Homemade Sour Cream Pound Cake Recipe
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.
Servings: 16
Calories: 387kcal
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.
Nutrition
Calories: 387kcal | Carbohydrates: 56g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 109mg | Sodium: 51mg | Potassium: 73mg | Fiber: 1g | Sugar: 38g | Vitamin A: 545IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg
