I can’t lie to y’all. My big mama’s Sour Cream Pound Cake was about as famous as a cake could be in Winona, MS. She figured out that the right amount of sour cream would keep it moist and tender while letting the butter and richness shine. It also had the type of tight crumb that pound cakes envy. Barely any air pockets boos. Just like my family’s classic pound cake, it’s a hit! Watch my tutorial video below so you can learn how to make it just like she did.
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Video Tutorial
Sour Cream Pound Cake Ingredient Notes
- Butter: Go with high fat European style butter. Unsalted is my preference but you can also use salted. Just leave the salt out.
- Granulated Sugar: The creaming of this and butter is necessary for building air into the cake so it doesn’t need leavening.
- Eggs: room temp.
- Cake flour: In my testing and perfecting of the recipe, we discovered that cake flour truly makes a difference in the final texture. It keeps it light and soft so it doesn’t get too heavy. If you don’t have any, make your own cake flour with all-purpose flour and cornstarch.
- Sour cream: Plain greek yogurt also works here.
- Vanilla extract: Make sure it is high quality and not artificial.
How to Make Sour Cream Pound Cake
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Sour Cream Pound Cake Recipe
My family's sour cream pound cake recipe is velvety, buttery, and rich filled with the moistness and flavor of sour cream.
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Servings: 16 people
Equipment
Ingredients
- 1 1/2 cup unsalted butter room temperature
- 3 cups granulated sugar
- 6 large eggs
- 3 cups cake flour sifted
- 1 tsp salt
- 1/8 tsp baking soda (optional!) I don't usually add this since I think pound cakes don't need it so this optional.
- 1 cup sour cream room temperature
- 2 tbsp pure vanilla extract
Instructions
- Start by preheating your oven to 325 F then liberally spray a 12 cup bundt pan with non-stick baking spray.
- In your stand mixer bowl, add butter and sugar and mix for 3-4 minutes on high speed until very pale yellow and fluffy.
- Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
- Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt and baking soda. Be careful not to overbeat.
- Lastly add in sour cream and vanilla extract, scrape down sides and mix until just combined and turn off mixer.
- Pour cake batter into prepared bundt pan, and bake for 1 hour and 15-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in pan on a wire rack for 10 minutes then invert cake on serving plate for at least an hour or until the cake is cool to touch.
Notes
How to Store Sour Cream Pound Cake
Once your cake has completely cooled down, either tightly wrap in plastic wrap so no air gets in or add to a cake container. Store at room temp for up to 5 days.How long will it last in the fridge?
Don’t do it boos! I simply don’t recommend storing pound cake in the fridge since it will dry it out y’all. Store at room temp so that texture stays on point.Can I freeze?
Now freezing is totally fine boos. Wrap the leftovers in plastic wrap tightly then put it in a heavy-duty freezer bag. Make sure you add a label with the date. It should keep for for 4-6 months. When ready to serve it back up, thaw overnight in the fridge.Nutrition
Calories: 438kcal | Carbohydrates: 55g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 114mg | Sodium: 203mg | Potassium: 73mg | Sugar: 38g | Vitamin A: 710IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 0.5mg
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Recipe Tips
- Take your time!: During the mixing of the butter and sugar, also known as the creaming period, exercise some patience boos. This will add a lift of air and lightness to your cake that you won’t even believe y’all. It also ensures that your ingredients start off well mixed.
- Don’t Overdo the Dry Ingredients: Only mix the dry ingredients into the batter until just combined. Don’t over mix and risk additional gluten forming which will make the cake less tender.
- Grease your Pan Properly: I love to use my homemade cake release so the cake comes out clean without sticking. You can also go old school and grease your pan with shortening or butter then sprinkling flour over it.
Serving Suggestions
- Get Fruity: Add fresh berries or peaches as a topping adds a delightful lightness that will be the highlight of any summer get-together.
- Drizzle it Up: Drizzle each slice with a strawberry sauce, caramel sauce or a chocolate ganache.
- A La Mode: Now y’all know a nice warm slice will hit with some vanilla ice cream or even a scoop of strawberry ice cream.
- Dollop it Up: Add a nice dollop of whipped cream to each slice you serve.
Recipe Help
Can I make this sour cream pound cake recipe ahead of time?
Absolutely boos! You can bake and store this cake at room temp for up to 3 days before you serve it. Just don’t pop it in the fridge.
What kind of pan do you use for a pound cake?
A round bundt or fluted pan is the most common type of pan used for making a pound cake though some recipes will use a loaf pan for a rectangular-shaped cake. For making a pound cake, I think the cake presents best when using a fluted bundt cake pan.
What does sour cream do to a cake?
The sour cream adds moisture that keeps your cake soft and silky, just the way it was intended to be. It can also add richness and slight tang thanks to the additional dairy it provides to the cake.
More Pound Cake Recipes
- Big Mama’s Sour Cream Cake
- Chocolate Pound Cake
- Louisiana Crunch Cake
- Cream Cheese Pound Cake
- 7 Up Pound Cake
- Sock It To Me Cake
- Million Dollar Pound Cake
- 35 Pound Cake Recipes
This post was originally published in September 2018. It has been updated with some new images and new content.
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I noticed there is no baking powder in ingredients list – is that correct? Thank you & looking forward to making this pound cake.
Yes it is absolutely correct. No leavening in this recipe as it is an old school pound cake that relies on creaming to add air and lift to the cake.
I need to bake this cake for a birthday party but I’ve been asked to make it in a 13×5 loaf pan. How long should I bake it for and do I need to add any additional ingredients? I did a test cake and the middle didn’t get done and the middle fell. Any suggestions?
Hi Cheryl, I have not tested this recipe in a loaf pan, so I am not sure how long it should bake for, etc. Sorry, I can’t be of more help. You could always tell them your recipe calls for a bundt pan.
I followed your recipe and the cake was perfect! LOL It was easy (my first successful pound cake) for me. I know, that’s saying a lot.
Yay! So happy to hear it turned out well for you!!
Wonderful recipe!!! This was 1st time ever making a pound cake and it tasted delicious! Very moist and fluffy cake !
Thanks so much, doll!
This cake is so delicious!!! Wish you could have seen my 2 years old granddaughter while she devoured a piece lol. Thank you so much for your fantastic pound cake recipes. They never disappoint
Awe, I love that! So glad she liked it!
Perfection. I’m usually a cream cheese pound cake kinda girl, but wanted to try this sour cream one since I had extra sour cream on hand.
Soooo moist, dense, just like a good pound cake should be. Subbed in a teaspoon of almond extract, along with a tablespoon of vanilla extract. I’m telling you, true perfection!
Thanks!
YES Julie!! Isn’t it fantastic?
This cake is delicious, everything you said it would be! Thank you for the best recipe, ever!!!
This recipe is a keeper!! The cake is tender, tastes amazing and does not last long at my house.
Thanks, boo!
Could i turn this into a lemon sour cream pound if i added lemon zest and juice. Or what do you suggest
Hi Monique, I actually have a lemon pound cake recipe, I’d love for you to try it and let me know what you think!