Sour Cream Cake Recipe

Butter-Rum Glaze - An Optional Extra

sour cream cake recipe

This sour cream cake recipe came from my grandma and is part of my Italian cakes collection. She didn't make it much ~ but I did take the recipe from her, and I love it. My grandma and her lady friends would get together and type their recipes (yes, type) and then sell them in a book as their fundraiser. This sour cream cake recipe was in their little fundraiser book.

First thing I want to point out is - this is NOT a pound-cake-type texture. It's a cakey-cake. Like as if this were a layered cake made from a box mix. (Just wanting to set expectations here since SO MANY sour cream cakes are pound cake types.)

Most Italian cakes have some type of liquor in their ingredients. But this cake doesn't. So I added a little "hit" in the frosting. And if you don't want the rum there's workarounds. See the substitution ideas below.

Although the recipe called for an icing when my grandma's friends went to type this (Yes, TYPE! Like on a typewriter) - they forgot to include what icing. So, I referred to Betty. My beat up red Betty Crocker cookbook with the 40 year old stove burn marks on the back cover. And I prepared the butter-rum icing listed on page 254. Certainly, you have the red Betty Crocker cookbook, don't you? And, if not, I posted the rum butter glaze here

If this isn't the type of Italian cake you were looking for - scroll below and see the list Italian cake recipes I have on my site.

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Sour Cream Cake Recipe

YIELD: 1 Bundt Cake


*3 eggs well beaten

*1 1/2 cups of sugar

*3 tablespoons FRESH lemon juice

*1 1/2 cups of sour cream

*2 1/2 cups of flour

*1 cup packed brown sugar

*1 1/2 tsp baking powder

*3/4 tsp baking soda

*1/2 teaspoon salt

*Butter-Rum Glaze (see below - it's easy!)


* Preheat oven to 350 degrees.

* Beat eggs, sugar for 3-5 minutes.

* Add FRESH lemon juice.

* Sift the dry ingredients together and add to the mixture along with the sour cream.

* Blend well.

* Bake in greased tube or cake pan for Ice with Butter-Rum Glaze.

Butter-Rum Glaze

1/2 cup of butter

2 cups powdered sugar

2 tablespoons rum

2 - 4 tablespoons of hot water


* Heat butter in sauce pan until melted.

* Stir in powdered sugar and rum.

* Stir in water, 1 teaspoon full at a time, until the glaze is the consistency you want.

Can I use oil or Crisco in place of the butter?

Nope. Never! Big bad ugly things will happen. You might as well go to a supermarket bakery and buy their cakes instead of spending your time money and effort to use a non-dairy fake fat products like oil or Crisco.

What about low-fat or non-fat sour cream?

Gross! But every now and then I will use them. I guess that is a personal calorie decision. I'm all for watching my health, but I don't skimp on my desserts . And since I haven't tried a low/non-fat sour cream with this I really can't say how it would turn out texture-wise, let a lone the flavor.

What can I use instead of rum in the glaze?

Here's some options:

  • rum flavoring
  • almond flavoring
  • lemon flavoring
  • real lemon juice

  • What if I don't have fresh lemons?

    And your store doesn't have any either? If you're out buying real sour cream to make a real sour cream cake recipe - buy a REAL lemon while your at it! Did I say that a little too harsh?

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