Hello my Friends, welcome to my Southern Kitchen!

Recently I have celebrated 7 years on YouTube of awesome Southern Cooking; so an honor of that I am making a classic Pound Cake but with a twist, Sour Cream Pound Cake!

Rich, decedent, and full of flavor and Sour Cream goodness! Everyone will love and enjoy this Pound Cake great for the Holidays and special occasions! Simple and easy Down-Home and inexpensive recipe.


3 cups self-rising or all-purpose flour
1 teaspoon baking powder (if using all-purpose flour)
1/2 teaspoon salt (if using all-purpose flour)
1 1/2 cups canola or vegetable oil
3 cups white sugar
5 extra-large or jumbo eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup buttermilk, room temperature
1 cup full fat sour cream, room temperature


Preheat Oven to 325 Degrees

Spray a 10 inch Bundt pan with baking spray with flour (PAM Baking or Baker’s Joy) or grease with butter and flour and set aside.

In a large bowl, add in the flour (baking powder and salt, if using); sift or whisk together until well combined and set aside.

In another large bowl, add in the oil, sugar, eggs, vanilla extract, almond extract, buttermilk, and sour cream; whisk until well blended (you can also use a hand mixer or stand mixer with paddle attachment, mix on medium speed). Slowly add in the flour and whisk until well incorporated. Pour or spoon the batter into the prepared pan, shake and bang the pan to release the air bubbles. Bake for 90 minutes. Remove from the oven and let the cake sit in pan until pan is warm for about 15 minutes then remove the cake from the pan and place on a cooling rack to finish cooling. Serve plain or topped with berries and fresh whipped cream (if desired) and enjoy!


Previous Video

Moist Banana Bread: Moist Banana Bread
[ Ссылка ]


Ellen’s Homemade Buttermilk recipe: [ Ссылка ]

Pound Cake recipes playlist: [ Ссылка ]

Ellen’s Homemade Whipped Cream recipe: [ Ссылка ]

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