There’s something magical about the smell of a freshly baked pound cake wafting through the kitchen, its golden crust peeking through the oven door and its buttery aroma promising a slice of heaven. And not just any pound cake—a sour cream pound cake.
This classic dessert is beloved for its rich, tender crumb and slightly tangy flavor that keeps people coming back for more. Whether you’re hosting a dinner party, celebrating a special occasion, or simply satisfying a craving, this sour cream pound cake recipe will be your ultimate go-to.
Get ready to tie that apron, gather your ingredients, and bake up a timeless treat that’ll make everyone ask, “Can I have another slice, please?”
Why You Should Try This Sour Cream Pound Cake Recipe
Imagine a dessert that ticks every box. This sour cream pound cake is the trifecta of sweet satisfaction—it’s buttery, fluffy, and has just the right amount of tang, thanks to the addition of sour cream. If you’re wondering why this specific recipe deserves a spot in your culinary repertoire, here’s why:
- Rich Flavor: The buttery essence of this cake paired with the slight zing of sour cream creates a flavor profile that’s both indulgent and balanced.
- Moist Texture: Forget dry cakes! The sour cream ensures every bite is tender and moist.
- Simple Elegance: It’s versatile enough to pair with everything from berries and whipped cream to a drizzle of chocolate. Serve it plain, dress it up, or enjoy it with your morning coffee.
- Crowd-Pleaser: Whether you’re serving family or hosting friends, this classic dessert never fails to impress.
Ingredients Needed for Sour Cream Pound Cake
To craft this masterpiece of a dessert, you’ll need a few staple kitchen ingredients that might already be sitting in your pantry. Here’s the lineup for a perfect sour cream pound cake:
- 2 ½ cups (315g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225g) unsalted butter
- 3 cups (600g) granulated sugar
- 6 large eggs
- 1 cup (240ml) sour cream
- 1 teaspoon vanilla extract
Equipment Needed
Before you start whisking away, make sure you have the following tools on hand to guarantee baking success.
- Mixing bowls – Large enough to hold all your ingredients with ease.
- An electric mixer – Stand or handheld will work, but it’s essential for creating that smooth, creamy batter.
- Sifter – To properly aerate the flour for a delicate texture.
- A bundt or tube pan – This gives the cake its traditional and elegant shape.
- Rubber spatula – Perfect for scraping down the sides of the bowl.
- Cooling rack – To cool the cake evenly after baking.
Recipe for Sour Cream Pound Cake
Now that everything is prepped, it’s time to bake this dream dessert. Follow these steps for a flawless sour cream pound cake every single time.
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Grease your bundt or tube pan generously with butter or cooking spray, and dust it with flour to prevent sticking.
Step 2: Mix the Dry Ingredients
Sift together the all-purpose flour, baking soda, and salt in a medium mixing bowl. Set aside.
Step 3: Cream the Butter and Sugar
Using an electric mixer, beat the softened butter and granulated sugar together on medium speed until the mixture becomes fluffy and pale—this will take about 3-5 minutes.
Step 4: Add the Eggs
Add the eggs, one at a time, ensuring each one is fully incorporated before adding the next.
Step 5: Incorporate Sour Cream and Vanilla
Reduce the mixer speed to low and add the sour cream and vanilla extract. Mix until just combined.
Step 6: Combine Wet and Dry Ingredients
With the mixer on low, gradually alternate adding the sifted dry ingredients and sour cream mixture to the butter mixture. Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix as this can affect the cake’s texture.
Step 7: Pour and Bake
Pour the batter evenly into your prepared pan, smoothing the top with a spatula. Place it in the oven and bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a cooling rack. Once completely cool, slice and serve!
Old-Fashioned Sour Cream Pound Cake Recipe
Equipment
- Mixing bowl
- Hand or stand mixer
- Loaf Pan
- Measuring cups and spoons
- Spatula
- Oven
Ingredients
- 2 ½ cups 315g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 225g unsalted butter
- 3 cups 600g granulated sugar
- 6 large eggs
- 1 cup 240ml sour cream
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 325°F (163°C). Grease your bundt or tube pan generously with butter or cooking spray, and dust it with flour to prevent sticking.
Step 2: Mix the Dry Ingredients
- Sift together the all-purpose flour, baking soda, and salt in a medium mixing bowl. Set aside.
Step 3: Cream the Butter and Sugar
- Using an electric mixer, beat the softened butter and granulated sugar together on medium speed until the mixture becomes fluffy and pale—this will take about 3-5 minutes.
Step 4: Add the Eggs
- Add the eggs, one at a time, ensuring each one is fully incorporated before adding the next.
Step 5: Incorporate Sour Cream and Vanilla
- Reduce the mixer speed to low and add the sour cream and vanilla extract. Mix until just combined.
Step 6: Combine Wet and Dry Ingredients
- With the mixer on low, gradually alternate adding the sifted dry ingredients and sour cream mixture to the butter mixture. Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix as this can affect the cake’s texture.
Step 7: Pour and Bake
- Pour the batter evenly into your prepared pan, smoothing the top with a spatula. Place it in the oven and bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
- Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a cooling rack. Once completely cool, slice and serve!
Notes
Pro Tips for Making the Perfect Sour Cream Pound Cake
- Room Temperature Ingredients: Make sure all your ingredients—especially eggs and butter—are at room temperature. This ensures a smoother batter and an even bake.
- Sift the Dry Ingredients: Don’t skip this step; it guarantees a tender and light texture.
- Don’t Overmix: Once you add the dry ingredients, mix just until incorporated to avoid a dense cake.
- Check for Doneness: Every oven is different, so start checking your cake at the 70-minute mark to prevent overbaking.
- Store Properly: Keep your cake in an airtight container to maintain its moisture for up to 4-5 days—if it lasts that long!
Serving Suggestions
This cake is delightful on its own, but why stop there? Here are some ways to elevate your sour cream pound cake and make it even more memorable:
- Classic Elegance: Dust the top with powdered sugar for a decorative and delicate presentation.
- Fruity Delight: Serve with fresh berries and a dollop of whipped cream.
- Decadent Drizzle: Add a warm caramel or chocolate ganache drizzle for extra indulgence.
- Seasonal Twist: Top with a scoop of vanilla ice cream and a sprinkle of cinnamon during the cooler months.
FAQ
Can I use Greek yogurt instead of sour cream?
Absolutely! Greek yogurt is a fantastic substitute, but opt for full-fat to maintain the creamy texture.
Can I freeze sour cream pound cake?
Yes! Pound cake freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil, and it’ll keep for up to 3 months.
What’s the best way to reheat pound cake?
For a warm treat, pop a slice in the microwave for 10–15 seconds or lightly toast it for a crisp edge.
Why is my pound cake dense?
A dense pound cake usually results from overmixing the batter or not properly creaming the butter and sugar. Follow the steps above to avoid this issue.
