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.
The cake turned out wonderful.I’m forward to trying out other
Thank you for sharing! This is now my go-to recipe to make a pound cake. I’ve used it at least five times:)
Yes!!! I totally love this recipe. I only changed one thing. I separated the eggs and whipped the egg whites until they peaked then folded into ti batter. The flavor is awesome!! I bake every Sunday. This cake will definitely be in the rotation 😋
Thank you and that’s a great technique with egg whites. I used to bake on Sunday too (until my hobby turned in to my work. 🙂 ) Baking is relaxing to me.
Awesome recipe!! Followed the recipe ingredients exactly, but made a change in the size of container. I wanted to make the small individual loaf pan size and it turned out perfect! It filled 6 of the small, individual loaf pans, cooked at 325 degrees as recommended – for 27 minutes in my oven. Followed the recommendation to keep checking the pans until desired doneness. I started checking after 12 minutes since I had no idea how long it would take in these size pans, and just added time and kept a check on them.
Each of the small loafs were so moist with fabulous rich taste. Have tried other sour cream pound cake recipes in the past and this one is far superior. Will be using all of your recipes from now on when I need any variety pound cake!
I’m so happy to hear this, Dinah! Thank you for letting me know.
Thanks for sharing the adjustments you made in the recipe really helpful. I was hoping to use honey instead of sugar. What do you think?
Thx
I haven’t tried it with honey (but now I want to). This is what I found.
“Can I use honey instead of sugar for cake?
Honey is a one-to-one substitute for granulated sugar, but you will likely need to modify your original recipe: If the recipe calls for 1 cup or more of sugar, reduce the other liquids in the recipe by ¼ cup for every 1 cup of honey.”
This by far the best pound cake recipe I have found. Thank you for sharing. I have already make two of them within two weeks.
I love that!! I’m so happy you like it.
This pound cake is so amazing! Thank you!!
I love this recipe I will try it
Just like grandma made! Husband and family loved it!! Looking forward to trying other Pound cakes on your site.
Why did you use sugar and not flour to coat you pan. I never heard of this so I’m just curious about it, because I want to try this recipe out.
You can use flour but I prefer sugar. Granulated sugar doesn’t leave any white areas like flour does and it provides just a little crunch.
We love pound cake and this one was so good! This is a recipe I’ll make again and again.
My grandma made a recipe similar to this! I’m so glad I found this!
Moist, tender and so full of flavor! One of the best pound cakes I’ve ever eaten. Thanks!
This cake was light, fluffy and delicious! It was the favorite dessert at our bbq.
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.
May I use a hand mixer. I don’t have a stand mixer. I bake quite often and never had a problem with a hand mixer.
Yes, you can.
I always use this recipe and the regular butter pound cake recipe of yours oh and the cheese cake pound cake recipe. Excellent taste. My favorite is the sour cream pound cake with the cream cheese drizzle. Everyone raves over this.
Thank you so much for commenting. I’m so happy you enjoy them.
Very tasty cake. Love it.used only half the recommended sugar though.was perfect.