Sour Cream Pound Cake
Cuisine: Hungarian
Author: Kitchens
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 Cup sour cream
  • 1 teaspoon lemon extract
  • 1 Cup softened butter
  • 2 3/4 Cups sugar
  • 6 eggs
  • 3 Cups sifted all purpose flour
  1. Cream butter and sugar until lightly colored. Add eggs one at a time.
  2. Mix all dry ingredients in a second bowl. While mixing, alternately add half of the sour cream and then half the dry ingredients to the creamed butter, sugar and eggs. Beat until smooth. Mix in lemon extract.
  3. Pour mixture into a buttered tube pan that has been lined with buttered wax paper on the bottom. Bake in a preheated 350 degree oven for about 1 hour.
To have a really moist poundcake, remove from oven while a toothpick comes out clean from the sides, but comes out cover with cake batter in the middle.

Serve warm with more butter and your favorite jam.
Recipe by Recipes at