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 in a covered cake plate. It will last anywhere from 3 to 4 days at room temperature.
CAN I FREEZE POUND CAKE?
Pound cake is great for freezing. 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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- Carrot 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
Always a crowd-pleaser, Sour Cream Pound Cake Recipe is soft, moist and buttery.
- 1 cup real butter no substitutions
- 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
- 1 tablespoon vanilla extract
Preheat oven to 325 degrees F.
- Coat a 10-inch bundt pan or tube pan with solid vegetables shortening and flour.
- Cream butter and sugar until fluffy.
- Add eggs one at a time beating each one in before adding the next.
- 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.
- Spoon batter into prepared pan.
- Bake 325 degrees for 80 to 85 minutes. I always like to start testing at 75 minutes. Carefully insert a long wooden pick into center of cake. Cake is done when dry crumbs or no crumbs stick to the pick.
- Allow cake to cool on a wire rack for 1 to 20 minutes before inverting on a tray to cool completely.
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You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
Court says
Your pound cake recipes turn out every time. I feel like pound cakes are pretty tricky if you dont follow instructions to a T . Thank u for explaining everything very clearly. The first time I made this recipe I couldn’t believe it came out of my oven!! It was amazing!
Paula says
Awe – that makes me so happy!! Thank you!!
Carla Bisagni-Holmes says
I’ve even made this with Greek yogurt instead of sour cream, and added fresh blueberries to it, topping it off with a homemade vanilla glaze and baking it in loaf pans. Yumminess 😋! It also comes out VERY tall if I bake it in a Bundt pan. Perfection!
Debbie Mann says
Sometimes pound cake can be dense (at least when I make them) but, this isn’t, It is light and a bit sweet which satisfies my sweet tooth perfectly! Great recipe! Thanks so much for sharing it!
Paula says
Thanks so much!
Karyn says
I’ve made this twice now with my 7-year-old daughter- both times it has come out amazing. I’m not much of a baker but my kid loves to bake with me- go figure. This recipe is easy for us to make together and get wonderful results. The topping ideas might be good, but this cake doesn’t need anything but a fork- it’s texture and flavor is perfect as is. It’s a nice, big cake leaving a lot to share.
Paula says
Thanks so much!
Toni says
I love it! So easy to make and so good!
Lindsay Cotter says
Looks so moist and delicious! Such a classic and always a favorite!
Tammy McDowell says
Thank you so much for this recipe. My Aunt Myrlene had a recipe for a sour cream pound cake that was the best thing I had ever tasted. In one of the moves, I lost the book it was written in. This is the closest I’ve ever found and when I make it, it reminds me of very special times with a very special lady.
Paula says
Aw, thank you so much for telling me! That makes my heart smile and it’s the reason I love sharing recipes!
Sherelleyne says
Enjoy all your stuff especially the pound cakes
Janelle says
Excited that I found this web site and cant wait to start making these recipes!! Thank you
Nati says
This was excellent, but too sweet. Next time will lower the sugar 2 3/4 cup instead
Berta says
My humble opinion, 3 cups of sugar for 3 cups of flour might be too sweet for some people. Thank you for sharing the recipe.
Paula says
Almost all pound cakes have that ratio