Grandma’s Sour Cream Pound Cake

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My grandma’s sour cream pound cake recipe will take you back to your childhood holiday memories.

Grandma's Sour Cream Pound Cake

Take a gander of that picture, will you?

As soon as I picked this picture as representation of how good this sour cream pound cake is, I immediately went to the kitchen to grab another slice.

This recipe used to be my grandmother’s, or so I think.

sour cream pound cake recipe

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I’ve been recreating pound cake recipes for a few years, going off of the memories of watching my grandmother make pound cake.

I was the grandchild that sat in the kitchen, and just watched. I watched her stir, mix, and not measure most of her ingredients. I was always the kid that got to taste the spoon.

She never said a word about the recipe. She just cooked or baked. It was like magic. When I decided to figure out this beloved recipe, I knew I had to call upon those experiences.

Using A Stand Mixer

I do remember my grandmother using handheld mixers to make cakes, but she always used her old school stand mixer to make this cake. Why? No clue.

Maybe because of the sheer weight of the ingredients? I’m not sure, but I make sure to use my stand mixer for this recipe. Place the dry ingredients in a separate bowl first.

This mom of 3 shares her grandmother's sour cream pound cake recipe, that she pieced together from memories in grandma's kitchen.

I have these stainless steel stackable bowls I love to use for recipes like this.

I can even measure the dry ingredients ahead of time, cover with the plastic top, and make the full recipe at a later date.

Figuring Out The Secret Recipe

I also had to wake up my taste buds and get them to help out. After trying and trying, I finally figured out the recipe for Grandma’s pound cake.

I did remember her secret ingredient was sour cream, and boy am I glad I did.

This mom of 3 shares her grandmother's sour cream pound cake recipe, that she pieced together from memories in grandma's kitchen.

The sour cream creates a cake crumb like no other.

We also use this special ingredient when I make chocolate sour cream cake for the kids.

It’s one of the only chocolate recipes I like, and I know it’s because of the sour cream.

This mom of 3 shares her grandmother's sour cream pound cake recipe, that she pieced together from memories in grandma's kitchen.

Easily Double The Recipe For A Bigger Cake

If you’re looking for a cake similar to the photo at the top of this post, just double the recipe.

Yes, it’s that simple. The photo of the cake below is what you’ll get with the current measurements in the recipe below.

Some like to have a smaller cake (for smaller families), while my big extended family loves the larger cake.

The choice is yours! Make whatever size cake you like.

Grandma’s Cake In All Its Glory

Behold. Grandma’s sour cream pound cake recipe. Now that I’ve made it a bunch of times, I can definitely say this is the cake she made, and the cake I dreamt about.

Grandma’s Sour Cream Pound Cake

Ingredients:
1/2 cup unsalted butter (room temperature)*
3 large eggs (room temperature)
1 1/2 cups of white sugar
1 1/2 cups All Purpose flour
1/2 cup sour cream
1/4 tsp baking soda
1/4 tsp vanilla extract
1/4 tsp lemon extract (or any other extract you have)
1/4 teaspoon of iodized salt

Instructions:
Preheat oven to 325 degrees.
Grease your bundt pan and flour(if you don’t use that fancy baking spray, you may need to flour the pan after greasing it.)
Cream the butter and sugar together and then add sour cream.
With a fork, mix the flour, baking soda, and salt together in a separate bowl.
Add the flour to the creamed mixture, alternating with the eggs. You should start with adding flour and end with adding flour.
Beat after each addition and periodically stop to scrape down the bowl.
Once done, add the extracts and stir to combine.
Pour into prepared pan and bake for 40 minutes.
Cool the cake in the pan for 10 minutes, then unmold and cool completely.

*If you don’t want to use all butter, you can use half butter and half shortening. I wouldn’t recommend margarine for this recipe.

This mom of 3 shares her grandmother's sour cream pound cake recipe, that she pieced together from memories in grandma's kitchen.

Yield: 12 servings

Grandma's Sour Cream Pound Cake

Grandma's Sour Cream Pound Cake

My grandma's sour cream pound cake recipe will take you back to your childhood, especially if you grew up in the south!

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • 1/2 cup unsalted butter (room temperature)*
  • 3 large eggs (room temperature)
  • 1 1/2 cups of white sugar
  • 1 1/2 cups All Purpose flour
  • 1/2 cup sour cream
  • 1/4 tsp baking soda
  • 1/4 tsp vanilla extract
  • 1/4 tsp lemon extract (or any other extract you have)
  • 1/4 tsp table salt

Instructions

    1. Preheat oven to 325 degrees.
    2. Grease your bundt pan and flour (if you don’t use that fancy baking spray, you may need to flour the pan after greasing it.)
    3. Cream the butter and sugar together, then add sour cream.
    4. With a fork, mix the flour, baking soda, and salt together in a separate bowl.
    5. Add the flour to the creamed mixture, alternating with the eggs. Start with adding flour and end with adding flour.
    6. Beat after each addition and periodically stop to scrape down the bowl.
    7. Once done, add the extracts and stir to combine.
    8. Pour into prepared pan and bake for 40 minutes.
    9. Cool the cake in the pan for 10 minutes, then unmold and cool completely.

Notes

*If you don’t want to use all butter, you can use half butter and half shortening. I wouldn’t recommend margarine for this recipe.

To make a larger cake like the one pictured, double the amount of each ingredient (ex: 2 sticks of butter instead of 1). Bake for 65 to 70 minutes, or until the cake is golden brown.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 259Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 72mgSodium: 157mgCarbohydrates: 37gFiber: 0gSugar: 25gProtein: 3g

About Amiyrah

My name is Amiyrah and I'm an an African American fashion & lifestyle blogger based in Ohio.

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20 Comments

  1. 10.15.09
    Frances said:

    YUMMY! Sour cream adds that extra something that makes cakes and breads so much better!

  2. 10.16.09
    Precious said:

    Geez, this looks scrumptious. I can’t wait until we move when I will have time to cook and bake again!

  3. 10.16.09
    kc said:

    I think you might have inspired me to try this receipe out. It doesn’t look too hard.. for me and it looks SUPER yummy!! 🙂 Thanks for sharing.

  4. 12.21.19
    Kathy said:

    A light and delicious cake. Everyone loved it, it was gone! I did not have lemon extract, used almond.

    • 12.23.19
      Amiyrah said:

      I bet the almond took it to the next level! Thank you for commenting! <3

  5. 1.7.20
    MsZee said:

    I was “Hesitant” to even try to make the cake but I said no try it this time. The cake turned out perfect and I just want to thank you for this great simple poundcake recipe.

    • 1.8.20
      Amiyrah said:

      Thank you so much for commenting! This just made my day. My grandma would be so proud to know that you loved her pound cake recipe. Sending you love!

      • 4.26.20
        LR smoke said:

        Absolutely the easiest recipe to make. Luv it

        • 4.27.20
          Amiyrah said:

          Thank you for trying it! My grandma would be so happy that you love it <3

  6. 5.14.20

    Love the sour cream pound cake. Absolutely delicious!!!

  7. 6.29.20
    Mair said:

    I don’t have a stand mixer, is the dough too heavy for a hand mixer?

    • 7.2.20
      Amiyrah said:

      It will take you a while to mix it with a hand mixer, because of all the ingredients. I’d still give it a try!

  8. 10.10.20
    Jessica said:

    I used almond … everyone in my house agrees this is the best pound cake ever. It’s crisp on the edges and moist on the inside. Love this!

    • 10.12.20
      Amiyrah said:

      I’m so glad you loved it, Jessica!

  9. 10.31.20

    Excellent! I will definitely make his again. Thanks for sharing.

    • 11.2.20
      Amiyrah said:

      So glad you loved it!

  10. 5.30.21
    Jean said:

    This is my favorite pound cake recipe! Thank you for sharing!

    • 6.3.21
      Amiyrah said:

      That makes me so happy! Thank you for trying it.

  11. 2.28.22
    Sandy said:

    I would like to make this. When you say 1 stick of butter, do you mean 1/2 cup of butter?

    • 3.15.22
      Amiyrah said:

      Yup! I’ll update the post so it reflects that correction. Thank you!

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