Recipes and Cooking Sour Cream Pound Cake Vary the flavors in this easy-to-make basic cake pound cake recipe, sampling the Lemon-Poppy Seed or Orange-Rosemary versions given with the basic version. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 11, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 55 mins Cool Time: 10 mins Bake Time: 1 hrs Total Time: 55 mins Servings: 10 Jump to Nutrition Facts Ingredients ½ cup butter 3 eggs ½ cup sour cream 1 ½ cup all-purpose flour ¼ teaspoon baking powder ⅛ teaspoon baking soda 1 cup sugar ½ teaspoon vanilla 1 recipe Sweetened Whipped Cream (optional) Fresh berries (optional) Sweetened Whipped Cream 1 cup heavy cream 2 tablespoon sugar ½ teaspoon vanilla or almond extract Directions Allow butter, eggs, and sour cream to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 325°F. Grease and lightly flour a 9x5x3-inch loaf pan; set aside. In a medium bowl stir together flour, baking powder, and baking soda; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium speed about 10 minutes or until light and fluffy. Add vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping side of bowl frequently. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined. Pour batter into prepared pan, spreading evenly. Bake for 60 to 75 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack. If desired, serve with Sweetened Whipped Cream and berries. Sweetened Whipped Cream In a chilled bowl combine heavy cream, sugar, and vanilla. Beat with the chilled beaters of a mixer on medium to high speed just until stiff peaks form (tips stand straight). Do not overbeat. Lemon-Poppy Seed Pound Cake: Prepare as directed, except substitute 1/2 cup lemon yogurt for the sour cream. Gently stir 2 tablespoons poppy seeds, 1 teaspoon finely shredded lemon peel, and 2 tablespoons lemon juice into batter. Blueberry Pound Cake: Prepare as directed, except pour boiling water over 1/2 cup dried blueberries and let stand for 10 minutes; drain well. Fold berries into batter. Rate it Print Nutrition Facts (per serving) 268 Calories 13g Fat 35g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 268 % Daily Value * Total Fat 13g 17% Saturated Fat 7g 35% Cholesterol 93mg 31% Sodium 116mg 5% Total Carbohydrate 35g 13% Total Sugars 21g Protein 4g Calcium 30.3mg 2% Iron 1.1mg 6% Potassium 57mg 1% Folate, total 44.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.