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. 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.)
Equipment
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 gives explicitly 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
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 I use this.
- 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.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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.
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
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.
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!
The recipe doesn’t specify salted or unsalted butter. Does it make a difference? I only have salted!
Hey Donna, I always use salted butter. Either will work, but I like salted better.
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.
You are welcome! I’m so happy you enjoyed it!
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.)
It’ll be fine in an airtight container on the countertop or fridge until Sunday
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
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!
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
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.!
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.
If I use self-rising flour, can I omit the baking powder and salt? Thank you. luvmyjava66@yahoo.com
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.