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
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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
- 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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Hi, Joc I would like to know can I used these as mini bundy cakes. Just as the recipes,,, such as time for cooking. I want to do a mini bundy cake bar for my daughter wedding , it be sept. 2020 . Do u have any suggestions for mini cakes… Thanks
Yes you will definitely need to cut the baking time a ton. Maybe only check around 15 minutes of baking as minis. Let me know how they turn out.
My mother gave me a very similar recipe many years ago for sour cream pound cake. She was given the recipe from a friend in Pensacola, FL. For flavoring it uses 1 teaspoon vanilla and 1 teaspoon of lemon flavoring and 1 1/2 cups of pecans halves. It is my favorite cake. Try it with the pecans!
Sounds fab!
this is the best pound cake i ever made or tasted. i highly suggest you try this one if it is your frist attempt at making a pound cake, you won’t be sorry.
Hello there, I made this cake this afternoon. It was so moist and oh so yumm.
I made my own homemade sour cream, and made it like a marble pound bundt cake. Can’t stop at just one slice. Sour cream does wonders to cakes. Thanks for your recipe.
Thank you for sharing your wonderful receipts. I make this sour cream and your cream cheese cake already once a week.
Awww thank you so much!
May i know if i can use a normal pan instead of a bundt pan? Will it turn out different?
What size pan do you want to use?
This and the cream chesse pound cake recipe are part of your book? Which one?
The cream cheese pound cake is. This one is just on my website.
I like a soft fluffy cake. Can I swap the baking soda for baking powder?
I wouldn’t make that swap. It is definitely perfect as is.
I grabbed baking powder by mistake once & I had the biggest DUD of a cake. Stick by Jocelyn’s recipes & you will get the best results.
You need the soda for the cake to rise when using an acidic ingredient such as the sour cream. The cream of tartar isn’t required.
If I don’t have a stand mixer, can I still make this recipe using something else?
Yes do you have a hand mixer?
Yes I do! Going to make this today! Excited to see how it comes out. Thank you!!
Hi Babycakes,
I was browsing online looking for a good old fashioned pound cake recipe and I came across yours and it looks great!! Soooo I’m up now putting it together and I’ll be back tomorrow to let you know how it turns out…….
Hooray let me know!
This pound cake is AMAZING! Kudos to Big Mama and thank you for sharing the recipe. I made it today and my family absolutely loves it. You’re so right. It’s incredible on its own and my husband did reach for the second and third slice. I love your recipes and have tried many of them. I’ve never posted any comments before and couldn’t pass up the opportunity to say “THANKS”