Old Fashioned Sour Cream Pound Cake

This sour cream pound cake is rich, buttery, and incredibly moist—with a soft crumb that turns out perfectly every time. If you’ve ever worried about dry or dense pound cake, this foolproof recipe uses simple ingredients and a few easy tips to guarantee success. It’s perfect for holidays, brunch, or an easy make-ahead dessert.

Today’s Sour Cream Pound Cake recipe is an easy one when you are looking for a tasty dessert cake.

It is a family favorite that my grandmother use to make on Sundays, if we were lucky! This is one of our fabulous cake recipes you will want to bookmark for later.

What is Sour Cream Pound Cake?

Sour cream pound cake is a variation of the classic pound cake that uses sour cream as a key ingredient to create a softer, more tender crumb. The fat in sour cream adds extra moisture, while its natural acidity reacts with the baking soda to lighten the texture.

The flavor enhances the vanilla and butter notes beautifully rather than competing with them. The result is a rich, buttery cake that feels both nostalgic and special yet simple enough for a weeknight treat.

How to make the Best Sour Cream Pound Cake

Step by Step Instructions Overview. Full details in recipe card.

1. Bring your ingredients to room temperature. Set out the butter, eggs, and sour cream about 1 hour before baking. Room-temperature ingredients blend smoothly and trap air, which gives pound cake its fine, even texture.
2. Preheat the oven and prep the pan. Preheat your oven to 325°F. Generously grease a 10-inch bundt pan with butter or shortening, getting into every groove, then dust it with flour and tap out the excess. A well-prepped pan is the key to a clean release.
3. Cream the butter and sugar. In a large bowl or the bowl of a stand mixer, beat the softened butter and sugar on medium speed for 3–5 minutes, until light, pale, and fluffy. Don’t rush this step. It’s what gives the cake its lift.
4. Add the eggs one at a time. Beat well after each egg, until it’s fully blended in before adding the next. Scrape down the sides of the bowl as needed.
5. Whisk the dry ingredients. In a separate bowl, whisk together the flour, salt, and baking soda.
6. Combine everything. With the mixer on low speed, add the dry ingredients to the butter mixture, then add the sour cream and vanilla. Mix just until combined and no streaks of flour remain. Overmixing can make the cake dense and tough.
7. Fill the pan. Pour the batter into the prepared bundt pan and spread it evenly with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles.
8. Bake low and slow. Bake for 1 hour 20–30 minutes, until a toothpick inserted into the thickest part of the cake comes out clean. The top will be deep golden brown, and it’s normal for it to crack.
9. Cool before removing. Let the cake cool in the pan on a wire rack for 10 minutes, then invert it onto the rack or a serving plate. Cool completely, about 2 hours, before slicing for the cleanest cuts.

Can I Make This in a Loaf Pan?

Yes! This recipe makes enough batter for two 9×5-inch loaf pans. Divide the batter evenly and bake at 325°F for 60–75 minutes, until a toothpick in the center comes out clean. Making a Sour Cream Pound Cake Loaf makes it perfect for keeping one and gifting (or freezing) the other.

Loaf Pan Instructions

How to bake it as loaves:

1. Prep the pans. Grease two 9×5-inch loaf pans and line them with parchment, leaving some overhang on the long sides so the cakes lift right out.
2. Divide the batter evenly. Fill each pan no more than two-thirds full, so the cakes have room to rise without spilling over.
3. Bake at 325°F for 60–75 minutes. Start checking at 60 minutes. The cakes are done when a toothpick in the center comes out clean or with a few moist crumbs.
4. Tent with foil if needed. If the tops are browning too fast, loosely cover them with foil for the last 15–20 minutes.

Can you freeze sour cream pound cake?

Yes! Sour cream pound cake freezes beautifully, which makes it a great make-ahead dessert for the holidays.

• To freeze a whole cake or loaf: Let it cool completely. Wrap it tightly in two layers of plastic wrap, then a layer of foil. Freeze for up to 3 months.
• To freeze slices: Wrap each slice in plastic wrap and store them in a freezer bag with the air pressed out. Then you can grab one slice at a time.
• To thaw: Leave the cake wrapped and thaw it at room temperature. A whole cake takes about 3–4 hours; slices take about 30 minutes. Thawing it wrapped keeps the moisture in the cake.

Tip: Freeze the cake plain, without glaze or toppings, and add them after thawing.

Homemade cakes are always appreciated at special occasions this season. If you love cakes like we do, try this delicious Nutella Marble Pound Cake Banana Chocolate Chip Pound Cake or this Loaf Carrot Cake.

Recipe FAQs

Can I substitute oil for butter in a pound cake recipe?

I would not recommend it. A true pound cake has butter. Butter adds richness and flavor, so the cake may be less moist and have a slightly different taste.

How do I know when my pound cake is done baking?

A pound cake is done when a toothpick inserted into the cake comes out clean.

How should I store a pound cake?

Store at room temperature, tightly wrapped in plastic wrap or stored in an airtight container, for 2-3 days.

What to serve with Sour Cream Pound Cake

If you’re planning a dessert spread or just want to switch things up, this cake pairs beautifully with fresh fruit or a dollop of whipped cream. You could even serve it alongside a light dessert like Strawberry Shortcake or slice it up for an easy addition to brunch with Blueberry Scones for variety.

Recipes like this are all about keeping things simple while still delivering that classic, comforting flavor everyone loves. Here are some of our other favorite ways to serve it:

Toppings & Sauces Drizzle a slice with our homemade Easy Caramel Sauce for an indulgent treat, or keep it light with fresh berries and a dollop of whipped cream. A smear of jam or a scoop of ice cream on the side works wonderfully too.

Drinks This cake is the perfect companion to a cozy mug of Creamy Caramel Hot Chocolate or a festive Gingerbread Hot Chocolate in the cooler months. For a brunch or celebration, pair it with a glass of Easy Strawberry Mimosa or a refreshing Berry Lemonade.

More Delicious Cakes If you love this recipe, you’ll want to try our Banana Chocolate Chip Pound Cake, the bright and fruity Lemon Blueberry Cake, or our classic Old-Fashioned Pound Cake made without sour cream.

More Delicious Cake Recipes

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  Easy Pumpkin Coffee Cake Recipe

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  Easy Homemade Apple Spice Cake

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  Easy Pineapple Poke Cake Recipe

• 

  Easy Festive Mini Dot Cakes

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  Mini Chocolate Lava Cakes

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  Cranberry Orange Cheesecake

Sour Cream Pound Cake recipe

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