Sour Cream Pound Cake Recipe is a simple classic and always a crowd-pleaser! It’s creamy and smooth on the inside with a crispy crust on the outside and top. I love that!
This cake takes 90 minutes to bake since it’s so dense but well worth the time. It is flavored with vanilla extract and has a vanilla/buttery combo flavor.
This buttery cake is great with fresh fruit, fruit sauce, cool whip, caramel, chocolate or plain. It’s very versatile; this is one reason I like it for potlucks and parties. You can serve a Pound Cake Bar with various toppings and everyone will be happy!
This Sour Cream Pound Cake Recipe is another classic Pound Cake recipe I’ve made for my Pound Cake series. You can get all the recipes here.
Sour Cream Pound Cake Recipe Tips
- Always use real butter in pound cake recipes unless the recipe specifically gives you a substitution
- Use good quality ingredients. Premium flour, butter, and vanilla especially. It really does make a difference in taste
- The standard in any recipe is to use Grade A Large eggs. If you use a smaller egg use this guide for substitutions
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HOW DO YOU STORE LEFTOVER POUND CAKE
I recommend storing leftover pound cake on the counter at room temperature in an airtight container. I usually wrap it in plastic wrap or cut it in slices and keep it on a covered cake plate. It will last anywhere from 3 to 4 days at room temperature.
CAN I FREEZE POUND CAKE?
Pound cake freezes nicely. Wrap it up tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 4 to 6 months.
You may enjoy these pound cakes
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- Homemade Orange Marmalade Pound Cake
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- Best Triple Lemon Pound Cake
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- Lemon Cream Cheese Pound Cake
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- Amaretto Pineapple Upside Down Pound Cake
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- Scratch made Rum Pound Cake
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- Melt in your Mouth Strawberry Buttermilk Pound Cake
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- Tiramisu Pound Cake
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- Cookie Butter Pound Cake
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- Old Fashioned Blue Ribbon Pound Cake
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- Banana Pudding Pound Cake Recipe
- Butter Beer Pound Cake
- Coffee Cake Pound Cake
- Orange Creamsicle Pound Cake
- Sheet Pan Pound Cake
- Can I Bake a Pound Cake in a 9×13-inch Pan?
Sour Cream Pound Cake Recipe
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Save To Your Recipe BoxIngredients
- 1 cup real butter no substitutions, I like this.
- 3 cups granulated sugar
- 6 large eggs room temperature
- 8 ounces sour cream room temperature
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3 cups all-purpose flour I use this.
- 1 tablespoon vanilla extract I use this.
Instructions
- Preheat oven to 325 degrees F.
- Coat a 10-inch tube pan or bundt pan with solid vegetable shortening and sugar or cake release spray.
- In the bowl of an electric stand mixer, cream butter and sugar until fluffy. Stop the mixer and scrape the sides. Mix to combine.
- Add eggs one at a time beating each one in before adding the next. Stop the mixer and scrape the sides. Mix to combine.
- Stir in sour cream.
- Combine flour, salt, and baking powder in a small bowl then add to batter 1/2 cup at a time until combined.
- Stir in vanilla. Stop the mixer and scrape the sides. Combine again.
- Spoon batter into prepared pan.
- Bake 325°f for 80 to 85 minutes. I always like to start testing at 75 minutes. Carefully insert a long wooden pick into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick. (I recommend you Calibrate your Oven once a year so that the time showing is the actual temperature inside. The cooking time stated is for my oven and my pan both affect cooking time. Therefore, I recommend you watch your cake closely the first time you bake this recipe. Make notes for when you make it again. As well as using the toothpick test to determine when a cake is done, you may want to get this cake thermometer. It is done when the cake reads 210°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.
- Allow the cake to cool in the pan on a wire rack for 20 to 25 minutes before inverting on a tray to cool completely.
Notes
Nutrition
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
Dinah Sisson says
Awesome recipe!! Followed the recipe ingredients exactly, but made a change in the size of container. I wanted to make the small individual loaf pan size and it turned out perfect! It filled 6 of the small, individual loaf pans, cooked at 325 degrees as recommended – for 27 minutes in my oven. Followed the recommendation to keep checking the pans until desired doneness. I started checking after 12 minutes since I had no idea how long it would take in these size pans, and just added time and kept a check on them.
Each of the small loafs were so moist with fabulous rich taste. Have tried other sour cream pound cake recipes in the past and this one is far superior. Will be using all of your recipes from now on when I need any variety pound cake!
Paula says
I’m so happy to hear this, Dinah! Thank you for letting me know.
Laura says
This pound cake is so amazing! Thank you!!
Sherry says
Just like grandma made! Husband and family loved it!! Looking forward to trying other Pound cakes on your site.
Wendy says
We love pound cake and this one was so good! This is a recipe I’ll make again and again.
Phoebe says
My grandma made a recipe similar to this! I’m so glad I found this!
Glenda says
Moist, tender and so full of flavor! One of the best pound cakes I’ve ever eaten. Thanks!
Raquel says
This cake was light, fluffy and delicious! It was the favorite dessert at our bbq.
Laura A Green says
This is my go to recipe I have saved on my phone, my husband loves this cake I use it as my base and just add diffrent things to change it up.
Diane Labruna says
May I use a hand mixer. I don’t have a stand mixer. I bake quite often and never had a problem with a hand mixer.
Paula says
Yes, you can.
Monica Webster says
I always use this recipe and the regular butter pound cake recipe of yours oh and the cheese cake pound cake recipe. Excellent taste. My favorite is the sour cream pound cake with the cream cheese drizzle. Everyone raves over this.
Paula says
Thank you so much for commenting. I’m so happy you enjoy them.
Sylvia Novella says
Very tasty cake. Love it.used only half the recommended sugar though.was perfect.
Lorraine Caver says
Excellent Recipe.
My Family Loves It !!
Jade says
I loooooove this cake ! This has become my go to recipe and everyone is always requesting it, especially for birthdays! Great recipe
Barbara Williams says
Can this be made in 2 or 3 51/2 by 9 loaf pans?
Laura A Green says
This is my go to recipe I have saved on my phone, my husband loves this cake I use it as my base and just add diffrent things to change it up.