Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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cakes, desserts

Sour Cream Pound Cake

Mom's Black Book

Servings: 24

Preparation Time: 15 minutes
Start to Finish Time: 2 hours


  • 3 cups sifted all-purpose flour
  • 6 eggs, separated
  • 3 cups sugar
  • 1 cup butter, at room temperature
  • 1 cup sour cream
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract


  1. Beat egg whites until stiff. Set aside.
  2. Cream butter and sugar til light and fluffy.
  3. Add egg yolks 1 at a time, mix well.
  4. Mix flour,soda, and salt.
  5. Add dry mix to egg mixture a little at a time until blended, don't over beat.
  6. Next add sour cream and vanilla, mix well.
  7. Fold in egg whites with spoon.
  8. Pour mixture into a oiled/floured bundt pan.
  9. Place pan in a cold oven and heat to 325 degrees.
  10. Bake approximately 1 hour and 45 min., be careful to not over-bake.
  • Instead of a bundt pan, you can use 2 large (9x5) loaf pans and bake in preheated 325 degree oven for 1.5 hours. Or, use 3 medium loaf pans (8x4) and bake for 70-75 min.

Yield: 1 bundt

Per Serving (excluding unknown items): 256 Calories; 11g Fat (38.4% calories from fat); 3g Protein; 37g Carbohydrate; trace Dietary Fiber; 78mg Cholesterol; 137mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.

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