Minnie Lee Croley’s Sour Cream Pound Cake Recipe
Minnie Lee Croley’s Southern Sour Cream Pound Cake is an easy to make from scratch, delicious, old-fashioned moist pound cake with a thick, crunchy crust.
Servings Prep Time
12servings 20minutes
Cook Time Passive Time
90minutes 60minutes
Servings Prep Time
12servings 20minutes
Cook Time Passive Time
90minutes 60minutes
Ingredients
  • 1cup buttersoftened
  • 3cups sugargranulated
  • 6 egg yolksuse 12 yolks for a better cake, I used 12 yolks when making this cake and the Croley’s recommend using the full 12.
  • 6 egg whites
  • 3cups all-purpose flour
  • 1cup sour cream
  • 1/4tsp baking soda
  • 1/4tsp salt
  • 1tsp vanilla extract
Instructions
  1. (Preheat the oven to 300 degrees F and grease an angel food cake pan or bundt pan well with Crisco. You can also use non-stick baking spray which contains flour, or grease the pan with butter. If you are using butter or Crisco, sprinkle in a few spoonfuls of flour or granulated sugar over the greased pan and tap the pan to distribute evenly. Pour out any excess flour or sugar.)
  2. Cream the butter and sugar. (In a large mixing bowl cream the butter and sugar using an electric hand mixer or stand mixer until fluffy, stopping to scrape down the sides of the bowl as needed.)
  3. Add 6 egg yolks (For a more flavorful and moist cake add 12 egg yolks.With the mixer running, add the egg yolks one at a time, beating well after each addition. Add the vanilla extract and mix well.) (Be sure to save 6 of the egg whites.) 
  4. (With the mixer running, add the flour, baking soda and salt a little at a time until it is all incorporated. Add the sour cream and mix until it is well combined in the batter. The batter will be stiff)
  5. (Use an electric mixer to stiffly beat six (6) (not 12) egg whites until they form stiff peaks.) Gently fold the egg whites into the batter by hand. (A rubber spatula works well for this)
  6. (Pour the batter into the cake pan and smooth out if necessary.)
  7. Bake approximately 1 hour and 30 minutes. (After about an hour and twenty minutes, use a skewer, toothpick, or paring knife and insert it in the middle of the cake to see if it is done. If batter or wet crumbs cling to the tester, continue baking and check every 5 minutes.)
  8. (When the tester comes out clean, remove the cake from the oven and place it on a wire rack to cool for 10 minutes. Then carefully invert the cake onto the rack, gently lift off the pan and let the cake cool for an additional hour before serving.)
Recipe Notes

I have added a few more instructions than Mrs. Croley had in her original recipe. Back when she was cooking, home recipes and even cookbooks contained very few detailed directions. Fast forward to today, and I know some of you might have limited baking experience. But I don’t want that to deter you from trying out this old-fashioned but easy classic recipe. My additions are in parentheses.

Nutrition Facts
Minnie Lee Croley's Sour Cream Pound Cake Recipe
Amount Per Serving
Calories 412 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 11g 55%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 643mg 214%
Sodium 60mg 3%
Potassium 141mg 4%
Total Carbohydrates 60g 20%
Dietary Fiber 1g 4%
Sugars 34g
Protein 13g 26%
Vitamin A 22%
Vitamin C 0.3%
Calcium 9%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.