Spiced Sour Cream Pound Cake

by Heather on December 8, 2011

Oh pound cake.  How I love thee.

I love that you’re sweet but not too sweet.


I love that you are dense and rich.


I love that you go perfectly with anything – coffee, tea (side note – I LOVE the Celestial Seasonings Safari Spice Red Tea – I guarantee your world will be rocked), ice cream, Greek yogurt.


I love that I can eat you all by yourself with nothing else.


I love that you look the way a cake SHOULD look when you get cut into.


And I love how easy you are to make.

Please know that while there are other cakes that I eat and enjoy, you will always have a special place in my heart.  Especially when you’re a little naughty with some added spice.  I like a little extra sass, and you and I both know you got a little of that going on in this recipe.


I eat that up.




  • 1 cup (8 oz) sour cream
  • 1 tsp baking soda
  • 1 stick butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp ginger

Preheat your oven to 350.  Whisk together the sour cream and baking soda in a large bowl and set aside for a few minutes.  In a larger bowl cream together the butter and sugar.  Add the eggs one at a time until well mixed, then add the vanilla.  Sift together the flour, baking powder, salt and spices.  Add to the wet ingredients, alternating between the dry and the sour cream mixture.  Mix until all is combined.  Pour into a greased 9-inch cake pan (mine was round, but you can certainly use a square one!) and bake at 350 for 30-40 minutes, or until a toothpick inserted comes out clean.  Don’t over-bake!  Serve warm or at room temperature with anything you like – coffee, tea, ice cream, yogurt, or just eat by itself!

My dear pound cake, I’m sad that you’re gone but we shall meet again soon.  How about tomorrow?

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