This Homemade Sour Cream Pound Cake Recipe is a classic southern pound cake recipe that requires a few basic ingredients. It's easy, moist, and made from scratch.
If you cannot get enough of this buttery pound cake, then be sure to also try my Chocolate Sour Cream Pound Cake and Easy Pound Cake Recipe as well.
I began my love affair with baking by hanging out in the kitchen with first my grandmother and mother.
In our household, if you hang around the kitchen too long, then sooner or later you will be put to work. For me, that was peeling this, stirring that, mixing this, etc. My favorite chore was always helping make the cake. The benefit of doing this was that once the cake mixture went into the pan I could have any leftover batter that was left in the bowl.
In my world, as a kid, there was nothing better than getting to taste the cake batter. I remember asking my mom if she could leave a little extra in the bowl. Now today, this is not recommended because of the raw eggs. However, back in my day, we didn't follow that rule and luckily I never got sick.
A cake that made a regular appearance was pound cake. This cake requires a few ingredients which you probably already have in your home and can be made in many different variations such as lemon, chocolate, almond, and sour cream.
Today I will share with you my grandmother's sour cream cake recipe. I will keep it original and not make any changes, I hope you give it a try!
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Ingredients You'll Need
- Butter - Try to grab the best butter that you can and allow it to sit at room temperature a bit for easier mixing.
- Sugar - Use granulated or cane sugar to add sweetness to the cake.
- Eggs - This cake requires six large eggs to make. Try to remove the eggs before using them and allow them to come to room temperature.
- Sour Cream - One cup of sour cream is all that is needed for the recipe. Adding sour cream to the cake will help to keep the cake moist and balance well with the sweetness of the cake. Use full-fat regular sour cream for this pound cake recipe with sour cream. I would not recommend substituting milk for this ingredient or using a dairy-free option for this particular recipe.
- All-Purpose Flour - Use plain all-purpose flour with nothing added to it. You may whisk or shift before using.
- Baking Soda - Be sure to check the date of the package before adding it to the pound cake to make sure that it has not expired. Expired baking soda will prevent the cake from rising properly. No one wants their cake to fall.
- Vanilla Extract - Use pure vanilla extract and not imitation for best results.
See the recipe card below for ingredient quantities and full recipe instructions.
How to Make the Best Sour Cream Pound Cake
Begin the recipe by preheating the oven to 325 degrees F. Using a stand mixer or a hand electric mixer with a large bowl, add the room temperature butter and the granulated sugar. Mix together on medium-high speed until the mixture is light in color and fluffy.
Next, adjust the mixer to medium-low speed and add in eggs. Add in the sour cream and continue mixing until combined.
In a separate medium bowl, whisk together the all-purpose flour and baking soda until combined before slowly adding small amounts of the dry ingredients (flour mixture) at a time to the cake mixture. Lastly, add the vanilla extract and mix until combined.
Pour the cake mixture into the prepared bundt pan or tube pan. Use a rubber spatula to remove any cake mix from the sides of the bowl. Be sure to spread the cake mixture around or tap the bottom of the pan to make sure it is spread evenly in the pan.
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Place into the oven to bake for about 1 hour or until a cake tester comes out clean. Carefully remove it from the oven and allow it to cool in the pan on a baking rack for 15 to 20 minutes before removing completely. Then slice, serve, and enjoy!
Pair it with fresh berries or a scoop of vanilla ice cream. This cake is even better the next day. Try enjoying a slice with a cup of coffee in the morning.
Best Pound Cake Recipe Tips & Tricks
- Take your time preparing the cake pan! Use shortening to lightly grease the pan in a thin layer and then dust with a small layer of flour. Make sure the entire pan is covered, this will ensure that your cake doesn't stick and comes out of the pan easily.
- Allow the ingredients to come to room temperature before using them for best results.
- Try not to over-mix the cake mixture, especially after adding the flour. Mix just until the ingredients come together and stop.
- Be sure to check the pound cake while baking to make sure it doesn't overbake. Place a cake tester (toothpick) into the cake and once it comes out with little to no crumbs or moisture, then it is time to pull the cake from the oven.
- Allow the cake to cool a bit before removing it from the bundt or tube (angel food cake) pan.
How to Store Leftover Pound Cake
Store any leftover pound cake at room temperature in an airtight container or cake storage for 4 to 5 days. Slice a serve as normal. If you prefer to store it in the refrigerator, then you may do that as well and allow it to come to room temperature or slightly reheat before serving.
Freezer Storage - This cake may also be made in advance and stored in the freezer for up to 30 days. Allow the cake to cool to room temperature then wrap it tightly in plastic wrap or aluminum foil before placing it in the freezer.
Once you are ready to serve, simply remove it from the freezer the night before and allow it to thaw out in the refrigerator before serving the next day. Once it has thawed, then you may store it at room temperature.
FAQs
Yes, this sour cream pound cake recipe freezes well. Simply make the cake per instructions and allow it to cool completely. Wrap tightly in a layer of plastic wrap and aluminum foil before placing it in the freezer. Store for up to 2 months.
The cooled pound cake may also be sliced and placed in freezer bags for individual servings.
Yes, it is possible to over mix! Mix the cake batter just enough for the ingredients to come together, then stop. Over mixing may result in a tough cake with a dry and chewy texture.
This is completely normal and does not ruin the taste of the pound cake. Pound cake has such a thick and dense batter that the moisture releases while baking and escapes through the top making the cake surface crack (slightly crispy).
No you cannot in this pound cake recipe. The sour cream is balanced by the other ingredients in the cake and it helps to make the cake moist.
More Pound Cake Recipes You'll Love
- Chocolate Sour Cream Pound Cake
- Easy Pound Cake Recipe
- Sweet Potato Pound Cake
- 7 Up Pound Cake (similar to Lemon Pound Cake)
- Mini Pound Cake
- Sun Drop Pound Cake Recipe
Have any comments, questions, or other delicious ways to enjoy this Sour Cream Pound Cake Recipe? Please share them in the comments below!
📖 Recipe
Homemade Sour Cream Pound Cake Recipe
Equipment
- 1 Tube (Angel Food Cake) or Bundt Pan
Ingredients
- 1 cup butter, room temperature
- 3 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Begin the recipe by preheating the oven to 325 degrees F. Prepare a bundt or tube pan by using shortening to lightly grease the pan in a thin layer and then dust with a small amount of additional all-purpose flour. Make sure the entire pan is covered, this will ensure that your cake doesn't stick and comes out of the pan easily.
- Using a stand mixer or a hand mixer with a large mixing bowl, add the 1 cup room temperature butter and the 3 cups granulated sugar. Mix together on medium-high speed until the mixture is light in color and fluffy.
- Next, adjust the mixer to medium-low speed and add in 6 large eggs. Add in the 1 cup sour cream and continue mixing until combined.
- In a separate medium-size bowl, whisk together the 3 cups of all-purpose flour and ¼ teaspoon baking soda until combined before adding slowly in small amounts at a time to the cake mixture.
- Lastly, add the 1 teaspoon vanilla extract and mix until combined. Pour the cake mixture into the prepared bundt or tube pan.
- Be sure to spread the cake mixture around or tap the bottom of the pan to make sure it is spread evenly in the pan.
- Place into the oven to bake for about 1 hour or until a cake tester comes out clean. Carefully remove it from the oven and allow it to cool in the pan on a baking rack for 15 to 20 minutes before removing completely.
- Remove the cake by placing a plate over the top of the pan (bottom of the cake) and flipping before removing the pan to reveal the cake. Then slice, serve, and enjoy!
- Store in an airtight container or cake storage container at room temperature for 4 to 5 days.
Notes
- Take your time preparing the cake pan! Use shortening to lightly grease the pan in a thin layer and then dust with a small layer of flour. Make sure the entire pan is covered, this will ensure that your cake doesn't stick and comes out of the pan easily.
- Allow the ingredients to come to room temperature before using them for best results.
- Try not to over-mix the cake mixture, especially after adding the flour. Mix just until the ingredients come together and stop.
- Be sure to check the pound cake while baking to make sure it doesn't overbake. Place a cake tester (toothpick) into the cake and once it comes out with little to no crumbs or moisture, then it is time to pull the cake from the oven.
- Allow the cake to cool a bit before removing it from the bundt or tube pan.
Original post date 10/21/2013. Updated 08/09/2022 & 05/29/2023.
Erica Leigh says
A really solid pound cake recipe. The sour cream gave it the perfect moist texture. We enjoyed it with some summer peaches one of my favorite summer desserts. Thanks for sharing it was scrumptious!
LaKita says
Thank you Erica and with peaches sounds perfect!!
Moop Brown says
This cake looks super tasty and like a dessert everyone will enjoy. Thanks for sharing.
LaKita says
Thank you so much, I agree 🙂
Tristin says
This is a melt in your mouth sour cream pound cake! I cannot wait to try the chocolate version.
LaKita says
Thank you Tristin! Hope you enjoy the chocolate version as well.
Leslie says
Pound cake is the best and this sour cream pound cake does not disappoint! So easy and delicious!
LaKita says
Thank you so much Leslie, love a good pound cake!
Amy Liu Dong says
This looks so easy and delicious. I am so excited to make this for the kids this weekend.
Thank you for sharing!
LaKita says
Thank you Amy, hope you get a chance to try it and love it as much as I do 😉
Amanda Mason says
I love that this cake is not overly sweet! It's definitely dense but so moist! I thoroughly enjoyed this and had a piece every night with either milk or coffee. Great simplere recipe I'll be making again!
LaKita says
Thank you Amanda, that sounds like a great nightly routine 😉
Patricia @ Grab a Plate says
I have that same childhood memory of licking the batter 😉 Love this cake so much! It's so decadent yet simple. What a treat!
LaKita says
Thank you Patricia, that was always my favorite part 🙂
Megs says
so delicious and easy! I love how it only has a few ingredients and even I can't mess up the recipe.
LaKita says
Thank you Megs, it's so easy!
Jenny says
Thanks for combining sour cream with pound cake. It’s a now a family favorite! Yummy.
LaKita says
Thank you Jenny! It helps to make the cake so moist.
veenaazmanov says
Thanks for such an easy, quick and delicious cake recipe. This Melt in the mouth cake sounds perfect for a Tea Time Treat too.
LaKita says
Thank you so much, definitely pairs well with tea!
Annette says
loved this cake , gonna try adding blue berries to it this time .
LaKita says
Thank you, glad you enjoyed it!
Kris says
Planning to use this as a base for strawberry shortcake - it looks delicious!
LaKita says
Thank you! Strawberry shortcake sounds delicious with this!!
Katyalyssa says
Just finished this recipe!!! Turned out great! I put strawberries on top! Thank you for the recipe...I followed it exactly!
LaKita says
So glad that it turned out well for you and strawberries sounds perfect!!
Sonia says
Interested in the chocolate sour cream pound cake can't find the recipe
LaKita says
Hi Sonia! Sure, you can find it here: https://www.simplylakita.com/chocolate-sour-cream-pound-cake/
Pat says
I would love to make this cake as it looks yummy but I’m put off by the 3 cups of sugar for the 1 cake????
LaKita says
I can understand that, but it is not overly sweet. This cake is very dense, uses sour cream, and the recipe makes a pretty big cake. If you feel more comfortable cutting the sugar in half, then it shouldn't make a difference.
Rhonda says
I only put two cups sugar it tastes fine to me
LaKita says
Awesome! Thank you Rhonda.
AprilG says
I love sour cream pound cake. You make it look easy. Definitely pinning this one.
admin says
Thank you...I have had plenty of practice and I still can make some ugly but delicious pound cakes 😉
Akaleistar says
How yummy!
admin says
Thank you! It was yummy...especially warm topped with a scoop of ice cream 😉
T.Dashfield says
I love making pound cakes and this is one I am going to have to try! Thanks for posting it and hello from Sharefest
admin says
Hello! Thank you. This one turned out really well. Please give it a try and let me know how it turns out for you.