Sour Cream Pound Cake is rich, tender and buttery, perfect for any occasion. This cake is so scrumptious, it doesn’t need much of a topping, just a fork to eat it with.
Sour Cream Pound Cake Recipe
This is the best sour cream pound cake I have ever tasted! It is moist, soft, and has the most perfect flavor with a blend of butter, vanilla, and tangy sour cream. Pound cake has such a rich flavor you do not need a bunch of fancy toppings or sauces to make it taste better. This sour cream pound cake is luscious all by itself. This makes this pound cake one of the best options for taking to a party or potluck. You can bring this cake in all its simple glory and it will be devoured, it is just so good!
You may wonder why the name pound cake. When this cake first originated it had a pound of butter, sugar, eggs, and flour. It was a dense, rich cake that a beautiful flavor. Over time the cake recipes have adapted, keeping the flavor and texture but giving it a bit of a lift. There are many variations including some other favorites, Blueberry Lemon, Cream Cheese Pound, and Glazed lemon pound cakes among others. This sour cream pound cake has to still be one of my ultimate favorites. It is a crowd-pleaser guaranteed!
Ingredients For Sour Cream Cake
Pantry staples combine for a divine cake.
- All-purpose flour: This is the best flour for this dense cake.
- Baking soda: Leavening agent to help it rise.
- Salt: Balances out the sweet.
- Unsalted butter: Room temperature or softened
- Granulated sugar: Good sweet white sugar is what makes this a cake!
- Eggs: You will need 6 eggs at room temperature.
- Sour cream: Add the signature tang and moisture.
- Vanilla: Flavor enhancer.
How To Make A Sour Cream Pound Cake
In no time at all you will have this in the oven ready to bake.
- Prep: Preheat your oven to 325. Prepare a bundt pan by using a paper towel to coat the inside with shortening and a light dusting of flour (or granulated sugar) over that. Avoid using butter, as the milk solids in the butter will cause your cake to stick instead of release.
- Dry Ingredients: Sift together the flour, baking soda, and salt and set aside.
- Wet ingredients: In a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat well after each addition.
- Combine: At low speed add in the flour mixture and sour cream, alternating between the two. Add the vanilla and mix until just barely combined. Pour batter into prepared bundt pan and bake for about 80 minutes, or until a toothpick comes out completely clean.
- Cool: Let the cake cool for a few minutes before turning the cake onto a cooling rack. Wait 5-8 minutes before trying to lift the pan off of the cake. Allow to cool completely.
- Top: Dust with powdered sugar or the glaze of your choice and enjoy.
Tips For the Best Sour Cream Pound Cake
I love that you do not have to top this cake to make it amazing. It saves me time and worry!
- Room Temperature Ingredients: If you have been following my blog, you know that when it comes to baking more often than not, ingredients should be at room temperature. That means you need to remove your eggs, butter, and even sour cream from the fridge far enough in advance that they can warm up. It is a crucial step in making sure the cake mixture is smooth and fully incorporated.
- Prep Your Pan: The worst thing ever is to bake a cake and not have it come out cleanly from the pan. To avoid this and have your cake slide out every time. Using a paper towel coated in shortening thoroughly coat the inside of the pan, making sure you get in all the grooves. Then place a ¼ cup of flour inside and roll the pan around allowing the flour to fully coat the inside. Shake out the excess. Do not use butter. It can actually cause your cake to stick.
- Cream: Make sure you take time to mix the butter, and egg mixture thoroughly, and cream really well, do not under mix.
- Barely combine: When you add the flour mixture, mix until just combined. You do not want to overmix at this point.
- Do Not Overbake: You do not want to dry out your sour cream pound cake, so cook just till a toothpick comes out clean.
- Cool: Let it cool 10-15 minutes before removing it from the pan for the best chance of removal.
Variations when Making Sour Cream Cake
Super delicious and tangy, you can vary this to your liking.
- Tin: We love the look of a bundt cake but you can make this in loaf tins, round tins, or even a 9×13 pan. If you are cooking in a round or 9×13 pan start by cooking for 45 minutes and then checking it adding time as needed.
- Flavors: Experiment with flavor by changing out the vanilla for different flavors such as almond, orange, or butter rum.
- Toppings: Just a sprinkle of powdered sugar is all you need but you can add a variety of toppings as you desire. Favorites include berries, sliced fruit and whipped topping, citrus glazes, nuts, and jams, all make for excellent toppings.
How to Store Homemade Cake
- Storage: This will store tightly wrapped at room temperature for 3-4 days. You can keep it a few days longer in the fridge, but bring it to room temperature before serving.
- Freeze: Sour cream pound cake is a lovely cake to freeze. It keeps for up to 3 months tightly wrapped in plastic and foil, then place in a freezer-safe bag.
Sour Cream Pound Cake
- 3 Cups all purpose flour
- 1/2 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 3 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 1 Tablespoon vanilla
Preheat your oven to 325 degrees Fahrenheit. Prepare a bundt pan by using a paper towel to coat the inside with shortening and a light dusting of flour (or granulated sugar) over that. Avoid using butter, as the milk solids in butter will cause your cake to stick instead of release.
Sift together the flour, baking soda and salt and set aside.
In a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat well after each addition.
On low speed add in the flour mixture and sour cream, alternating between the two. Add the vanilla and mix until just barely combined. Pour batter into prepared bundt pan and bake for about 80 minutes, or until a toothpick comes out completely clean.
Let the cake cool for a few minutes before turning the cake onto a cooling rack. Wait 5-8 minutes before trying to lift the pan off of the cake. Allow to cool completely.
Dust with powdered sugar or the glaze of your choice and enjoy.
The Recipe Critic