Y’all, this Sour Cream Pound Cake Recipe is the real deal – it’s silky smooth, buttery, all kinds of rich, and packed with that creamy, moist goodness only sour cream can bring. This recipe’s been loved from generation to generation and trust me, it’s gonna turn into an absolute classic in your fam for years to hit. It’s like, tradition and taste all in one slice!
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.
- 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.
- 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.
- Add the eggs, one at a time, combining well after each egg. Scrape down the sides of your bowl as needed with a spatula.
- 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.
- 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.
- 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.
- 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.
- 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
The sour cream simply adds moisture that keeps your cake soft and luxurious, 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.
No, I don’t recommend placing it in the refrigerator. This actually dries out the cake more quickly. For best results, store the cake in an airtight container on the counter for up to three days.
Yes, you can! Make sure to wrap it well or store it in an airtight container. Freeze for up to one month. Allow it to thaw out for several hours on the counter before serving.
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.
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, Louisiana Crunch Cake, Cream Cheese Pound Cake, Sock It To Me Cake, Million Dollar Pound 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
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
- 1/4 tsp baking soda
- 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
- 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
This post was originally published in September 2018. It has been updated with some new images and new content.
Essie Likely says
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
Jocelyn (Grandbaby Cakes) says
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.
Bonnie says
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!
Jocelyn (Grandbaby Cakes) says
Sounds fab!
Linda Prescott says
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.
Samantha says
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.
Iman Faiz says
Thank you for sharing your wonderful receipts. I make this sour cream and your cream cheese cake already once a week.
Jocelyn (Grandbaby Cakes) says
Awww thank you so much!
Fiz says
May i know if i can use a normal pan instead of a bundt pan? Will it turn out different?
Jocelyn (Grandbaby Cakes) says
What size pan do you want to use?
MARIANETTE says
This and the cream chesse pound cake recipe are part of your book? Which one?
Jocelyn (Grandbaby Cakes) says
The cream cheese pound cake is. This one is just on my website.
C Miller says
I like a soft fluffy cake. Can I swap the baking soda for baking powder?
Jocelyn (Grandbaby Cakes) says
I wouldn’t make that swap. It is definitely perfect as is.
dianne mcneely says
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.
B Stevenson says
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.
Natalie Nguyen says
If I don’t have a stand mixer, can I still make this recipe using something else?
Jocelyn (Grandbaby Cakes) says
Yes do you have a hand mixer?
Natalie Nguyen says
Yes I do! Going to make this today! Excited to see how it comes out. Thank you!!
Mimi. C says
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…….
Jocelyn (Grandbaby Cakes) says
Hooray let me know!
Yolanda says
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”