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.
This pound cake recipe is incredibly easy to make and the addition of sour cream gives it a moist and delicious texture!
Hi can I add sweet potatoes?
I would use this one if you want to add sweet potatoes https://www.callmepmc.com/best-sweet-potato-pound-cake-with-cream-cheese-frosting/
I have just taken this pound cake out of the oven to cool for the second time in a month. This is one of the best ones I have ever tried. It reminds me of my mother’s sour cream pound cake. I made a minor adjustment by adding a tablespoon of almond along with the vanilla extract. I also swapped out one stick of butter for Crisco shortening. I can’t wait to try your other recipes because pound cakes are my favorite type of cake.
I added a little almond flavor too!
Thanks for the great recipe Paula! Do I use salted or unsalted butter for the pound cake?
You can use either. I prefer salted.
My family devoured this. The oven time was too long for my oven- I baked at 325 for 70 minutes. I also added a powdered sugar drizzle to mine. Thanks for sharing.
This is so delicious! My Mother baked it for family and church functions. I could never make it by her recipe. But, your recipe turned out perfect! Mother passed in 2016 but she would be proud Thank you Paula
This is so delicious! My Mother baked it for church functions. I could never make one by her recipe. But, your recipe turned out perfect! Mother passed in 2016 but she would be proud Thank you Paula
Incredibly easy and delectable.
My family loved this cake!
Um um um! Another scrump dilly dang delicious pound cake. I did 2tsp lemon extract and Itsp lemon juice and the zest of one lemon instead of the 1 TBS lemon extract. Baked it for the 4th of July….my guests went crazy! It is soooo good. Down to the last slice on the plate, one lady said, “let me see that plate” and dabbed every crumb with her finger. Looked like the plate had been washed! Now everyone wants me to bake 2 for our next gathering ( yes, they’re nuts). But, I will definitely be baking it many more times. I had a sour cream pound cake recipe which was good, but this one is much better. It’s dense, yet moist. It’s buttery (and lemony). It’s got that sweet crusty top. Plain and simple, it’s the best! Next try, your strawberry pound. I’m not a big fan of layer cakes, too much frosting, unless they’re naked. I do love a good German chocolate, but I’ve got the original recipe for that one and been baking every year for Christmas + for more than 40 years. Thanks so much for sharing.
I’m so happy you (and your friends) liked it!! Thank you for commenting!
Moist and delicious! Excellent recipe.
My guy’s absolute favorite dessert is pound cake. Of course he loves the frozen kind from the grocery store!!? I’ve tried several different pound cake recipes, but this is the one that totally won him over (and me as well)! The sugar and vegetable oil pan coating was a revelation for me – took the cake up another notch. THANK YOU!!
Yayyy 🥳 I’m so happy you both enjoyed it! Thanks for your kind words.
This is the perfect pound cake! So moist and buttery… The texture is divine. Baked in my vintage tube pan for a total of 83 minutes- it is an impressive sized cake and has that perfect sugary-crisp top. So good!
*Five-flavor pound cakes are a local fave, I used vanilla, butter, almond, orange, and coconut extracts.
I’m so happy you enjoyed it! I wish I was fortunate to have a vintage tube pan!! ❤️