Sour Cream Pound Cake- A Classic

DSC_1076.jpgOne of my very first posts on this blog, in the summer of 2000, was about The Celebration of Daves tradition in our home.  We served this Sour Cream Poundcake and I linked to the recipe.  However, I have heard from friends who use this recipe, that it is hard to find, buried deep in a post not specifically about this cake. (This is a problem!) And honestly, this cake deserves its own post, as it is one of my most utilized recipes.

Everyone needs a solid Pound Cake recipe and this one is tried and true. My mom got this recipe in about 1972 from her friend Ann Friedrichs, who lived next door to them in Athens, Georgia.  She told mom it was foolproof! We could call this recipe an antique at this point.

Poundcake is a southern classic- it’s sturdy, transports well, and is versatile.  It can stand alone, or be plated with whipped cream and seasonal fruit. Or to make it super-rich, it can be topped with something special like a caramel frosting! This recipe is simple to throw together, and you might even have the ingredients on hand.

Sour Cream Pound Cake
Grease and flour tube pan, Bundt pan or layer pans.
Preheat oven to 325 degrees.
2 1⁄4 cups all purpose flour
2 cups sugar
1⁄2 tsp. salt
1⁄2 tsp. baking soda
1 tsp. vanilla extract
2 sticks of butter, softened
1 cup (8 oz.) sour cream
3 eggs
(It is best when all ingredients are at room temperature.)

Mix all ingredients together in a mixer on low for 3 minutes. Make sure to scrape sides and incorporate all ingredients.
Pour into prepared pan and cook for 60 to 70 minutes if in one pan, less if in layer pans.
Remove when golden and toothpick in the center comes out clean.
Leave in pan for 10 minutes then use knife to slide around edge and transfer cake to wire rack to cool completely.

Slice and serve with fruit and whipped cream, or with caramel frosting, or just slice and grab and slice.

DSC_1054 (2)DSC_1058DSC_1061DSC_1076plated

To make whipped cream: 
Pour 1 pint of whipping cream into mixing bowl (glass or metal) and let it beat at full speed for a few minutes until thickened and peaks remain when you stop and pull out the beater. (You want it to be thick but not so thick that it becomes butter!…if you get distracted and this does happen, just add a little milk or extra cream in and beat to thin it.)

Add a hefty spoonful or two of sugar, stir together and voila! 



To Make Caramel Frosting:
1 stick butter
1⁄2 cup light brown sugar
1⁄2 cup dark brown sugar (Or you can just use light brown for the entire cup)
1⁄4 cup milk
2 cups powdered sugar, sifted
1 tsp vanilla extract
Place the butter and brown sugars in a medium size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes.

Add the milk, stir, and bring mixture back to a boil, then remove the pan from the heat. Add the powdered sugar and vanilla. Beat with a wooden spoon until the frosting is smooth.
Use immediately (while still warm) to frost the cake or the frosting will harden.

If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.

However you serve it, whenever you serve it, you can’t go wrong with this poundcake.

4 thoughts on “Sour Cream Pound Cake- A Classic

  1. Kristin says:

    Yay!!! I made this and it was raffled off for Methodist Children’s Homes of Mississippi. It brought in top dollar! 🙂


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