Soured cream pound cake

Soured cream pound cake


359 people made this

About this recipe: 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.

Will Barber

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 (2)


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

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