BREAKSTONE'S Moist Sour Cream Pound Cake Recipe -
BREAKSTONE'S Moist Sour Cream Pound Cake Recipe

BREAKSTONE'S Moist Sour Cream Pound Cake

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"This classic pound cake uses sour cream for a moist and delicious dessert."

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Original recipe makes 20 servings Change Servings
  • PREP

    15 mins

    1 hr 35 mins


  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.
  4. Remove from pan. Cool completely.
Kitchen-Friendly View


  • Kraft Kitchens Tips:
  • Size It Up: Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
  • Note: Use butter rather than margarine for best flavor.

Reviews More Reviews

Most Helpful Positive Review
May 11, 2009

Even though this had two bad reviews, I decided to give it a try. This is basically the same recipe for sour cream pound cake submitted by Will Barber that has 4 & 1/2 stars and great reviews. All you have to do is cut the recipe in half! Cream the butter and sugar together until light and fluffy, then add the sour cream and eggs. Then add the flour and 1/8 tsp. (or pinch) of baking soda and mix well. Pour it into and 8x4 baking dish and bake at 375 for about an hour. It was moist and delicious. I cut into cubes and put it into chilled glasses topped with the filling for "angel lush", sliced strawberries, bananas and a little more whipped topping. It's even great sliced and toasted all by itself!

Most Helpful Critical Review
Apr 13, 2009

I'm sorry guys, but this is just inferior when it comes to moist pound cake! I was so disapointed with this compared to other sour cream recipes I have tried!

Dec 03, 2009

With minor variations, this is a classic, tried and true pound cake recipe. The formula here of 3 c. flour, 1 c. butter, 3 c. sugar, 6 eggs and 1 c. sour cream is standard, so Breakstone, the commercial sponsor, definitely got this right. However, shame on Breakstone for the following instructions: "Add flour mixture to sugar mixture, alternately in thirds with sour cream, beating well after each addition." Whoa, do I ever take issue with that! It should read to add those mixtures in thirds (beginning and ending with the flour) JUST UNTIL INCORPORATED. Yes, cream the butter and sugar well and add the eggs one at a time, beating well after each addition. But once the flour is added it should be mixed with a gentle hand to avoid ending up with a heavy, coarse crumbed, dry cake. I found as I was in the middle of making this that I didn't have enough sugar so I used half white and half brown sugar. I also used full fat sour cream. We invited guests over for dessert after an indulgent dinner out. This was easy, simple and perfect to serve with mixed fresh berries and whipped cream. As I knew it would be, it was delicious.

May 26, 2009

This is an excellant recipe. The finished product looks exactly as pictured. The texture is light and compact and the cake burst with flavor of butter and vanilla. It is moist but don't compare it to the pudding/box cake receipes for moistness. Also, traditional pound cakes are dry; this is moist! This is the receipe I will use for pound cakes.

Jul 24, 2009

I hardly EVER give less than 5 stars, but just wanted to be fair to others who want a moist pound cake, this recipe didn't do it for me. I am a fairly experienced baker and was not impressed with this recipe....

Apr 23, 2009

I definately agree, this recipe was very dissapointing!

Jun 22, 2009

I also don't understand what the bad reviewers did wrong, but this was exactly what i wanted. Moist, yes. Delicious, yes. I added a little extra vanilla and sour cream (just a little to taste) and I'm really enjoying it. May i mention this is the first pound cake i've ever made? Though not remotely the first i've ever eaten.

Jul 31, 2009

I am not an experienced baker, but I know good cooking. I tried this recipe and we loved it! I split the batter for 1/2 almond and 1/2 vanilla. I also baked in small pans to freeze, took one out today after 3 days and it's still delicious. The first of many cakes.


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  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 45.3 g
  • 15%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 12 g
  • 18%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 110 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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