Grandma Cassie’s Sour Cream Pound Cake

My Grandma would make one of these cakes for each adult member of the family at Christmas time. This was a BIG gesture for her because we had 9 kids in our family. When she passed away, my mom took the reins and make the cakes for everyone and then when she passed away, I took over. These take a long time to cook but they are so worth it. The picture doesn’t do it justice, I promise.

Sour Cream Cake

Grandma’s Cassie’s Sour Cream Pound Cake

This is a great cake to have with coffee – sweet but not overly sweet.
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Cuisine Down Home, Southern


  • 1-1/2 tsp Vanilla Flavoring
  • 6 Eggs
  • 1/2 lb Butter Not Margarine
  • 3 cups Sugar
  • 3 cups Flour
  • 1/4 tsp Baking Soda
  • 8 oz Sour Cream


  • Preheat oven to 300 degrees.
  • Cream butter and sugar together.
    Add eggs one at a time to the mixture and mix well.
    Add vanilla and mix well.
    Alternately add flour and sour cream a little at a time while mixing until all has been added.
    Beat a little longer until fluffy (about 5 minutes).
  • Pour into a well greased Bundt pan or angel food cake pan.
  • Bake at 300 degrees for 1-1/2 hours or until a straw comes out clean.


Tip: I use my Kitchen Aid mixer when I make these cakes because it’s easier to let it mix while I add each egg one at a time and add the sour cream and flour.
Keyword cake, dessert, sour cream, southern good

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