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Sour Cream Pound Cake - Dense, delectable with a touch of vanilla and almond

Sour Cream Pound Cake

5 from 12 reviews

A dense, classic vanilla pound cake. Perfect served with berries and cream.




  1. Preheat oven to 325°.
  2. Grease and flour standard Bundt pan (or use Baker’s Joy)
  3. In a large mixing bowl, combine and cream the butter, sugar, then mix in the sour cream. Sift the baking soda and flour together. Add the sifted flour to the creamed mixture alternating with eggs, beating in each egg one at a time. Add the vanilla and almond and pour the mixture into prepared pan. Bake for 1 hour 20 minutes. Let cool 10 minutes on rack, then invert and release from pan.
  4. If you’d like to add the glaze, make while cake is cooling in pan. Add water to powdered sugar and vanilla till it’s thin enough to brush on and soak into cake a bit. Brush on warm cake.


Adapted from Paul Deen.