Holiday Baking – Making Sour Cream Poundcake

cakeHappy Christmas Eve!
I’ve been in baking mode for the last few days, so I thought I’d share one of the things I made…
My first attempt ever at making my grandmother’s recipe for Sour Cream Poundcake. I have always loved this stuff, and it’s my own little holiday tradition that I eat this for breakfast on Christmas morning! It needs no icing or other adornment, it’s positively fabulous as is, and if you’re lucky, you get the incredibly tasty crunchy crumbly bits on the top!

(excuse the photo – taken by my phone!)

Want to make it yourself?  Here’s the recipe!

Nanny’s Sour Cream Pound Cake

From Estelle Cotten (1992)

  • 2 sticks butter, softened
  • 3 cups sugar
  • 6 eggs
  • ½ tsp lemon extract (I was out of lemon, so i increased the vanilla and added a touch of almond extract)
  • ½ tsp vanilla extract
  • 3 cups cake flour, sifted
  • ¼ tsp. soda (sift in with flour)
  • 1 small carton sour cream  (1 cup)


Line bottom of tube pan with parchment paper.  Spray sides and tube with non-stick spray and flour lightly.  Oven temperature 275 – 300.

(I used a bundt pan for this because it was all I could find, so I just greased and floured the whole thing)

Cream butter with sugar.  Add eggs, one at a time.

Add flavorings.  Add flour (with soda) alternately with sour cream (Flour first, then ½ the sour cream, flour, rest of the sour cream, flour) using low speed of mixer.

Pour batter into prepared tube pan.  Bake at 275-300 about 1 ½ hours.  (Use toothpick test–done when toothpick inserted in the center comes out clean)

Let cool, then remove from pan.