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Sour Cream Pound Cake

Martha Holmberg

Yield: Yields one large bundt cake.

Servings: eight to ten.

The combination of vanilla, coconut and almond extracts creates an intriguingly delicious flavor. You can make this cake with only the vanilla, but try the recipe first as written.


  • 11-1/4 oz. (2-1/2 cups) all-purpose unbleached flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 8 oz. (1 cup) unsalted butter, slightly soft (70°F)
  • 2-1/2 cups sugar
  • 5 large eggs, at room temperature
  • 1 tsp. pure vanilla extract
  • 2 tsp. almond extract
  • 1/2 tsp. coconut extract
  • 1 cup sour cream
  • 1/2 cup golden raisins or currants (optional)

Nutritional Information

  • Nutritional Sample Size based on ten servings
  • Calories (kcal) : 560
  • Fat Calories (kcal): 230
  • Fat (g): 26
  • Saturated Fat (g): 15
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 165
  • Sodium (mg): 210
  • Carbohydrates (g): 76
  • Fiber (g): 1
  • Protein (g): 7


  • Heat the oven to 300°F. Spray a large (10- to 12-cup) bundt pan with a nonstick coating and dust with flour.
  • Whisk together the flour, baking powder, and salt until well blended. With an electric mixer (I use the paddle attachment on my stand mixer), beat the butter until it’s very pale and little tails have formed. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well. Add the eggs one at a time, beating until blended before adding the next. Add the extracts and sour cream; mix well. With the mixer on low, add the flour and mix until it’s almost incorporated but not quite. Switch from the mixer to a stiff rubber spatula and fold until the batter is well blended and smooth, taking care to scrape the bowl’s bottom and sides. Gently fold in the raisins or currants, if using.
  • Scrape the batter into the prepared pan and bake in the center of the oven until the cake is golden brown and a toothpick comes out with just a few crumbs clinging to it when inserted in the center, 60 to 75 minutes. Baking time will vary depending on pan size and depth, so start checking at about 50 minutes. Let the cake cool for about 15 minutes. and then invert it onto a large plate or platter, tapping the pan to release the cake. Slide the cake onto a rack and cool completely before serving.


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Reviews (5 reviews)

  • knitcat | 07/19/2016

    I am so glad to find this recipe on line. I have been making it since it came out in the magazine but somehow lost my copy. This is the best pound cake ever. The combination of the three flavorings is outstanding. Thank you.

  • user-565541 | 06/27/2014

    To the person who gave this recipe 1 star because it didn't look done with 20 minutes left, please make the cake completely before you give such a FANTASTIC recipe a bad review! I'd just hate to see people miss out on this delicious cake. The reason I like Fine Cooking recipes is because they are tested and always turn out PERFECTLY; this cake is no exception.I have been making this recipe for almost 9 years when it came out in Fine Cooking. I get raving reviews on it everywhere I take it, and its a family favorite. I usually add lemon zest and do a lemon glaze with lemon and powdered sugar. I have yet to purchase all the extracts because its just so good with vanilla but I keep meaning to.I highly recommend reading her step by step instructions of how to make a perfect batter. When I first started making it, it took more time to ensure I did each step correctly but now it is second nature.I make this at least 5 times a year and always get requests for more or for the recipe. I don't even normally have time to write reviews but that 1-star got me going. :) Its up there in my top 10 dessert recipes.Update 10/23/14 I had to come look this recipe up because we moved and I haven't located the original magazine. My 6 year old daughter just asked for it for her birthday! We're all so glad for an excuse to have it again...and I love making it.

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