Dessert

Sour Cream Pound Cake Recipe

ByCharlotte Montgomery November 25, 2025November 25, 2025

Introduction

This classic Sour Cream Pound Cake is rich, moist, and full of buttery flavor with a subtle tang from the sour cream. Perfect for afternoon tea or a simple dessert, it’s a timeless treat that’s easy to make and sure to impress.

The image shows a thick slice of light yellow sponge cake with a slightly crumbly texture on a white rectangular plate. Next to the cake slice, there are two red and yellow slices of fruit, possibly nectarines, topped with a small green mint leaf. Beside the fruit, there is a dollop of white cream. In the background, the rest of the round cake, golden brown on the outside with a smooth top, sits on a white plate with a blue rim. The surface underneath is a white marbled texture, and a towel with colorful stripes is partly visible behind the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups granulated sugar
1/2 cup vegetable shortening
1 cup butter or margarine
5 large eggs
1 cup sour cream
3 cups all-purpose flour
1 teaspoon baking powder
1/2 cup milk
1 teaspoon vanilla
1 teaspoon lemon extract
1 teaspoon butter flavoring

Instructions

Step 1: Preheat your oven to 325°F. Cream together the sugar, vegetable shortening, and butter (or margarine) until light and fluffy.
Step 2: Beat in the eggs one at a time until fully incorporated.
Step 3: Mix in the sour cream thoroughly.
Step 4: In a separate bowl, combine the all-purpose flour and baking powder.
Step 5: Alternately add the flour mixture and milk to the batter, starting and ending with the flour mixture. Add the milk gradually to maintain a smooth consistency.
Step 6: Stir in the vanilla, lemon extract, and butter flavoring until evenly distributed.
Step 7: Pour the batter into a well-greased tube pan and bake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.

Tips & Variations

Use full-fat sour cream for the best moist texture and flavor.
Replace lemon extract with almond extract for a different flavor twist.
Ensure your ingredients are at room temperature for easier mixing and a better crumb.
Dust with powdered sugar or drizzle a simple glaze for extra sweetness before serving.

Storage

Store the pound cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped well for up to 3 months. To reheat, warm slices gently in the microwave or oven.

How to Serve

A thick slice of yellow sponge cake with a light brown crust sits on the left side of a small white rectangular plate, showing a soft and airy inside with a crumbly texture. Next to the cake on the right side of the plate, there is a small dollop of white cream topped with two slices of reddish-orange fruit and a small green mint leaf for garnish. Behind the plate, a large round cake with the same yellow and brown colors is cut in half, showing the same soft texture inside. The background surface is white with a marbled texture, and a colorful cloth with stripes is partially visible near the large cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lemon juice instead of lemon extract?

Fresh lemon juice can be used, but it may add more moisture and a less concentrated lemon flavor. If substituting, use about 1 tablespoon of fresh lemon juice and reduce other liquids slightly.