Moist and tender with a crackly crust, SuSu’s Sour Cream Pound Cake pairs beautifully with seasonal fresh fruits for a simple, crowd-pleasing dessert that’s sure to become a family favorite.

SuSu's Sour Cream Pound Cake by The BakerMama

Three Bowls, One Perfect Pound Cake

Some recipes feel as dear to my heart as they do to my tastebuds. Susu’s Sour Cream Pound Cake definitely ranks at the top of that list. It’s one of the recipes that my mom, SuSu, has been making for years. It was a staple of both celebration and comfort. She made it for baby showers, wedding showers, to take to people in times of need, and for dessert on Sunday summer nights with fresh berries and whipped cream. I cherish this recipe and the memories it brings.

SuSu's Sour Cream Pound Cake by The BakerMama

Pound cake looks so unassuming. No sprinkles, no frills. But beneath that plain Jane exterior lies a dense, velvety cake that’s absolute magic to taste. And thanks to a secret ingredient (uh, sour cream), this pound cake turns out a moist, tender and buttery pound cake with a crackly crust. It’s perfect every single time. Served with berries and cream or plain with a cup of coffee, I’m convinced nothing is better than a slice of SuSu’s Sour Cream Pound Cake.

SuSu's Sour Cream Pound Cake by The BakerMama

How to Make SuSu’s Sour Cream Pound Cake

First, in the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until well-combined. Next, beat in the egg yolks one at a time.

In a separate small bowl, stir the baking soda into the sour cream. Alternately, add approximately one-third of the cake flour and one-third of the sour cream mixture to the batter bowl, beating on low speed after each addition until just incorporated.

SuSu's Sour Cream Pound Cake by The BakerMama

Add in the vanilla and almond extract.

In a clean mixing bowl, beat the egg whites to a soft peak. Fold them into the batter. Pour the batter into the prepared bundt pan and bake in a 300°F oven for 80-90 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan on a wire rack for 15 minutes before inverting onto the wire rack to cool completely.

SuSu's Sour Cream Pound Cake by The BakerMama

Serve with your favorite fresh fruits and whipped cream and enjoy!

SuSu's Sour Cream Pound Cake by The BakerMama

I hope you love SuSu’s Sour Cream Pound Cake as much as we do. When you make it, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! I just love seeing how inspired and creative y’all get with the ideas I share.

xoxo,

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SuSu's Sour Cream Pound Cake

SuSu’s Sour Cream Pound Cake

  • Author: The BakerMama
  • Prep Time: 15 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 1x

Description

Moist and tender with a crackly crust, SuSu’s Sour Cream Pound Cake pairs beautifully with seasonal fresh fruits for a simple, crowd-pleasing dessert.


Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 6 eggs, separated
  • 3 cups cake flour
  • ¼ teaspoon baking soda
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract

Instructions

  1. Preheat oven to 300°F. Grease and lightly flour a 10-inch (12 cup) round bundt pan. Set aside.
  2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until well combined. Beat in the egg yolks one at a time.
  3. In a separate small bowl, stir the baking soda into the sour cream.
  4. Alternately, add approximately 1/3 of the cake flour and 1/3  the sour cream mixture to the batter bowl, beating on low speed after each addition until all is added and incorporated.
  5. Add in the vanilla and almond extracts.
  6. In a clean mixing bowl, beat the egg whites to a soft peak. Fold them into the batter.
  7. Pour the batter into the prepared bundt pan and bake for 80-90 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan on a wire rack for 15 minutes before inverting onto the wire rack to cool completely.

Products Used To Make This Recipe:

(may include affiliate links)

KitchenAid® Professional 6500 Design Series Stand Mixer, Medallion SilverMeasuring Cups and Spoons Cooling Rack

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. How about listing the nutritional data, like fat, carbohydrates, calories and most importantly the sugar content for those who are a diabetic

    Love, Love all your food boards.

    1. Hi, J.A.! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you used into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!

  2. This pound cake is the best I’ve ever tasted and made! I used an angel food pan and baked it for 90 minutes and it browned just right so that the sugars were a tad carmelized. It will be my standard for pound cakes now! Thanks to you and SuSu!

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