Great Aunt Rose's Old Fashioned Sour Cream Pound Cake is a beloved family recipe. This moist vanilla pound cake recipe produces a delicious cake that's slightly crunchy on the edges and dense, rich and decadent on the inside.
This is absolutely the best pound cake ever!
While my sisters, brother, and I were growing up, my Mom always had a homemade cake or plate of soft pumpkin cookies sitting on our kitchen counter. Even after my parents were empty nesters, you could always count on a sweet treat when you unexpectedly dropped by for a visit.
One of the favorite desserts my Mom made was my Great Aunt Rose's pound cake. This super moist vanilla pound cake recipe is still a family favorite today.
It's a super dense pound cake. It's rich, moist, tender and decadent all at the same time. You'd think it'd taste like a yellow cake. But the flavor and texture is infinitely magnified.
My Mom passed away about 30 years ago. She was a great mom. I miss her everyday. Fortunately I have some of her old cookbooks. She jotted down recipes on the blank pages. And scribbled suggestions and tips on the recipes she made.
I vividly remember my Great Aunt Rose's Sour Cream Pound Cake mainly because of the way my Mom had wrote the recipe. The cake recipe calls for the typical cake ingredients of flour, sugar and vanilla.
But it also includes Imperial margarine instead of butter. And my Mom indicates that you can use 5, 6 or 8 eggs. 5, 6 or 8 eggs? What the heck does that mean? I never did get the chance to ask my Mom why there was a range of eggs listed for the recipe. It'll remain a mystery.
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why you'll love this recipe
This recipe is a keeper, and one you'll love for many reasons.
- Easy to make ~ No need for special equipment or ingredients to make this easy recipe. And a stand mixer or hand mixer make it simple to combine the ingredients.
- Delicious ~ This classic pound cake has a moist and tender crumb yet is a dense cake. It's never a dry cake and has a faint vanilla flavor. It's delicious for a special occasion or just any day!
- Make it in advance ~ Since this homemade pound cake made with margarine instead of butter lasts longer than other cakes. It stays fresh for 4-5 days on a covered cake stand. And it also freezes beautifully.
I'm excited to share this hand-me-down recipe with you. Let's get baking!
ingredients & substitutions
Gather the ingredients to make this perfect pound cake. Having room temperature ingredients helps them to combine easily and thoroughly. If substitutes can be made to the recipe, they're listed. Scroll to the recipe card for full quantities of the ingredients.
- Imperial margarine ~ No substitutions here. Stick with margarine for this great recipe. I thought butter made everything better. That's not true with this ultra dense and moist sour cream pound cake. I've tried making this recipe with butter. It never came out right. The Pioneer Woman explains the difference between margarine vs. butter.
- granulated sugar
- large eggs
- vanilla extract
- all purpose flour ~ In a pinch, whole wheat white flour can be used as a substitute.
- baking soda
- kosher salt
- sour cream ~ Plain full fat yogurt is an alternative.
recipe details
Combine the simple ingredients using everyday kitchen tools to make this moist vanilla pound cake recipe. This is a brief overview of the recipe. Scroll to the recipe card for the complete instructions.
- Preheat the oven and grease a straight sided tube pan. I use the margarine wrappers to do this.
- Cream the margarine and sugar. Then add the eggs one at a time and beat well. Mix in the vanilla extract.
- Combine the dry ingredients of all purpose flour, baking soda and salt. With the mixer on low, add the sour cream alternately with the flour mixture. Mix until just incorporated. Overmixing the batter will result in a tough and rubbery cake.
- Pour the cake batter into prepared pan and bake. Remove the cake from the oven when done. Let cool slightly and unmold.
- Be sure to cool completely before covering with plastic wrap or a cake dome..
Hint 1: When mixing in the dry ingredients and sour cream, blend the ingredients until combined. Overmixing the batter will result in a tough and rubbery cake.
Hint 2: If the cake is not yet finished baking and is browning too quickly, lightly cover with aluminum foil.
variations
Try some of these variations to make the recipe one of your favorites.
- Flavor it ~ Add the juice a a lemon to make a lemon pound cake. Also try adding 1 teaspoon of almond or coconut extract. Stir in 2 tablespoons of rum for a boozy pound cake.
- Add toppings ~ The possibilities are endless! Add fresh fruit (fresh berries are my favorite!), a scoop of ice cream, chocolate, caramel or raspberry sauce, homemade whipped cream or a sprinkle of powdered sugar.
recommended equipment
Having the right equipment can make baking a breeze. I recommend the following kitchen utensils and equipment for this pound cake recipe.
- stand mix or hand mixer
- measuring cups
- metal measuring spoons
- spatula
- tube pan
- cooling rack
expert tips
Cream the margarine and sugar until light and creamy. A stand mixer makes blending the ingredients a breeze.
Crack the eggs in a separate bowl. If any shell breaks off, it will be easy to scoop it out.
Use a long wooden skewer to check if the cake is ready. When poked into the thickest part of the cake, the skewer should come out clean. If the top of the cake is browning too quickly, gently lay a piece of foil over the top of the pan.
Don't be in a hurry to unmold the cake. Let the cake sit on a cooling rack for about 15 minutes. Then run a thin sharp knife around the edge of the pan. Place the cooling rack on top of the cake. Put one hand on the cooling rack and slide with the other hand under pan. Flip over the cooling rack and pan. Tap on the bottom of the pan to help loosen the cake. Then remove the pan from your cake carefully.
frequently asked questions
Traditionally, pound cakes were made with a pound each of butter, sugar, flour and eggs. It's a dense cake that is usually served plain or with a simple glaze.
Sour cream makes a cake moist and adds a slight tanginess.
Definitely! Store the pound cake lightly covered and at room temperature for 4-5 days.
Yes! Wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to 3 months. Thaw it at room temperature and enjoy!
more cake recipes like this one
If you make my family's pound cake recipe, be sure to give it a rating and/or comment below. Take a photo and tag @amycaseycooks on Instagram. Thank you!
Printrecipe
Great Aunt Rose's Moist Vanilla Pound Cake Recipe
- Total Time: 90 minutes
- Yield: 20 1x
Description
A beloved family recipe that produces a sour cream pound cake that is slightly crunchy on the outside and dense, rich and moist on the inside.
Ingredients
- 1 pound Imperial margarine
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup sour cream
Instructions
- Prep pan: Preheat oven to 350 degrees. Grease a a 10-inch straight sided tube pan with the margarine wrappers.
- Beat margarine and sugar: In the bowl of a stand mixer, add the margarine and sugar. Beat the margarine and sugar on medium low speed for 3 to 4 minutes.
- Add eggs and vanilla: Add the eggs to the margarine and sugar mixture one at a time and beat until incorporated after each addition. Add in the vanilla extract. Mix to combine.
- Combine dry ingredients: Combine the flour, baking soda and salt in a bowl.
- Add dry ingredients: With the mixer on low, add the sour cream alternately with the dry ingredients. Mix until just incorporated.
- Transfer batter: Pour batter into prepared pan.
- Bake cake: Bake for 60 minutes and check to see if done. A long wooden skewer should come out clean when inserted into the cake. If the cake is not done, continue baking for up to 15 minutes and cover lightly with foil if the top is browning too much.
- Unmold cake: Remove the cake from the oven when done. Let cook on a baking rack for 15 minutes. Run a knife between the cake and the edge of the pan and unmold the cake. Tap the sides of the pan to help loosen the cake.
- Cool cake: Place on a cake stand and cool completely before covering.
Notes
- Use Imperial margarine and not butter. I always thought butter made everything better. That is not true with this ultra dense and moist sour cream pound cake. I tried making this with butter, and it never came out right.
- Cream the margarine and sugar until light and creamy. I use a stand mixer for this recipe. Cream the margarine and sugar well for about 3 to 4 minutes on medium speed.
- Crack the eggs in a separate bowl and add them 1 at a time to the batter. Nobody likes a cake with egg shells in it. Crack all the eggs in a separate bowl. That way if any shell gets in, you can scoop it out.
- Combine the dry ingredients and add alternately with the sour cream to ensure that the sour cream is thoroughly incorporated into the batter.
- Use a long wooden skewer to check if the cake is ready. When poked into the thickest part of the cake, the skewer should come out clean. If the top of the cake is browning too quickly, gently lay a piece of foil over the top of the pan.
- Don't be in a hurry to unmold the cake. Let the cake sit on a cooling rack for about 15 minutes. Then run a thin sharp knife around all the edges of the pan. Place the cooling rack on top of the cake. Put one hand on the cooling rack and slide with the other hand under pan. Flip over the cooling rack and pan. Tap on the bottom of the pan to help loosen the cake. Then remove the pan from your cake carefully.
Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 (2-inch wide) piece
- Calories: 363
- Sugar: 30.2 g
- Sodium: 261 mg
- Fat: 20 g
- Saturated Fat: 6.5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 0.5 g
- Protein: 4.2 g
- Cholesterol: 61 mg
Cassandra
Thank you ~ I baked your great aunt Rose’s sour cream pound cake recipe today. I was looking for a new recipe for Blarney Stones for St Patrick's day. This cake is beyond delicious. Probably the easiest and best Pound cake I have eaten in 60 years. Thank you ~ I am sure this is going to be a giant hit.
Amy Casey
Cassandra ~ I am so glad you enjoyed my recipe. I never heard of Blarney Stones and had to look up a recipe. They sound delicious! I will be baking up a batch this St. Patrick's Day 🙂
Meg
Hey Amy, I used to have a tried and true Pound Cake recipe, but for some reason over the years became overly dry. I luckily found a cream cheese one in Southern Magazine that I use and love. I am intrigued by your Aunt's, so I will give it a try. I am curious if I can bake it in a bundt pan though?
Amy Casey
Hi Meg ~ I haven't made this recipe in a bundt pan, but I definitely think it would work. LMK how it turns out for you.
Mary fabis
I will try .
Amy Casey
Let me know how the pound cake turns out for you Mary. This one is an all time family favorite.