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side view of pound cake with slices cut out of it on white plate
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4.73 from 22 votes

Homemade Sour Cream Pound Cake

This Homemade Sour Cream Pound Cake is a classic southern pound cake recipe that requires a few basic ingredients. It's easy, moist, and made from scratch.
Prep Time15 mins
Cook Time1 hr
Resting Time15 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: homemade sour cream pound cake
Servings: 16
Calories: 387kcal

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.

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: 140mg | Potassium: 73mg | Fiber: 1g | Sugar: 38g | Vitamin A: 545IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg