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Call Me PMc

Cooking. Creating. Sharing

SOUR CREAM POUND CAKE RECIPE

May.posted by Paula 138 Comments

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.

Sour Cream Pound Cake Recipe . 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 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!

classic dessert

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.

classic 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

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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.

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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
4.74 from 133 votes
Print Pin Rate

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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.

Notes

©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.

 

Paula
« Salted Caramel Candy Brownies Recipe
Homemade Sausage Cheese Stromboli Recipe »

Comments

  1. Karyn says

    08.04.19 at 11:33 pm

    I’ve made this twice now with my 7-year-old daughter- both times it has come out amazing. I’m not much of a baker but my kid loves to bake with me- go figure. This recipe is easy for us to make together and get wonderful results. The topping ideas might be good, but this cake doesn’t need anything but a fork- it’s texture and flavor is perfect as is. It’s a nice, big cake leaving a lot to share.

    Reply
    • Paula says

      08.07.19 at 9:08 pm

      Thanks so much!

      Reply
  2. Toni says

    08.01.19 at 7:04 pm

    I love it! So easy to make and so good!

    Reply
  3. Lindsay Cotter says

    07.30.19 at 8:25 pm

    Looks so moist and delicious! Such a classic and always a favorite!

    Reply
  4. Cheryl Klaas says

    07.30.19 at 3:33 pm

    The title of this recipe on Pinterest says “Coconut Cream Cheese Poundcake.” The Sour Cream Poundcake recipe here sounds and looks delish, but i’m Just wondering if you also have the recipe for the Coconut Cream Cheese Poundcake?

    Reply
    • Paula says

      07.24.20 at 3:00 pm

      Yes, here it is. https://www.callmepmc.com/coconut-cream-cheese-pound-cake/

      Reply
      • Jess says

        11.13.20 at 9:08 am

        Hi Paula,
        The recipe I currently use doesn’t call for baking powder or soda but also uses heavy cream instead of sour cream. Is the baking powder absolutely necessary?
        Thanks.

        Reply
        • Paula says

          11.14.20 at 11:03 am

          No, it’s not. Traditional pound cakes were leavened only with eggs. My Whipping cream pound cake doesn’t have baking powder or baking soda either. https://www.callmepmc.com/whipping-cream-pound-cake-recipe/ Just make sure you whip the eggs good.

          Reply
  5. Tammy McDowell says

    06.25.19 at 6:54 am

    Thank you so much for this recipe. My Aunt Myrlene had a recipe for a sour cream pound cake that was the best thing I had ever tasted. In one of the moves, I lost the book it was written in. This is the closest I’ve ever found and when I make it, it reminds me of very special times with a very special lady.

    Reply
    • Paula says

      06.25.19 at 11:43 am

      Aw, thank you so much for telling me! That makes my heart smile and it’s the reason I love sharing recipes!

      Reply
  6. Sherelleyne says

    06.01.19 at 7:31 pm

    Enjoy all your stuff especially the pound cakes

    Reply
  7. Janelle says

    05.08.19 at 7:21 pm

    Excited that I found this web site and cant wait to start making these recipes!! Thank you

    Reply
  8. Nati says

    01.17.19 at 12:58 pm

    4 stars
    This was excellent, but too sweet. Next time will lower the sugar 2 3/4 cup instead

    Reply
  9. Berta says

    10.17.18 at 2:12 pm

    4 stars
    My humble opinion, 3 cups of sugar for 3 cups of flour might be too sweet for some people. Thank you for sharing the recipe.

    Reply
    • Paula says

      10.19.18 at 6:33 am

      Almost all pound cakes have that ratio

      Reply
  10. Stacia McBride says

    09.19.18 at 3:23 pm

    You wrote preheat the oven at 350 and then you wrote bake at 325 for 80 to 85 minutes what should oven be on

    Reply
    • Paula says

      09.19.18 at 5:38 pm

      Preheat and bake at 325

      Reply
  11. Laura says

    09.13.18 at 1:34 pm

    The recipe of the sour cream pond cake is it salted or unsalted butter that I need to use

    Reply
    • Paula says

      09.13.18 at 7:49 pm

      It’s really your personal preference. Professional bakers say use unsalted. However, I always use salted.

      Reply
  12. Evelien says

    09.08.18 at 9:21 am

    Is it 1 cup and 8 ounces of sour cream?

    Reply
    • Paula says

      09.09.18 at 8:14 am

      1 cup

      Reply
  13. Jennelle Collom says

    09.02.18 at 9:32 pm

    5 stars
    Baking time entirely too long. Crust was darkened beyond my liking after 65 minutes.

    Reply
    • Paula says

      11.09.18 at 12:00 pm

      Your oven must need calibrating. At 325 degrees it will not be cooked through.

      Reply
  14. Kassidy says

    08.01.18 at 11:17 pm

    Hi could I use medium eggs instead of large eggs or no.

    Reply
    • Paula says

      08.03.18 at 7:42 pm

      Use one extra egg if you use medium size

      Reply
  15. Jorda says

    05.12.18 at 7:40 pm

    Hi, I was wondering how I would have to adjust the measurements if I don’t have a bunt tin? I only have a 9″ round cake pan.

    Reply
    • Paula says

      09.17.19 at 5:28 pm

      There is too much batter for one 9-inch pan.

      Reply
  16. Jackie M says

    05.03.18 at 5:58 pm

    Two things you talk about quality ingredients and list flour I just use Gold Medal AP, this ok or do you recommend cake flour ex. Swanson’s. Also, in one of the comments you mention sifting the flour but that is not in the instructions.

    Reply
    • Paula says

      05.05.18 at 9:26 am

      Yes Gold Medal is good, I never use cake flour in pound cakes. And flour should always be sifted before measuring for any recipe. I (probably falsely) assume readers know & do this, but thanks for the remember that it should be included.

      Reply
  17. Wendy says

    05.03.18 at 11:09 am

    4 stars
    I loved the recipe, but would definitely recommend a shorter bake time. I went with 75 minutes and still overcooked the cake each time using a thick non-stick bundt pan.

    Reply
  18. Kristin says

    04.13.18 at 10:27 am

    5 stars
    This pound cake is just perfect. The crust browned and carmelized, and the inside of the cake is so moist with a great texture. Honestly, this is the best pound cake I have ever made. I can’t wait until the summer – I will be making this to serve with my strawberry-rhubard. Thank you for sharing the recipe!

    Reply
  19. Ayobami says

    03.31.18 at 8:18 am

    Hello pls can I use this recipe for cupcakes?i have self raising flour .Thank u

    Reply
    • Paula says

      04.04.18 at 11:23 am

      Yes you can make cupcakes. Self-rising flour will NOT work.

      Reply
  20. Felyntan says

    03.25.18 at 8:13 am

    5 stars
    I make it..Great recipe..Thank you for share..
    From Malaysia

    Reply
  21. Jeanine says

    03.13.18 at 5:10 pm

    Hi Paula, I need some advice here. I just made your sour cream pound cake today. I followed the directions exactly. I kept careful watch on the thermometer in my oven to make sure temp was correct throughout. I checked after 75 minutes and it was done. Could have taken it out a bit sooner, but it did not burn. Problem: it stuck to the pan when I tried to take it out. It did not look pretty, but tasted ok. I have always used Crisco and flour on my pans instead of spraying oil. Would that have helped?

    Reply
    • Paula says

      03.14.18 at 6:40 pm

      When I first started the review I sprayed the pans, then I changed to using Crisco and flour (or sugar) and that works much better. I thought I had gone back and amended all the recipes. I’m so sorry that I missed this one!

      Reply
  22. Joanne| No Plate Like Home says

    03.03.18 at 6:36 am

    5 stars
    A Pound cake series? Wow! Sounds like a great idea. All of your cakes look delicious!
    I love a dense but still a little moist pound cake.

    Reply
  23. Sharon Lee says

    02.12.18 at 5:00 am

    I made this cake and it came out SO DRY. What could I have done wrong? Do the eggs HAVE to be room temperature and added 1 at a time? Could I have possibly overbaked it or at the wrong temperature? Could ANY of these things have an effect?

    Reply
    • Paula says

      02.18.18 at 8:16 pm

      More than likely your oven is baking at a higher temp than it is reading. You can check and adjust it, if that’s the case. Read this post to see how. https://www.callmepmc.com/how-to-calibrate-your-oven/ The other thing would be having too much flour. Flour always should be sifted before measuring.

      Reply
  24. Ravi says

    01.06.18 at 5:30 am

    4 stars
    What a nice sour cream cake baking recipe. Thanks for sharing it here. I must try this at new years party. Thanks for it.

    Reply
  25. Haizah says

    01.03.18 at 5:42 pm

    Can i use yoghurt instead of sour cream for this recipe?

    Reply
    • Paula says

      01.03.18 at 5:54 pm

      yes, regular or greek yogurt

      Reply
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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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