Go Back Email Link
–+ servings
Old fashioned sour cream pound cake on a dark plate.
Print Recipe
5 from 3 votes

Sour Cream Pound Cake Recipe

Rich flavors and velvety texture made easy! Try my mom's recipe and indulge in a buttery & moist classic cake.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Keyword: classic pound cake, pound cake, sour cream
Servings: 16
Calories: 388kcal
Author: Leigh Harris

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.

Notes

Use room temperature ingredients for much better mixing.
Ensure the butter and sugar are creamed to a light pale yellow and are fluffy in texture.
Beat well after each addition of the eggs and be sure to scrape down the sides of the bowl often.
Storing and Freezing - Store the completely cooled cake in an airtight container and room temperature for up to 4-5 days. To freeze wrap it tightly in plastic wrap and aluminum foil and freeze it for up to 3 months.
Originally Published 01/29/2015

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