Old-Fashioned Sour Cream Pound Cake

There’s something timeless about a homemade Sour Cream Pound Cake—the rich aroma filling your kitchen, the buttery crumb that melts in your mouth, and the nostalgic comfort that comes with every slice. This classic recipe, passed down through generations, combines sugar, butter, and just the right touch of lemon for brightness. It’s perfect for any occasion, from Sunday gatherings to afternoon coffee breaks.

Serve it plain, dusted with powdered sugar, or dressed up with fresh berries and whipped cream. However you enjoy it, this cake is pure Southern tradition baked into perfection.

Ingredients

• 3 cups granulated sugar
• 1 cup unsalted butter, softened
• 6 large eggs, separated
• 2 teaspoons vanilla extract
• 1 tablespoon fresh lemon juice
• 1 cup sour cream
• 3 cups all-purpose flour, sifted before measuring
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Preheat & Prepare: Preheat oven to 300°F (150°C). Grease and flour a tube or Bundt pan thoroughly.
2. Cream Butter & Sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add Egg Yolks: Beat in egg yolks one at a time, mixing well after each addition.
4. Add Flavorings: Stir in vanilla extract, fresh lemon juice, and sour cream.
5. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, and salt. Gradually add this mixture to the batter, mixing until well combined.
6. Beat Egg Whites: In another bowl, beat the egg whites until stiff peaks form.
7. Fold In Whites: Gently fold the beaten egg whites into the cake batter until no streaks remain.
8. Bake: Pour the batter into the prepared pan. Bake at 300°F (150°C) for about 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool & Serve: Let the cake cool for 10 minutes in the pan, then remove and cool completely on a wire rack. Serve plain or with a glaze, if desired.

Tips & Variations

• Add a glaze: Mix 1 cup powdered sugar with 2 tablespoons lemon juice for a simple lemon glaze.
• Texture tip: Sift the flour twice for an even lighter crumb.
• Flavor twist: Replace lemon juice with almond extract for a new take on a classic.
• Storage: Keeps moist for up to 5 days covered at room temperature, or freeze up to 3 months.

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Old-Fashioned Sour Cream Pound Cake

Prep Time: 20 mins   |   Cook Time: 1 hr 30 mins   |   Total Time: 1 hr 50 mins

Yield: 12 servings   |   Category: Dessert   |   Cuisine: Southern   |   Method: Bake

Ingredients

• 3 cups sugar
• 1 cup butter, softened
• 6 large eggs, separated
• 2 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 1 cup sour cream
• 3 cups all-purpose flour (sift before measuring)
• 1/4 tsp baking soda
• 1/4 tsp salt

Instructions

1. Cream butter and sugar until light and fluffy.
2. Add egg yolks one at a time, beating well after each.
3. Mix in vanilla, lemon juice, and sour cream.
4. Sift flour, salt, and baking soda together. Add to the batter and beat well.
5. Beat egg whites to stiff peaks and fold into batter.
6. Pour into greased, floured tube or Bundt pan.
7. Bake at 300°F for 1½ hours or until cake tests done. Cool 10 minutes and remove from pan.

Pro Tip: Let the cake rest overnight before slicing — the flavor and texture become even better the next day.