Pound cake is right up there with banana bread as my favorite thing to bake.
Historically, the recipe is a pound of butter, a pound of flour, a pound of sugar, and a pound of eggs. They are generally baked in a bundt mold or a loaf pan.
The addition of lemon juice or lime juice or any other flavor can change the flavor and its very acceptable to top it with fruits or sauces.
Sour Cream Pound Cake
1 cup softened butter
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
1) Cream butter, gradually beat in the sugar until light and fluffy, about 5-7 minutes. Add eggs one at a time and beat well after each. In another bowl combine flour, baking soda and salt. Add to the butter and egg mixture. Add vanilla and sour cream and beat on low until just mixed.
Pour into prepared pan. Bake at 325f for about 75 to 85 minutes or until a toothpick inserted near the center comes out clean.
You can top it with a simple glaze:
1.5 cups confectioners sugar
1/2 teaspoon vanilla extract
3 to 4 teaspoons milk or lemon juice depending on the flavor you want.
Adapted from: http://www.tasteofhome.com/Recipes/Sour-Cream-Pound-Cake
Arthur in the Garden! 
This is a very good receipe. I made it last year. Good, good.
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This cake was great! Love the egg tray
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Oh, I bet this tasted zesty with the sour cream. Can’t wait to try it!
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Seems easy to make but is it really so? Loved the recipe, thanks.
Shakti
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Super duper easy!
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Arthur, your cake looks better than perfect. The word scrumptious comes to mind. I’d loveto sample it. Have a great weekend. Blessings…Mary
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this is going on my ‘to try” list for this week, thanks!!
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The sour cream makes it the perfect!
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I’ll bet it does! I wonder if yogurt would work? It wouldn’t be as good as sour cream but it would help me stay on track here.
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Yes, yogurt and sour cream would work as replacement for the fat in most recipes.
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Can you make a pound cake without sour cream or milk? I see you can use plain yogurt…that is a possibility as it is OK for lactose intolerant folks. If using milk…would you have to use less or more if using lactose free milk? Lactose free milk is a tad sweeter. And can you also substitute shortening or margarine for the butter? How about substituting 3 of the eggs with something like egg beaters? Would it taste the same with a sugar substitute. Probably not. But I’m trying to cut back on high cholesterol stuff.
I guess I’m going to have to save this recipe and try the alterations and get back to you… or just look for other pound cake recipes – with all that – yours looks wonderful!
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Yes, If you search the vegetarian/vegan blogs and recipes websites you can find cakes and such where they substitute zucchini or apple sauce for milk, sour cream, and oils. Other fats can be used, too.
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Thanks!
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