Sour Cream Pound Cake 2.0 is the perfect blend of richness and texture! Made with a mix of all-purpose and cake flour for the perfect crumb, and infused with sour cream for extra moisture and flavor.

Every bite is soft, buttery pound cake is absolutely irresistible! The blend of All Purpose Flour and Cake Flour creates a tender yet crusty crumb. This recipe is just one part of a testing series that I am doing. Find the original recipe here. Once a month I will be baking a different variation of this recipe. For example, the next bake will most likely be with salted butter vs. unsalted butter. So let's get into it, so I can show you how its done!

Video Tutorial

Recommended tools and equipment:

Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe.)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons

Helpful Guides for Beginners:

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

Pound Cake Tips + Tricks

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!

⇢ Properly measure your ingredients - Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.

⇢ Always use room temperature ingredients - Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.

⇢ Properly cream the butter and sugar together- Once blended the texture should be light and fluffy. Blend the ingredients together for approximately five minutes.

⇢ Add the eggs one at a time- Eggs must be added one at a time mixing only until combined.

⇢ Don't overmix your batter- Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker's Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Sour Cream Pound Cake 2.0 recipe

Sour Cream Pound Cake 2.0 is the perfect blend of richness and texture! Made with a mix of all-purpose and cake flour for the perfect crumb, and infused with sour cream for extra moisture and flavor.

5 from 2 votes

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Course: Dessert

Cuisine: American

Keyword: pound cake, pound cake recipe

Prep Time: 15

Cook Time: 1 15

Servings: people

Author: Ashley Frederick

Ingredients

1 ½ c All-Purpose Flour
1 ½ c Cake Flour
3 c Granulated sugar
1 ½ c Unsalted butter - room temperature
½ tsp Baking Powder
1 tsp Salt
6 Large Eggs - room temperature
1 c Full-fat sour cream - room temperature
2 - 2 ½ tsps Vanilla extract or Vanilla Bean Paste *You can also use 2 tsps of vanilla and ½ teaspoon of almond extract

US Customary - Metric

Instructions

Preheat your oven to 325 degrees.
Combine the flour, baking powder, and salt and sit it to the side. Then, using a hand or stand mixer, mix the butter and sugar together on medium speed until light, and fluffy (approximately 5 minutes).
Add the flavorings/extracts.
Then, add the eggs to the bowl one at a time, mixing only until combined before adding the next egg. Using a spoon or spatula, scrape down the sides of the bowl.
Slowly mix in the flour, alternating with sour cream, beginning and ending with the flour.
Spray a 12-cup bundt pan with baking spray. Pour the batter into the pan and smooth the top of the batter.
Place your pound cake into your preheated oven and bake for about an hour and 15 minutes (or longer if needed). The cake is done once a toothpick inserted into the middle of the cake comes out clean.
Remove the cake from the oven and allow it to cool for about 10-15 minutes before removing it from the pan.
Remove the cake from the pan. Allow it cake to cool, then serve and enjoy!

Video

Notes

You may choose to use all Cake flour or All Purpose Flour.

Frequently Asked Questions:

Will I be able to taste the sour cream in the cake?

Not at all. The sour cream just adds moisture to the cake.

How do I store the pound cake?

Store the cake in an airtight container for up to 5 days.

Can I freeze the pound cake?

Yes. I recommend freezing the cake for no more than three months for the best flavor. Once you remove the cake from the freezer, allow it to thaw at room temperature before unwrapping it.

Love baking with sour cream? Don't stop at just one recipe-explore all of my sour cream pound cake variations to find your favorite!

The classic Sour Cream Pound Cake delivers timeless flavor with a moist, tender crumb.
Sour Cream Pound Cake 3.0 kicks it up a notch with sour cream and salted butter for added depth of flavor.
Sour Cream Pound Cake 4.0 combines butter and shortening to create a rich, creamy pound cake with a signature crusty top.
Sour Cream Pound Cake 5.0 uses butter and oil-with no baking powder-for a soft texture and dense, flavorful bite.
Sour Cream Cream Cheese Pound C ake brings two favorites together in one batter-creamy, tangy, and indulgent.
And if you're baking for a crowd, the Mile High Sour Cream Pound Cake delivers 18 cups of sweet, moist pound cake goodness.