Sour Cream Pound Cake

Sorry for my absence lately. We just finished a BIG master bathroom remodel and I’ve been a little preoccupied with getting it all cleaned up and finding the right finishing touches for it. It looks SO good and I can’t wait to share pictures with you! Hopefully I’ll have it all put together pretty quickly (it’s been tough finding just the right wall art…).

In other news, I’m finally in my 3rd trimester! Home stretch, baby! Only problem is, we can’t pick a name. Like, CAN’T. We have a short list of names we like, but none of them feel like “the one”. I guess it’ll come down to the last minute with this baby. Maybe I’ll get him named before we leave the hospital. Maybe. *sigh* 

Ok, this pound cake. There’s not much you need to know other than it’s rich, it’s buttery, it’s really, really GOOD. Especially the lovely crust that forms on the top…that’s the best part. This was so good in the mornings spread with a little butter alongside a cup of coffee. Oh, and it makes a TON. This is one big pound cake- enough to serve probably 10 people. I’m guessing it would freeze really nicely if you had tons of leftovers (like I did).

Sour Cream Pound Cake

1/2 pound (2 sticks) butter, at room temperature
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
1/2 teaspoon salt
6 large eggs
1 teaspoon vanilla
1 teaspoon almond extract

Preheat oven to 325 degrees.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda, flour, and salt together. Add to the creamed mixture alternating with eggs, beating after each addition. Add the vanilla and almond extracts and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes or until a toothpick inserted into the center comes out clean. Serves 8-10.

Recipe source: slightly adapted from Paula Deen



  1. Glad you are back, I’m on a diet but pound cake is my weakness; a taste on the lips, forever on the hips. 😉


    Mariell Reply:

    Did this with a lemon glaze, so good. Amy, I know how busy you are with your baby on the way, and thought that you should try the “Chicken Al Fresco Sausages” they are so flavorful, great in recipes, and all natural. Here is the link to the website: (the sweet Italian is my favorite).


    Comment by Mariell — April 15, 2014 @ 3:30 PM

  2. This pound cake looks amazing. I love baking with sour cream!


    Comment by Caroline {TheBarbeeHousewife} — April 17, 2014 @ 8:16 AM

  3. Delicious recipe – thanks! Baby name suggestion…”Cade”!


    amy Reply:

    You sound just like my sister! She really likes that name too! 🙂


    Comment by Julie Guadagni — April 18, 2014 @ 11:01 AM

  4. Looks like a perfectly simple pound cake, my favorite kind! Good luck with the baby naming 🙂 We had short lists for both of our kids and didn’t choose a name before they were born. We just had to see them first!


    Comment by Carrie — April 25, 2014 @ 9:30 AM

  5. mmmm… sooo good. Do you have the nursery done yet? I would LOVE to see pics!


    amy Reply:

    We worked on it all day today! It’s not picture-ready just yet, but hopefully soon! And of course, I’ll definitely share pics on the blog!


    Comment by Sarah — May 16, 2014 @ 6:27 AM


    Sing For Your SupperSour Cream Pound Cake… – Sing For Your Supper

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