A cake with the perfect flavor and texture. Rich, succulent, and with the perfect touch of vanilla.

How do I store Sour Cream Pound Cake ?

The cake should be stored in a tightly closed plastic food container. In the room temperature. Do not forget to wrap the container with plastic wrap, So you can keep for a week.

What can I instead of sour cream?

The best alternative that can be used if you do not have sour cream is full-fat Greek yogurt.


  • 2 cups butter, softened
  • 3 cups refined sugar
  • 6 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups wheat flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 pinch ground nutmeg
  • 1 cup sour cream
  • 1 tablespoon powdered sugar


  1. Preheat the oven to 180 °C (350 °F). Grease and flour a 25-centimeter (10-inch) diameter springform pan.
  2. Beat the butter with the sugar in a large bowl, until it becomes fluffy and loses most of its color. Add the eggs, one at a time, beating well after each addition. Add the vanilla along with the last egg.
  3. Separately mix the flour with baking soda, salt, and nutmeg. Stir into the wet ingredients, beating just until incorporated.
  4. Pour the batter into the pan.
  5. Pour the batter into the pan and even the surface. Bake in the preheated oven until it passes the toothpick test, about 1 hour and 20 minutes. Remove the cake from the oven and leave it in the pan for 10 minutes. Then unmold on a wire rack to cool completely. Sprinkle with powdered sugar before serving.

If you liked this Old Fashioned Sour Cream Pound Cake recipe, I recommend you visit Desserts category for similar recipes.

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