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.
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
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.)
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!
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
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
- 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?
- You can also find great recipes at Recipe Index
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 (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.
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.
Awesome! Awesome! Awesome !
Made for the first time today and it’s amazing! Definitely a keeper!!
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.
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.
That makes me so happy!!!! Thank you for commenting!!
Loved this recipe. Cake came out great.
This cake is soo easy and wonderful. I’m on my second round. Husband loves it to much. Thank you!!
I made this cake before and it was delicious. This is the cake my husband asked me to make today for his birthday. My problem is, I think the last time I made it I used 3 sticks of butter out of habit because that is what my previous recipe used. It came out delicious and very buttery. But I am not positive I did that. Could adding 3 instead of 2 sticks of butter ruin the cake if this is not what I previously did?
I don’t think it’ll ruin it, it’ll be very moist. The ratio for most pound cakes is 1 and 1/2 sticks of butter (or Crisco) with 3 cups of flour but because this one has sour cream the butter is cut down.
can yu use cake flour to make this cake
Yes.
Tonight is the 2nd time I’ve made this in a month. Such an easy and DELICIOUS recipe. I make it exactly to what the recipe calls for; however, tonight I added almond extract, instead of vanilla… I’m confident it’ll be just as amazing! Thank you for this recipe – a huge hit!! <3
I love almond, I think you’ll like it as well. I’m happy you like the recipe! Thanks for commenting.
This is my “go to” pound cake! I’ve baked it enough to know what to do right to keep it from being dry. I add lemon extract for a “WOW” taste with the butter, sour cream and vanilla. Thank you for sharing!
Great recipe….I love making this, thanks
Best pound cake I’ve ever made, and I’ve been baking for 64 years! I’m making one at this moment for my Ladies Luncheon. It also freezes perfectly. I love your suggestions and agree that it’s critical for the eggs, butter and sour cream to be room temperature; also to take the time to frequently scrape down the bowl and beaters. Thank you so much!
I’m so happy that you enjoy it! Happy New Year!
Do you use salted or unsalted butter?
You can use either, depending on your preference. I like salted.
I have many of your sour cream pound cakes and gotten rave reviews.I would like to make mini ones as gifts.Do you think the batter will be OK to put in mini bundt pans?
Yes, it will.