Sour Cream Pound Cake - A Southern Favorite
Prep time
Cook time
Total time
A traditional sour cream pound cake that is so good there is no need for glazing!
Recipe type: Dessert
Cuisine: Southern American
Serves: 1 cake
  • 1 cup shortening
  • 1 stick real butter
  • 3 cups granulated sugar
  • 6 eggs, room temperature
  • 3 cups cake flour
  • 8 oz sour cream
  • ¼ tsp baking soda
  • 1 tsp pure vanilla extract
  • 1 tsp pure lemon extract
  1. Grease and flour bundt cake pan.
  2. Add baking soda to sour cream, set aside.
  3. In a large mixing bowl cream shortening, butter, and sugar until light and fluffy.
  4. Add 1 egg at a time, mixing just until yellow disappears.
  5. Add sour cream to blended shortening, butter, and eggs. Mixing well.
  6. Add small amounts of flour blending well after each addition.
  7. Add extracts.** Mix thoroughly.
  8. Pour into prepared bundt pan.
  9. Bake for 1 hour 15 minutes at 300 degrees till done.
Oven Temp: 350 Degrees Time: 1 hour 15 minutes
**Extract Options - If you like lemon add 2 tsp Pure Lemon Extract and 1 tsp Pure Vanilla Extract. If do NOT like lemon add just 2 tsp Pure Vanilla Extract.
Recipe by Raising 5 Girls at