Old Southern Sour Cream Pound Cake

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This is the recipe my mother, always used and we think it’s the best. It’s so moist!


  • 3 cups granulated sugar
  • 2 sticks butter, softened
  • 6 eggs
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 3 cups Wonder cake flour, sift before measuring
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt


Cream together sugar and butter, add the eggs one at time; mix after each addition.

Into a separate bowl, sift sifted flour, salt and soda.

Add sifted dry ingredients to batter; alternately with the sour cream; mix well, but do not overbeat.

Add the vanilla. Pour into a greased tube pan with parchment paper liner.

Place in a cold oven. Cook for 1 hour and 15 minutes (or until cake tests done) at 350 degrees.

Allow to cool for 15 minutes before removing from the pan.

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