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.
Excellent Recipe.
My Family Loves It !!
I loooooove this cake ! This has become my go to recipe and everyone is always requesting it, especially for birthdays! Great recipe
Can this be made in 2 or 3 51/2 by 9 loaf pans?
This is my go to recipe I have saved on my phone, my husband loves this cake I use it as my base and just add diffrent things to change it up.
I tried this recipe and my family lived it. I can’t wait to make it again.
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.
How many cups of batter does this recipe produce?
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!
How long should I bake if I use a loaf pan?
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.
Keep reading to use cake
Flour but u use regular flour. What say you?
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.
Yes, you’ll need 2 9×13-inch loaf pans for this recipe
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.
I’m so happy you liked it!! Thanks for the review!
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???
Yes, here’s my Whipping Cream Pound Cake in a 9×13-inch pan https://www.callmepmc.com/sheet-pan-pound-cake/
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.
Thank you so much!
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.
I’m so happy you liked it!! You made my day!
We’ve tried making your recipe twice… wonderful Flavor, but it has overflowed the 10” tube pan twice while baking. Any suggestions? Everything was done exactly.
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.
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/
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.
Thank you so much!! I’m so happy you all liked it!!