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sliced sour cream cake on a white plate on top of a blue linen on a light surface.

Perfectly Dense & Moist Sour Cream Pound Cake

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4.5 from 2 reviews

This sour cream pound cake is a classic dessert with a rich, buttery flavor and ultra-moist, tender crumb thanks to the addition of sour cream. Unlike lighter sponge cakes, this pound cake strikes a perfect balance between dense and tender, making it ideal for slicing and serving any time — from breakfast with coffee to dessert with ice cream. With simple pantry ingredients and straightforward steps, this cake feels both timeless and homey. Its buttery richness and soft texture make every bite feel comforting and satisfying, without unnecessary fuss.

  • Total Time: 1 Hour 25 Minutes
  • Yield: 12-16 Slices 1x

Ingredients

Units Scale
  • 12oz (1 1/2 Cups) Butter, softened to room temperature
  • 550 grams (2 3/4 Cup) Granulated/ Caster Sugar
  • 6 Large Eggs, at room temperature
  • 375 grams (3 Cups) All-Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Tablespoons Pure Vanilla Extract
  • 8oz (1 Cup) Sour Cream

Optional Toppings

Instructions

  1. Preheat oven to 325F/163C and heavily grease a 10-cup-12-cup bundt pan, set aside while you prepare the filling.
  2. 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.
  3. 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.
  4. Add 1/3 of the flour mixture to the butter mixture and mix to combine, then add 1/2 of the sour cream mixture mix to combine then 1/3 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.
  5. 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.

Equipment

Notes

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.

  • Author: Elizabeth Waterson
  • Prep Time: 15
  • Cook Time: 1 Hour 10 Minutes
  • Category: Desser
  • Method: Bake
  • Cuisine: American

Find it online: https://confessionsofabakingqueen.com/sour-cream-pound-cake/

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