Sour Cream Pound Cake

In my spare time (yes, that’s a joke), I coach Junior High Cheerleading at my old high school.  I so enjoy getting to share my old love of cheerleading with the young girls who  are just getting started and have so much love for the sport. One of our fundraisers is to raffle off a cake during the games.  The Varsity girls sell tickets for the cake throughout the first half of our game and we draw a winner at halftime.

I’ll admit I completely forgot about the cake for our first home game until the day before. I had to work until 5. We had practice until 7. Bryan was working and I had to do our whole nighttime routine by myself…ahhh. So I decided to throw together a pound cake. Even though a pound cake takes longer to bake, I knew that I would save the extra hands on time required to make icing for another type of cake.

The pound cake turned out beautifully. I even made an extra half recipe to make a pound cake loaf for us to keep at home. And the girls sure enjoyed licking the beaters when I was done.

Sour Cream Pound Cake

This Delicious Sour Cream Pound cake is the perfect dessert for any meal.   Please follow and like us:Follow Related

  • Prep Time: 30m
  • Cook Time: 1h 25m
  • Total Time: 1h 55m


  • 1 c unsalted butter, softened
  • 3 c sugar
  • 6 large eggs at room temperature
  • 3 c all-purpose flour
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c (8 ounces) sour cream


  1. Preheat oven to 325 degrees
  2. In large mixing bowl, start creaming butter. Gradually add in sugar. (I slowly pour in 1 cup at a time).
  3. Once butter and sugar are creamed together, add eggs one at a time.
  4. In a separate bowl, mix flour, salt, and baking soda. (I use a whisk to mix mine together and add some extra sifting)
  5. Add flour mixture and sour cream alternately for 2 batches each in order to make sure all ingredients are incorporated. Add Vanilla with last batch of sour cream.
  6. Pour your batter into a pre-greased and floured 10’ tube pan. You could also use a Bundt pan or split into 2 loaf pans.
  7. Bake on 325 for 1 hour and 15 minutes to 1 hour and 30 minutes based on your oven.
  8. *Make sure to leave your oven closed until you have reached the minimum baking time in order not to disrupt the baking and possibly ending with a fallen pound cake.
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