Sour Cream Pound Cake


  • 1 cup butter (softened)
  • 2 1/2 cups granulated sugar
  • 6 large egg yolks (save the whites for frothing and adding at the end)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup thick sour cream


  • Preheat the oven to 350 degrees.
  • Grease a 10 cup bundt cake pan with shortening, then dust it with flour.
  • Using a mixer, cream together the butter and sugar.
  • Add the egg yolks (reserve the egg whites) one at a time, beating between each addition.
  • Add the vanilla and almond extracts. Beat again.
  • Add the baking soda, salt and half of the flour. 
  • Add in half of the sour cream, mixing well.
  • Add in the remaining flour, mixing well, then mix in the rest of the sour cream. Beat until well combined.
  • In a clean bowl, beat the egg whites until they are stiff and can hold peaks.
  • Gently fold the egg whites into the cake batter, folding until completely combined.
  • Pour the batter into the prepared pan and bake for 60-70 minutes or until the cake bounces back when you touch it. The exact time will depend on the size and shape of your pan so watch it closely.
  • Allow the cake to cool for 10 minutes, then turn it out onto a cake plate to cool completely.
  • Once the cake is completely cool, dust with powdered sugar.
  • Store the cake in an airtight container at room temperature.

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