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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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”