Sour Cream Pound Cake – A Southern Favorite

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Southern traditions are part of my heritage.  One of the most revered tradition is family dinners with lots of food.  Being born and raised in Florida (yes, Florida is in the South) I can always remember family get-togethers where everyone brought food and squeezed it all onto a long table.  Then everyone would get into a single file line, start at one end of the table, grab their plate, circling it while piling up all the goodies.  Sour Cream Pound Cake is sure to be there as a dessert.  It may be there plain or with a sweet creamy glaze or maybe even have some strawberries with whipped cream.  Sour Cream Pound Cake is a true southern favorite.

The Pastor’s Wife

This recipe was given to me over 20 years ago by my first Pastor’s wife and it was given to her many years before by someone else.  As you can see most traditional recipes are handwritten on anything that the author can find handy.  This sweet lady made one of the best sour cream pound cakes you have ever tasted.  She liked to put pure lemon extract in hers and I follow fondly in her footsteps.  My family loves this pound cake, one of my daughters usually request this as her birthday dessert.  🙂   And it almost always makes an appearance at either our Thanksgiving dinner or Christmas dinner. 

Printable Sour Cream Pound Cake Recipe

Sour Cream Pound Cake - A Southern Favorite

 

Author:

Romona Buxton (orig. from the Pastor's wife)

Recipe type: Dessert

Cuisine: Southern American

Serves: 1 cake

Prep time: 20 mins

Cook time: 1 hour 15 mins

Total time: 1 hour 35 mins

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A traditional sour cream pound cake that is so good there is no need for glazing!

Ingredients

• 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

Instructions

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.

Notes

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.

3.5.3208

Be aware of the options with the flavor of this pound cake.  If you don’t really care for lemon (my son-in-law doesn’t really like it) then you can omit the lemon extract and replace it with just 2 teaspoons of vanilla extract.  However, if you do like lemon I recommend adding 2 teaspoons of lemon extract along with 1 teaspoon of vanilla.  The lemon will not overpower the cake, most people won’t even notice it, but it does give it a very nice flavor.  I suggest using a large stand mixer for this recipe, it makes a lot of batter and adding the small amounts of flour is more difficult with a hand-held mixer.  Also a bundt cake pan makes it look a little prettier.  If this gets you into the baking mood I also suggest The Best Cookie You Ever Ate recipe.  It is a family favorite and makes 5 dozen cookies!  Put on an apron and get cooking you will not be disappointed with this one.  Happy Baking!

Till Next Time,

Romona

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