This sour cream pound cake is a vintage recipe that’s both rich and wonderfully tender. With the addition of sour cream, it’s moist and flavorful with a slight tang that balances the sweetness. The separate whipping of egg whites creates a light texture, while the almond and vanilla extracts add depth, making each slice truly delightful. This classic cake is ideal for serving at family gatherings, holidays, or as an elegant dessert for guests.
Join our Vintage Recipe Facebook Group to discuss and find “new” old recipes to enjoy.
Links to find other recipes:
Sour Cream Pound Cake
Pound Cake Food History
The pound cake dates back to the 1700s, originally made with a pound each of butter, sugar, flour, and eggs. With its simple ingredient ratios, the cake was designed to be easy to remember. Over time, variations appeared, and bakers began adding ingredients like sour cream to create a moist and tangy twist. Sour cream pound cakes became particularly popular in the 20th century in American baking, especially in the Southern United States, where rich, moist cakes are cherished.
Separately whipping the egg whites, as in this recipe, creates a lighter cake without losing the signature density of a pound cake. Almond extract, a common addition in Southern baking, brings a subtle nutty flavor that enhances the overall richness. Today, sour cream pound cakes remain a staple in classic American desserts and are beloved for their moist, buttery texture.
Get ready to pound your taste buds with every buttery, melt-in-your-mouth slice—because one piece is never enough!
View all Pound Cake Recipes.
Timeline of Sour Cream Pound Cake
- 1700s – Original pound cakes are created with equal parts of butter, sugar, flour, and eggs.
- 1800s – Pound cakes become popular in America and gain regional variations.
- 1900s – Sour cream is added to pound cakes, bringing moisture and a slight tang to the flavor.
- Present Day – Sour cream pound cake is celebrated nationwide for its moist texture and subtle flavors.
Recipe Discussion
This sour cream pound cake recipe calls for cake flour, which gives it a fine, delicate crumb. Baking soda provides lift, while salt enhances the flavors. The addition of sour cream makes this cake extra moist, and the tanginess balances the sweetness. The recipe uses both vanilla and almond extracts to add a warm, aromatic flavor profile.
A unique step in this recipe is separating the eggs and whipping the egg whites until stiff before folding them into the batter. This technique lightens the batter, creating a soft texture while maintaining the traditional pound cake density. The cake is baked in a 10-inch tube pan, which helps it cook evenly, developing a golden crust on all sides.
Preparation Tips
Make this cake turn out perfectly with these preparation tips:
- Use room-temperature ingredients for smoother mixing, especially for the butter, eggs, and sour cream.
- Sift the cake flour and baking soda multiple times to ensure a fine texture in the cake.
- Beat egg whites until stiff to create a fluffy, airy texture. Fold them in gently to keep the volume.
- Cream the butter and sugar thoroughly to achieve a light and airy base for the cake.
- Add egg yolks one at a time and beat well after each addition for a smooth batter.
- Alternate flour and sour cream when mixing, starting and ending with flour. This method keeps the batter from getting too heavy.
- Grease and flour the tube pan well to help the cake release smoothly once baked.
- Check for doneness by inserting a toothpick in the center. If it comes out clean, the cake is ready.
Celebrate National Pound Cake Day on March 4 by indulging in the only dessert that makes every pound worth it!
View all March Food Holidays.
Recommended Kitchen Products
The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes.
- 10-Inch Tube Pan – A tube pan helps pound cakes bake evenly and hold their classic shape.
- Electric Mixer – Ideal for beating egg whites and creaming butter and sugar to a fluffy consistency.
- Cake Flour – Using cake flour provides a lighter, finer crumb than all-purpose flour.
- Spatula Set – Useful for folding in egg whites gently and scraping down the sides of the bowl.
- Cooling Rack – Allows the cake to cool evenly without getting soggy on the bottom.
Serving Suggestions
This sour cream pound cake pairs beautifully with a variety of sides and toppings:
- Fresh Berries – Raspberries, strawberries, or blueberries add a fresh, fruity contrast.
- Whipped Cream – Light and airy, whipped cream complements the cake’s richness.
- Vanilla Ice Cream – A scoop of ice cream creates a classic pairing for a warm slice of cake.
- Lemon Curd – The tanginess of lemon curd adds a bright flavor that pairs well with the almond extract.
- Powdered Sugar Dusting – A simple dusting of powdered sugar adds an elegant finishing touch.
- Hot Coffee or Tea – These warm beverages complement the buttery flavor of the cake perfectly.
A Slice of Timeless Comfort
This sour cream pound cake is a timeless dessert that’s rich, moist, and perfect for any occasion. Its soft texture, gentle almond aroma, and slight tang from the sour cream make each slice a treat worth savoring. Whether you serve it to guests or enjoy it as an everyday dessert, this cake is sure to bring a touch of warmth and nostalgia to your table. Give this classic recipe a try—you’ll see why it’s been cherished for generations.
Start Your Recipe Box
- Start your recipe box or your family or friends. View New and Vintage Recipe Boxes
- View Recipe Cards and Templates
- View Recipe Card Protectors and Sleeves
Vintage Goodies
- Vintage Kitchenware on Etsy
- Vintage Recipes on Amazon
- Vintage Cookbooks on eBay
- Vintage Cookbooks on Etsy
Sour Cream Pound Cake
Sour Cream Pound Cake (VRP 350)
This Sour Cream Pound Cake recipe makes a moist, buttery cake with a light texture, enhanced by vanilla and almond extracts. Perfect for any occasion, it combines traditional pound cake richness with a hint of tangy sour cream.
Ingredients
- 3 cups sifted cake flour
- 1/4 teaspoon soda
- ½ teaspoon salt
- 6 eggs separated
- 2 sticks oleo softened
- 3 c. sugar
- 1 teaspoon vanilla
- 1 teaspoon almond
- 8 oz. pkg sour cream
Instructions
Sift flour and soda together 3 times. Add 1/4 teaspoon salt to egg whites and beat until stiff. Cream margarine and sugar in a bowl and add remaining salt and flavorings. Add yolks one at a time beating well after each addition. Add flour alternately with sour cream. Start and end with flour. Fold in egg whites and put in well greased and floured 10 inch tube pan. Bake one hour or till done.