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
How to Make Sour Cream Pound Cake
These step-by-step photos show how to make a pound cake with sour cream, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Sour Cream Pound Cake Recipe
1. Cream the butter and sugar
Add the butter and sugar to your stand mixer bowl and beat on high speed until pale and fluffy.
2. Add the eggs one at a time
Mix well after each egg, scraping down the sides and bottom of the bowl as needed.
3. Mix in the dry ingredients
Turn the mixer to its lowest speed and add the flour in two increments, followed by the salt and optional baking soda.
4. Finish the sour cream cake batter
Add the sour cream and vanilla, then scrape down the bowl and mix just until everything comes together.
5. Pour the batter into the prepared Bundt pan
Transfer the batter to your greased 12-cup pan and smooth the top into an even layer.
6. Bake and cool your sour cream Bundt cake
Bake until a toothpick inserted in the center of the cake comes out clean. Cool in the pan, then invert and let the cake cool completely.
PRO TIP: Start checking your cake at the 1 hour and 10 minute mark. Your tester should come out clean or with a few moist crumbs, but no wet batter. Don’t keep baking it just because the crust isn’t super dark.
Full Sour Cream Pound Cake Recipe
Sour Cream Pound Cake Recipe
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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
- Room Temp: Once the cake is completely cool, wrap it tightly in plastic wrap or store it in an airtight cake container. It will stay fresh at room temperature for up to 5 days.
- Freezer: Wrap the whole cake or individual slices tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months and thaw while still wrapped at room temp.
Nutrition
Recipe Tips
- Get every nook of that pan! Coat the center tube and all those Bundt pan grooves well. My homemade cake release is the truth, but baking spray with flour will also get your cake out clean.
- Go with high-fat butter. European-style butter has less water and more fat, so it gives this cake an even richer flava. I prefer unsalted, but salted works too. Just leave the added salt out.
- Keep the mixer low and stop as soon as the dry ingredients disappear. Too much mixing will make the crumb tough.
- Measure the sour cream. Big Mama figured out the sweet spot with one level cup. It gives the cake moisture and tang without weighing the batter down.
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Serving Ideas
- Keep It Classic: Dust the cooled cake with powdered sugar and serve it with fresh berries or a dollop of whipped cream. It truly doesn’t need much else.
- Go All Out: Warm up a slice and add vanilla ice cream, strawberry ice cream, strawberry sauce, caramel sauce, or chocolate ganache. Pick your fave and get into it boos!
Recipe Help
Your eggs were probably too cold or added too quickly. Scrape down the bowl and keep going. The batter should smooth back out once you add the flour.
You baked it a lil too long or added too much flour. Start checking the cake at 1 hour and 10 minutes, and spoon and level your flour if you aren’t weighing it. Also, stop mixing as soon as the flour disappears.
Yep! Pound cake batter is thick, so the outside sets while the center is still rising and creates that crack. It will end up on the bottom once you flip the cake anyway, so don’t sweat it boo.
The center was probably underbaked, or the oven door was opened too early. Keep the door closed for at least the first hour, then test the thickest part of the cake before pulling it out.
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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!!!
WOW!! Thank you so much, you’re gonna give me a big head!
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 !!!
Wow!! Thanks so much, Donna!!!
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!! ❤️
Thank you so much for the kind words, boo!
Can you use salted butter?
You can, but it might end up a little more salty than you’d like.
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!!
You’re so welcome! I love the idea of using the extra batter to make cupcakes!!
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 !
Yesss! So happy to hear this! It’s one of my favs for sure!
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
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.
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!!
Fantastic! So happy to hear that! Thank you for making it for your family!
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!
Yay! I am so happy to hear that and am glad he liked it!
Thank you princess for sharing this delicious recipe
You’re so welcome! Thank you for making it!
Amazing! Has anyone used a good glaze with this that they can recommend?
Awe, thanks Beth! You can use the glaze from my Cinnamon Roll Pound Cake with this recipe!