Sour Cream Pound Cake Recipe

My big mama’s Sour Cream Pound Cake recipe is one of my most popular cake recipes. I think it’s because an old school recipe with no bells and whistles that just works! I like how buttery and rich it is with a super tight crumb. Just cut a slice and you will hardly see any air pockets just like it should be. Sour cream keeps it moist and tender how I like it. This recipe has been passed down from generation to generation in my family, and I’m excited to share it with you.

Sour Cream Pound Cake Ingredients

• 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: You cream this with the butter and add air.
• Eggs: Make sure these are room temp.
• Cake flour: It makes our cake soft and tender. If you don’t have any, make your own cake flour with all-purpose flour and cornstarch.
• Salt: Balances flavor.
• Sour cream: Plain greek yogurt also works here.
• Vanilla extract: Make sure it is high quality and not artificial. Feel free to swap out for some vanilla bean paste for more intense vanilla or use almond extract instead.

How to Make Sour Cream Pound Cake

Step 1: Cream the Batter

1

Add butter and sugar to the bowl of your stand mixer or use a large bowl with a handheld mixer. Mix them together for 3-4 minutes on high speed, until very pale yellow and fluffy y’all.

2

Add the eggs, one at a time, combining well after each egg. Scrape down the sides of your bowl as needed with a spatula.

3

Turn your mixer down to its lowest speed, and slowly add flour into the batter in two increments. Then add the salt and baking soda. Be careful not to overbeat boos.

4

Lastly, add the sour cream and vanilla extract, scrape down the sides of the bowl, and mix until just combined, then turn off the mixer.

Step 2: Bake It Up!

5

Pour the cake batter into a greased bundt pan.

6

Bake in a preheated 325° F oven for 1 hour and 15-25 minutes or until a toothpick inserted in the center of the cake comes out clean.

Sour Cream Pound Cake

My family's sour cream pound cake recipe is velvety, buttery, and rich filled with the moistness and flavor of sour cream. 

4.48 from 274 votes

Print Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 25 minutes mins

Resting time 15 minutes mins

Total Time 1 hour hr 20 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 16 people

Equipment

• Stand mixer
• 12 cup bundt pan

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

US Customary – Metric

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

Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

Recipe Tips

• Go Room Temp: Make sure the butter, eggs and sour cream are at room temperature.  This will help them blend together until smooth while mixing.
• 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.

How to Serve It

• 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

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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