Sour Cream Pound Cake Recipe (Moist Old-Fashioned Pound Cake)
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This Sour Cream Pound Cake Recipe is rich, buttery, moist, and perfectly dense with a soft crumb and crisp golden crust. Made with simple pantry ingredients and full-fat sour cream, this classic old-fashioned pound cake has the smooth texture and homemade flavor people love.
Sour cream helps create a tender cake while adding richness without making the batter too thin. The result is a moist pound cake that tastes even better the next day.
Whether served plain, topped with berries, or finished with whipped cream or glaze, this classic Southern pound cake is perfect for holidays, family gatherings, potlucks, and Sunday desserts.
More reader favorites that you have to try are the classic pound cake recipe and Praline Croissant Bread Pudding.
⚡Why Use Sour Cream in Pound Cake?
Sour cream adds moisture, richness, and tenderness to pound cake. Why sour cream improves cakes, because sour cream is thick and high in fat, it helps create a soft crumb without thinning the batter too much. The slight tang also balances the sweetness and enhances flavor.
🚨What Makes a Good Pound Cake?
Good old-fashioned pound cake recipes should have:
- a buttery flavor
- dense but soft texture
- moist crumb
- golden crust
- even baking throughout
Traditional pound cakes are known for their rich flavor and simple ingredients. Many bakers prefer sour cream pound cake because it stays moist for days and slices beautifully.
Pan Information
I bake my pound cakes on a cookie sheet. Setting the pan on a cookie sheet may affect the baking time. Also, using a light versus a dark tube pan will affect baking times. For the record, I bake my pound cakes in a dark-colored
Your
I’m not a fan of using a 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.)
🔥Tips for the Best Sour Cream Pound Cake
Use room temperature ingredients
This helps the batter mix evenly and improves texture.
Don’t rush creaming the butter and sugar
Proper creaming creates a lighter texture and better structure.
Use full-fat sour cream
Full-fat sour cream gives the best moisture and richness.
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Avoid overmixing the batter
Overmixing can make pound cake tough instead of tender.
Start checking early
Every oven and pan bakes differently.
Ingredients matter
Always use real
Eggs size
The standard in any recipe is to use Grade A Large eggs. If you use a smaller egg, use this guide for substitutions
🍓What to Serve with Sour Cream Pound Cake
Pound cakes are a basic base for a variety of toppings. Here are a few to try:
- coffee
- fresh strawberries
- blueberries
- fruit sauce
- whipped cream
- vanilla ice cream
- caramel sauce
Fruit-flavored pound cakes make another tasty option when considering baking a pound cake.
❓Frequently Asked Questions
Sour cream adds moisture and creates a softer crumb texture.
Pound cake freezes nicely. You can store it as a whole or in slices. Wrap it tightly in aluminum foil or plastic freezer wrap, then store it in the freezer for 4 to 6 months.
Cream cheese pound cake is richer and denser, while sour cream pound cake is slightly lighter and softer.
Store it tightly covered at room temperature and avoid overbaking. I recommend storing leftover pound cake at room temperature on the counter in an airtight container. I usually wrap it in plastic wrap, as well as, keep it on a covered cake plate. It will last anywhere from 3 to 4 days at room temperature.
Here you can find all my homemade pound cake recipes and classic dessert recipes. A few of my specialty pound cakes are Butter Beer Pound Cake, Coffee Cake Pound Cake, Orange Creamsicle Pound Cake, and Sheet Pan Pound Cake.
Sour Cream Pound Cake Recipe
Items in blue & underlined below can be clicked for more detail or to purchase.
Equipment
Ingredients
- 1 cup 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 pure 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.
Could greek yogurt work in place of the sour cream?
It will.
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
OOpps! What kind of donuts were used in the Dunkin Donuts Bread Pudding recipe ?
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.
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.
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.
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?
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.
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.
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.
Great, thanks! I’ll try both out just to experiment 🙂
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.
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.
I will try all these recipes
EXCELLENT TROP BON