This Sour Cream Pound Cake is a timeless classic that delivers rich, buttery flavor with a moist, tender crumb that melts in your mouth. The addition of sour cream adds a subtle tang and ensures the cake stays incredibly soft, while the golden crust offers a delightful contrast. Perfect for any occasion, this cake is a crowd-pleaser that feels both indulgent and comforting.
With just 40 minutes of prep and a little over an hour in the oven, this recipe is surprisingly simple yet yields impressive results. Each slice is a harmonious blend of sweetness and richness, making it ideal for pairing with fresh berries, whipped cream, or simply enjoyed on its own. Whether it’s a cozy afternoon treat or the star of your dessert table, this pound cake promises to leave everyone craving more.
What You’ll Need for Sour Cream Pound Cake
- 1 cup (226 g) unsalted butter, softened (room temperature works best)
- 3 cups (600 g) granulated sugar
- 6 large eggs, whites and yolks separated (room temperature preferred)
- 2 teaspoons vanilla extract
- 3 cups (375 g) all-purpose flour
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
- 8 oz (226 g) sour cream
How to Make Sour Cream Pound Cake
- Preheat your oven to 300°F (145°C). Thoroughly grease and flour a 12-cup bundt pan or 10-inch tube pan. Set aside.
- In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the butter and sugar using an electric mixer until light and fluffy.
- Add the egg yolks one at a time, beating well after each addition. Then, stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt until well combined.
- Alternate adding the flour mixture and sour cream to the butter mixture, starting and ending with the flour. (Tip: Add the flour in 4 parts and the sour cream in 3 parts for even mixing.)
- In a clean, dry, and grease-free medium bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the batter.
- Pour the batter evenly into the prepared pan. Bake in the preheated oven for 90 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before carefully removing it to a wire rack to cool completely.
Perfect Pairings: Toppings and Serving Ideas
Elevate your Sour Cream Pound Cake with a drizzle of homemade glaze—mix 1 cup powdered sugar with 2-3 tablespoons of milk or lemon juice for a tangy twist. Fresh berries, whipped cream, or a dusting of powdered sugar also make delightful accompaniments. Serve slices with a cup of coffee or tea for a classic treat.
Storing and Reviving Your Cake
Store your pound cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To refresh it, warm slices in the microwave for 10-15 seconds or toast them lightly for a crispy edge. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.
Time-Saving Tips for Busy Bakers
To streamline the process, measure all ingredients before starting and use a stand mixer for creaming butter and sugar. If you’re short on time, skip separating the eggs—just beat them whole and add them to the batter. The cake will still be delicious, though slightly denser.
Recipe Variations to Try
Experiment with flavors by adding 1 teaspoon of lemon zest or swapping vanilla extract for almond extract. For a nutty twist, fold in 1 cup of chopped pecans or walnuts. You can also bake the batter in two loaf pans for smaller, giftable cakes—just reduce the baking time to 50-60 minutes.
Essential Equipment Tips
Use a non-stick bundt pan and ensure it’s thoroughly greased and floured to prevent sticking. If you don’t have a bundt pan, a 10-inch tube pan works just as well. For beating egg whites, make sure your bowl and mixer are completely clean and grease-free to achieve stiff peaks.
Sour Cream Pound Cake
Ingredients
- 1 cup unsalted butter softened
- 3 cups granulated sugar
- 6 large eggs whites and yolks separated (room temperature preferred)
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
- 8 oz sour cream
Instructions
- Preheat oven to 300F (145C) and thoroughly grease and flour a 12 cup bundt pan or ten inch tube pan. Set aside.
- Combine butter and sugar in a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and use electric mixer to beat together until thoroughly creamed.
- Add egg yolks, one at a time, beating well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and table salt.
- Alternate adding flour and sour cream to the sugar mixture, starting and ending with the flour mixture (I do the flour in 4 parts and the sour cream in 3).
- In yet another bowl (this one medium-sized and completely clean, dry, and grease free), place egg whites and use a clean electric mixer to beat until you have stiff peaks. Fold gently into batter.
- Pour batter evenly into prepared pan and transfer to 300F (145C) oven and bake for 90 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool for 10 minutes before removing from pan.