My big mama’s Sour Cream Pound Cake recipe is one of my most popular cake recipes. The sour cream keeps it moist and tender while letting the butter and richness shine. Just cut a slice and you will hardly see any air pockets just like it should be. The tight crumb is beyond. This recipe has been passed down from generation to generation in my family just like our classic pound cake, and I’m excited to share it with you.
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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: 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.
- Salt: Balances flavor.
- 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
Mix the Batter
Bake it Up!
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
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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.
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.
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I'll email this recipe to you, so you can come back to it later!
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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What will happen if I mix all the dry ingredients together and then mix the wet ingredients
I do not recommend changing the recipe steps as it will not yield the same results.
It was excellent. I need to buy a better bundt pan because even with spray it stuck slightlt. Instead of vanilla extract I used lemon extract. The directions and tips were on point. I was careful to overmix after adding flour and I left all ingredients out at room temperature. Another perfect recipe.
This is my family’s most requested dessert whenever we get together!
So wonderful!!
I have a handed down bundle pan, but I don’t know if its 12 cups or not. How would I find out? Pour 12 cups of liquid in it, or 12 cups of flour?
12 cups of liquid will definitely help. Also if it is 10 cups, you can use the rest of the batter to make cupcakes or mini bundts.
I just finished making this cake and OMG!!! So, delicious, fluffy and light. Wasn’t too thrilled to have to sift the flour but it was worth it!!! Thank You and Your Big Mama for such a delicious recipe!!!
It is an extra step that makes a difference! So happy you like it!
Wonderful Pound Cake! I don’t like extremely sweet cakes, so I reduced the sugar by half a cup. As I wanted an eggnog pound cake, I used 1 cup brown sugar and 1/2 cup granulated sugar, nutmeg, cloves and cinnamon. I also used half vanilla and half rum flavoring, and made a glaze from powdered sugar and eggnog. Amazing crumb, very light, and baked awesomely. I used butter and flour and the pound cake did not stick at all!
This sounds absolutely delightful! I’m so glad you enjoyed it.
Can I substitute granulated sugar with coconut sugar or brown sugar?
Brown sugar can be used. It will slightly change the texture of the cake given the additional molasses. But it will be super moist.
Excellent pound cake! Very moist and full of flavor. This will be my go to Pound Cake recipe!
Thank you so much, Laurie!!
Hi, Is there a way I can use this recipe to make a slice cake. Like just add in cinnamon, nutmeg, all spice. Just looking to make a simple spice cake. And I’ve made your brownies & strawberry Bundt cakes. And everyone loved them! So that’s why I need a slice cake recipe and don’t want to buy the box. Thank you
Love the idea of adding a spice cake recipe! Thank you for the suggestion.
Absolutely one of the best cakes I’ve ever made!! Wonderful recipe that I’ll definitely make again and again. I wanted an almond flavor so subbed 1 Tbsp vanilla and 1 Tbsp almond extract for the 2 Tbsp vanilla. Came out great! Thank you!
You’re so welcome!
I have made this cake before and it was great! However all of a sudden I have been having a problem with my cake getting stuck to the pan even when I have sprayed the pan with PAM baking spray. What could be the problem?
It could be the pan. Sometimes you might need to add something a bit stronger than pam. I use a homemade cake release with flour, oil and shortening: https://grandbaby-cakes.com/homemade-cake-release/