Sour Cream Pound Cake Recipe


Preparation Time5 MinDifficulty LevelEasy
Health IndexAverageCourse
VegetarianMain Ingredient


 Soft butter1 Cup (16 tbs)
 Sugar2 3⁄4 Cup (44 tbs)
 Sifted all purpose flour3 Cup (48 tbs)
 Salt1⁄2 Teaspoon
 Baking soda1⁄4 Teaspoon
 Dairy sour cream1 Cup (16 tbs)
 Vanilla flavoring/Lemon, orange / mixture1 Teaspoon
 Confectioners sugar glaze1 Cup (16 tbs) (double recipe, flavored as desired)
 Red candied cherries1 Tablespoon
 Angelica/Green candied cherries1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 6661 Calories from Fat 2316

% Daily Value*

Total Fat 263 g404.6%

Saturated Fat 152.9 g764.7%

Trans Fat 0 g

Cholesterol 1876.6 mg

Sodium 2106.1 mg87.8%

Total Carbohydrates 1018 g339.4%

Dietary Fiber 10.1 g40.5%

Sugars 730.9 g

Protein 83 g166.3%

Vitamin A 169.2% Vitamin C 3.4%

Calcium 52.9% Iron 129.9%

*Based on a 2000 Calorie diet


Cream butter and sugar until light.
Add eggs, one at a time, beating thoroughly after each addition.
Sift dry ingredients 3 times and add alternately with sour cream to first mixture, beating until smooth.
Add flavoring.
Pour into 9-inch tube pan lined on the bottom with wax paper.
Bake in preheated moderate oven (350°F.) for 1 1/3 hours, or until done.
Let stand in pan on rack for about 5 minutes.
Turn out and peel off paper.
Cool; cover top with Confectioners'-Sugar Frosting, allowing it to run down sides.
Decorate with whole red cherries and leaves of angelica.
Store airtight.