Old Fashioned Sour Cream Pound Cake
Old fashioned sour cream pound cake is a timeless dessert, known for its dense and velvety texture. With a rich, buttery flavor enhanced by the tangy creaminess of sour cream, each bite of this classic cake is pure bliss.
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Why You’ll Love This
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.
- Rich and Buttery – The cake’s dense, buttery texture provides a satisfying and indulgent bite.
- Moist and Tender – The use of sour cream helps keep the cake moist, ensuring a luscious mouthfeel.
- Crisp Crust – Its golden-brown and slightly chewy crust provides a contrast to the soft interior.
- Perfect for Any Occasion – Whether a casual afternoon snack or a special celebration, this old fashioned sour cream pound cake recipe is a crowd-pleaser.
Some of our other favorite cake recipes to make are Italian Love Cake, Strawberry Shortcake Recipe, Mississippi Mud Cake, Easy Coconut Cake, Easy Chocolate Bundt Cake, and Baker’s German Chocolate Cake Recipe.
Key Ingredients
Please see the recipe card below for a full list of ingredients and instructions.
- Wet Ingredients – Unsalted butter, eggs, granulated sugar, and sour cream. These ingredients give this pound cake its rich, decadent texture and flavor.
- Dry Ingredients – All-purpose flour, baking soda, and salt.
- Flavorings – 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.
How to Make Sour Cream Pound Cake
Pro Tip
The cake will release easier if you refrigerate the greased and floured pan while you mix the cake batter.
Serve and enjoy this traditional pound cake alone or top it with whipped cream and strawberries.
Toppings
Sour cream pound cake can be served plain, dusted with powdered sugar, or topped with fresh berries, whipped cream, or a drizzle of glaze made from powdered sugar and lemon juice for added flavor and presentation.
Lemon Glaze: Whisk together 2 cups of powdered sugar and 3 to 4 tablespoons of fresh lemon juice until smooth. Add more lemon juice to thin it out or more powdered sugar to thicken to a desired consistency. The glaze should be thick but pourable.
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.
- Be sure to crack each egg into a small bowl before adding to the mixture. You don’t want a bad egg added to your batter.
- Beat well between each addition of the eggs. This will incorporate air giving the cake lift.
- Scrape down the sides of the mixing bowl often.
- DO NOT overmix once the flour has been added. This will result in a tough and dry pound cake.
- 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.
FAQs
Bake the cake at 325 degrees F for approximately 1 to 1.5 hours, or until a toothpick inserted into the center comes out clean. The exact baking time may vary depending on your oven, so keep an eye on it.
Insert a toothpick into the center crevice that separates the middle of the cake from the outer sides. It should come out clean. Don’t depend on the toothpick test when inserted into the crispy center crust. You want the crevice part of the cake to be fully cooked!
Yes! This recipe will make two 9×5 loaf pans. The baking time will be 40-50 minutes or until a tester comes out clean. My mother would half the recipe and bake one loaf pan and it worked perfectly.
The completely cooled 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 and aluminum foil, then place it in a freezer-safe bag for up to 3 months.
More Delicious Pound Cake Recipes
Sour Cream Pound Cake Recipe
Ingredients
- 3 cups All-purpose flour
- 1/4 tsp Baking Soda
- 1/2 tsp Kosher salt
- 1 cup Unsalted butter softened
- 3 cups Sugar
- 6 large Eggs room temperature
- 1/2 pt Sour Cream (8oz) room temperature
- 2 tsp 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)
- Whisk together the flour, baking soda, and salt. Set aside.3 cups All-purpose flour, 1/4 tsp Baking Soda, 1/2 tsp Kosher salt
- Cream the butter and sugar together for 3 to 4 minutes until it's pale yellow and fluffy.1 cup Unsalted butter, 3 cups Sugar
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the mixing bowl often.6 large Eggs
- Add the dry ingredients in thirds alternating with the sour cream. Ending with the sour cream.1/2 pt Sour Cream
- Mix just until incorporated, add the vanilla, and mix again. Pour the cake batter evenly into the prepared pan.2 tsp Vanilla Extract
- Bake for 1 hour and 15-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack for at least 10 minutes and then invert the cake onto a plate and cool completely.
There are not any comments on how it taste after it is made?????????????????
Can a loaf pan be used in place of a tube pan or bundt cake pan?
Yes, but you will need to use two loaf pans.
Thank you😊
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.
Yummers! Sounds great!
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 🙂
Thank you so much Ashley!
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!!!
Nikki, I can’t guarantee the results but I would certainly give it a try. Thanks for stopping by!
I have never made a pound cake before, but this sounds soooo good. I can’t wait to try it. Thanks for sharing! 🙂
Catherine, it is so easy to make and so delicious! Thanks for stopping by.
Oh yum! I have been looking for a good pound cake recipe, I will have to give this a try. Visiting from Archives Friday.
Thanks Audrey!