Sour Cream Pound Cake Recipe

This Sour Cream Pound Cake Recipe is velvety, buttery, rich, and perfectly creamy filled with the moistness and flavor of sour cream.  This generational recipe will become a true classic in your family for years to come.

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.

1. 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.
2. 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. 
3. Add the eggs, one at a time, combining well after each egg. Scrape down the sides of your bowl as needed with a spatula.

4. 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.
5. 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.  

6. 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.
7. 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.

8. 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

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, Cream Cheese Pound Cake, Sock It To Me 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

This pound cake is velvety, buttery, rich and perfectly creamy filled with the moistness and flavor of sour cream. 

4.42 from 247 votes

Print Pin Rate

Course: Dessert

Cuisine: Southern

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 25 minutes minutes

Resting time: 15 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 16 people

Calories: 438kcal

Author: Jocelyn Delk Adams

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

US Customary – Metric

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

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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This post was originally published in September 2018. It has been updated with some new images and new content.

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