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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! Or my decadent Olive Oil cake.
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.
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Sour Cream Pound Cake
Rich, buttery pound cake made extra moist and tender with the addition of sour cream! Great for any occasion!
Equipment
- 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
- 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.
- 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.
- 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.
- 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: 519kcalCarbohydrates: 75gProtein: 7gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 145mgSodium: 284mgPotassium: 99mgFiber: 1gSugar: 51gVitamin A: 727IUVitamin C: 0.2mgCalcium: 43mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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.
Thank you for a great recipe! Easy to follow directions helped me make a delicious pound cake for my Son’s birthday. We’ll be surprising him with it tomorrow. Can’t wait for his reaction!
He has never liked fancy, frosted birthday cakes.
I tried your sour cream pound cake and my family and friends love it thank you so very much
Just made this.. Love it! I added 10 g of dried/ground tangerine peel and a 2 t. of almond extract as well. This is unbelievably delicious. The cake is so moist. I had a bit of a difficult time releasing the cake from the pan.. my fault.. LOTS more cooking spray and sugar would help. I will make this again and have already incorporated this recipe in my “make again” recipe files. Thank you for sharing this!
So I just finished making it and WOW, so didn’t have white sugar but used light brown sugar instead ??? don’t use regular salt only Himalayan pink salt. To make sure the oven temp was correct I put an oven thermometer on the rack and checked the dial reading with it ??. Also I pulled it out of the oven at 75 minutes.
Thx, the recipe critic
MAKE THIS CAKE! Moist, yummy goodness. Texture is iconic!! I’ve tried sour cream cakes before and it always falls. NOT THIS ONE. I did have to leave in oven longer but I didn’t rush the process. Glad I tried this recipe.
Looking forward to making. Any recommendations for high altitude baking?
Hi Cindy! This recipe was made and tested in a high altitude location, so you don’t need to adjust anything.
Amazing! Make this and keep the recipe. You will not be disappointed!!
Can I add cocoa powder to this recipe?
Made this pound cake today and my family loved it! Great recipe.
This is the best pound cake ever. Sometimes I put half vanilla and half almond flavor. Also I add some poppy seed to the batter.
You are awesome!!! My grandkids absolutely loved it, they didn’t believe I made, someone searched the trash for the bakery box…lol
pound cake is one of my downfalls, in a good way and only when I save it for the weekend and can share the calories, thank you!