Go Back
+ servings

Lou's Sour Cream Pound Cake

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Resting time: 1 hour
Total Time: 2 hours 40 minutes
Course: Dessert
Servings: 16 people


  • Bundt Cake Pan


  • 3 c flour all purpose sifted
  • 1/2 tsp kosher salt
  • 1/2 tsp baking powder
  • 2 sticks unsalted butter softened
  • 1/2 c butter flavored shortening
  • 3 c sugar
  • 6 eggs room temperature
  • 8 oz sour cream
  • 2 1/2 tsp pure lemon extract
  • 2 1/2 tsp pure vanilla extract


  • Preheat oven to 300° and spray bundt pan with Baker's Joy well.
  • Mix together flour, kosher salt, and baking powder and set aside.
  • Cream together butter and sugar adding about a 1/3 c at a time.
  • Next add in eggs one at a time. Make sure each egg is fully incorporated in mix before adding the next.
  • On low speed add the flour mixture to the creamed mixture 1 c at a time.
  • Add in sour cream and extracts on medium.
  • Pour batter in to prepared bundt pan and bake for 1 hour 20 minute. Watch closely during the last 20 minutes as ovens cook time may vary.
  • Once done remove from oven and place on wire rack for 10 minute and then turn out immediately and let cake completely cool on rack.
  • Top with lemon icing (optional) and move to display cake stand.


Make sure all ingredients are at room temperature before preparing cake.
Tried this recipe?Let us know how it was!