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SuSu's Sour Cream Pound Cake

SuSu’s Sour Cream Pound Cake

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


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.


  • 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


  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.