Nan SC's Sour Cream Poundcake


prep 0:15       total 1:45


6 servings



1 cup butter, at room temperature
3 cups sugar
6 lg. eggs,
3 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 cup sour cream, at room temperature
1 tsp. vanilla extract
1 tsp. almond extract


Cream butter and sugar until smooth and creamy. Add eggs, one at a time, beating just until yellow disappears. Combine flour, soda and salt. Add dry ingredients and sour cream, alternately, to creamed mixture, beginning and ending with flour mixture. Stir in flavorings. Spoon batter into a greased and floured 10-inch tube pan. Bake at 325°F for 1-1/2 hours or until test done.

Author's Comments

This was given to me by a wonderful lady in South Carolina. I feel it deserves to be passed around the world. This is fantastic with plain vanilla ice cream.

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1 Recipe Reviews


Tiffany reviewed Nan SC's Sour Cream Poundcake on May 11, 2004

If you are looking for a cake recipe your family and friends will rave about...this is it! This is honestly the best poundcake I have ever had. It was easy to make, and I served it with some strawberries that I sliced and let sit in a tiny bit of sugar for about an hour. The only down side is...I bet I gained 5 pounds eating 2 pieces! Lots of good 'ole calories in this one. Trust me, I'll excercise an extra hour to eat this!!