond extract

    Note: It is important to cream the fat and sugar for at least 15-20 minutes until most of the “grit” is dissolved. It makes all the difference!

    You do not need baking powder with this recipe. The eggs are enough.

    Add eggs one at a time and beat 30 seconds between additions

    Add the flour/salt gradually until just mixed in well and add the flavorings.

    Bake in well greased & floured tube pan for about 1 hour & maybe 15 minutes or until cake tests done. When you smell it the strongest, it is most likly done!

    DO not turn out of the pan too soon. Allow to cool and you can dust with white sugar or add any glaze you would like or just serve it plain.

    • Jessy Yancey says:

      Thanks for the feedback and the recipe! Can’t wait to try out your version.

      Jessy Yancey
      editor, farmflavor.com

  8. Bettye says:

    March 1, 2012

    I made this pound cake today, made it exactly as recipe called for, everything was going great, it had risen beautifully in the oven, but the next time I looked in the whole center had plunged to the bottom of the pan, what a waste of ingredients, and no I didn’t not open my oven door, I was looking thru the door, and my house is built on a concrete slab floor, so I know the cake was not disturbed, I was just shocked, I have to agree with Amy I think this recipe is just wrong.

    • Jessy Yancey says:

      Hi Bettye,

      I’m sorry to hear that the cake didn’t turn out for you. I’m not sure what happened, but we did test this recipe and revised it to include the baking soda if you’re not using self-rising flour. We will look into this again, though. Thanks for your feedback!

      Jessy, editor
      FarmFlavor.com

  9. Megan says:

    Looks delicious!!

  10. E Lewis says:

    I tried this recipe and it turned out great. I loved it and my family loved it.

    Thank you

  11. Diane Balch says:

    Looks so moist and I love the tang of sour cream. Thanks for sharing this recipe with us on foodie friday.

  12. Michelle says:

    This looks delicious! I love pound cake! Thanks for sharing on Foodie Friends Friday. Please stop back by today to vote.

  13. Leigh Anne@Yourhomebasedmom.com says:

    We love a good pound cake at our house. Especially when it is topped with fresh berries.
    I’d love for you to come over to Finding the Pretty & Delicious Linky party and share your fun idea!
    http://www.yourhomebasedmom.com/finding-the-pretty-delicious-linky-party-4/

  14. Alisha Blakeney says:

    I tried this recipe, and my cake turned out perfect, although I most say I was scared lol I opened and closed opened and closed the oven and it still came out perfect. I am so proud the only problem I ran into was getting my cake out the pan I greased it and everything and it wouldn’t come out, but I did some research and I found out if you cut the cake down the middle then put it together it is gorgeous. Thank You for the recipe

  15. Cindi says:

    I made this cake last night, wonderful, great crumb, crispy sweet outside. I used my kitchen aid mixer, let the paddle beat the sugar and butter till light and fluffy added the eggs slowly again till light and fluffy. I made mine in paper loaf pans, for gifts, and they are so pretty and very tasty. Next time lemon zest or maybe fresh fruit. I used butter, regular flour, and just dumped everything in, I’m fussy about taste and not style, so I don’t nit-pick, just go with it…relax, enjoy, and maybe before you add the flour over mix a bit, after you add flour the cake can get tough so, mix, mix, mix…before flour

  16. Willson Nickeson says:

    The recipe is very fantastic ….. Can you point of view this recipe
    >>> bst-recipe-tips.com/macaroon-valentines /<<<<

  17. Angelique walmaj says:

    I made this recipe followed it and the cake came out perfect I will definitely try it again I thought it was going to be too sweet but it wasn’t it was soooo gooood

  18. marilyn bolton says:

    Love all the wonderful recipes!look so forward to getting my tnhome&farm magazine.I make the strawberry sheet cake.Oh my goodness it is w onderful.I love the pound cake also&so easy.My family loves them also.

  19. kel says:

    hi,

    Just wanna know- how much is 2 sticks of butter in grams or in cup measurement.

    Thx

    Kelly

    • Rachel Bertone says:

      Hi Kelly,

      Two sticks of butter is equal to one cup. Hope this helps!

      Rachel Bertone
      editor
      Farm Flavor