Sour Cream Pound Cake Recipe

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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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A slice of sour cream pound cake being removed from a full cake on a cake server in a white background

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

Butter and granulated sugar in a stand mixer bowl on white countertop
Step 1: 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.
Eggs added to a creamed butter and sugar mixture in a stand mixer bowl on white countertop
Step 2: Add the eggs, one at a time, combining well after each egg. Scrape down the sides of your bowl as needed with a spatula.
Dry ingredients added to a sour cream pound cake batter in a stand mixer on a white countertop
Step 3: 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 if using. Be careful not to overbeat.
Sour cream and vanilla extract being added to a sour cream bundt cake batter in a stand mixer bowl on white countertop
Step 4: Lastly, add the sour cream and vanilla extract, scrape down the sides of the bowl and mix until just combined. Turn off the mixer.
Cake batter in a greased bundt pan on white countertop
Step 5: Pour the cake batter into a greased bundt pan.
Baked sour cream pound cake recipe in a bundt pan on a white countertop
Step 6: Bake in a preheated 325 F oven for 1 hour and 15-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Wait 15 minutes before flipping and removing from pan. Cool to room temperature.

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A slice of sour cream pound cake being removed from a full cake on a cake server in a white background

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. 
4.50 from 286 votes
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Resting time 15 minutes
Total Time 1 hour 20 minutes
Author: Jocelyn Delk Adams
Course: Dessert
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.

Serving Suggestions

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.

A perfect slice of a pound cake with sour cream on a white plate with a silver fork

More 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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Filed Under:  Christmas, Dessert and Baking, Easter, Holidays, Mother's Day, New Year's, Oven, Pound Cakes, Thanksgiving

Comments

  1. I have made this countless times now, always exc and always requested. I share the recipe often. Thank you giving the world this best ever pound cake!!!

    Reply

  2. Hands down the best recipe for Pound Cake ever. Even better the next few days after it sits and flavors marry. Omg better that the WL one in my opinion. Being southern we love pound cakes and this one is over the top !!!

    Reply

    2. I hadn’t made a pound cake in a couple of years so I decided to try something new. This recipe is an absolute SMASH! It’s moist with the perfect amount of sweetness. It’s fluffy with a tender crumb and incredibly buttery. I made a quick vanilla glaze and drizzled on the cake, which complemented it Beautifully. But honestly, this cake didn’t need it. It’s THAT GOOD!! ❤️

    1. You can, but it might end up a little more salty than you’d like.

  4. OMG, just made this pound cake and it’s absolutely DE-LICIOUS! It’s been YEARS since I’ve make one and the last time I did, it was my mother’s recipe but my sister has Mom’s recipe book (she died many years ago; I live in FL and sissy is in MD). Anyhoo, before I interrupted myself, I ran out of vanilla extract so had to use almond and my Bundt pan is 10-cup so I made cupcakes with the rest. LOVE this recipe and will certainly make it again! Thanks Jocelyn!!

    Reply

    1. You’re so welcome! I love the idea of using the extra batter to make cupcakes!!

  5. I made this wonderful cake Thursday night late. It baked up a full 12” Bundt pan, but it didn’t overflow.
    It’s the best pound cake I’ve ever made. My sister loves it too. I’m going to share some with my family that lives close by. I’m sure they will love it and want this recipe. I will be more than happy to share it.
    I told my friend about this fabulous cake, so she asked for this recipe tonight. I will put this in my recipe book and mark it “A Must To Bake-Delicious.” Thanks !

    Reply

    2. I didn’t know the conversion formula for cups to inches when I bought my 10 inch (no cup description) Bundt pan Mine did overflow

  6. I have some leftover Sour Cream I want to use while still fresh. This Pound Cake came to mind.
    I was so excited to see you said use Cake Flour. I have an unopened box and didn’t remember why I bought it.
    It’s been staring me in the face for a few weeks. Now I have everything on hand, so tomorrow I will get busy, and pray it turns out as nice as yours. I have some leftover homemade Cream Cheese Icing, that I thought I
    Would frost it with. Sounds Yummy ! Thanks ! I will let you know how I do. I’m hoping and praying for the best. I want to share it with my niece that is here from New Orleans. I believe she and us will love it.

    Reply

  7. Pound cake is probably my family’s favorite cake so I made this recipe for hubby’s birthday. Turned out perfect with a tender crumb and that delicious crust that Southern pound cakes are known for!! It’s a little different than the whipped cream pound cakes I have made for years but I love this variation!! I will definitely be making this again!!

    Reply

  8. I love making Pound Cakes and bake at least 2 variations a month for my spouse. I have made a Sour Cream Pound Cake before using a different recipe but my husband wasn’t a fan. This recipe is a WINNER, he absolutely loved it!

    Thank you for sharing your family recipes!

    Reply
4.50 from 286 votes (169 ratings without comment)

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