If you’re looking for the best sour cream pound cake, look no further. This rich, buttery pound cake is the perfect dessert for any occasion. The moist crumb of this dense cake makes it a pound cake lover’s dream come true.
My sour cream pound cake recipe has been well-tested by family and friends across the country, and they all say the same thing. It absolutely delicious and a great cake for cookouts and family get-togethers. It’s also a delicious afternoon snack or breakfast treat with a cup of coffee or a glass of milk.
This buttery cake is one of my favorite cake recipes and one I’ve been making for over 30 years at home and at the restaurants I’ve worked at.
If you’re like me and can’t get enough of pound cake, check out my delicious lemon pound cake or easy peach pecan pound cake.
Ingredients to make sour cream pound cake
Let’s start by gathering the ingredients we need to make my delicious sour cream pound cake. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Made with simple ingredients
- Unsalted butter
- Full-fat sour cream
- Large eggs
- Granulated sugar
- All-purpose flour
- Baking powder
- Vanilla extract
- Salt
If you want to substitute cake flour for the all-purpose flour, add an additional 2 tablespoons of flour per cup or 6 tablespoons of additional cake flour for this recipe. Cake flour has a lower protein count than all-purpose flour, which makes a tender cake that is lighter and fluffier, but it also weighs less, which is why you need to add the extra flour.
How to make sour cream pound cake
- Preheat the oven to 325 degrees Fahrenheit.
- Grease a 10-inch tube pan or bundt pan and coat it with sugar. Or use pan-release spray.
- Add the all-purpose flour, table salt, and baking powder to a medium bowl.
- Whisk to combine the dry ingredients. Set aside until needed.
- Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment (or electric handheld mixer and large bowl).
- Cream the mixture until light and fluffy at medium-high speed. Scrape the bottom and sides of the bowl as needed using a rubber spatula.
- Add the room-temperature eggs one at a time to the creamed mixture at medium speed.
- Beat each egg into the creamed mixture before adding the next. Scrape the sides and bottom of the bowl between each addition.
- Add the room-temperature sour cream to the butter mixture.
- Mix until fully combined.
- Add the flour mixture to the wet ingredients, one-half cup at a time.
- Mix on low speed just enough to incorporate. Scrape the sides and bottom of the bowl as needed.
- Add the vanilla extract to the cake batter.
- Mix until just combined.
- Pour batter into the prepared cake pan.
- Place the cake pan on the center rack of a preheated oven and bake for 80-85 minutes or until a cake tester inserted in the center of the cake comes out clean. *If you have an instant-read thermometer, the cake is done when it reaches 210°F.
- Remove the cake from the oven, and run a thin knife around the edge. Then place the pan on a wire rack and let the cake cool.
*I used a tube pan with a removal bottom, but you can also use a bundt pan.
Serve this classic sour cream pound cake with a scoop of vanilla ice cream and fresh berries.
Store any leftover pound cake in an airtight container or tightly wrapped with plastic wrap or aluminum foil. It can be refrigerated or left on the counter. If you refrigerate my sour cream pound cake, make sure to let it warm up to room temperature before serving.
Recipe FAQ’s
Sour cream is an easy way to add moisture to a cake batter without thinning it out the way a liquid would. That helps create a cake with a very tender, very fine crumb.
The usual reason a pound cake doesn’t turn out is simply from overbaking, which will make it dry. Using too much flour (or not enough butter or sugar) can also result in a dry-pound cake.
One of the most important things to do to make the perfect pound cake is to precisely measure ingredients so that the ratio of wet to dry ingredients is exact. Also, make sure that they are at room temperature before you begin.
Sour cream does add a little tang to the flavor of the cake, but it’s hardly noticeable. The good news is the fat from the sour cream contributes to the moistness and richness of the cake and helps create a tender crumb.
More Recipes You’ll Love!
Sour Cream Pound Cake
Equipment
- tube pan with removable bottom or bundt pan
Ingredients
- 8 oz unsalted butter 2 sticks = 1 cup
- 3 cups granulated sugar
- 6 large eggs -room temperature
- 8 ounces sour cream -room temperature
- ½ teaspoon table salt
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 325 degrees F.
- Grease a 10-inch tube pan or bundt pan and coat it with sugar. Or use pan-release spray.
- Add the all-purpose flour, table salt, and baking powder to a medium bowl and whisk to combine. Set aside until needed.
- Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment(or electric hand mixer and large bowl)and cream until light and fluffy. Scrape the sides and bottom of the bowl as needed.
- Add the room temperature eggs one at a time, beating each one in before adding the next. Scrape the sides and bottom of the bowl between each addition.
- Add the room temperature sour cream and mix it into the butter mixture.
- Add the dry ingredients to the mixture, one-half cup at a time until combined. Mix on low just enough to incorporate.Scrape the sides and bottom of the bowl as needed.
- Add the vanilla to the cake batter and mix to combine.
- Pour the batter into the prepared pan.
- Place the cake pan on the center rack of a preheated oven and bake for 80-85 minutes or until a cake tester comes out clean.*If you have an instant-read thermometer, the cake is done when it reaches210°F.
- When you remove the cake from the oven, run a thin knife around the edge. Then place the cake (in the pan) on a wire rack to cool.
- Allow the cake to cool in the pan on a wire rack for 20 to 25 minutes. Then invert on a serving plate to cool completely.
- Serve with fresh berries, vanilla ice cream or homemade whipped cream.
Claudine says
Great recipe! Used brown sugar because no regular sugar in house. Beat the heck out of the butter and sugar before adding the other ingredients. Buttered and floured the bundt pan instead of sugaring. Came out awesome! Light and has a slow spring in the crumb. Just a really nice and light pound cake. Thank you 🙏🏻
Chef Dennis Littley says
Thanks for letting me know you enjoyed the cake and that the brown sugar worked out well.
Teffiney says
a delicious pound cake I loved making this if I wanted to use regular salted butter country crock and just leave out the salt would it still be the same?
Chef Dennis Littley says
That would be no problem if you use salted butter, just leave out the salt.
JoAnn says
I’ve been making pound cakes for at least 30 years. Tried different variations along the way. This has to be the best I’ve ever tasted. My husband made sure to tell me to never lose this recipe. Absolutely the most moist and delicious. Filled our mouths with joy!!
Chef Dennis Littley says
Thank you so much for taking the time to let me know you enjoyed my sour cream pound cake recipe! You made my day with your comment.
Delphine says
I made this cake for the first time and I just want to say it came out perfectly and was so good.
Chef Dennis Littley says
Thanks for letting me know you made my cake. I’m happy to hear you enjoyed it.
Glendine Miller says
I’ve got this cake in the oven now. I used cake flour and added 6 Tbs extra. Fingers crossed! Can’t wait to sample!!
Donna Barnes says
This is a recipe I saved!!! It turned out great and delicious. My apologies, Chef Dennis for tweaking it a bit. I used a teaspoon of Almond Extract only because I was out of vanilla, and I did cut the sugar back by a cup, using only two cups, because I don’t personally care for the extra sweetness. It is an awesome recipe though and I thank you for sharing it!
Chef Dennis Littley says
No apologies necessary, tweaking a recipe to your taste preference is what cooking is all about. I’m happy to hear you enjoyed the pound cake!
Cecelia says
I have made this cake several times. I have one in the oven now. I frost my with cream cheese frosting. It’s the best.
Chef Dennis Littley says
Thanks for letting me know you’ve been enjoying my pound cake recipe. The cream cheese icing is a delicious addition!
Carol Brown says
You listed in the ingredient part a half a teaspoon of salt, but in the instructions part you say it’s a tablespoon of salt so which one is it?
Chef Dennis Littley says
it says table salt, referring to regular salt, not tablespoon of salt.
Marsha Harper says
I thoght about my grandmothers cooking.
Chef Dennis Littley says
I’m glad it brought back memories of your grandmother for you.
merry Gasorek says
great recipe, can I freeze leftovers?? does this cake freeze?? how long??
Chef Dennis Littley says
Yes you can freeze it. Double wrap it in plastic wrap and then aluminum foil. It can stay frozen for up to three months.
Reenie says
Hi, this sounds lovely , I’d like to try it but don’t have the right size recommended pans. Would it work ok in a 13 by 9 in pan?
Chef Dennis Littley says
It should work in a 13×9 inch pan, just reduce the cooking time. You could also use a bundt pan.
Davis says
Thank you so much for this straightforward recipe for the best sour cream pound cake. My co-workers love it! Sometimes I add almond extract for a different flavor.
Chef Dennis Littley says
You’re very welcome and I’m happy to hear you enjoyed the pound cake.
Jody says
I’m planning on making this cake tomorrow. Want to ask, you grease the pan and coat it with ‘sugar’?? Is it supposed to say ‘flour’?? I didnt know you could coat a pan with sugar? Please clarify.
Chef Dennis Littley says
Yes sugar is correct. You can coat a pan with flour or sugar depending on the type of cake you’re making. You can also coat a pan with cocoa if your making a chocolate cake.
Melissa says
I added about a teaspoon of lemon zest to the batter—this cake was a huge hit! I received so many compliments, especially with the hint of lemon. Delicious! This will be my go-to cake for family gatherings and holidays!
Chef Dennis Littley says
The lemon does sound like a delicious addition. I’m happy to hear that everyone enjoyed the cake!
Petrinia Bettis says
Awesome recipe I love pound cake ❤️