This sour cream pound cake is buttery, moist, and so tender. The light vanilla flavor with a little tang from the sour cream makes it delicious on its own, or even better with berries, whipped cream, or ice cream.
Secrets Behind the Perfect Pound Cake
- Consistent results: With my tried-and-true techniques, you won’t end up with dry edges or a sunken center (which can happen with pound cake).
- Stays moist for days: Thanks to the sour cream, this pound cake keeps its soft crumb and rich flavor even after sitting on the counter.
- Perfect for non–frosting fans: If traditional cakes with sugary frosting aren’t your thing, this pound cake is for you!
Sour Cream Pound Cake Ingredients
- Flavor: Experiment with flavor by swapping out the vanilla extract for almond, orange, butter rum, or lemon extract.
- Toppings: A dusting of powdered sugar is perfect, but it’s also delicious with fresh berries, fruit, whipped cream, glaze, or ice cream.
How to Make Sour Cream Pound Cake
This cake is moist, rich, and full of buttery vanilla flavor. It’s a classic sour cream pound cake recipe, featuring a timeless texture and taste. Let’s get started!
- Prep: Preheat the oven to 325°F. Prepare a 12-cup bundt pan by using a paper towel to coat the inside well with shortening. Dust the inside of the pan well with flour, then gently tap off the excess.
- Dry Ingredients: Sift flour, baking soda, and salt together in a large bowl and set aside.
- Cream Sugar & Butter: Add unsalted butter and sugar to the bowl of a stand mixer and beat on medium-high speed with the paddle attachment until light and fluffy, about 4 minutes. Scrape down the sides of the bowl as necessary.
- Eggs: Add eggs one at a time, beating well after each addition.
- Combine: On low speed, add in the flour mixture and sour cream in a few additions, alternating between the two until completely absorbed. Add vanilla extract and mix until just barely combined.
- Pour, Bake, Enjoy: Pour pound cake batter into the prepared pan and bake 80–85 minutes, until a toothpick comes out with minimal crumbs. Cool for 20 minutes, then invert onto a wire rack. Wait 5–8 minutes before lifting the pan, then cool completely. Dust with powdered sugar, add toppings, and enjoy.
Alyssa’s Pro Tip
- Grease Well: I found that shortening with a flour dusting releases the cake the best. Be sure to coat every corner of the pan. A baking spray with flour also works for an easier option.
Sour Cream Pound Cake
Rich, buttery pound cake made extra moist and tender with the addition of sour cream! Great for any occasion!
Servings 12 servings
Calories 519kcal
Equipment
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1 12-inch bundt pan
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup softened unsalted butter
- 3 cups granulated sugar
- 6 large eggs room temperature
- 1 cup sour cream
- 1 tablespoon vanilla extract
Instructions
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Preheat the oven to 325 degrees Fahrenheit. Prepare a 12-cup bundt pan by using a paper towel to coat the inside well with shortening. Dust the inside of the pan well with flour before gently tapping the excess.
-
Sift 3 cups all-purpose flour, ½ teaspoon baking soda, and 1 teaspoon salt together in a medium bowl and set aside.
-
Add 1 cup softened unsalted butter and 3 cups granulated sugar to the bowl of a stand mixer and beat on medium-high speed with the paddle attachment until light and fluffy, about 4 minutes. Add 6 large eggs, one egg at a time, beating well after each addition.
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On low speed, add in the flour mixture and 1 cup sour cream in a few additions, alternating between the two until completely absorbed . Add 1 tablespoon vanilla extract and mix until just barely combined.
-
Pour the batter into the prepared bundt pan and bake for about 80 to 85 minutes, or until a toothpick comes out nearly completely clean, with minimal crumbs on it.
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Let the cake cool for about 20 minutes before inverting the cake onto a cooling rack. Wait 5-8 minutes before trying to lift the pan up off the cake. Allow to cool completely before slicing.
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Dust with powdered sugar and the toppings of your choice, and enjoy.
Video
Notes
Storage Instructions
- Storage: Keep in an airtight container at room temperature for 3–4 days, or up to 6 days in the fridge.
- Freeze: Wrap tightly in plastic wrap and foil, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
Calories: 519kcal | Carbohydrates: 75g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 284mg | Potassium: 99mg | Fiber: 1g | Sugar: 51g | Vitamin A: 727IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 2mg
More Pound Cake Recipes to Try
There are many pound cake variations. Blueberry Lemon, Cream Cheese Pound, and Glazed Lemon Pound Cake, among others. Here are a few more recipes to try.
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