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 to bake. Setting the pan on a cookie sheet may affect the baking time. As well, using a light versus a dark tube pan will affect baking times. For my cakes, I bake in a light pan on a round cookie sheet.
Your
I’m not a fan of 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.)
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 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
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
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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 (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.
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?
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.
Hello! Can this be made with cake flour and if so would the amount be the same as regular flour?
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.
Yes!! I used cake flour last night using the same amount and this is a Phenomenal Cake!
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!
You made my day!!! Thank you so much for your kind words. I’m so happy everyone loves it!
Should I use salted or unsalted butter in this recipe? I see that salt is added with the dry ingredients.
you can use either, personal preference
Hi Paula your sour cream pound cake recipes looks amazing.
I have an almost identical recipe, and I love puns cake but have not been able to bake one with much success. My recipe does not have salt in it and it says to fold in 6 stiffly beaten egg whites into the batter.
My question is I live in an high altitude state and My recipe say bake at 325 deg for 90 mins Well the cake fell horribly and when I tried to remove it from the pan it split in two. 😫
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
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?
Yes, always sift flour before measuring it
This cake is amazing!!! I do believe I ate almost half of the cake 😉
This is a great recipe,, my family loved it, ,yummy
My go to cake.
Can this recipe be used in a mini-fluted pan (1 cup each)? If so, how long should it be baked?
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.
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!
Hey Amy, yes, 1 tablespoon is correct.
Hi Amy, did You bake this cake. Do You have a favorite pound cake recipe
Thought this was a coconut pound cake. Did I miss the coconut part?
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
Hello, I was wondering if I am reading the directions correctly. I should use crisco to grease the pan and then put sugar on it? I always thought I was supposed to put flour on the crisco🥴. I am still learning but wanted to make sure I understood. Thanks for any help!
Most people do put flour on it and you can. I tested granulated sugar out 7 or 8 years ago and love it. I use it every time now. It Works just as good but doesn’t leave white spots on the cake like flour does sometimes.
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!
Awe – that makes me so happy!! Thank you!!
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!
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!
Thanks so much!
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.
Thanks so much!
I love it! So easy to make and so good!