Sour Cream Pound Cake

This melt in your mouth Sour Cream Pound Cake is made with sour cream which infuses this cake with extra moisture and flavor.

Watch the video for this recipe!

This pound cake is light and just melts in your mouth, but still holds its texture. And you absolutely cannot taste the sour cream in this cake. It's one of my favorites and I'm sure it will be one of yours too! So let's get into it, so I can show you how its done!

More recipes ---> Praline Caramel Apples, Southern Caramel Cake, Snickerdoodle Pound Cake, Brown Sugar Pound Cake, Five Flavor Pound Cake, Cookie Butter Pound Cake, Caramel Apple Cake, Buttermilk Pound Cake, Condensed Milk Pound Cake, Mile High Pound Cake, Kentucky Butter Pound Cake, Sock it to Me Pound Cake, Apple Cider Donut Cake, Million Dollar Pound Cake

Ingredients needed for the Pound Cake:

• All-purpose flour
• Granulated sugar
• Eggs - room temperature
• Unsalted butter - room temperature
• Full-fat sour cream - room temperature
• Salt
• Baking powder
• Vanilla
• Almond extract

(Note: The full ingredient list is provided in the recipe card below.)

Steps to make the Southern Sour Cream Pound Cake:

• Preheat oven to 325 degrees. Grease and flour the bundt pan or use Baker's Joy cooking spray or similar.
• In a large bowl, cream the butter and sugar together until light and fluffy (approximately 5 minutes). Add the vanilla and almond extracts.
• Add the eggs one at a time mixing well after each addition.
• In a separate bowl combine the flour, baking powder, and salt.
• Add the dry mixture to the batter, alternating with sour cream, beginning and ending with the dry mixture.
• Once the ingredients are well blended pour evenly into your prepared bundt pan.
• Bake for 75 minutes or until the cake is golden brown. (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.)
• Allow the cake to cool before removing it from the pan to complete the cooling process.
• Then serve and enjoy!

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!

• How to make a moist Pound Cake
• Pound Cake Essential Tools
• Mistakes to avoid when baking a pound cake
• How to prepare Pound Cake ingredients
• How to Make a Pound Cake for Beginners

Helpful Baking Tools

• Bundt Pan
• Stand Mixer
• Hand Mixer
• Basting Brush
• Sifter
• Silicone Spatula
• Oven Thermometer
• Stainless Steel Mixing Bowl
• Baker's Joy
• Cake Keeper
• Measuring Cups
• Measuring Spoons

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!

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be at 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 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. 

⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for at least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢  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.

Frequently Asked Questions:

**Shop my Amazon store to get cooking items used in our recipes!**

*There may be affiliate links in this description or video in which I may receive a commission at no cost to you*