Sour Cream Pound Cake

This Sour Cream Pound Cake is both dense and moist with a little bit of tang from sour cream and just a hint of vanilla.

This easy recipe freezes well for the perfect dessert to serve unexpected guests or to enjoy a slice with coffee.

slices of pound cake on a plate next to strawberries

Perfectly Moist Pound Cake!

No need for a mix when a from scratch pound cake is so easy to make!
This recipe uses ingredients you likely have on hand.
Make multiple loaves and freeze them for delicious desserts anytime.
Sour cream pound cake has a tangy flavor that pairs with fruits and fresh berries. Add a little powdered sugar or whipped cream for serving.

ingredients to make Sour Cream Pound Cake with labels

Ingredients for Pound Cake

Check the ‘use by’ dates on the baking powder and baking soda to ensure they are fresh.

Real unsalted butter is best here. If you have salted, skip the salt in the recipe.
Use large eggs and full fat sour cream.
Baking powder and baking soda are the leavening agents. Leveners help the pound cake to rise.
Vanilla extract adds flavor, you can also add ¼ teaspoon of almond extract if you’d like.

butter and sugar blended to make Sour Cream Pound Cake

adding eggs and vanilla to bowl to make Sour Cream Pound Cake

How to Make Sour Cream Pound Cake

Whisk the dry ingredients (per the recipe below) in a bowl.
Cream the butter and sugar together until light and fluffy, about 10 minutes.
Add the eggs and vanilla and mix for another 2 minutes.
Alternate mixing in the flour and the sour cream into the batter until just combined.
Bake (as per the recipe below).

Toppings

In addition to fresh fruit, this sour cream pound cake recipe is great topped with fruit sauces too!

Don’t Skimp on The Beating Time

Beat the butter for the full 10 minutes. This incorporates lots of air giving ensuring the best texture and rise.

Once the other ingredients are added, mix just until combined.

slice of Sour Cream Pound Cake with loaf in the back

Storing Pound Cake

Keep leftovers in a covered container at room temperature or in the refrigerator for up to 4 days.

Freeze whole loaves by wrapping them in plastic wrap and then aluminum foil for up to 5 months.

More Pound Cake Recipes

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Savor the goodness of a sour cream pound cake – it’s moist, tangy, and a breeze to bake from scratch!

Prep Time 20 minutes

Cook Time 1 hour 5 minutes

10 minutes

Total Time 1 hour 35 minutes

Preheat the oven to 325°F. Grease and flour an 8×4 loaf pan.
In a medium bowl, combine the flour, baking powder, baking soda, and salt in a small bowl and whisk to combine.
Add the butter and sugar to a stand mixer and beat until light and fluffy on medium speed for 10 minutes, scraping the sides with a rubber spatula as needed.
Add the eggs and vanilla and mix for an additional 2 minutes.
Turn the mixer to low and alternate adding the flour mixture and the sour cream. Mix until the cake batter is just combined.
Pour into the prepared pan and cook for 55-65 minutes or until a toothpick comes out clean.
Cool for 10 minutes then remove from the pan and let cool completely on a wire rack.

Store leftover pound cake in a covered container at room temperature or in the refrigerator for up to 4 days. Freeze whole loaves: wrap in plastic wrap, then aluminum foil, and freeze for up to 5 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert

Cuisine American

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