Soured cream pound cake

    1 hour 10 min

    Pound cake is a classic American cake; this version is exceptionally moist thanks to the soured cream. Easy to make with only a few ingredients.

    373 people made this

    Serves: 10 

    • 200g plain flour
    • 300g caster sugar
    • 125g butter
    • 125ml soured cream
    • 3 eggs
    • 1 pinch bicarbonate of soda

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat oven to 190 C / Gas 5. Grease and flour a 500g loaf tin.
    2. In a large bowl, cream butter and sugar until light and fluffy. Add soured cream and eggs.
    3. Add flour and pinch of bicarb, mix well. Pour into prepared tin.
    4. Bake in the preheated oven for 1 hour, or until a skewer inserted into centre of cake comes out clean.

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    Reviews & ratings
    Average global rating:

    Reviews in English (359)


    A lovely moist plain cake which I will definitely make again. I just mixed some icing sugar with a little water and spread it on top.  -  28 Jan 2014


    Lovely light moist cake. I added sultanas to the mixture.  -  14 Sep 2013


    I have used this basic recipe for a couple of years. It's four stars with the changes that I made. I added a tsp of vanilla and decreased the sugar to 3/4 cup. I don't like a sweet pound cake. I added more like a heaping half cup of sour cream. The first time I made this it started to burn. Now I bake it at 350. If anyone is new to baking and unsure of what a pinch is just use a 1/8 tsp measure for the salt and the baking soda and you will be fine.  -  20 Mar 2006  (Review from Allrecipes US | Canada)