Classic Sour Cream Pound Cake
This sour cream pound cake is buttery, moist, and so tender. The light vanilla flavor with a little tang from the sour cream makes it delicious on its own, or even better with berries, whipped cream, or ice cream.
Secrets Behind the Perfect Pound Cake
Consistent results: With my tried-and-true techniques, you won’t end up with dry edges or a sunken center (which can happen with pound cake).
Stays moist for days: Thanks to the sour cream, this pound cake keeps its soft crumb and rich flavor even after sitting on the counter.
Perfect for non–frosting fans: If traditional cakes with sugary frosting aren’t your thing, this pound cake is for you!
Sour Cream Pound Cake Ingredients
Flavor: Experiment with flavor by swapping out the vanilla extract for almond, orange, butter rum, or lemon extract.
Toppings: A dusting of powdered sugar is perfect, but it’s also delicious with fresh berries, fruit, whipped cream, glaze, or ice cream.
How to Make Sour Cream Pound Cake
This cake is moist, rich, and full of buttery vanilla flavor. It’s a classic sour cream pound cake recipe, featuring a timeless texture and taste. Let’s get started!
Prep: Preheat the oven to 325°F. Prepare a 12-cup bundt pan by using a paper towel to coat the inside well with shortening. Dust the inside of the pan well with flour, then gently tap off the excess.
Dry Ingredients: Sift flour, baking soda, and salt together in a large bowl and set aside.
Cream Sugar & Butter: Add unsalted butter and sugar to the bowl of a stand mixer and beat on medium-high speed with the paddle attachment until light and fluffy, about 4 minutes. Scrape down the sides of the bowl as necessary.
Eggs: Add eggs one at a time, beating well after each addition.
Combine: On low speed, add in the flour mixture and sour cream in a few additions, alternating between the two until completely absorbed. Add vanilla extract and mix until just barely combined.
Pour, Bake, Enjoy: Pour pound cake batter into the prepared pan and bake 80–85 minutes, until a toothpick comes out with minimal crumbs. Cool for 20 minutes, then invert onto a wire rack. Wait 5–8 minutes before lifting the pan, then cool completely. Dust with powdered sugar, add toppings, and enjoy.
Alyssa’s Pro Tip
Grease Well: I found that shortening with a flour dusting releases the cake the best. Be sure to coat every corner of the pan. A baking spray with flour also works for an easier option.
Sour Cream Pound Cake
Equipment
Ingredients
Instructions
Video
Notes
Storage Instructions
Storage: Keep in an airtight container at room temperature for 3–4 days, or up to 6 days in the fridge.
Freeze: Wrap tightly in plastic wrap and foil, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
More Pound Cake Recipes to Try
There are many pound cake variations. Blueberry Lemon, Cream Cheese Pound, and Glazed Lemon Pound Cake, among others. Here are a few more recipes to try.