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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.

Another ready favorite that you have to try is this Praline Croissant Bread Pudding.

Sour Cream Pound Cake Recipe

Pans and such

I bake my pound cakes on a cookie sheet to bake. Setting the pan on a cookie sheet may affect the baking time. As well, using a light versus a dark tube pan will affect baking times. For my cakes, I bake in a light pan on a round cookie sheet.

Your tube pan or bundt pan needs to be at least a 12-cup pan. You can test it using water. If your pan isn’t large enough, don’t fill it with batter above 2 inches from the top. In this case, you can fill your pan not more than 2 inches from the top of the pan and use the remaining batter in cupcakes. Note your cupcakes will take less time to bake and need to be carefully removed when they’re done. Cooking time for the cupcakes will vary depending on how large they are. Start watching them at 20 minutes.

I’m not a fan of non-stick spray for pound cakes. Some of the sides always stick pulling off that crust that I worked so hard to create. Instead, I like to use solid vegetable shortening and follow that with a dusting of granulated sugar. (Yes, sugar. Sugar doesn’t leave any white areas on the cake.) Alternately, I like the Wilton cake release. (When I started this pound cake series, I did use non-stick spray. However, after making so many and trying other methods, I do not use non-stick spray for cakes now. I have tried to go back and update those posts, but may have missed some.)

Sour Cream Pound Cake

Shop baking equipment needed at Walmart below. Click on the item to open the product.

Shop equipment at Target below, click on item to open product

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!

Sour Cream Pound Cake Recipe

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

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
Sour Cream Pound Cake Recipe


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.


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

and these recipes too

Sour Cream Pound Cake Recipe

Sour Cream Pound Cake Recipe

Always a crowd-pleaser, Sour Cream Pound Cake Recipe is soft, moist and buttery.
Author: Paula
4.85 from 252 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 18 slices



  • Preheat oven to 325 degrees F.
  • Coat a 10-inch tube pan or bundt pan (12 cup) with solid vegetable shortening and granulated 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.


Calories: 346kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 189mg | Potassium: 90mg | Fiber: 1g | Sugar: 34g | Vitamin A: 484IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
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  1. My mom use to bake this cake when we were growing up as kids!! GREAT TASTING CAKE! I bake my own now, tastes almost as good as my Dear sweet Mom’s cake…almost RIP Mom

  2. 5 stars
    This is my go to recipe. I look forward to the crunch crumb on top. It’s wonderful!

  3. Amazing cake. Sometimes I am making it 2x a week at me adult daughters request thank you for this fantastic recipe

  4. 5 stars
    I almost skipped past this recipe due to the high amount of sugar (we avoid artificial sweeteners and sugar substitutes). I decided to try it and hope for the best by cutting the sugar in half to 1.5 cups from 3. It came out great! Topped with strawberries and home made whipped cream it was a hit at our dinner party with friends who are also sugar conscious. Highly recommend.

  5. 4 stars
    Thanks for a good recipe! I loved the silky batter. However when I made the cake today, I found out that my Nordic Ware Bundt pan is too small for this recipe! I basically have a ‘mushroom’ cake. Did you say how large a cake pan was needed? Also I would NOT recommend the sugar dusting on top of the shortening because it caused an ooey, gooey crumbling and an uneven looking top. I will use shortening with a flour dusting prep next time. We will try it tomorrow at the birthday party.

  6. I’ve made this pound cake over 20 times now. It’s one of the best pound cake recipes I ever used. My customers, family and friends love it. I sometimes add a half teaspoon of lemon extract or almond extract. I give it a definite ten.

  7. 5 stars
    This cake is soo easy and wonderful. I’m on my second round. Husband loves it to much. Thank you!!

4.85 from 252 votes (192 ratings without comment)

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!