Sour Cream Pound Cake {How to Video}

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

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 ---> Southern Caramel Cake, Snickerdoodle Pound Cake, Brown Sugar Pound Cake, Five Flavor 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.)

Image of Sour Cream Pound Cake - Easy sour cream pound cake recipe - Kultural Kreations

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!

Helpful Baking Tools

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:

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 cake?

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

Can I freeze the 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.

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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.

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Prep Time: 10

Cook Time: 1 15

Course: Dessert

Cuisine: American

Keyword: pound cake, sour cream pound cake

Servings: people

Calories: 483kcal

Author: Ashley Frederick

Ingredients

3 c all-purpose flour- sifted sifted
3 c granulated sugar
6 whole eggs- room temperature
1 c (2 sticks) of unsalted butter- room temperature
1 c sour cream- room temperature
½ teaspoon salt
1 tsp baking powder
2 tsps vanilla extract
½ tsp almond extract

Instructions

Preheat oven to 325 degrees.
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 1 hour and 15 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 for 20 minutes before removing it from the pan.

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Comments

4.55 from 11 votes (4 ratings without comment)