Old Fashioned Sour Cream Pound Cake
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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.
Recipe Highlights
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.
- In a a large bowl or bowl of a stand mixer combine sugar and butter.
- Blend on low speed until combined.
- Add eggs one at a time.
- Add dry ingredients and continue to blend. Scrape the sides of the bowl frequently with a rubber spatula
- Add sour cream and other wet ingredients.
- Pour cake batter into prepared pan and bake as directed.
- Let cool on cooling rack.
Don’t forget to bookmark this recipe.
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.
Time Saving Tips
- Double the recipe, cut into slices and freeze individual portion sizes. Wrap each slice tightly in plastic wrap, then aluminum foil before placing in a freezer-safe container.
- If you do not have a ring pan, this can bake in two loaf pans.
- Double the recipe and give a loaf as a gift this holiday season.
- Use room-temperature ingredients to avoid overmixing Cold ingredients will make your cake dense.
- Line your pan with parchment for easy removal
- Make it a day ahead. It tastes even better the next day Slice and freeze for quick desserts later
- Serve with fresh berries and whipped cream.
- Store leftovers in an airtight container.
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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
Sour Cream Pound Cake recipe
Old Fashioned Sour Cream Pound Cake
Ingredients
- 1 1/2 cups sticks unsalted butter softened
- 3 cups sugar
- 6 large eggs
- 1/4 teaspoon salt
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup sour cream
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325° F. Prepare a bundt pan with butter or shortening and dusting of flour.
- In a large bowl or mixer bowl, cream sugar and butter over medium speed until well blended.
- Add eggs one at a time to the bowl and mix.
- In a separate bowl, mix together flour, salt, and baking soda.
- Add dry ingredients to butter mixture and add sour cream and vanilla.
- Pour batter in cake pan. Spread so that batter is even in pan.
- Bake for 1 hour and 20-30 minutes until a toothpick comes out clean.
- Let cake cool 10 minutes on a wire rack before removing.
Notes
Nutrition
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That pound cake looks yummy!
Thank you, Ashley! Good to see you! Hope you are doing well!!
This is one of my dad’s favorites. Sometimes we make it in lieu of a birthday cake – meaning in lieu of a traditional sugary birthday cake. He loves this!
They really make for a wonderful cake and happy to hear it is one of your Dad’s favorite!
Looks so perfect for a breakfast cake!
Exactly how my mom always served it….sour cream and blueberries. YUM.
Your mom has good taste 🙂 It is my favorite way to enjoy it!
Scrumptious AND simple! This was one of the best pound cakes I’ve ever eaten. Definitely will be making this again!