Sour Cream Pound Cake

Why You’ll Love This Recipe

Sour Cream Pound Cake is a rich, buttery, and moist classic dessert with a tender crumb and slightly tangy flavor thanks to the addition of sour cream. Perfectly golden on the outside and soft on the inside, this cake is ideal for serving with fresh fruit, a dusting of powdered sugar, or a drizzle of glaze. Whether for a family gathering or a simple weeknight treat, it’s a timeless crowd-pleaser.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarunsalted buttereggsour creamvanilla extractbaking sodasalt

directions

Preheat your oven to 325°F (165°C) and grease a bundt or loaf pan thoroughly.

In a large mixing bowl, cream the butter and sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

Add the dry ingredients to the wet mixture, alternating with sour cream, beginning and ending with the dry ingredients.

Mix until just combined—do not overmix.

Pour the batter into the prepared pan and smooth the top.

Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15-20 minutes, then turn out onto a wire rack to cool completely.

Servings and timing

This recipe yields 12-14 slices.
Preparation time: 15 minutes
Baking time: 60-70 minutes
Cooling time: 30 minutes
Total time: 1 hour 45 minutes

Variations

Add a lemon or orange zest to the batter for a citrusy twist.

Drizzle with a simple glaze made of powdered sugar and milk.

Fold in chocolate chips or chopped nuts for added texture.

Serve with fresh berries and whipped cream for an elegant presentation.

storage/reheating

Store the cake in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 7 days or freeze for up to 3 months.
To reheat, warm individual slices in the microwave for 10-15 seconds.

FAQs

Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt can be a good substitute for a similar texture and taste.

Why is my pound cake dense?
Overmixing the batter or using cold ingredients can lead to a denser texture.

Do I have to use a bundt pan?
No, a loaf pan works just as well—just adjust the baking time accordingly.

Can I add fruit to the batter?
Yes, berries or diced apples can be gently folded into the batter before baking.

What kind of butter should I use?
Unsalted butter is best so you can control the salt level in the recipe.

Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.

Why does the top crack during baking?
That’s normal for pound cakes and part of their rustic charm.

Can I glaze the cake?
Absolutely—a vanilla or lemon glaze complements the flavor beautifully.

Can I make cupcakes from this recipe?
Yes, just reduce the baking time to about 20-25 minutes.

What makes pound cake different from regular cake?
Pound cake has a denser, richer texture and often uses more butter and eggs.

Conclusion

Sour Cream Pound Cake is a timeless dessert that offers the perfect balance of richness, tenderness, and subtle tang. Its simple ingredients and foolproof method make it a go-to recipe for both beginner and experienced bakers. Enjoy it plain, dressed up, or with your favorite toppings—every slice is pure comfort.

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