Food and Recipes Recipes Sour Cream Pound Cake Recipe 4.3 (4) 4 Reviews This classic pound cake from Southern Living is particularly rich, tender, and perfect because of the addition of sour cream. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 20, 2022 Rate PRINT Share Prep Time: 20 mins Cook Time: 1 hr 30 mins Total Time: 1 hr 50 mins Yield: 10 to 12 servings This classic pound cake is particularly rich, tender, and perfect because of the addition of sour cream. Ingredients 1 1/2 cups butter, softened 3 cups sugar 6 large eggs 3 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1 (8-oz.) container sour cream 1 teaspoon lemon extract 1/4 teaspoon almond extract Directions Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yolk disappears. Sift together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in extracts. Pour into a greased and floured 12-cup tube pan. Bake at 325° for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan, and cool completely on wire rack. Rate It Print