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.
The BEST Sour Cream Pound Cake Recipe – A Delicious Old Fashioned Pound Cake!
The BEST Southern Homemade Pound Cake Recipes
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
Equipment
- Stand mixer
Ingredients
- 1 1/2 cup unsalted butter room temperature
- 3 cups granulated sugar
- 6 large eggs
- 3 cups cake flour sifted
- 1 tsp salt
- 1/4 tsp baking soda
- 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
Nutrition
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First, I would like to thank you for sharing this wonderfully, easy to follow recipe. I am a fan for life. Not only is this cake recipe delicious, so are the other pound cake recipes. I can’t seem to make them fast enough for my family!
Ditto! Definitely one of the best sites for cake recipes. My go-to!
I made this cake and it was delicious! Just moist with a smooth crumb and a delicious crust! One question – I’ve never seen a cake recipe that calls for 2 Tablespoons of vanilla. It’s usually one teaspoon, sometimes 2 teaspoons – but I’ve never seen 2 Tablespoons! I worried it was a typo. I was afraid of overdoing the vanilla extract, so I used 1 tablespoon vanilla extract and one tablespoon butter extract, and it was delicious.
I thought same thing too. I followed recipe as is and it came out perfect. This has become one of my go to cakes that everyone loves. I play around with flavors (butter, almond) and have not been disappointed yet.
I made this today, and it is marvelous and tender and so very yum- great recipe! I don’t have a bundt pan so I cut the recipe in half and baked in a loaf pan (85 minutes), and the quantity of batter was perfect for that size pan, in case anyone is wondering
Thank you, Jocelyn!!
Thank you, Kirsten. I was looking for this exact information.
Awesome and easy recipe for a delicious cake
This cake is simply delicious. My granddaughter is not a cake fan. However, whenever I bake this cake she cannot get enough.
I made this cake a few months ago and it was a hit with the entire family including my mother-in-law who loves to cook, but who is superb at making desserts/sweets. It is moist, the texture is so smooth and creamy. Absolutely delicious! Thank you for sharing.
I love this cake its very moist and good thanks
Can you use any other kind of pan than a bundt pan?
Yes you can! This is a very adaptable cake.
Hello hope you’re well
I’m new to having abd need a lil clarity please for me
Does 1 1/2 mean 1 cup and 1/2 more
Or do you mean just 1 ( 1/2 ) is only needed
Thx take care
I mean 1 cup plus 1/2 cup for a full 1 1/2 cups.
My Mom is from the country & they made everything from scatch & this recipe for this cake taste like ole Fashioned hard wrk cake but its gd you jst cant over beat them but thx you for taking the time out to explain how to make wit Love