Published: Jun 30, 2025 by LaKita · This post may contain affiliate links.

Homemade Sour Cream Pound Cake Recipe (Moist, Rich & Southern Classic)

This homemade sour cream pound cake recipe is a rich, buttery Southern classic made with full-fat sour cream and a whole lot of love. Passed down from my grandmother, it’s the kind of cake that tastes even better the next day, and it’s the one I’ve made more times than I can count for holidays, Sunday dinners, and sweet cravings in between.

Updated June 2025: This post was updated to improve clarity and include helpful baking tips to bake the perfect cake each and every time. It was originally posted in October 2013.

close up view of finished pound cake with a slice cut out of it on a white plate

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Why You'll Love This Recipe
Key Ingredients & Expert Tips
📖 Recipe
After You Bake: Serving & Storage Tips
FAQs
More Pound Cake Recipes to Try

Why You'll Love This Recipe

Moist, buttery texture that melts in your mouth.
Made with basic ingredients you probably already have.
A classic Southern recipe with nostalgic flavor.
Freezes well for future indulgence.

Key Ingredients & Expert Tips

overhead view of ingredients needed to make pound cake in separate bowls and containers

Butter - Use room temperature, unsalted butter. It creates the base for the cake's richness and texture.
Sugar - Use granulated or cane sugar to add sweetness.
Eggs - Six large eggs, at room temperature, help bind the batter and provide structure.
Sour Cream - Use full-fat sour cream for a moist crumb and subtle tang. Don’t substitute with milk or low-fat versions.
Flour - Use all-purpose flour and whisk or sift before adding to ensure a smooth batter.
Baking Soda - Check the expiration date to ensure your cake rises properly.
Vanilla Extract - Always use pure vanilla extract for the best flavor.
Helpful Tools - Stand mixer or hand mixer, bundt or tube pan, rubber spatula, and a cake tester or toothpick.

👉🏾 See the recipe card below for exact quantities and full instructions.

📖 Recipe

close up side view of cake with a slice cut out of it

Homemade Sour Cream Pound Cake Recipe

LaKita Anderson

This homemade sour cream pound cake recipe is made with real butter and full-fat sour cream. Passed down from my grandmother, it’s a moist, rich Southern classic you’ll bake again and again.

4.68 from 28 votes

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Prep Time 15

Cook Time 1

Resting Time 15

Total Time 1 30

Course Dessert

Cuisine American

Servings

Calories 387 kcal

Equipment

1 Tube (Angel Food Cake) or Bundt Pan

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
3 cups granulated sugar
6 large eggs, room temperature
1 cup full-fat sour cream
3 cups all-purpose flour
¼ teaspoon baking soda
1 teaspoon vanilla extract

Instructions

Preheat the oven to 325°F. Generously grease and flour a 12-cup bundt or tube pan.
In a large bowl, cream together 1 cup butter and 3 cups sugar using a mixer on medium-high speed until light and fluffy.
Reduce mixer speed to medium and beat in 6 eggs, one at a time.
Add 1 cup sour cream and mix until combined.
In a separate bowl, whisk together 3 cups all-purpose flour and ¼ teaspoon baking soda. Gradually add to the wet mixture on low speed, mixing until just combined.
Stir in 1 teaspoon vanilla extract.
Pour batter into the prepared pan. Tap gently on the counter to level.
Bake for 1 hour, or until a cake tester inserted comes out clean.
Cool in the pan on a wire rack for 15–20 minutes. Invert onto a plate to finish cooling.
Store in an airtight container or cake storage container at room temperature for 4 to 5 days.

Notes

Prepare your pan with care: Use shortening or butter to lightly coat the entire interior of your bundt or tube pan, then dust with flour. Every crevice should be covered to ensure a clean release. This step is key for a beautiful cake finish.
Room temperature matters: Let your butter, eggs, and sour cream sit out before baking. Room temperature ingredients blend more evenly and help the batter trap air, creating a lighter crumb.
Don’t overmix: Once the flour is added, mix just until everything comes together. Overmixing can lead to a tough, dense cake.
Watch the bake time: Begin checking the cake around the 55-minute mark. Use a cake tester or toothpick. When it comes out with a few crumbs and no wet batter, it’s done.
Cool it gradually: Let the cake cool in the pan on a wire rack for 15–20 minutes before inverting. Rushing this can cause sticking or breaking.
For a golden finish: You can rotate the pan halfway through baking if your oven heats unevenly.

Calories: 387kcalCarbohydrates: 56gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 109mgSodium: 51mgPotassium: 73mgFiber: 1gSugar: 38gVitamin A: 545IUVitamin C: 0.1mgCalcium: 32mgIron: 1mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Keyword homemade sour cream pound cake, sour cream pound cake recipe

Tried This Recipe?Leave a comment below or tag @simplylakita on social!

close up side view of finished pound cake on plate

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After You Bake: Serving & Storage Tips

Serving Suggestions

Enjoy a slice with morning coffee or tea.
Serve with fresh berries or whipped cream.
Toast slices and spread with softened butter.

Storage

Room Temp: Store in an airtight container for 4–5 days.
Refrigerator: Up to 7 days, allow it to come to room temperature before serving.
Freezer: Wrap in plastic wrap and foil, freeze up to 2 months. Thaw in the fridge overnight.

FAQs

Why did my pound cake crack on top?

That’s completely normal and actually a good sign of a dense, well-risen pound cake.

Can I taste the sour cream?

No, it blends into the batter and simply keeps the cake moist.

Can I use yogurt instead of sour cream?

You can, but the texture and flavor may vary slightly.

Can I make this in loaf pans?

Yes, divide the batter evenly and reduce the baking time accordingly.

slice of cake on black plate beside a fork on marble surface

More Pound Cake Recipes to Try

If you try this Sour Cream Pound Cake, let me know how it turns out! Leave a rating and comment below, or tag @SimplyLaKita on Instagram to show off your bake. I love seeing your creations and hearing the stories behind them!

💌 From my kitchen to yours, happy baking!