Of the Whipping Cream Pound Cake, Cream Cheese Pound Cake and this Sour Cream Pound Cake Recipe, my favorite is still the Whipping Cream Pound Cake with this sour cream one being a very close second. It is a very, very close race! Whipping Cream Pound Cake has a slightly deeper, richer taste (slightly) that’s why it is ahead of this Sour Cream Pound Cake Recipe. A lady gave my Mother this recipe in 1953 and it has been a family favorite ever since. You can serve it with caramel dunking sauce, with some fresh berries, or just plain by itself. Some things just can’t be improved, and this is one of them.
Some things you just can not improve on. The recipe for this Old-fashioned Sour Cream Pound Cake is one of those things.
According to Doug, the sour cream pound cake his Grandmother Croley baked was a favorite of all the older men in the W P Woodbery Hunt Club in Gadsden County. “They always seemed to be asking my Grandfather Croley to get her to bake this cake. The men liked to eat this sour cream cake while drinking their coffee – usually black. The Woodbery Hunt Club hunted close to Shady Rest which is in Gadsden County. But, that was a long time ago.”
Toast a slice for breakfast, offer it with tea to unexpected guests, or scoop a ball of ice cream on top and a drizzle it with chocolate sauce. Pound cake will always be there for you.
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3 cups sugar
1 cup butter
6 eggs, separated
2 teaspoons vanilla
1 tablespoon fresh lemon juice
1 cup sour cream
3 cups all-purpose flour, sift before measuring
1/4 teaspoon baking soda
1/4 teaspoon salt
Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lemon juice and sour cream.
Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form.
Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1-1/2 hours or until cake tests done.
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