Sour Cream Loaf Pound Cake

Sour Cream Pound Cake
Karry Hosford
  • Yield: 18 servings

If you’re having any second thoughts about how long it takes to make pound cake, it might help to know that early cakes were beaten by hand, sometimes for more than an hour.


1 1/2cups all-purpose flour
1/4teaspoon baking powder
1/8teaspoon baking soda
1/4teaspoon salt
2/3cup unsalted butter, slightly softened
1 1/3cups sugar
3 eggs
1/2cup sour cream
3/4teaspoon vanilla extract


  1. Preheat oven to 325F.  Coat a 9 x 5-inch loaf pan with baking spray.
  2. Combine flour, baking powder, baking powder and salt in a large bowl.
  3. Beat butter and sugar at medium speed until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Turn to low speed; add flour mixture alternately with sour cream, beating after each addition.  Beat in vanilla.
  4. Pour into prepared pan, smooth top and bake 70 minutes or until a tester inserted in center comes out clean.  Let cool in pan on wire rack 15 minutes. Remove from pan and finish cooling on rack.

Nutritional Info *per serving

  • Calories 179
  • Fat 9g
  • Saturated Fat 5g
  • Cholesterol 56mg
  • Sodium 62mg
  • Carbohydrate 23g
  • Fiber 0g
  • Sugars 15g
  • Protein 2g