Mildred's Sour Cream Pound Cake

Mildred's Sour Cream Pound Cake

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"This made-from-scratch pound cake is ready to bake in just 15 minutes! Sour cream in the batter makes it extra moist and rich."
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1 h 35 m servings 291 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Ready In

  1. Mix flour and baking soda. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
  2. Add flour mixture to sugar mixture, alternately in thirds with sour cream, beating well after each addition. Add vanilla; mix well. Pour into greased 10-inch tube or 12-cup fluted tube pan.
  3. Bake at 325 degrees F for 1 hour 20 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely.


  • (C) 2008 Kraft Foods Inc. All rights reserved.


  1. 36 Ratings

Most helpful positive review

I love to bake. I made this cake yesterday. I loved it, I added a few extras, instead of 2 sticks of butter I used 2 1/2 sticks, I also cut a lemon and squezzed it to the batter. I also used sel...

Most helpful critical review

Great pound cake. I added a ribbon of fig preserves (heating a jar of preserves to somewhat liquify and adding mid-point in filling the pan). Perfect. Will make again, perhaps trying a diffe...

I love to bake. I made this cake yesterday. I loved it, I added a few extras, instead of 2 sticks of butter I used 2 1/2 sticks, I also cut a lemon and squezzed it to the batter. I also used sel...

This pound cake is exactly what pound cake should be! Dense, moist and flavorful. I used light sour cream and it worked out beautifully! It rose way over the top of my bundt pan so next time I...

If you want a pound cake that is flavorful, moist gets rave reviews and guaranteed to come out every time, this is it! This recipe used to be posted with many many more reviews all saying the sa...

Whichever word you choose to call it, this is a common, classic, standard pound cake recipe which can be found just about anywhere and everywhere in a quick internet or cookbook search. And it's...

I added extra baking powder, thinking 1/4 tsp couldn't be enough...Believe me, it is. My pan almost overflowed. Cake is moist, heavy and sweet. Great recipe.

This cake was delicious! I just made if for a dinner party I had last night, and everyone loved it, especially my brother-in-law who doesn't really like cake. I only rated it as 4 stars becaus...

Absolutely yummy pound cake. It was hard to get out of the pan I am going to try Pam with flour next time I make this pound cake.

Excellent...I have been making this recipe for years.....very flavorful and moist. The best pound cake recipe I have.

I tried this recipe for a BBQ get togheter on July 2nd and made a 3d cake using fondant and it was an absolute hit! Thanks. They only thing I add was skor chippits in it and it was scrumpcious..

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