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Call Me PMc

Cooking. Creating. Sharing

SOUR CREAM POUND CAKE RECIPE

May.posted by Paula 136 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 132 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. Patricia Minor says

    03.30.22 at 12:37 pm

    5 stars
    I tried this recipe and my family lived it. I can’t wait to make it again.

    Reply
  2. T French says

    12.10.21 at 2:57 pm

    5 stars
    Just took this out the oven and it has the whole house smelling delicious. I followed step by step except for also adding a teaspoon of lemon. Always used a Bundt pan in the past. Just ordered this angel food cake pan and it works great together.

    Reply
  3. Alycia Metzger says

    11.27.21 at 10:44 pm

    How many cups of batter does this recipe produce?

    Reply
  4. Maggie Jo Tucker says

    11.06.21 at 12:55 pm

    5 stars
    This cake turned out so good! I made it for our 4th of July Barbecue and served it with whipped cream and fresh sliced sugared strawberries and it was to die for! Then I made it for my husband’s Maamaw because she has always made a pound cake recipe for years, and this one is similar, but has just a slight variation. She absolutely LOVED it! She said I need to get that recipe! That cake is better than mine! I was so proud! I am making it again today for our church Fall Festival and I dyed it orange and am making it in pumpkin shaped pans. I can’t wait to see how it turns out! Thank you so much for this delicious and easy recipe! You are so appreciated! Bless you!

    Reply
  5. Kimberly says

    05.31.21 at 8:22 pm

    How long should I bake if I use a loaf pan?

    Reply
    • Paula says

      06.01.21 at 8:12 am

      You’ll need 2 loaf pans unless you half the recipe. It’ll take 45 to 60 minutes depending on the size and color of your loaf pan.

      Reply
  6. Gloria Harrison says

    05.29.21 at 1:09 pm

    Can this cake be made in loaf pans? I’ve used them to make other pound cakes and they came out fine. I divided the batter between two loaf pans. This will be my first time making this one and I want it to turn out well.

    Reply
    • Paula says

      06.01.21 at 8:43 am

      Yes, you’ll need 2 9×13-inch loaf pans for this recipe

      Reply
  7. LaToria says

    05.22.21 at 7:45 pm

    5 stars
    This cake is ABSOLUTELY DELICIOUS!! I made two this weekend for the FIRST TIME, one was for a friend and one was for my house. The cake came out of the pan PERFECT!! I’ve never used sugar to coat my cake pan. This was another FIRST for me. At first I thought the cake was going to be dense, when I cut it, I found it to be very moist and the flavor was delicious. This will be my go-to recipe for a pound cake. Thank you sooo much for sharing this recipe.

    Reply
    • Paula says

      05.25.21 at 11:40 am

      I’m so happy you liked it!! Thanks for the review!

      Reply
  8. Jen Brittain says

    04.24.21 at 11:52 am

    Any tips if I were to try to make this in a sheet pan for a decorated cake? Let’s say a 6 or 8 inch round or a 9 inch square???

    Reply
    • Paula says

      04.27.21 at 12:30 pm

      Yes, here’s my Whipping Cream Pound Cake in a 9×13-inch pan https://www.callmepmc.com/sheet-pan-pound-cake/

      Reply
  9. Glenda Williams Williams says

    04.20.21 at 6:14 pm

    5 stars
    I baked the Sour Cream Pound Cake Recipe yesterday and it is over half gone now!!! I share a small section with my neighbor across the street who gave me the sour cream. Without doubt, it is one of the best ever. I posted pictures on my FB page and people wanted the recipe, so I have linked your site for them to get the recipe.

    Reply
    • Paula says

      04.21.21 at 1:19 pm

      Thank you so much!

      Reply
  10. Kathy White says

    03.21.21 at 10:29 pm

    5 stars
    This cake is more than 5 stars. It’s absolutely wonderful, easy to make. Made the whole house smell fantastic. Sent pictures to all my friends.

    Reply
    • Paula says

      03.22.21 at 8:46 am

      I’m so happy you liked it!! You made my day!

      Reply
  11. Louise says

    12.24.20 at 8:35 am

    I’ve been following this recipe for years now, cake wonderful, but I’ve recently moved into an apartment (it is now winter here, so heat is on) my cake now falls or has a undone ring in the middle, any suggestions.

    Reply
    • Paula says

      12.28.20 at 9:25 am

      Calibrate our oven to make sure it’s reading correctly. Obviously, you know how to make it so I feel like the oven is the issue. https://www.callmepmc.com/how-to-calibrate-your-oven/

      Reply
  12. Jas says

    12.07.20 at 9:26 pm

    5 stars
    Made this cake last night and followed the instructions exactly as directed. It came out delicious!! I am super happy as it’s my husband’s favorite cake and I really wanted to get it right. The texture was perfect, sweetness wasn’t overpowering and the CRUST (which happens to be my husbands favorite part of this style cake) was PERFECT!!! This is definitely a recipe from your home to mine! Thanks for sharing.

    Reply
    • Paula says

      12.08.20 at 10:51 am

      Thank you so much!! I’m so happy you all liked it!!

      Reply
  13. Edwina says

    12.01.20 at 9:47 am

    5 stars
    I baked this cake yesterday. It tastes heavenly. My observation is that once out of the oven, the center sank quite a bit. Is that normal or was my cake not completely cooked?

    Reply
    • Paula says

      12.01.20 at 10:25 am

      It could be the pan you used or it’s slightly undercooked. Look at this cake >https://www.callmepmc.com/mile-high-pound-cake/ …. I found when I used a light-colored tube pan like this https://amzn.to/3odPbKo, that my cakes sank in the center. I changed to a darker tube pan (this one> https://amzn.to/2JzhnYO) and it doesn’t do that now.

      Reply
  14. Charlene says

    08.17.20 at 1:16 pm

    Hello! Can this be made with cake flour and if so would the amount be the same as regular flour?

    Reply
    • Paula says

      08.26.20 at 10:11 am

      To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Make your own – one cup sifted cake flour (100 grams) can be substituted with 3/4 cup (85 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch.

      Reply
    • Tabatha says

      09.04.20 at 1:36 pm

      5 stars
      Yes!! I used cake flour last night using the same amount and this is a Phenomenal Cake!

      Reply
      • Maggie Jo Tucker says

        11.06.21 at 12:59 pm

        5 stars
        This cake turned out so good! I made it for our 4th of July Barbecue and served it with whipped cream and fresh sliced sugared strawberries and it was to die for! Then I made it for my husband’s Maamaw because she has always made a pound cake recipe for years, and this one is similar, but has just a slight variation. She absolutely LOVED it! She said I need to get that recipe! That cake is better than mine! I was so proud! I am making it again today for our church Fall Festival and I dyed it orange and am making it in pumpkin shaped pans. I can’t wait to see how it turns out! Thank you so much for this delicious and easy recipe! You are so appreciated! Bless you!

        Reply
        • Paula says

          11.06.21 at 6:31 pm

          You made my day!!! Thank you so much for your kind words. I’m so happy everyone loves it!

          Reply
  15. Annie Nealy says

    06.17.20 at 2:46 pm

    Should I use salted or unsalted butter in this recipe? I see that salt is added with the dry ingredients.

    Reply
    • Paula says

      06.18.20 at 9:26 am

      you can use either, personal preference

      Reply
  16. creationsbycindyphotography.blogspot.com says

    05.20.20 at 8:02 am

    I came upon this recipe looking for other recipes and I couldn’t believe it! ALMOST identical to my grandmother’s recipe! She used less sugar which so do I . But it really is a very good moist pound cake. My top choices in flour for baking is King Arthur, Lily White and Gold Medal. Have enjoyed looking at your other recipes. Cindy

    Reply
  17. Susan Cherry says

    04.20.20 at 2:44 pm

    I am getting ready to make this, It sounds just like my Mom’s! One question – does not say to sift the flour – is that correct?

    Reply
    • Paula says

      04.22.20 at 3:32 pm

      Yes, always sift flour before measuring it

      Reply
  18. Tabitha says

    04.04.20 at 11:51 pm

    5 stars
    This cake is amazing!!! I do believe I ate almost half of the cake 😉

    Reply
  19. Grace says

    03.29.20 at 8:18 am

    5 stars
    This is a great recipe,, my family loved it, ,yummy

    Reply
  20. Joe says

    02.17.20 at 8:46 am

    5 stars
    My go to cake.

    Reply
  21. Tammy Rhoden says

    12.23.19 at 7:19 pm

    Can this recipe be used in a mini-fluted pan (1 cup each)? If so, how long should it be baked?

    Reply
    • Paula says

      08.26.20 at 9:54 am

      Bake at 350 degrees F. Bake in the preheated oven for 15 to 20 minutes, or until the cakes are lightly golden and spring back when lightly poked with your finger.

      Reply
  22. amy says

    12.17.19 at 9:42 am

    I am going to try this recipe this weekend. I am a pound cake baker but have never tried this recipe. I want to be sure that 1 tablespoon of vanilla extract is correct.
    Thanks! Can’t wait to try this one!

    Reply
    • Paula says

      12.17.19 at 11:45 am

      Hey Amy, yes, 1 tablespoon is correct.

      Reply
    • Debra says

      02.26.21 at 11:55 am

      Hi Amy, did You bake this cake. Do You have a favorite pound cake recipe

      Reply
  23. Debbie says

    09.24.19 at 6:34 pm

    Thought this was a coconut pound cake. Did I miss the coconut part?

    Reply
    • Paula says

      09.25.19 at 3:47 pm

      It’s a cream cheese coconut, here’s the recipe: https://www.callmepmc.com/coconut-cream-cheese-pound-cake/

      there’s one on Pinterest that’s labeled wrong

      Reply
  24. Court says

    08.20.19 at 4:21 pm

    Your pound cake recipes turn out every time. I feel like pound cakes are pretty tricky if you dont follow instructions to a T . Thank u for explaining everything very clearly. The first time I made this recipe I couldn’t believe it came out of my oven!! It was amazing!

    Reply
    • Paula says

      08.21.19 at 7:14 am

      Awe – that makes me so happy!! Thank you!!

      Reply
      • Carla Bisagni-Holmes says

        09.10.19 at 8:27 pm

        I’ve even made this with Greek yogurt instead of sour cream, and added fresh blueberries to it, topping it off with a homemade vanilla glaze and baking it in loaf pans. Yumminess 😋! It also comes out VERY tall if I bake it in a Bundt pan. Perfection!

        Reply
  25. Debbie Mann says

    08.06.19 at 2:23 pm

    Sometimes pound cake can be dense (at least when I make them) but, this isn’t, It is light and a bit sweet which satisfies my sweet tooth perfectly! Great recipe! Thanks so much for sharing it!

    Reply
    • Paula says

      08.07.19 at 9:08 pm

      Thanks so much!

      Reply
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