Grandmother Paula's Sour Cream Pound Cake is a good sour cream cake recipe with only a few ingredients. Another good recipe is Southern Living's Sour Cream Pound Cake with Fresh Peaches.
To make Grandmother Paula's Sour Cream Pound Cake, beat together 3 cups of sugar and 1/2 pound of butter, and mix in 1 cup of sour cream. In another bowl, whisk together 3 cups of all-purpose flour and 1/2 teaspoon of baking soda. Gradually add the flour mixture to the sour cream mixture, alternating with 6 large eggs, one at a time. Stir in 1 teaspoon of vanilla, and spoon the batter into a tube pan. Bake the cake at 325 degrees Fahrenheit for 80 minutes.
Make Sour Cream Pound Cake with Fresh Peaches by creaming 1 1/2 cups of softened butter and slowly adding in 3 cups of sugar. Once the texture turns fluffy, beat in 6 large eggs. In a separate bowl, combine 3 cups of sifted all-purpose flour, 1/2 teaspoon of salt and 1/4 teaspoon of baking powder. Fold the flour mixture into the butter mixture in parts, alternating with 8 ounces of sour cream. Add 1 teaspoon of lemon extract and 1/4 teaspoon of almond extract to the batter, and pour it into a tube pan. Bake the pound cake at 325 degrees Fahrenheit for 80 to 90 minutes, and serve it cooled with sweet cream and fresh peaches.