Sour Cream Pound Cake

Recipe: Sour Cream Pound Cake

Summary: My sister, Nancy, gave me this recipe and it's quickly become a Decker Boy fave!

I was helping a friend with her wedding reception dessert table and decided to bake a layer cake using this recipe. I usually bake it in a bundt pan and wanted to make sure it would work as a layer cake. I took it out of the oven about 10 minutes too early and the result was a delicious, moist, not-at-all-suitable-for-frosting cake. I didn’t want it to go to waste, so I cut it up and took it to work. The former military men and engineers at the office totally appreciated the “rough draft” cake. By the end of the day, there was nothing but a dirty cake plate and the request for more.

It worked well as a layer cake, providing you allow enough baking time, making 3 – 8” rounds. Strawberries between the layers and a whipped cream frosting was (Oh my!) beyond rich. It’s so dense that baking time is longer than most cakes. A low temp oven (300°) keeps the outside edges from getting too dark.


  • 1½ cups butter (3 sticks)
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla
  • 3 cups flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 12 ounces sour cream


  1. Cream butter and sugar.  Add eggs, one at a time beating after each addition.  Add vanilla.
  2. Mix together dry ingredients.  Mix ⅓ of dry ingredients with butter mixture, ⅓ of sour cream.  Repeat with remaining dry ingredients and sour cream, adding in thirds.
  3. Bake in greased and floured bundt pan at 300° for 70-90 minutes. Test for doneness before removing from oven.
  4. I think the flavor is better when the cake is completely cool. This statement implies that I’ve eaten this cake at every temperature between “right out of the oven” and “the next day”, which would be a safe assumption.

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