SOUR CREAM POUND CAKE RECIPE

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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 sit my pound cakes on a cookie sheet to bake. Sitting 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.

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 equipment needed for this recipe 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

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

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 246 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 18 slices

Ingredients

  • 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.

Nutrition

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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203 Comments

  1. 5 stars
    This cake is soo easy and wonderful. I’m on my second round. Husband loves it to much. Thank you!!

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Your email address will not be published.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