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.
Teri says
Been looking for a recipe like yours. By far the very, very best I’ve baked and I’ve baked for many years. I halved the recipe for just one loaf and at 325 degrees baked for one hour and five minutes. Thank you so much for posting this recipe. Will be our go to for pound cake going forward.
Sherlyn says
Question Jocelyn: I only have salted butter in the house and don’t want to go out for unsalted since I’m in the vulnerable population. Can I use salted and eliminate the salt? Thank you.
Jocelyn (Grandbaby Cakes) says
Yes you can. Just eliminate the salt and it will be just fine.
Valarie Roberts says
*UPDATE* My cake came out perfecr!!! I was hoping I could post a pic, but I don’t see where you can attach an item. Nevertheless I am so happy with my cake. It looks and taste delicious. Just as I thought that additional half cup of butter gave it a nice buttery taste. My two older sisters are both excellent cooks and bakers and can make some mean pound cakes. I could have simply called one of them for a recipe, however it was 2:00 in the morning when I decided to bake, so I searched the internet. So happy I found your site, you have some great recipes that I will definitely try. I am going to make the cream cheese pound cake today (after I get some sleep) And I definitely want to try the peach cobbler recipe. Thank you and your family for sharing your love infused recipes.
Valarie Roberts says
It’s 2:45 EST and I put my pound cake in the oven about 15 min ago. I have my fingers crossed that my cake comes out perfect. I followed the recipe exactly as stated, however with me being an amateur baker I wasn’t sure how long to mix the batter after adding the flour. You indicated to beat on high for 3-4 for the sugar and butter, but you didn’t say how long to mix after adding the flour. I hope I didn’t over beat it, I actually wouldn’t know if I did or not. I searched several recipes for a sour cream pound cake and I selected yours because you had 1 1/2 cups of butter, all others I seen only used 1 cup. I thought the extra half cup would probably give this cake a more buttery taste. Also I thought I had added too much vanilla, because when I was looking at the other recipes they all had 2 teaspoons/1 tablespoon of vanilla. I was like, OMG did I put in to much, but I checked the recipe and saw that it did call for 2 tablespoons. Well I will come back with an update after the cake is out then oven and cooled down for me to cut it. This is my second try at making a pound cake and the last one, although it looked pretty and brown on the outside, when I cut it it wasn’t done all the way through. If this cake comes out good, I am going to make your cream cheese and your lemon pound cake
So wish me luck
Jocelyn (Grandbaby Cakes) says
For the flour, you mix it until it combines. No need to keep mixing once it has thoroughly mixed into the batter. Let me know how it turned out.
Kristy says
We prepared this cake during the COVID-19 lock in.. and it was awesome!! The only suggestion is to change the way you grease your pan from spray to actually greasing and flouring the cooking pan.
Jocelyn (Grandbaby Cakes) says
So so glad you enjoyed it!!!
Kimberly says
If I were to make this in a loaf pan(s), how would I do that? I only have a 10-cup bundt pan and if its not advisable to do the loaf, how much should I fill the 10-cup pan to? 2/3? This recipe looks absolutely amazing, I’m so excited to try it i gotta tell you, your recipes are beautiful!
Jocelyn (Grandbaby Cakes) says
Thank you so much Kimberly! This recipe usually makes enough for two loaf pans so if you have two, definitely do that! I would just divide it evenly and bake for around 30-40 minutes, start checking around 25 or so and then bake until toothpick comes out clean.
Sharon says
I’m known as a wonderful cook & baker. I just saw this recipe, & can see by the ingredients that it will be superb. I don’t understand why folks would question the quantity of vanilla in the cake. Generous quantities of vanilla improve most baked goods, which is why I usually have to double what the recipe calls for. Won’t have to with this! Yeah! Thank you for sharing this.
Jocelyn (Grandbaby Cakes) says
I totally agree! I love ample vanilla so it doesn’t bake out and really gives extra flavor. Thank you for your comment!
Granny Pat says
I have yet to use your recipe for this cake but it is very similar to the one I learned about when living in a Mennonite community.
There is one addition my daughter did that makes for a delicious crust for this cake.
After coating the bunt pan with cooking spray/shortening, add a half cup sugar to the pan and shake to coat all sides, as you would with flour. (Add more sugar to coat completely, if a half cup isn’t enough.)
Naomi Boyer says
I have been trying different bundt cake recipes since finding a very nice bundt cake pan at a second-hand store, and THIS ONE is hands down the best. Flavorful, spongy inside with a crisp, buttery outer layer. It’s exactly what I’ve been looking for! Thank you!
Cathy says
Good afternoon,
Planning on making this receipe for this weekend. While reviewing the ingredients, I noticed it is asking for 3 Tablespoons of vanilla and wanted to confirm that this is correct, as I have not baked a cake before that needed this amount. As such…please advise.
Thanking you in advance! You website looks so TASTY…looking forward to reviewing and baking more!!!!
Cathy
Jocelyn (Grandbaby Cakes) says
Hi Cathy, you can put a smaller amount of vanilla in the recipe if that is your preference. Start with 1 tablespoon and see if that works for you.