This sour cream pound cake is one of my favorite cakes. It’s rich, dense, and moist, and people love it. Step-by-step photos teach you how to bake it.
Anything that has sour cream in it is always a win for me. You can't beat the moist tanginess it provides. I developed this recipe off of my cream cheese pound cake and the All Recipes Sour Cream Pound Cake Recipe. I wanted lots of butter to create a really moist, buttery crumb. A large amount of sour cream ensures the cake crumb is tender and moist. You're gonna love this cake. It is perfect with a cup of coffee or dress it up with whipped cream and berries for a beautiful dessert.
Let's get to the recipe
Ingredients
For this simple pound cake recipe you'll need:
- Butter. You'll want the butter softened to room temperature so it can properly whip up with the sugar.
- Granulated Sugar. The sugar will whip up into the butter to create really tiny air pockets for the cake to bake.
- Large Eggs. You'll need a lot of eggs and they should all be at room temperature. You can get the eggs to room temperature quickly by placing them in a bowl of warm water for 5-10 minutes before cracking them.
- All-Purpose Flour. Make sure you measure your flour properly.
- Baking Soda. We just use a small amount of this chemical leavening agent to give the cake an ever-so-slight lift while baking.
- Salt. Don't skip the salt as it enhances all of the other ingredients' flavor profiles.
- Pure Vanilla Extract. This simple cake is flavored with the warmth of the vanilla extract.
- Sour Cream. The star of the show this dairy product is an intense moisture bomb creating a soft, tender, moist cake crumb.
You can top the cake with things like Fresh Berries, Mixed Berry Compote, Whipped Cream, Ice Cream, or Lemon Curd.
Or try adding a cup of mini chocolate chips coated in flour to the cake batter. This chocolate chip pound cake recipe was developed off of this recipe.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
Preheat oven to 325F/163C and heavily grease a 10-cup-12-cup bundt pan, set aside while you prepare the filling.
In the bowl of an electric stand mixer fitted with a paddle attachment or large mixing bowl with a handheld electric mixer beat the butter and sugar, and mix on low-medium speed for 3-4 minutes.
Once the mixture is light and fluffy make sure to scrape down the side of the bowl so everything is fully combined, then add the eggs one at a time.
In a small bowl whisk together the flour, baking soda, and salt. Then in a separate bowl mix together the vanilla extract and sour cream. Thanks to the sour cream you'll have a cake with such a tender crumb.
Add ⅓ of the flour mixture to the butter mixture and mix to combine, then add ½ of the sour cream mixture mix to combine then ⅓ of the dry ingredients and repeat with the remaining sour cream and dry ingredients, mixing until just combined.
You don't want to overmix the batter.
Pour batter into the prepared cake pan and use an offset spatula to spread the batter into an even layer. Bake for 65-75 minutes, the internal temperature of the cake should be 210F/99C.
Let the cake cool in the pan for 20 minutes then flip onto a wire rack to cool completely.
Serve with desired toppings and store leftovers in an air-tight container on the counter for up to 4 days.
I like to add confectioners sugar on top then serve with whipped cream and berries.
FAQ
Sure, divide the batter into two 9X5" loaf pans. Bake for 45-55 minutes, or until a toothpick inserted comes out with no wet batter.
This cake can be stored at room temperature in an airtight container. If you live in a really warm environment then I would keep the cake in the refrigerator and then let it sit at room temperature for 30 minutes before eating.
Pound cake is a perfect dessert to freeze. You can wrap the whole cake or slices of the cake. Let the cake cool completely then wrap it in plastic wrap, twice. This helps ensures no freezer bite. When ready to thaw the cake let it sit at room temperature, the whole cake would need to thaw overnight but slices will thaw in a few hours.
More Bundt Cake Recipes
Don't forget to check out all my favorite bundt cake recipes.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.
PrintRecipe Card
Sour Cream Pound Cake
This sour cream pound cake is one of my favorite cakes. It’s rich, dense, and moist, and people love it. Step-by-step photos teach you how to bake it.
- Total Time: 1 Hour 25 Minutes
- Yield: 12-16 Slices 1x
Ingredients
- 12oz (1 ½ Cups) Butter, softened to room temperature
- 550 grams (2 ¾ Cup) Granulated/ Caster Sugar
- 6 Large Eggs, at room temperature
- 375 grams (3 Cups) All-Purpose Flour
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Tablespoons Pure Vanilla Extract
- 8oz (1 Cup) Sour Cream
Optional Toppings
- Powdered Sugar
- Fresh Berries
- Whipped Cream
- Ice Cream
- Lemon Curd
Instructions
- Preheat oven to 325F/163C and heavily grease a 10-cup-12-cup bundt pan, set aside while you prepare the filling.
- In the bowl of an electric stand mixer fitted with a paddle attachment or large mixing bowl with a handheld electric mixer beat the butter and sugar, and mix on low-medium speed for 3-4 minutes. Once the mixture is light and fluffy make sure to scrape down the side of the bowl so everything is fully combined, then add the eggs one at a time.
- In a small bowl whisk together the flour, baking soda, and salt. Then in a separate bowl mix together the vanilla extract and sour cream.
- Add ⅓ of the flour mixture to the butter mixture and mix to combine, then add ½ of the sour cream mixture mix to combine then ⅓ of the dry ingredients and repeat with the remaining sour cream and dry ingredients, mixing until just combined. You don't want to overmix the batter.
- Pour into the prepared cake pan and use an offset spatula to spread the batter into an even layer. Bake for 65-75 minutes, the internal temperature of the cake should be 210F/99C. Let the cake cool in the pan for 20 minutes then flip onto a wire rack to cool completely. Serve with desired toppings and store leftovers in an air-tight container on the counter for up to 4 days.
- Prep Time: 15
- Cook Time: 1 Hour 10 Minutes
- Category: Desser
- Method: Bake
- Cuisine: American
Keywords: sour cream bundt cake, sour cream cake recipe, how to make a sour cream bundt cake
You may also like
Eugenia Johnson says
I have been making sour cream pound cake since I was 16. My grandmother gave me the recipe and I still have the recipe in her hand writing, I am now 65. I have some differences in ingredients, for one no salt and I bang my pan on the counter about 25 times to get rid of air bubbles and never once made a bad cake! My family begs me to make it often.
Elizabeth Waterson says
Hi Eugenia, oo love the tip to bang on the counter!! Sour cream pound cake is just so delicious!!! Happy Baking! XX Liz