Mildred's Sour Cream Pound Cake Recipe -
Mildred's Sour Cream Pound Cake Recipe

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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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings

    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. Remove from pan. Cool completely.
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  • © 2008 Kraft Foods Inc. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Jul 22, 2011

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 self rising flour instead of all purpose which eliminated the use of the baking soda. The next time I will use two bunt pans because it made so much.

Most Helpful Critical Review
Mar 30, 2011

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 different flavor of preserves (but avoiding anything too sweet).


36 Ratings

Apr 01, 2008

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'll probably make it in two loaf pans. Oh, and I added 1/4 teaspoon of salt. IMO, baked goods are better with a little salt.

Mar 23, 2008

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 same thing. Some tips were to cut the vanilla in half and add 1/2 T of almond extract (a delicious idea). Others experimented with a little orange extract. Whatever flavoring you go with, the cake will be awesome!

Nov 28, 2012

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 also very good and very dependable. It's been around a long, long time, because it works. The large amount of vanilla is what distinguishes this from other variations and while I did use the amount called for, I didn't notice a difference from when I use just half that amount. So, vanilla being expensive, there's no reason to use more than needed. I baked half a recipe into 12 cupcakes, about 22-23 minutes.

Mar 20, 2008

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.

May 25, 2011

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 because it didn't have the actual texture of pound cake ( it was a little lighter), but it was delicious just the same. I made it exactly to the directions. I will definitely make this cake again and again! Thanks!

Apr 05, 2011

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.


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  • Calories
  • 291 kcal
  • 15%
  • Carbohydrates
  • 44.6 g
  • 14%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 103 mg
  • 4%

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

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