Sour cream pound cake with a slice on a white plate.

Sour Cream Pound Cake

My mom’s sour cream pound cake recipe has been a favorite in our family for as long as I can remember. I have always called it my mother’s pound cake but I think she acquired the recipe from someone’s aunt.

This is the only pound cake I have ever baked, it’s my daughter’s favorite cake so it’s requested often. There is usually an argument over who has the last piece.

Sour Cream Pound Cake on a black plate.

A traditional pound cake at its best. Moist, tender, dense inside with a crispy, crunchy crust.

Ingredients Needed

  • Unsalted butter, eggs, granulated sugar, and sour cream – These ingredients give this pound cake its rich, decadent texture and flavor.
  • All-purpose, baking soda, and salt.
  • Vanilla extract, lemon extract, and almond extract – We use vanilla and almond but feel free to omit or adjust the amounts used in this sour cream pound cake recipe.

Tips

  • Room temperature ingredients incorporate much better than cold ingredients. Remove the eggs, butter, and sour cream from the refrigerator for at least one hour before mixing the cake.
  • Cream the butter and sugar for at least 3 minutes.
  • Do not overbake. Check at 1 hour and 15 minutes. If a toothpick placed in the center of the cake comes out clean, it’s done.

How to Make Sour Cream Pound Cake

Butter and sugar creamed together in a mixing bowl.

Preheat the oven to 325 degrees.

Grease and flour a tube pan or bundt pan. It helps release easier if you refrigerate the prepared pan while you mix the cake batter.

In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream the butter and sugar (yes, 3 cups of sugar) together in a large bowl until light and fluffy. Usually 3-5 minutes.

Cake batter in mixing bowl.

Add eggs one at a time, incorporating between each addition. Add dry ingredients alternating with the sour cream. Ending with the sour cream.

It’s best if the eggs and sour cream are room temperature, but I have made it with them straight out of the fridge.

Cake batter in a tube pan.

Beat well, add vanilla extract and almond extract and pour into the prepared pan.

Bake at 325 degrees for 1 hour and 30 minutes until a toothpick inserted in the center comes out clean. (Check at 1 hour and 15 minutes.)

Baked Sour Cream Pound Cake in the tube pan.

Place the cake to cool in the pan on a wire rack for at least 30 minutes (or until easy to handle). Turn out onto the rack to cool completely.

Sour Cream Pound Cake on a black plate.

Serve and enjoy this traditional pound cake alone or top with whipped cream and strawberries.

FAQ

Storing and Freezing

This cake is stored perfectly for up to 5 days in an air-tight container at room temperature.
To freeze the pound cake, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag for up to 3 months.

More Delicious Pound Cake Recipes

Sour Cream Pound Cake

Sour Cream Pound Cake Recipe

Moist, tender inside with a crispy crunchy crust. A classic at it's best!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: classic pound cake, pound cake, sour cream
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 16
Calories: 388kcal
Author: DSTR

Ingredients
 

  • 1 cup unsalted butter, softened (2 sticks)
  • 6 large Eggs room temperature
  • 3 cups Sugar
  • 1/2 pt (8oz) Sour Cream room temperature
  • 3 cups Flour
  • 1/4 teaspoon Baking Soda
  • 1/2 tsp Salt
  • 1/2 teaspoon Vanilla Extract
  • 1/2 teaspoon Lemon Extract optional
  • 1/2 teaspoon Almond Extract optional

Instructions

  • Preheat oven to 325 degrees. Prepare a tube pan with butter and flour. (or baking spray)
  • Cream the butter and sugar together until fluffy.
  • Whisk together the flour, baking soda, and salt. Set aside.
  • Add eggs one at a time, beating well after each addition.
  • Add the dry ingredients alternating with the sour cream.  Ending with the sour cream.
  • Beat well, add the flavorings (if desired) and mix again.
  • Bake for 1 hour and 30 minutes.

Notes

This is the amount of baking time in my oven. All ovens are different. Check at 1 hour and 15 minutes with a toothpick placed in the center.  If it comes out clean the pound cake is done. 

Nutrition

Calories: 388kcal | Carbohydrates: 56g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 108mg | Sodium: 158mg | Potassium: 75mg | Fiber: 1g | Sugar: 38g | Vitamin A: 548IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

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10 Comments

  1. I am gluten free, and I miss my pound cake. I’m wondering if I can use gluten free baking mix in place of flour, I’m going to pin it so I can try it, and I’ll be fighting for the last piece if it works!!!

  2. Thanks for linking up with From The Archives Friday! This post has been chosen for one of our Featured Favorites. Stop by one of the hosts blogs and get your favorites button. We can’t wait to see what you have for us this week 🙂

  3. just made the sour cream pound cake….looks awesome…so easy just have to remember to have all ingredients at room temperature… serving it with fruit
    ambrosia and fresh whipped cream.

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