Sour Cream Pound Cake Recipe

4.50 from 287 votes

My Big Mama's sour cream pound cake recipe bakes up buttery and rich with a moist, tender crumb and plenty of vanilla flavor.

Prep Time20

Cook Time1 25

Cooling Time1 10

Total Time2 55

Course: Dessert

Cuisine: Southern

Servings: people

Calories: 438kcal

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

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.

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.