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.
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
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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
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- Homemade Orange Marmalade Pound Cake
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- Best Triple Lemon Pound Cake
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- Lemon Cream Cheese Pound Cake
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- Amaretto Pineapple Upside Down Pound Cake
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- Scratch made Rum Pound Cake
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- Melt in your Mouth Strawberry Buttermilk Pound Cake
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- Tiramisu Pound Cake
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- Cookie Butter Pound Cake
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- Old Fashioned Blue Ribbon Pound Cake
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- Banana Pudding Pound Cake Recipe
- 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?
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 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
Nutrition
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
Karyn says
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.
Paula says
Thanks so much!
Toni says
I love it! So easy to make and so good!
Lindsay Cotter says
Looks so moist and delicious! Such a classic and always a favorite!
Cheryl Klaas says
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?
Paula says
Yes, here it is. https://www.callmepmc.com/coconut-cream-cheese-pound-cake/
Jess says
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.
Paula says
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.
Tammy McDowell says
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.
Paula says
Aw, thank you so much for telling me! That makes my heart smile and it’s the reason I love sharing recipes!
Sherelleyne says
Enjoy all your stuff especially the pound cakes
Janelle says
Excited that I found this web site and cant wait to start making these recipes!! Thank you
Nati says
This was excellent, but too sweet. Next time will lower the sugar 2 3/4 cup instead
Berta says
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.
Paula says
Almost all pound cakes have that ratio
Stacia McBride says
You wrote preheat the oven at 350 and then you wrote bake at 325 for 80 to 85 minutes what should oven be on
Paula says
Preheat and bake at 325
Laura says
The recipe of the sour cream pond cake is it salted or unsalted butter that I need to use
Paula says
It’s really your personal preference. Professional bakers say use unsalted. However, I always use salted.
Evelien says
Is it 1 cup and 8 ounces of sour cream?
Paula says
1 cup
Jennelle Collom says
Baking time entirely too long. Crust was darkened beyond my liking after 65 minutes.
Paula says
Your oven must need calibrating. At 325 degrees it will not be cooked through.
Kassidy says
Hi could I use medium eggs instead of large eggs or no.
Paula says
Use one extra egg if you use medium size
Jorda says
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.
Paula says
There is too much batter for one 9-inch pan.
Jackie M says
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.
Paula says
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.
Wendy says
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.
Kristin says
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!
Ayobami says
Hello pls can I use this recipe for cupcakes?i have self raising flour .Thank u
Paula says
Yes you can make cupcakes. Self-rising flour will NOT work.
Felyntan says
I make it..Great recipe..Thank you for share..
From Malaysia
Jeanine says
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?
Paula says
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!
Joanne| No Plate Like Home says
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.
Sharon Lee says
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?
Paula says
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.
Ravi says
What a nice sour cream cake baking recipe. Thanks for sharing it here. I must try this at new years party. Thanks for it.
Haizah says
Can i use yoghurt instead of sour cream for this recipe?
Paula says
yes, regular or greek yogurt