This Sour Cream Pound Cake Recipe is velvety, buttery, rich and perfectly creamy filled with the moistness and flavor of sour cream. If you adore my Big Mama’s Sour Cream Cake, Hot Milk Cake, Cream Cheese Pound Cake , Sock It To Me Cake or my Kentucky Butter Cake, you will love this. This generational recipe will become a true classic in your family for years to come.
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My Big Mama’s cake recipes are the true treasures of my family. They work consistently and perfectly always yielding impeccable results. Tried and true and passed down through generations, I’ve learned how to make mostly all of them. From my Mama’s 7 up pound cake to the most perfect cream cheese pound cake (and even more of the best pound cake recipes here), they are all my favorites depending on my mood and the occasion. After sharing so many, I knew it was time to share my Big Mama’s Sour Cream Pound Cake Recipe.
How to Make Sour Cream Cake? Why Add Sour Cream?
Tips for How to Bake a Sour Cream Pound Cake
With a crumb as smooth as silk, this sour cream pound cake recipe is dense to the point of creaminess, and velvety-soft as it melts on your tongue. Each bite is truly heaven, so be prepared to reach for that second or third slice. Depending on when you make it, it can shine any season you present it.
These are my favorite tips for baking a Sour Cream Cake:
- Make sure your butter and ingredients are room temperature. This will help for them to melt into each other while mixing.
- Take your time during the mixing of the butter and sugar, also known as the creaming period. This will add a lovely lift of air and lightness to your cake and also ensure that your ingredients start off well mixed.
- When you add dry ingredients like your cake flour which you can make on your own, only mix until just combined. Don’t overmix and risk additional gluten being added.
HOW TO SERVE THIS SOUTHERN SOUR CREAM CAKE RECIPE
Adding fresh berries or peaches as a topping can add a delightful lightness that will be the highlight of any summer get-together.
In the fall, add cinnamon or brown sugar to the batter like in this brown sugar pound cake and a maple glaze or a brown butter glaze, and for Christmas it is absolutely lovely with a mint flavored whipped cream or a decadent blood orange glaze.
All of these options compliment the buttery richness of the cake perfectly. But don’t get it twisted, this cake is incredible all on it’s own.
This Sour Cream Pound Cake recipe is straightforward to make, and if stored in an airtight container, can stay fresh for days (if it lasts that long)! That means its perfect for indulgent late night treats or as an offering to unexpected guests or even lightly toasted and served with your morning coffee. The possibilities are endless. So get baking and treat yourself today. The smell in your kitchen alone will draw you in for one slice after the next.
Sour Cream Pound Cake Recipe
- Stand mixer
- 1 1/2 cup unsalted butter room temperature
- 3 cups granulated sugar
- 6 large eggs
- 3 cups cake flour sifted
- 1 tsp salt
- 1/4 tsp baking soda
- 1 cup sour cream room temperature
- 2 tbsp pure vanilla extract
- 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.