Mema's Sour Cream Pound Cake

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This family recipe was shared with us by a reader includes sugar, eggs, butter and sour cream
Recipe By: Diane McCormick, Lynn Haven Florida
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    • 3 cups Wondra Flour
    • 3 cups sugar
    • 6 large eggs (room temp)
    • 2 sticks butter (room temp, real butter, no substitutes)
    • 1/4 tsp baking soda (yes, soda)
    • 1 cup sour cream (room temp)


Preheat oven to 300F. Grease a tube pan, no flour, and use Crisco solid shortening, no oil.

Mix flour and soda with a fork. In a large mixing bowl, cream butter, sugar and sour cream until smooth.

Alternate adding flour and eggs until all are incorporated. Mix until smooth and very creamy. (Don't add any vanilla or lemon or any kind of flavorings, I know you're tempted but restrain yourself).

Pour batter into prepared pan. Place filled tube pan in center of oven and bake for 2 hours. DO NOT OPEN THE DOOR. Just make yourself happy peeking through the window.

The top of the cake will most likely crack but just keep on for the full two hours.

Remove the cake from the oven and let cool. Now here comes the hard part. After you take it out of the tube pan, place it in an airtight container for at least two days. Trust me, this will allow all the flavors to bloom. This is a cake that gets better the longer it sits. However, if you just cannot resist, it is wonderful right out of the oven, but you'll be surprised how much better it is, if it's a few days old. It is important to store it in an airtight container. I use the old fashioned Tupperware cake takers, but you may not have one. Use a plastic wrap to make it airtight and then wrap in foil and store in a plastic bag. You can't wrap it too much.

I hope you enjoy this as much as we have over the years. If you'll let it sit, you'll be glad you did. Thank you so much for your help. I've bookmarked the website for future orders and placed an order today. Thank you so very much. Happy Holidays & God Bless! Di.
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