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BREAKSTONE'S Moist Sour Cream Pound Cake

Rated as 4.22 out of 5 Stars

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

1 h 35 m servings 306 cals
Original recipe yields 20 servings

Directions

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  • Prep

  • Ready In

  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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 306 calories; 12 g fat; 45.3 g carbohydrates; 4.3 g protein; 86 mg cholesterol; 110 mg sodium. Full nutrition

Reviews

Read all reviews 18
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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. ...

Most helpful critical review

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!

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Least positive
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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. ...

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 co...

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!

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 compa...

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 wit...

I definately agree, this recipe was very dissapointing!

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)...

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 o...

D'ont understand the bad reviews. This is an excellent moist pound cake and instructions should be followed exactly. Definitely halves very well.