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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.
Course Dessert
Cuisine American/Southern, Southern, Southern classic
Keyword cake, dessert, pound cake
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 16 sliced
Calories 393kcal
Author Paula


  • 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.


  • 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 mixer, cream butter and sugar until fluffy.
  • Add eggs one at a time beating each one in before adding the next.
  • 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.
  • Spoon batter into prepared pan.
  • Bake 325 degrees for 80 to 85 minutes. I always like to start testing at 75 minutes. Carefully insert a long wooden pick into center of cake. Cake is done when dry crumbs or no crumbs stick to the pick.
  • Allow cake to cool on a wire rack for 1 to 20 minutes before inverting on a tray to cool completely.


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Calories: 393kcal | Carbohydrates: 56g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 117mg | Sodium: 217mg | Potassium: 103mg | Fiber: 1g | Sugar: 38g | Vitamin A: 558IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg