Delicious Sour Cream Pound Cake Recipe

Hey there, my fellow foodies! Today, I am excited to share with you my recipe for the most mouth-watering Sour Cream Pound Cake that you have ever tasted. This pound cake recipe is perfect for any occasion, whether you want to impress your guests at a dinner party or just indulge in a sweet treat on a lazy Sunday. Trust me. This cake has won the hearts of many and will surely win yours too.

Now, let me give you the rundown of what sets this cake apart from all other pound cakes out there. The magic ingredient here is sour cream. It might sound strange, but trust me, it works like a dream. Adding sour cream to this cake brings an amazing level of moisture without thinning out the batter. The result? A dense and velvety texture that will melt in your mouth with every bite.

What’s more, this sour cream pound cake recipe can be easily made from scratch using simple ingredients that are easily available at your local grocery store. No need to fuss over fancy items that can only be found in gourmet stores. All it takes are some basic baking essentials such as butter, sugar, vanilla extract, all-purpose flour, eggs, and of course sour cream!

So what are you waiting for? Grab your apron and let’s get baking! With this easy-to-follow recipe, I assure you that you will have the best Sour Cream Pound Cake that will have everyone begging for seconds. Go ahead and give it a try!

Why You’ll Love This Recipe

Sour Cream Pound Cake
Sour Cream Pound Cake

Let’s be honest – there are few things in life that are more satisfying than sinking your teeth into a moist, flavorful slice of pound cake. And not just any pound cake – I’m talking about an absolutely divine Sour Cream Pound Cake. Trust me when I say that this is a recipe you absolutely MUST try.

So, you might ask, why should you love this Sour Cream Pound Cake recipe? Well, first and foremost, it’s incredibly easy to make. Even if you’re a beginner baker, this recipe is foolproof. All you need are a few basic ingredients: flour, sugar, eggs, sour cream…you know how it goes. And the best part? You can make it from scratch! That’s right – no pesky cake mix or additives necessary.

But the ease of the recipe is only half of why you’ll love this pound cake. The taste and texture are absolutely out of this world. The sour cream adds an incredible richness and moisture without thinning out the batter too much, resulting in a cake that is both delectably dense and tender at the same time. It’s sweet but not too sweet, with the perfect balance of vanilla undertones to complement each bite.

Plus, let’s talk versatility here. This cake is perfect for any occasion – birthdays, afternoon tea with friends, family gatherings…you name it! You can dress it up or down with whatever toppings and fillings your heart desires – from a simple dusting of powdered sugar to a decadent cream cheese glaze or fresh blueberries baked right in.

In conclusion, if you’re someone who values simplicity in their baking but also demands flavor (and let’s be real…who doesn’t?), then this Sour Cream Pound Cake recipe was made for you. So grab yourself an apron and get ready to whip up something truly scrumptious!

Ingredient List

“Slice into this moist and buttery sour cream pound cake for a divine bite.”

Before we get into the ingredients (which you might have most of already) let’s take a moment to talk about pound cake. Pound cake dates back to Britain in the early 1700s and since then has been a staple on dessert menus worldwide. Preheat your oven to 325°F (165°C) and gather the following ingredients for this delicious Sour Cream Pound Cake Recipe:

Cake Ingredients:

  • 3 cups (375 grams) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened at room temperature
  • 3 cups (600 grams) granulated sugar
  • 6 large eggs, at room temperature
  • 1 cup (240 ml) sour cream, at room temperature
  • 2 teaspoon vanilla extract

That’s it! These simple ingredients produce a moist and tender Sour Cream Pound Cake that contrasts beautifully with the crusty exterior.

The Recipe How-To

“Perfect for any occasion, this sour cream pound cake will have your guests coming back for seconds.”

Now that we are familiar with the ingredients for this Sour Cream Pound Cake Recipe, it’s time to get cooking! Follow these instructions to create a moist and delicious cake that will have all your friends and family begging for the recipe.

Step 1: Prep Your Oven

Set your oven to 325°F and grease a 10-inch tube or bundt cake pan with unsalted butter.

Step 2: Combine Dry Ingredients

Sift together 3 cups of all-purpose flour, 1/2 tsp of baking soda, and 1/2 tsp of salt in a separate bowl.

Step 3: Create Your Batter

In a large mixing bowl, beat 1 cup unsalted butter until it’s creamy, then add 2 cups of granulated sugar. Mix well until creamy as well.
Add in 6 large eggs, one at a time, making sure to mix thoroughly before adding the next one.
Next, add in 1 cup sour cream and 2 tsp vanilla extract. Mix until everything is combined.

Step 4: Incorporate Your Dry Components

Slowly incorporate YOUR dry mixture into your wet ingredients. Stir together until thoroughly combined. Be sure not to over-mix, as this can cause the cake to be dry.

Step 5: Pour the Batter into the Pan and Bake

Pour cake batter into the prepared pan and place it in the preheated oven on the middle rack. Bake for approximately one hour and thirty minutes or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Enjoy!

Once done, remove your pound cake from your oven and let rest for about 15-20 minutes in the greased pan. After 20 minutes, carefully remove it from the pan and transfer it onto a wire rack or plate. Let cool completely before slicing and enjoying this delicious cake.

This recipe may seem complicated but with a little care, love and attention every step of the way, you’ll end up with the most delightful sour cream pound cake, perfect for any occasion.

Substitutions and Variations

“A classic British treat, this sour cream pound cake is a must-try for any baking enthusiast.”

Are you looking to switch up this classic Sour Cream Pound Cake recipe? Look no further! There are a variety of substitutions and variations you can try to put a personal spin on this sweet treat.

Firstly, if you’re looking to cut down on the calories, consider substituting some of the butter or sugar with light cream cheese or Greek yogurt, respectively. This will reduce the overall fat content of the cake while still providing that creamy, tangy taste that sour cream delivers.

To add some extra flavor and texture, you could also mix in some chocolate chips, blueberries, or nuts into the batter before baking. These additions will create a pleasant surprise for anyone who takes a bite and will create a unique twist to the traditional recipe.

For an even more decadent dessert, opt for a glaze to drizzle over top. You could use a simple mixture of powdered sugar and milk or mix in different flavors such as vanilla extract or lemon juice. Don’t be afraid to get creative with your glaze!

If you don’t feel comfortable baking from scratch, you can also try using a box cake mix and substituting the water with sour cream for added moisture without thinning the batter too much.

No matter which substitution or variation you choose, make sure to follow the same basic recipe fundamentals by keeping the right ratios between flour, eggs, and sugar. With these tips in mind, get ready to impress your guests with a Sour Cream Pound Cake that’s uniquely yours!

Serving and Pairing

“Bake this cake from scratch and taste the difference – nothing beats homemade!”

Alright, people, now let’s talk about how to devour this scrumptious sour cream pound cake the right way! First off, I recommend serving this bad boy for dessert, a special brunch or a tea party. Trust me, if you’re having guests over, this cake will blow their minds and keep ’em coming back for more.

When it comes to pairing this cake with other delicious treats, I suggest some fresh berries on the side or topping it off with a fruit glaze made from blueberries or raspberries. You can also serve it up with a dollop of whipped cream to add some extra flavor and texture.

You can’t go wrong by enjoying this cake all by itself, perhaps with a nice cup of tea or coffee. However, if you’re feeling a little more fancy-pants, you could also serve it alongside some vanilla ice cream or a slice of cheese for balance.

One more thing: Since the moistness and flavors of this cake are so bold and exceptional on their own, I recommend keeping it simple with your serving dishes. Go for plain white plates or simplistic ceramic platters so that your pound cake is the star of the show!

So go ahead and pair this sour cream pound cake just right for an exquisite taste experience that’s sure to impress!

Make-Ahead, Storing and Reheating

“Serve slices of this delicious sour cream pound cake with a dollop of whipped cream and fresh berries.”

This Sour Cream Pound Cake Recipe is perfect for making ahead of time as it stays moist and delicious for several days if stored properly. You can make the cake one day before serving and keep it in an airtight container at room temperature.

If you want to store the cake for longer, you can wrap tightly in plastic wrap and store in the refrigerator for up to a week. When ready to serve, let the pound cake stand at room temperature for about 10 minutes to bring it back to room temperature.

If you have leftover cake, you can reheat it in the microwave or oven to bring back its original freshness. To reheat in the microwave, place a slice of cake on a microwave-safe plate and heat on high for about 10-15 seconds. To reheat in the oven, preheat the oven to 350°F (175°C), cover the cake with foil, and bake for about 5-10 minutes or until warmed through.

When reheating, be mindful not to overheat as it may cause the texture of the cake to become dry and crumbly. Also, be careful when storing or wrapping the cake, as handling it too roughly can lead to damage or loss of moisture.

Overall, this Sour Cream Pound Cake Recipe is versatile and forgiving when it comes to make-ahead, storing, and reheating. So go ahead and make it ahead of time without worrying about loss of moisture or texture – enjoy it as fresh as home-baked goodness!

Tips for Perfect Results

“Indulge in a sweet and tangy flavor explosion with every bite of this sour cream pound cake.”

Achieving the perfect sour cream pound cake can be challenging, but with some tips and tricks, you can make sure it turns out perfectly every time. Here are my top tips for making the best sour cream pound cake:

1. Room Temperature Ingredients: Make sure to bring all ingredients, including sour cream, butter, and eggs, to room temperature before beginning. This helps the ingredients to blend smoothly while adding air to the batter, which aids in creating a tender crumb.

2. Don’t Overmix: Once you add the flour mixture to your wet ingredients, mix just until combined. Overmixing will result in a dense and tough cake.

3. Creaming Method: Use the creaming method while preparing the batter. Start by creaming together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well between each addition.

4. Use Cake Flour: For a lighter texture and better rise, use cake flour rather than all-purpose flour.

5. Baking Powder vs Baking Soda: Unlike most pound cake recipes that call for baking powder only, this recipe calls for both baking powder and baking soda for extra lift.

6. Don’t Peek: Avoid opening the oven door until at least 30 minutes into baking as it would allow too much heat to escape and may result in uneven baking.

7. Cool On A Wire Rack: Cool your cake completely before removing it from its pan so that its structure is set and stays intact.

8. Store It Right: Store Sour Cream Pound cakes covered with foil or plastic wrap at room temperature for up to three days or freeze for up to three months for best results.

By following these tips, you’re sure to end up with a delectable Sour Cream Pound Cake that will impress all your guests every time!


Before concluding this recipe article, I want to address some frequently asked questions that you may have about this sour cream pound cake recipe. It’s common to have questions and doubts when trying out a new recipe, but don’t let that discourage you from giving it a try. In this section, I’ll answer some of the most popular queries that many chefs have when trying out this recipe for the first time. So, read on and let’s clear up any lingering uncertainties that may be standing in the way of you making the best sour cream pound cake ever!

What does putting sour cream in a cake do?

Using sour cream in cakes can add moisture without diluting the batter. This leads to a cake that has a delicate and smooth texture, with a fine crumb.

What happens when you add sour cream to cake mix?

Did you know that sour cream can be a secret ingredient for making your cakes both thicker and moister? This is because sour cream has a higher fat content that can enrich your cake’s texture. Professional bakers recommend starting out with around one cup of sour cream to achieve the desired results.

What’s the difference in pound cake and bundt cake?

When it comes to cakes, there are some subtle differences between a bundt cake and a pound cake. Essentially, any cake can be turned into a bundt cake simply by using a bundt pan for baking. However, pound cakes have a specific characteristic that sets them apart from other cakes. Pound cakes are typically denser in texture compared to other cakes and are known for being made with a pound each of butter, sugar, eggs, and flour in the traditional recipe.

Why did my sour cream pound cake fall?

Perfecting the moisture in your cake is crucial for a successful bake. Too little and it can collapse in the middle, too much and it can be ruined. Extra moisture can accumulate in ingredients like flour, especially in humid climates. This leads to rapid rising and subsequent sinking during the baking process.

Bottom Line


In conclusion, this sour cream pound cake recipe is an absolute delight to make and tastes even better than it looks. The soft and fluffy texture of the cake is impeccably balanced with the perfect amount of sweetness, making it a hit at any gathering or occasion.

This recipe comes with numerous variations for you to explore, whether you’re looking to add a twist to the flavors or just experiment with different toppings. The best part about this recipe is that it’s incredibly easy to make from scratch, so even novice bakers can try their hand at creating this delicious cake.

So why not give this sour cream pound cake a try today? With its rich and moist texture, boundless flavor options, and versatility in serving, it’s no wonder why this cake has been a go-to for generations. You can share your creation with your family and friends or enjoy it all to yourself; either way, you won’t be disappointed.

So grab those measuring cups and start baking. Trust me; once you taste the result, you’ll know why there’s no need for a fancy occasion to enjoy this timeless classic!

Sour Cream Pound Cake

Sour Cream Pound Cake Recipe

I love the old-fashioned pound cakes, they can be adapted into so may dessert recipes or just have a piece of it alone. This is a quick recipe for a pound cake but it does taste delicious.
Course Dessert
Cuisine American
Keyword < 60 Mins, Dessert, Easy
Cook Time 1 hour
Servings 1 loaf pound cake
Calories 4685.8kcal


  • 1 (18 1/2 ounce) box butter recipe cake mix
  • 3/4 cup oil
  • 1/2 cup sugar
  • 1/2 cup flour
  • 8 ounces sour cream 4 eggs
  • 2 teaspoons vanilla


  • Mix all ingredients together and bake for one hour at 350°F.


Serving: 1088g | Calories: 4685.8kcal | Carbohydrates: 560.1g | Protein: 58.3g | Fat: 247.7g | Saturated Fat: 37.5g | Cholesterol: 977.4mg | Sodium: 3767.8mg | Fiber: 7.5g | Sugar: 330.2g

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