Sour Cream Pound Cake

Sour cream pound cake is moist, buttery, and sweet. It’s divine all on its own, but its versatility makes it fabulous with jam, caramel, chocolate, or ice cream. My favorite accompaniment is fresh summer fruit and cream.

This recipe comes from Iris Robinson Creer, my great-grandmother Florence’s sister. I remember seeing Aunt Iris at our 4th of July family reunions growing up. I thought she was such an elegant old lady, with her quiet dignity and crown of snow-white hair. Florence was that way too, and my grandmother, Linda (Florence’s daughter), tells the story of how the two sisters used to attend BYU football games together during coach LaVell Edward’s heyday. They both lived near BYU and attended the home games faithfully, rain or shine. I wish I had a real picture of this, but I love the mental image of these two elegant grandmas, sitting together on the metal stadium bench under their umbrellas, cheering for the Cougars in the rain.

The main adjustment I’ve made to the recipe after several (tasty!) test runs is to add a stick of butter and a bit of salt, as I find that they greatly improve the flavor and texture of the cake, and most comparable recipes include them.

For the 4th of July, I love serving this as a flag sheet cake, since it reminds me of seeing Aunt Iris at family reunions all those years. But it’s equally delicious in any shape, and can be baked as a bundt or loaf cake. This recipe is a winner!

Here’s the recipe:

Sour Cream Pound Cake

• 1 cup sugar
• 1/2 cup butter, room temperature
• 3 eggs, room temperature
• 1 cup sour cream, room temperature
• 2 tsp vanilla
• 1 1/2 cups flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder

Preheat oven to 350 degrees, and generously grease and dust with sugar a large loaf pan, bundt pan, or 9×13 pan (for flag cake).

In a large bowl or mixer, cream together sugar and butter until smooth.

Then beat in eggs until fluffy and light, about 4 minutes. Scrape the sides of the bowl with a spatula, then beat for another minute.

Mix in sour cream and vanilla until combined.

In a separate bowl, stir together the flour, salt, baking soda, and baking powder, then gradually mix the dry ingredients in with the wet ingredients, just until everything is incorporated.

Scrape batter into prepared pan (if baking in a loaf pan, sprinkle batter with a tablespoon of sugar for a crackly top), and bake at 350F for 35-45 minutes, or until a toothpick inserted near the center of the cake comes out clean.

(If using a 9×13 pan, start testing for doneness at 30 minutes.)

Let cool 15 minutes, then turn loaf or bundt pan out onto a cooling rack to remove cake, and let cool completely before serving. This cake is delicious served with whipped cream and fresh fruit, such as berries, peaches, or cherries, or jam.

That tender, buttery goodness is also irresistible on its own, slice by golden slice.

For a flag cake, once cooled completely, top with lightly sweetened whipped cream and fresh berries, as desired.