• 3 sticks room temperature unsalted butter
  • 3 cups plus 3 tbsps sugar
  • 6 eggs
  • 1/2 pint sour cream
  • 3 cups cake flour
  • 1 tsp. baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp almond extract

My father worked for F. W. Woolworth Company all over the Southeast and was out of town during most weeks.  For as long as I can remember, My mom greeted him EVERY Friday with a homemade cake.  This sour cream pound cake was one of his favorites.  We love this cake plain, but serve it often with strawberries and whipped cream.


  1. Sift together cake flour, salt, and baking powder in a separate bowl.
  2. Cream together butter and sugar until blended well.
  3. Add eggs one at a time.
  4. Add sour cream, vanilla and almond extract.  Mix until blended.
  5. Slowly add flour mixture until blended.
  6. Bake in a well oiled and floured tube pan at 300 degrees for 1 hour and 15 minutes.


Source:  Doree Huffmaster