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Sour Cream Pound Cake

  • Author: Meagan
  • Total Time: 25 Minutes


My copy of Canadian Living’s, ‘The Complete Canadian Living Baking Book’, is almost not visible due to the number of sticky notes I’ve slapped in it to mark things I need to try.  This is one of those recipes…super plain and simple, but it can be dressed up a number of ways (and comes out of the freezer beautifully) – enjoy!



Sour Cream Pound Cake

1 c. butter, softened

1 c. sugar

4 eggs

2 t. vanilla

2 1/4 c. flour

1 1/2 t. baking powder

1/2 t. salt

1/2 c. sour cream


Butter a 9 x 5 loaf pan, line the bottom with parchment and butter that as well.  Using your electric mixer, beat the butter for a couple of minutes until it’s fluffy and lighter in color, then beat in the sugar until well combined.  Add the eggs, one at a time, beating in between additions and scraping down the bowl as needed, then beat in the vanilla.

In a separate small bowl, whisk together the flour, baking powder and salt and then stir the dry mix into the butter mixture in 3 additions, alternating with 2 additions of sour cream.  Start and end with the dry mix.  Scrape the batter into your prepared pan, smooth the top and bake for about 1 hour and 5 minutes until the top is cracked and bounces back to a light touch, and it’s a lovely golden color.  Allow the loaf to cool in the pan for about 20 minutes before transferring it to a rack to cool completely.

  • Category: Cakes, Loaves


From Meagan's Kitchen

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