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Sour Cream Pound Cake

"Much better than the standard pound cake, I got the recipe from a great-aunt, over 40 years ago."
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servings 312 cals
Original recipe yields 10 servings (1 - 8x4 inch loaf pan)


  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
  3. Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
  4. Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 337
  1. 392 Ratings

Most helpful positive review

I have used this basic recipe for a couple of years. It's four stars with the changes that I made. I added a tsp of vanilla and decreased the sugar to 3/4 cup. I don't like a sweet pound cake. I...

Most helpful critical review

I think personally, that the flavor was ok (that's based on the batter, anyways). However,the cake came out dry and I was very careful not to overmix or overbake. Not pleased; will not use again...

Most helpful
Most positive
Least positive

I have used this basic recipe for a couple of years. It's four stars with the changes that I made. I added a tsp of vanilla and decreased the sugar to 3/4 cup. I don't like a sweet pound cake. I...

This is excellent! This is what I did to make it come out that way. I added 1 tsp vanilla and 1 tsp almond extract to the batter. I baked it at 350 degrees for 75 minutes. The inside was...

Great recipe! I doubled the recipe, used cake flour, a tube pan and dropped the temperature to 350. The cake was perfect! Remember..eggs and butter at room temperature and don't overbeat. Thi...

I already had this basic recipe in my file, but I needed to make a few changes. To start, I doubled the recipe so that I could use a 10 cup tube pan instead of a loaf pan. I always make sure t...

Beautiful, classic pound cake, tho' I do add a pinch of salt and a flavoring as well - vanilla, almond, lemon - the possibilities are unlimited. I also use the traditional preparation method: c...

I added lemon zest and poppy seed to this recipe. Zest of one lemon, juice of lemon and 1/4 cup poppy seeds. Then I added a lemon glaze of lemon juice, powdered sugar and milk.

My husband is a great cook, but following detailed recipes is not his style. This is an easy to follow recipe with a tremendous pay off! The crust is crisp with a tender and moist cake in the mi...

Excellent pound cake - very moist and goes perfect with fresh strawberries and homemade whipped cream. I did add 2 tsp. of vanilla extract and 1/4 tsp. of lemon extract.

Very good, with minor changes. I added vanilla extract, baked at 350, but had to cover with foil after 40 minutes to keep from getting too brown. I might reduce the sugar a bit next time.