Aunt Mia’s Sour Cream Poundcake

There are recipes that make me tear up a bit when I cook them. This is one of them. I can remember my Aunt Mia proudly serving this so often, and how my mother and I used to make it every Easter. It makes a wonderful cake for a lamb cake. This year, I made a ring cake because I couldn’t find the lamb molds for some reason. I also made several loaf pans worth, and made a huge cross shaped cake on a table which I served at our post-Easter Vigil Mass reception. There wasn’t a crumb left!

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Aunt Mia’s Sour Cream Poundcake

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  • Author: Father Pat Mulcahy
  • Total Time: 1 hour 30 minutes


This is my go-to poundcake recipe. My dear Aunt Mia was a wonderful cook, and an amazing baker, among just being an amazing mother, aunt, and woman. I love this recipe because it includes sour cream, which adds moisture and a bit of tang, and makes for a creamier texture than most other pound cakes out there.


  • 1 cup butter, softened
  • 2 3/4 cups sugar
  • 6 eggs
  • 3 cups flour, sifted
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup sour cream
  • 1 teaspoon vanilla extract


Cream butter and sugar until light, add eggs one at a time, beating thoroughly after each one. Sift dry ingredients 3 times and add alternately with sour cream to the first mixture, beating until smooth. Add vanilla. Pour into 9″ tube pan (greased and floured). Bake at 350° for one hour and 20 minutes, or until done. Let stand in pan 5 minutes before unmolding.

  • Prep Time: 10
  • Cook Time: 1:20

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