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
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
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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making this cake as I type,have been making it for awhile now
FINALLY!!! A sour cream pound cake that is actually delicious!!! I’ve tried other recipes in the past but this one is the absolute best!!! It’s going into my recipe box and I will bake again soon. Just in time for fresh strawberries and blueberries!!!
Thank you so much, Dee!
Hello, This recipe looks lovely and I’m excited to try it! Do you sift the cake flour before or after measuring? Are you able to provide the amount of cake flour in grams because there is so much variability when measuring in cups? Thank you!
You measure then sift. I hope you love it.
Love this recipe made it and it was delicious everyone loved it
Hi Jocelyn. I have spent well over an hour looking at various sour cream bundt cake recipes online, and when I read yours and watched your video, I knew that I had found THE ONE. I can’t wait to try it.
I just have a few questions….
1. You mentioned in the video that the cake needs no leaveners, but the recipe includes baking soda. Just wondering why the difference and which one you prefer.
2. I am thinking of making this into a coconut bundt cake. But Not sure, if 2 tablespoons of coconut extract would be overpowering or not. Have you ever made a coconut version?
3. I was thinking about adding pieces of white chocolate In the batter. Do you think that would work with this batter?
Thank you so much!
So sorry for the delayed response. I made a slight change later on but it is very slight in terms of the leavening. It really does need it and gives it just the slightest lift. I would maybe try 1 tablespoon of coconut extract so it isn’t too overwhelming.
Best cake I’ve ever made
This is the best pound cake recipe ever! I usually add a small amount of almond extract for extra flavor. I’ve been making it for years now and it always impresses. It’s fluffy and leaves you needing more!
One of the best pound cakes I have made, Tender-delicious. I did not think a recipe could replace my old go to one, this turned out above expectations.
Just a question, I used one Tablespoon Vanilla, primarily because I wrote recipe down and could not remember the website at first, Is it supposed to be two Tablespoons?
I personally use two but you can use what you prefer.
Jocelyn, thank you for sharing your passion for food but, especially, your passion for CAKES! I have tried several of your pound cake recipes and I made this one today. This one is FANTASTIC! I typically use my Grandmother’s recipe but, since I’ve loved so many of yours, I thought I would give this one a try. Yours calls for more butter and more vanilla and…WOW!! UNBELIEVABLE…! I used a 10 cup bundt pan and had plenty of batter left over to make 2 small cakes. (YAY!) The larger one is going to my Husband’s office tomorrow and we’ve already devoured one of the smaller ones. I was surprised that the larger cake only took 65 minutes in the oven… The crust is PERFECTION. And, the cake itself?? MY GOODNESS!!!! I’m ABSOLUTELY keeping this one FOREVER! Thank you, again, Jocelyn, Thank you! Thank you!!!
PS: I pre-ordered your latest cookbook and I’m SO EXCITED to get it!!
I loved it. My family loved it. My frosting came out good, I had to turn the heat up.
So I made my first sour cream cheese pound cake for my church picnic Saturday September 11th 2022 and I was so amazed I had won first prize or church had a bake off and I won first prize a plaque and $50 and I was really really proud of myself I did not think I was going to win great recipe it was simple it was easy and I will try another thank you