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Grandma's Sour Cream Pound Cake

Rated as 4.58 out of 5 Stars
3

"This is a recipe the whole family loves. It's always a hit!"
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Ingredients

2 h servings 494
Original recipe yields 16 servings (1 10-inch Bundt cake)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt(R).
  2. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.
  3. Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.
  4. Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.

Footnotes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 494 calories; 28.1 56.7 5.5 137 290 Full nutrition

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Reviews

Read all reviews 225
  1. 285 Ratings

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

Excellent!! This is the 4th pound cake I've tried from this site and I've finally found a keeper. It's exactly what a pound cake should be in flavor and texture: dense, moist and rich. I did ...

Most helpful critical review

To say this is a "moist" pound cake is a misnomer. It is a "butter saturated" pound cake. To discuss using lemon versus mace, no mace, more vanilla, less sugar, more sugar, adding baking powder...

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Excellent!! This is the 4th pound cake I've tried from this site and I've finally found a keeper. It's exactly what a pound cake should be in flavor and texture: dense, moist and rich. I did ...

To say this is a "moist" pound cake is a misnomer. It is a "butter saturated" pound cake. To discuss using lemon versus mace, no mace, more vanilla, less sugar, more sugar, adding baking powder...

I already have a good pound cake recipe but wanted to try this one because of the sour cream addition - wanted a nice variation. I used the existing reviews as guides and my recipe as a point of...

I've been looking for a moist heavy poundcake and this is it. I did make two small changes. I omitted the mace. I wanted a rich buttery stand alone cake that would marry with berries. Removing ...

This cake is the bomb,this is my second time making this cake,I didn't have any mace so i just add 2 Tsp of vanilla extract and 1 Tsp Of lemon extract and a half of Tsp of almond extract.,And ...

I was very pleased with this recipe. It gave me a cake that had a good texture and taste. I did make two technical adjustments and one based on personal preference. I added the 1/4 tsp. baking p...

Great recipe! Great cake! It was dense as pound cake should be, but not heavy at all. This was my first attempt at making a pound cake and it came out perfect! I used three sticks of butter, egg...

Wow...what a moist and flavorful cake. I've been searching for a sour cream bundt cake recipe like my mom used to make and this is it. I made the following modifications after reading the review...

I had a lot of eggs and wanted to bake a cake to get rid of them. This one (with 6 eggs) turned out great. Very moist, very tasty. Tips: use a little more than a pinch of ground mace (up to 1...