Homemade Sour Cream Pound Cake – A classic recipe that requires few ingredients but is huge on sweet creamy vanilla flavor.
Not sure if I shared with you about where I began my love affair with baking…but just in case you missed it I will have to tell you that it began simply by hanging out in the kitchen with first my grandmother and then my mother.
In both households, if you hung around too long while work was being done, then sooner or later you would be put to work. So for me, that work in the kitchen was mainly peeling this, stir that, mix this, etc. My favorite chore, although it never really felt like a chore, was helping with the cake mixture. The benefit of doing this was of course once the cake mixture went into the pan…I could have any leftover batter that was left in the bowl. In my world, as a kid, there was nothing better than spooning out some fresh (raw) cake batter. I remember always asking my mom if she could leave a little extra in the bowl this time for me to eat. Now I know the world in which we live in today…this is not recommended for kids to do because of the risk of salmonella from raw eggs. However, in my day, no one followed that rule and luckily I never got sick from it.
A regular cake that quickly became a staple, especially at church events, was a good ole pound cake. This cake requires few ingredients which you probably already have in your home and can be made in many different variations such as lemon, chocolate, almond, and sour cream. Today I will share with you the family recipe that I still use that was my grandmother’s recipe. I will keep it original and not change anything…Hope you give it a try!
Homemade Sour Cream Pound Cake Ingredients:
- 1 cup butter, softened
- 3 cups sugar
- 6 large eggs
- 1 cup sour cream
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract (feel free to use any flavor you like)
Preheat oven 325 degrees F.
With an electric mixer cream butter and sugar together until light and fluffy.
Add in eggs mixing well.
Mix in sour cream until incorporated.
Whisk flour and baking soda together and add slowly into butter mixture.
Mix in vanilla extract.
Pour cake mixture into a greased tube pan or a couple of loaf pans.
Bake 325 degrees F. for about 1 hour or until a cake tester comes out clean.
Makes about 16 servings.
*This cake also freezes well and will still be moist and flavorful when it is thawed out 🙂