Y’all, this Sour Cream Pound Cake Recipe is the real deal – it’s silky smooth, buttery, all kinds of rich, and packed with that creamy, moist goodness only sour cream can bring. This recipe’s been loved from generation to generation and trust me, it’s gonna turn into an absolute classic in your fam for years to hit. It’s like, tradition and taste all in one slice!
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, these recipes have been passed down through generations and I’ve learned how to make almost all of them. From my Mama’s 7up pound cake to the most perfect cream cheese pound cake (and even more of the best pound cake recipes), 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 Signature Pound Cake Recipe.
Ingredients
Let’s look at the key ingredients you will need to make the best sour cream pound cake. For the full list of ingredients and quantities of each, check the recipe card further down on the page.
- Butter: Use REAL butter for the best flavor. I prefer using unsalted butter so I have more control over the salt.
- Cake flour: This type of flour is lower in protein than all-purpose flour and gives this old fashioned sour cream pound cake a more delicate, tender crumb. If you don’t have cake flour, measure out the flour and remove two tablespoons of flour from each cup.
- Sour cream: The signature ingredient that makes this a moist pound cake with a slight tang.
- Vanilla extract: Use a high-quality, PURE vanilla extract for the best flavor.
How to Make a Pound Cake with Sour Cream
Here’s an overview of how to bake a sour cream bundt cake. More detailed instructions are in the recipe card.
- Be you get started, make sure you allow the butter and sour cream to warm up to room temperature. Then, when you’re ready to mix up the cake, preheat the oven to 325° F and spray your bundt pan with non-stick baking spray.
- 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.
- Add the eggs, one at a time, combining well after each egg. Scrape down the sides of your bowl as needed with a spatula.
- 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.
- Last, add the sour cream and vanilla extract, scrape down the sides of the bowl, and mix until just combined, then turn off the mixer.
- Pour the cake batter into the prepared bundt pan and bake in the oven for 1 hour and 15-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool the sour cream bundt cake in the pan on a wire rack for 10 minutes then invert the sour cream cake onto a serving plate for at least an hour or until the cake is cool to touch.
- Once the cake is cooled, slice it up and serve!
How to Serve Sour Cream Bundt Cake
Homemade pound cake with sour cream works great to serve as a dessert for holidays and special occasions, as an afternoon tea or coffee break, and as a decadent sweet bread for breakfast.
Here are some of my favorite options for serving this amazing cake that complements the buttery richness of the cake perfectly. But don’t get it twisted, this cake is incredible all on its own.
- Add fresh berries or peaches as a topping adds 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.
- For Christmas, it is absolutely lovely with a mint-flavored whipped cream or a decadent blood orange glaze.
- Top the cake with a scoop of ice cream and some delicious bananas foster.
- Drizzle with raspberry sauce, chocolate sauce, or some dulce de leche.
Expert Tips
With a crumb as smooth as silk, this moist 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.
- Make sure your butter and ingredients are at room temperature. This will help 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.
- Only mix the dry ingredients into the batter until just combined. Don’t overmix and risk additional gluten forming which will make the cake less tender.
- If you’re new to baking, get some additional baking tips to help you out!
FAQs
The sour cream simply adds moisture that keeps your cake soft and luxurious, 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.
No, I don’t recommend placing it in the refrigerator. This actually dries out the cake more quickly. For best results, store the cake in an airtight container on the counter for up to three days.
Yes, you can! Make sure to wrap it well or store it in an airtight container. Freeze for up to one month. Allow it to thaw out for several hours on the counter before serving.
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.
This recipe for Pound Cake with Sour Cream is 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.
More Cake Recipes
If you adore this recipe, definitely try other generational recipes like my Big Mama’s Sour Cream Cake, Hot Milk Cake, Louisiana Crunch Cake, Cream Cheese Pound Cake, Sock It To Me Cake, Million Dollar Pound Cake, these 35 Pound Cake Recipes or my Kentucky Butter Cake.
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Southern Sour Cream Pound Cake Recipe
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
- 1/4 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
- Make sure your butter and ingredients are at room temperature. This will help 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.
- Only mix the dry ingredients into the batter until just combined. Don’t overmix and risk additional gluten forming which will make the cake less tender.
- If you’re new to baking, get some additional baking tips to help you out!
Nutrition
This post was originally published in September 2018. It has been updated with some new images and new content.
Irma Fuhr says
Just Delicious , light , tsaste great . I did the exact recipe and we enjoyed with fresh berries. It is wonderful. THANK YOU SO MUCH will be making this for the holidays
Fran says
Delicious
Raymond says
Hello, i just made this morning and i switched to almond flour instead of regular flour and i sifted it.
Norma says
Wow! Great idea! The keto version
Lynandrea Stewart says
How was it with the almond flour?
Cheryl says
Can I use cake flour or what happens if I don’t sift my flour? I need to buy a. sifter.
Carla says
The recipe states to use cake flour.
RENEE MINSHALL says
Simple and super delicious. Best recipe I have found so far.
Tammy T Brown says
My neighbor gave me this recipe over 30 years ago and it is the most requested of all the varieties I have collected.
I have used it for denser layers for decorated cakes. It holds up well and is delicious with the Wilton class buttercream frosting. (The one that dies NOT use butter – shortening is the base)
I have also used added fresh blueberries for a switch. Toasted pecans. I have substituted lemon flavoring for the vanilla, then drizzled a very light lemon glaze after the cake was cooled.
Recipe hasn’t failed me, yet!
Kelly says
This is my Grandma’s recipe, too! My family has been making this cake since before I was born. My Grandma had one special touch – separate the eggs and whip the whites. Also, we alternate adding the dry ingredients with the sour cream – add one third dry ingredients, half the sour cream, another third of the dry ingredients, the rest of the sour cream and then the rest of the dry ingredients. Then fold in the egg whites. This will give you the same rich flavor but with a much lighter feel to each bite.
Edith Boyce says
Can you use a hand mixer I don’t have a stand mixer
Jocelyn (Grandbaby Cakes) says
Yes totally fine.
Tammy Sue Williams says
Made it Delicious
Kristel says
This is the best sour cream pound cake recipe that I have came across. I’ve tried other recipes and they did not come out as good as this one. I made this cake on Thanksgiving and again on Christmas. I got some many compliments on this cake. My family begged me to make more.