If you’re on the hunt for a cake that feels like a warm hug from the inside out, this Sour Cream Pound Cake Recipe is the one to try. It’s rich, buttery, and moist with a subtle tang from the sour cream that perfectly balances the sweetness. The texture is just right — dense yet tender — making it a timeless classic that’s easy to fall in love with again and again. Whether you’re baking for a special occasion or just because you deserve something delicious, this pound cake has that old-fashioned charm with a little modern twist.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating the perfect pound cake. Each one plays a vital role in crafting its luscious texture, deep flavor, and beautiful golden color.
- 3 cups all-purpose flour (360g): The backbone of the cake, providing structure without weighing it down.
- 1 teaspoon kosher salt or ½ tsp fine salt: Enhances and balances the sweetness for a more rounded flavor.
- ½ teaspoon baking soda: Helps the cake rise gently, giving it a tender crumb.
- 1 cup unsalted butter room temperature (226g): Contributes richness and a velvety crumb; make sure it’s softened for easy mixing.
- 3 cups granulated sugar (600g): Sweetens deeply and aids in creating a delicate crust.
- 6 large eggs room temperature: Bind everything together tautly and add volume; warming them prevents curdling.
- 1 tablespoon vanilla extract: Infuses the cake with a warm, inviting aroma and flavor.
- 1 cup sour cream room temperature (240g): The secret to moistness and that delightful tang that sets this pound cake apart.
How to Make Sour Cream Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325ºF to ensure it’s perfectly hot when your batter is ready. Butter and flour a large Bundt pan (12- to 16-cup) carefully. If you prefer, a baking spray can be used right before adding the batter to prevent any sticking without ruining your beautiful cake’s top crust.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, salt, and baking soda. This ensures even distribution so the cake rises uniformly and the flavors meld perfectly.
Step 3: Cream the Butter and Sugar
Using a stand mixer or a large bowl with a hand mixer, beat the softened butter and granulated sugar on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes. This process incorporates air, which is key for a tender crumb that melts in your mouth.
Step 4: Add Eggs One-by-One
Still beating on medium, add the eggs one at a time, making sure each is fully incorporated before adding the next. Don’t forget to scrape down the bowl occasionally to blend everything evenly. Once all eggs are mixed in, add the vanilla extract for that warming note.
Step 5: Alternate Flour and Sour Cream
On low speed, add the flour mixture in thirds, alternating with half the sour cream, starting and ending with the flour. Mix just until combined to avoid overworking the batter, which keeps the cake tender. A quick scrape down the bowl here ensures uniformity.
Step 6: Bake the Cake
Pour your velvety batter into the prepared Bundt pan. Gently tap the pan on a towel-lined surface to settle the batter and knock out any large air bubbles. Bake for about 1 hour and 20 minutes or until a skewer inserted in the center comes out clean. This slow baking ensures the cake cooks evenly, creating that beautifully golden crust and moist inside.
Step 7: Cooling
Once out of the oven, let the cake cool in the pan for about 10 minutes. This resting period allows the crust to firm up so the cake releases effortlessly when you invert it onto a wire rack to cool completely. Cutting too soon can dry out the cake, so patience here is rewarded!
How to Serve Sour Cream Pound Cake Recipe
Garnishes
This pound cake shines on its own, but a dusting of powdered sugar or a drizzle of homemade glaze adds an extra touch of elegance. Fresh berries or a dollop of whipped cream complement the cake’s richness beautifully and make for an inviting presentation.
Side Dishes
Pairing this pound cake with a cup of strong coffee or a fragrant tea creates the perfect afternoon treat. For a more indulgent dessert, serve alongside a scoop of creamy vanilla ice cream or a vibrant fruit compote to add contrast and freshness to every bite.
Creative Ways to Present
If you’re feeling fancy, slice the cake and layer it with lemon curd or mascarpone for a quick, delectable trifle. Alternatively, cut it into cubes and toast them lightly to make homemade cake croutons for a dessert salad or decadent bread pudding that’s bursting with flavor.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, keep your pound cake fresh by storing it in an airtight container at room temperature. It stays moist and delicious for up to 3 days — perfect if you want to savor each slice over time.
Freezing
This Sour Cream Pound Cake Recipe freezes wonderfully. Wrap the cake tightly in plastic wrap and then foil, and freeze for up to 3 months. When you’re ready for a slice, thaw overnight in the fridge and bring to room temperature before enjoying.
Reheating
To refresh a slice that’s a bit on the cool side or just thawed, warm it gently in the oven at 300ºF for about 10 minutes. This step brings back that fresh-baked feeling and revives the luscious crumb.
FAQs
Can I substitute sour cream with yogurt?
Yes, plain Greek yogurt can be used as a substitute for sour cream. It will give a similar tang and moisture, though the cake’s texture might be slightly less rich.
Why does the recipe call for room temperature ingredients?
Room temperature ingredients blend more evenly and incorporate air better, leading to a lighter, fluffier cake texture.
Can I use a different pan besides a Bundt pan?
Absolutely! This recipe works well in a loaf pan or two 9-inch round pans; just adjust baking times accordingly and test for doneness with a skewer.
What causes the cake to be dense instead of fluffy?
Overmixing after adding flour or not enough leavening can make the cake dense. Be gentle when combining flour and sour cream to keep it tender and airy.
How long will the cake stay fresh?
Stored properly in an airtight container, the cake remains moist and flavorful for up to three days at room temperature.
Final Thoughts
There’s something so comforting about a well-made pound cake, and this Sour Cream Pound Cake Recipe delivers that in spades. It’s a wonderful crowd-pleaser with simple ingredients and a foolproof method that rewards you with a luscious dessert every single time. Go ahead and give it a try—you’ll soon see why this cake remains a beloved classic in any kitchen.
PrintSour Cream Pound Cake Recipe
This classic Sour Cream Pound Cake recipe delivers a rich, moist, and tender cake with a fine crumb and a delicate vanilla flavor. Using sour cream enhances the texture and adds a slight tanginess that perfectly balances the sweetness. Baked in a Bundt pan to develop a beautiful golden crust, this pound cake is an ideal dessert for any occasion, easy to make with simple pantry staples.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 to 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (360g)
- 1 teaspoon kosher salt or ½ teaspoon fine salt
- ½ teaspoon baking soda
Wet Ingredients
- 1 cup unsalted butter, room temperature (226g)
- 3 cups granulated sugar (600g)
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup sour cream, room temperature (240g)
Instructions
- Preheat and Prepare the Pan: Preheat the oven to 325ºF (163ºC). Butter and flour a large Bundt pan with a capacity of 12 to 16 cups, or alternatively, use baking spray right before adding the batter to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking soda until evenly combined.
- Cream Butter and Sugar: In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature unsalted butter and granulated sugar on medium speed for 2 to 3 minutes until the mixture is light and fluffy.
- Add Eggs One at a Time: With the mixer running on medium speed, add the eggs one by one, ensuring each egg is fully incorporated before adding the next. Occasionally scrape down the sides of the bowl to incorporate all ingredients evenly. Once all eggs are combined, add the vanilla extract and mix briefly.
- Alternate Adding Flour and Sour Cream: Reduce the mixer speed to low. Add one third of the flour mixture, followed by half of the sour cream. Repeat this process with another third of the flour, the remaining sour cream, and finally the last of the flour mixture. Mix only until combined to avoid overworking the batter. Scrape the bowl once more if necessary.
- Transfer Batter and Bake: Pour the batter evenly into the prepared Bundt pan. Gently tap the pan on a towel-lined counter or cutting board to settle the batter and remove large air bubbles. Place the pan in the preheated oven and bake for approximately 1 hour and 20 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to let the crust set and contract slightly. Then invert the cake onto a wire rack to cool completely before slicing.
Notes
- Use baking spray to grease the pan immediately before adding the batter to prevent pooling that can cause sticking or marks on the cake crust.
- Allow the cake to partially cool in the pan for 10 to 15 minutes to help the crust firm up and shrink away from the pan, reducing the risk of breaking or sticking.
- Never let the cake cool completely in the pan as steam can cause sticking; always invert it onto a wire rack to cool.
- Wait until the cake has completely cooled before slicing to prevent drying out from cutting while still hot.
- The cake will keep fresh for up to 3 days stored in an airtight container at room temperature.
