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
-
- Homemade Orange Marmalade Pound Cake
-
- Best Triple Lemon Pound Cake
-
- Lemon Cream Cheese Pound Cake
-
- Amaretto Pineapple Upside Down Pound Cake
-
- Scratch made Rum Pound Cake
-
- 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 at Recipe Index
Loretta says
The cake turned out wonderful.I’m forward to trying out other
Sharon says
Thank you for sharing! This is now my go-to recipe to make a pound cake. I’ve used it at least five times:)
Stacy says
Yes!!! I totally love this recipe. I only changed one thing. I separated the eggs and whipped the egg whites until they peaked then folded into ti batter. The flavor is awesome!! I bake every Sunday. This cake will definitely be in the rotation 😋
Paula says
Thank you and that’s a great technique with egg whites. I used to bake on Sunday too (until my hobby turned in to my work. 🙂 ) Baking is relaxing to me.
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.
Sharon says
Thanks for sharing the adjustments you made in the recipe really helpful. I was hoping to use honey instead of sugar. What do you think?
Thx
Paula says
I haven’t tried it with honey (but now I want to). This is what I found.
“Can I use honey instead of sugar for cake?
Honey is a one-to-one substitute for granulated sugar, but you will likely need to modify your original recipe: If the recipe calls for 1 cup or more of sugar, reduce the other liquids in the recipe by ¼ cup for every 1 cup of honey.”
Laura says
This pound cake is so amazing! Thank you!!
Artie Mae Hardnett says
I love this recipe I will try it
Sherry says
Just like grandma made! Husband and family loved it!! Looking forward to trying other Pound cakes on your site.
Lonya Campbell says
Why did you use sugar and not flour to coat you pan. I never heard of this so I’m just curious about it, because I want to try this recipe out.
Paula says
You can use flour but I prefer sugar. Granulated sugar doesn’t leave any white areas like flour does and it provides just a little crunch.
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.
Patricia Minor says
I tried this recipe and my family lived it. I can’t wait to make it again.
T French says
Just took this out the oven and it has the whole house smelling delicious. I followed step by step except for also adding a teaspoon of lemon. Always used a Bundt pan in the past. Just ordered this angel food cake pan and it works great together.
Alycia Metzger says
How many cups of batter does this recipe produce?
Maggie Jo Tucker says
This cake turned out so good! I made it for our 4th of July Barbecue and served it with whipped cream and fresh sliced sugared strawberries and it was to die for! Then I made it for my husband’s Maamaw because she has always made a pound cake recipe for years, and this one is similar, but has just a slight variation. She absolutely LOVED it! She said I need to get that recipe! That cake is better than mine! I was so proud! I am making it again today for our church Fall Festival and I dyed it orange and am making it in pumpkin shaped pans. I can’t wait to see how it turns out! Thank you so much for this delicious and easy recipe! You are so appreciated! Bless you!
Kimberly says
How long should I bake if I use a loaf pan?
Paula says
You’ll need 2 loaf pans unless you half the recipe. It’ll take 45 to 60 minutes depending on the size and color of your loaf pan.
Judy says
Keep reading to use cake
Flour but u use regular flour. What say you?
Gloria Harrison says
Can this cake be made in loaf pans? I’ve used them to make other pound cakes and they came out fine. I divided the batter between two loaf pans. This will be my first time making this one and I want it to turn out well.
Paula says
Yes, you’ll need 2 9×13-inch loaf pans for this recipe
LaToria says
This cake is ABSOLUTELY DELICIOUS!! I made two this weekend for the FIRST TIME, one was for a friend and one was for my house. The cake came out of the pan PERFECT!! I’ve never used sugar to coat my cake pan. This was another FIRST for me. At first I thought the cake was going to be dense, when I cut it, I found it to be very moist and the flavor was delicious. This will be my go-to recipe for a pound cake. Thank you sooo much for sharing this recipe.
Paula says
I’m so happy you liked it!! Thanks for the review!
Jen Brittain says
Any tips if I were to try to make this in a sheet pan for a decorated cake? Let’s say a 6 or 8 inch round or a 9 inch square???
Paula says
Yes, here’s my Whipping Cream Pound Cake in a 9×13-inch pan https://www.callmepmc.com/sheet-pan-pound-cake/
Glenda Williams Williams says
I baked the Sour Cream Pound Cake Recipe yesterday and it is over half gone now!!! I share a small section with my neighbor across the street who gave me the sour cream. Without doubt, it is one of the best ever. I posted pictures on my FB page and people wanted the recipe, so I have linked your site for them to get the recipe.
Paula says
Thank you so much!
Kathy White says
This cake is more than 5 stars. It’s absolutely wonderful, easy to make. Made the whole house smell fantastic. Sent pictures to all my friends.
Paula says
I’m so happy you liked it!! You made my day!
Louise says
I’ve been following this recipe for years now, cake wonderful, but I’ve recently moved into an apartment (it is now winter here, so heat is on) my cake now falls or has a undone ring in the middle, any suggestions.
Paula says
Calibrate our oven to make sure it’s reading correctly. Obviously, you know how to make it so I feel like the oven is the issue. https://www.callmepmc.com/how-to-calibrate-your-oven/
Jas says
Made this cake last night and followed the instructions exactly as directed. It came out delicious!! I am super happy as it’s my husband’s favorite cake and I really wanted to get it right. The texture was perfect, sweetness wasn’t overpowering and the CRUST (which happens to be my husbands favorite part of this style cake) was PERFECT!!! This is definitely a recipe from your home to mine! Thanks for sharing.
Paula says
Thank you so much!! I’m so happy you all liked it!!
Edwina says
I baked this cake yesterday. It tastes heavenly. My observation is that once out of the oven, the center sank quite a bit. Is that normal or was my cake not completely cooked?
Paula says
It could be the pan you used or it’s slightly undercooked. Look at this cake >https://www.callmepmc.com/mile-high-pound-cake/ …. I found when I used a light-colored tube pan like this https://amzn.to/3odPbKo, that my cakes sank in the center. I changed to a darker tube pan (this one> https://amzn.to/2JzhnYO) and it doesn’t do that now.
Charlene says
Hello! Can this be made with cake flour and if so would the amount be the same as regular flour?
Paula says
To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Make your own – one cup sifted cake flour (100 grams) can be substituted with 3/4 cup (85 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch.
Tabatha says
Yes!! I used cake flour last night using the same amount and this is a Phenomenal Cake!
Maggie Jo Tucker says
This cake turned out so good! I made it for our 4th of July Barbecue and served it with whipped cream and fresh sliced sugared strawberries and it was to die for! Then I made it for my husband’s Maamaw because she has always made a pound cake recipe for years, and this one is similar, but has just a slight variation. She absolutely LOVED it! She said I need to get that recipe! That cake is better than mine! I was so proud! I am making it again today for our church Fall Festival and I dyed it orange and am making it in pumpkin shaped pans. I can’t wait to see how it turns out! Thank you so much for this delicious and easy recipe! You are so appreciated! Bless you!
Paula says
You made my day!!! Thank you so much for your kind words. I’m so happy everyone loves it!
Annie Nealy says
Should I use salted or unsalted butter in this recipe? I see that salt is added with the dry ingredients.
Paula says
you can use either, personal preference
creationsbycindyphotography.blogspot.com says
I came upon this recipe looking for other recipes and I couldn’t believe it! ALMOST identical to my grandmother’s recipe! She used less sugar which so do I . But it really is a very good moist pound cake. My top choices in flour for baking is King Arthur, Lily White and Gold Medal. Have enjoyed looking at your other recipes. Cindy
Susan Cherry says
I am getting ready to make this, It sounds just like my Mom’s! One question – does not say to sift the flour – is that correct?
Paula says
Yes, always sift flour before measuring it
Tabitha says
This cake is amazing!!! I do believe I ate almost half of the cake 😉
Grace says
This is a great recipe,, my family loved it, ,yummy
Joe says
My go to cake.
Tammy Rhoden says
Can this recipe be used in a mini-fluted pan (1 cup each)? If so, how long should it be baked?
Paula says
Bake at 350 degrees F. Bake in the preheated oven for 15 to 20 minutes, or until the cakes are lightly golden and spring back when lightly poked with your finger.
amy says
I am going to try this recipe this weekend. I am a pound cake baker but have never tried this recipe. I want to be sure that 1 tablespoon of vanilla extract is correct.
Thanks! Can’t wait to try this one!
Paula says
Hey Amy, yes, 1 tablespoon is correct.
Debra says
Hi Amy, did You bake this cake. Do You have a favorite pound cake recipe
Debbie says
Thought this was a coconut pound cake. Did I miss the coconut part?
Paula says
It’s a cream cheese coconut, here’s the recipe: https://www.callmepmc.com/coconut-cream-cheese-pound-cake/
there’s one on Pinterest that’s labeled wrong
Angela says
Hello, I was wondering if I am reading the directions correctly. I should use crisco to grease the pan and then put sugar on it? I always thought I was supposed to put flour on the crisco🥴. I am still learning but wanted to make sure I understood. Thanks for any help!
Paula says
Most people do put flour on it and you can. I tested granulated sugar out 7 or 8 years ago and love it. I use it every time now. It Works just as good but doesn’t leave white spots on the cake like flour does sometimes.
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!
Cheryl Klaas says
The title of this recipe on Pinterest says “Coconut Cream Cheese Poundcake.” The Sour Cream Poundcake recipe here sounds and looks delish, but i’m Just wondering if you also have the recipe for the Coconut Cream Cheese Poundcake?
Paula says
Yes, here it is. https://www.callmepmc.com/coconut-cream-cheese-pound-cake/
Jess says
Hi Paula,
The recipe I currently use doesn’t call for baking powder or soda but also uses heavy cream instead of sour cream. Is the baking powder absolutely necessary?
Thanks.
Paula says
No, it’s not. Traditional pound cakes were leavened only with eggs. My Whipping cream pound cake doesn’t have baking powder or baking soda either. https://www.callmepmc.com/whipping-cream-pound-cake-recipe/ Just make sure you whip the eggs good.
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
Stacia McBride says
You wrote preheat the oven at 350 and then you wrote bake at 325 for 80 to 85 minutes what should oven be on
Paula says
Preheat and bake at 325
Laura says
The recipe of the sour cream pond cake is it salted or unsalted butter that I need to use
Paula says
It’s really your personal preference. Professional bakers say use unsalted. However, I always use salted.
Evelien says
Is it 1 cup and 8 ounces of sour cream?
Paula says
1 cup
Jennelle Collom says
Baking time entirely too long. Crust was darkened beyond my liking after 65 minutes.
Paula says
Your oven must need calibrating. At 325 degrees it will not be cooked through.
Kassidy says
Hi could I use medium eggs instead of large eggs or no.
Paula says
Use one extra egg if you use medium size
Jorda says
Hi, I was wondering how I would have to adjust the measurements if I don’t have a bunt tin? I only have a 9″ round cake pan.
Paula says
There is too much batter for one 9-inch pan.
Jackie M says
Two things you talk about quality ingredients and list flour I just use Gold Medal AP, this ok or do you recommend cake flour ex. Swanson’s. Also, in one of the comments you mention sifting the flour but that is not in the instructions.
Paula says
Yes Gold Medal is good, I never use cake flour in pound cakes. And flour should always be sifted before measuring for any recipe. I (probably falsely) assume readers know & do this, but thanks for the remember that it should be included.
Wendy says
I loved the recipe, but would definitely recommend a shorter bake time. I went with 75 minutes and still overcooked the cake each time using a thick non-stick bundt pan.
Kristin says
This pound cake is just perfect. The crust browned and carmelized, and the inside of the cake is so moist with a great texture. Honestly, this is the best pound cake I have ever made. I can’t wait until the summer – I will be making this to serve with my strawberry-rhubard. Thank you for sharing the recipe!
Ayobami says
Hello pls can I use this recipe for cupcakes?i have self raising flour .Thank u
Paula says
Yes you can make cupcakes. Self-rising flour will NOT work.
Felyntan says
I make it..Great recipe..Thank you for share..
From Malaysia
Jeanine says
Hi Paula, I need some advice here. I just made your sour cream pound cake today. I followed the directions exactly. I kept careful watch on the thermometer in my oven to make sure temp was correct throughout. I checked after 75 minutes and it was done. Could have taken it out a bit sooner, but it did not burn. Problem: it stuck to the pan when I tried to take it out. It did not look pretty, but tasted ok. I have always used Crisco and flour on my pans instead of spraying oil. Would that have helped?
Paula says
When I first started the review I sprayed the pans, then I changed to using Crisco and flour (or sugar) and that works much better. I thought I had gone back and amended all the recipes. I’m so sorry that I missed this one!
Joanne| No Plate Like Home says
A Pound cake series? Wow! Sounds like a great idea. All of your cakes look delicious!
I love a dense but still a little moist pound cake.
Sharon Lee says
I made this cake and it came out SO DRY. What could I have done wrong? Do the eggs HAVE to be room temperature and added 1 at a time? Could I have possibly overbaked it or at the wrong temperature? Could ANY of these things have an effect?
Paula says
More than likely your oven is baking at a higher temp than it is reading. You can check and adjust it, if that’s the case. Read this post to see how. https://www.callmepmc.com/how-to-calibrate-your-oven/ The other thing would be having too much flour. Flour always should be sifted before measuring.
Ravi says
What a nice sour cream cake baking recipe. Thanks for sharing it here. I must try this at new years party. Thanks for it.
Haizah says
Can i use yoghurt instead of sour cream for this recipe?
Paula says
yes, regular or greek yogurt
Kim says
I mad this yesterday and I have to say, it’s THE best pound cake I have EVER made! I had made it my mission to perfect the pound cake. Over the almost 8 years I have been married, I have made many a pound cake. Most (almost all) weren’t great. I stumbled onto this recipe and it’s impeccable. I added a couple extra things here and there to make it my own, while still following the original recipe. My husband raved over it. This is now my go to pound cake! Thank you so much for this recipe!
Paula says
I am so happy you like it! Pound cakes are my favorite thing to make and that’s why I started this series.
Christine says
Hi Paula, I was searching the net for a pound cake recipe to make for my daughter to take to work for her Christmas luncheon and came across yours which I settled on, I made the Sour Cream pound with just one change, I used cake flour instead, it came out nicely, it rose beautifully, the cake was moist, I added a simple glaze to the top and they loved it.
Paula says
I’m so happy you liked it!
Judith says
Hello Paula,
How many loaves would this recipe make if I used a Bread loaf pan?
Paula says
two 9×5 inch loaves
رژیم غذایی says
Thanks, I hope you like it, I love this stuff.
Paulette says
This recipe came out perfect. Best pound cake I’ve ever tasted. Really easy and simple to make even if you don’t bake often. I tried using an electric mixer but it was better to stir everything by hand. The smoothest looking cake I’ve ever made too. Everyone that ate some loved it. Will definitely make on holidays in the future.
Kim says
I made this last week. It tastes great
BUT while I was baking it in a 10 cup bundt pan it was oozing over the side. It was so bad that I had to put the pan on a cookie sheet and clean out the stove so I could continue baking it. I don’t know what happened.
Brian says
Try using baking soda instead of powder. I had this same problem then switched to soda and no more bubbling problems plus my oven is nice and clean
Angie says
Just tried the sour cream pound cake & it is delicious! I have chickens & used their fresh eggs which gave the cake a beautiful golden yellow color. The recipe has completely converted me: never use a mix again! Thank you for sharing & I have shared your site with fellow cake lovers.
Paula says
Thanks for sharing my site and I’m so happy the recipe turned out great for you. It’s the pound cake my mother has always made. I’m jealous, I want chickens so badly!
Donna says
The recipe doesn’t specify salted or unsalted butter. Does it make a difference? I only have salted!
Paula says
Hey Donna, I always use salted butter. Either will work, but I like salted better.
Shona says
Made this on Saturday night and took it to church on Sunday Morning. Rave reviews. People were asking for seconds. My husband thought we would have some to take home. No luck. Next time I will make two. Thank you for such a moist and delicious cake.
Paula says
You are welcome! I’m so happy you enjoyed it!
Traci says
I’m baking this today for Super Bowl Sunday. Do you have a best way to store it? Will it be good to keep for Sunday? (Today is Friday.)
Paula says
It’ll be fine in an airtight container on the countertop or fridge until Sunday
Linda Waters says
Out of town at a friend’s ranch–he wants a pond cake. Googled got your recipes–in love! Best pound cake recipes!
Today I’ll make the sour cream, because I have sour cream. Love sour cream pound cakes! Love to make pound cakes!
I started reading cook books in college. Didn’t cook, just read–as a novel. Still do it. I’m 71. Love to make desserts and eat them. My food choice! Always on a diet so I only eat a couple of bites. So nice seeing others enjoy! So happy I found you! San Antonio Tx
Paula says
I am the same way! I’ve always loved reading cookbooks. Pound cakes are my very favorite to make! Thanks for your kind words, I hope you enjoy the cakes!
Crystal says
Has anyone made this cake in cake pans??
Someone wants this for a wedding cake and wanting to know if it can be baked in round pans?
Thank you
Jane says
Just made this pound cake today to share with one of my sisters.
Made 2 mini cakes as well. .
It is really good.!
Thanks.! God Bless.!
Glenn Goodfellow says
Just wanted to add to the praises of this recipe. I made 3 of these BEAUTIFUL cakes for a birthday celebration. We used slices of it as the foundation for strawberry shortcakes. (highly recommended, btw) The taste and consistency are perfect. I fully admit that I was worried about adding all the sour cream at once, vs. back-n-forth with the dry ingredients. All that worrying for nothing. I added a little lemon zest and almond extract, simply because I like that flavor combo. Gave it a nice subtle flavor that enhanced the strawberries. My cakes had to be made 2 weeks before they were eaten. They froze, and un-froze, beautifully. This recipe is one that should be printed up and kept with your baking supplies–It’s THAT solid. Lastly, because I see it referenced a few times in these comments, I baked my in a tube “angel food” pan. Turned out great and didn’t stick at all.
Lesa Jasckosn says
If I use self-rising flour, can I omit the baking powder and salt? Thank you. luvmyjava66@yahoo.com
Paula says
I do not recommend using self-rising flour. It changes the taste and texture of a pound cake.
You would omit the baking powder and salt if you choose to use self-rising.
Amy says
Could greek yogurt work in place of the sour cream?
Paula says
It will.
The Better Baker says
Congrats on having this lovely recipe featured….most clicks!.. at Weekend Potluck’s party this week. Thanks so much for sharing with us. http://www.thebetterbaker.blogspot.com/2016/03/slow-cooker-cheesesteak-sandwiches.html
Kenn says
OOpps! What kind of donuts were used in the Dunkin Donuts Bread Pudding recipe ?
Melissa @ Served Up With Love says
Love Love Love sour cream pound cakes! Thanks for sharing at Weekend Potluck! Hope you stop by again this Friday and party along with us.
Maggie says
I noticed the picture showed the cake looking like it was made in a tube pan but the recipe calls for a bundt pan. Which do you prefer?
I have a 12 cup bundt as well as a tube/angel food cake pan.
Vero says
Hi there,
So I gotta say, I was a little hesitant to use these many eggs on a recipe that might or might not work. Those suckers are eggs-pensive right now. And that much sugar! Whoa! But who are we kidding? I’ve already made peace with the name of this yumminess being called a Pound Cake for what to me are obvious reasons. Am I right? Well I’m glad to say it was ingredients well put to use. This is exactly what pound cake should taste like. No one was able to have only 1 slice. And this morning it was our breakfast with coffee. I’m gonna have to let my pants out but that’s ok, I’m happy to pay the price.
Michelle Ortiz says
Can this be made in a regular cake pan and not a bundt pan? The recipe looks delicious and I’m looking for a good recipe for a wedding cake I’m making, but it wouldn’t be a bundt, it would be a regular pan. Would you recommend any time or other adjustments if it’s not made in a bundt pan?
Paula says
Hi Michelle, I have heard of bakeries using pound cake batter for wedding cakes, but have never cooked the dough in a sheet pan myself. I know it will take longer to bake than a regular cake because of the density, but not having tested it I can’t say how much more time.
Christina Ospina says
I’m wondering if you have any insight into the use of baking powder vs baking soda?
I found another recipe very similar to yours, but instead of baking powder and salt, they just use baking soda. Thoughts as to how either combo would affect the recipe?
Thanks! Excited to try this.
Paula says
Hi, Christina, I’m sorry I’m late replying, I am just now seeing this. Sally does a great job at detailing your question. http://sallysbakingaddiction.com/2015/06/11/baking-powder-vs-baking-soda/ Honestly, I have used baking soda instead of baking powder and salt in recipes and couldn’t tell the different.
Christina Ospina says
Great, thanks! I’ll try both out just to experiment 🙂
Paula Jenkins says
Hi Paula, I tried your sour cream pound cake recipe. My name is also Paula. Taste like it would have been a good cake but 90 minutes was too long for my oven, even after 75 mins that’s too long. I will try it again soon.
Steph says
Mine was done at 60 minutes. So glad I checked due to it “smelling done “. If I would have baked a cording to the recipe, it would have burned.
Linda Dickens says
I will try all these recipes
farida.cadjee says
EXCELLENT TROP BON