Published: Jul 3, 2018 · Modified: Aug 4, 2025 by Ashley Frederick · This post may contain affiliate links · 40 Comments

Sour Cream Pound Cake

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This Sour Cream Pound Cake is rich, buttery, moist, and tender with just a hint of tang from the sour cream. It's a classic Southern pound cake made with simple ingredients and baked low and slow for a soft, flavorful crumb and beautiful golden crust.

I've tested this recipe countless times in the Whip It Like Butter kitchen, and it continues to be one of my favorite classic pound cakes. The sour cream adds richness and moisture without making the finished cake taste like sour cream, while vanilla and almond extracts give it that familiar old-fashioned pound cake flavor.

It's delicious served plain, dusted with powdered sugar, or topped with a simple glaze. I'm usually a glaze girl, but this is one pound cake I happily eat without one!

And if you can keep everybody out of it long enough, save yourself a slice for the next day. Like many pound cakes, I think the flavor is even better after it has had time to sit.

Video Tutorial

Why You'll Love This Sour Cream Pound Cake

Moist and tender: Sour cream adds moisture and richness while helping create a soft, tender crumb.

Classic pound cake flavor: Vanilla and almond extract give this cake a rich, traditional flavor that's delicious even without a glaze.

Beginner-friendly: I'm walking you through the process, and there's a step-by-step video if you'd rather bake along with me.

Tried and tested: I've made and tested this cake repeatedly in the Whip It Like Butter kitchen so you can confidently recreate it at home.

Perfect for just about any occasion: This is one of those classic cakes that works just as well for Sunday dinner as it does for holidays and family gatherings.

Recommended Baking Tools for Pound Cakes:

Bundt Pan (A 12-cup bundt pan is needed for this recipe.)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons
Cake Keep er
Baker's Joy baking spray

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

Important Ingredients & Why They Matter

You can find the complete ingredient amounts in the recipe card below, but let's talk about these ingredients and why they're important.

Sour Cream

Sour cream is the star of this recipe. It adds moisture and richness to the batter and helps create the soft, tender texture that makes sour cream pound cake so good.

And don't worry-the finished cake doesn't taste like you're eating a spoonful of sour cream! The flavor is subtle. What you'll notice most is the moisture and richness it adds to the cake.

Butter

Butter provides flavor, richness, and structure. Make sure your butter is at room temperature before you begin.

Room-temperature butter should be soft enough to cream with the sugar but shouldn't be melted or greasy.

Sugar

Sugar does more than sweeten a pound cake. It also contributes to the cake's texture, moisture, browning, and crust.

Eggs

This recipe uses six eggs, which contribute richness, moisture, and structure.

Bring your eggs to room temperature and add them one at a time, mixing just until combined before adding the next.

All-Purpose Flour

All-purpose flour provides the structure for this cake.

Measure your flour carefully. Too much flour can contribute to a dry, heavy pound cake. Don't pack the flour into the measuring cup.

Vanilla and Almond Extract

I use both vanilla and almond extract to give this cake its classic flavor.

If you're not an almond-extract fan, you can adjust the flavoring to suit your preference.

Baking Powder

I use a small amount of baking powder in this version of the recipe. Pound cakes can get much of their rise from properly creaming the butter and sugar, so baking powder isn't always necessary in every pound cake recipe.

Is Baking Powder Optional in Pound Cake?

Before You Start: My Best Sour Cream Pound Cake Tips

Bring Your Ingredients to Room Temperature

Your butter, eggs, and sour cream should all be at room temperature before mixing.

Room-temperature ingredients combine more easily and help create a smoother, more uniform batter.

Cream the Butter and Sugar Properly

Cream the room-temperature butter and sugar until the mixture becomes light, pale, and fluffy, approximately 5 minutes.

This step is important because creaming incorporates air into the mixture, which contributes to the cake's structure and rise.

Add the Eggs One at a Time

Add each egg individually and mix just until incorporated before adding the next.

Dumping all of the eggs into the batter at once makes it difficult for the ingredients to combine evenly.

Don't Overmix the Batter

Once you begin adding the flour, keep your mixer on a low speed and mix only until the ingredients are combined.

Overmixing after adding flour can contribute to a tougher or rubbery texture.

Stop your mixer periodically and scrape the sides and bottom of the bowl with a spatula so you aren't tempted to keep mixing unnecessarily.

Whip It Like Butter Pro Tip: You can use a higher mixer speed while creaming your butter and sugar, but once that step is complete, reduce your mixer to a low speed-such as speed 1 or 2-to incorporate the remaining ingredients.

How to Properly Mix a Pound Cake

Prepare Your Bundt Pan Thoroughly

Make sure every part of your Bundt pan is properly coated before adding the batter, including the center tube and all of those little grooves.

I typically use Baker's Joy because it contains both oil and flour right in the can.

How to Prepare a Bundt Pan for Pound Cake

Smooth the Batter Before Baking

After transferring the batter to your Bundt pan, distribute it evenly and smooth the top with a spatula.

This helps create a more even surface and ensures the batter isn't unnecessarily higher on one side of the pan.

Position the Cake Near the Center of Your Oven

Whenever possible, position the cake in the center of your oven.

That doesn't necessarily mean the rack should be in the exact middle position. Because Bundt pans are tall, you may need to position the rack one level below center so the actual cake sits closer to the middle of the oven.

This helps provide more balanced heat around the cake as it bakes.

Why It's Important to Bake a Pound Cake in the Center of the Oven

Don't Depend Only on the Clock

The baking time is a guide-not a guarantee.

Ovens bake differently, so begin paying attention to your cake before the suggested baking time is complete.

Your pound cake should be golden brown, have risen and domed, and may begin pulling slightly away from the sides of the pan.

Insert a toothpick or long wooden skewer into one of the thickest portions of the cake. It should come out clean or with a few moist crumbs.

Wet, shiny batter means the cake needs more time.

Don't continue baking simply because you're waiting for a completely dry tester. That's an easy way to overbake a pound cake that was already done.

Serving Suggestions

This Sour Cream Pound Cake doesn't need much!

Serve it:

Plain
With a light dusting of powdered sugar
With fresh berries
With whipped cream
With a simple glaze
With a scoop of vanilla ice cream

You can also experiment with your extracts. Try using more almond flavor, lemon extract, or vanilla bean paste for a slightly different flavor.

How to Store Sour Cream Pound Cake

Proper storage is important if you want your pound cake to stay moist and fresh. Store the cake in an airtight container at room temperature for up to 5 days.

Refrigerator

The cake can be refrigerated in an airtight container for up to 5 days. Bring it back to room temperature before serving for the best texture.

Freezer

Freeze the whole cake or individual slices for up to 3 months.

Wrap the cake well in plastic wrap. For additional protection, add a layer of aluminum foil before placing it in the freezer.

How to Store Pound Cake So It Stays Moist and Fresh

How to Freeze Pound Cake

Storage Method	Duration	Notes
Airtight container, room temp	5 days	Wrap in plastic for best results
Refrigerator (airtight)	5 days	Bring to room temperature before serving
Freezer (sliced or whole)	3 months	Wrap in plastic and foil.

Sour Cream Pound Cake recipe

4.63 from 16 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: pound cake, sour cream pound cake

Prep Time: 10

Cook Time: 1 15

Servings: people

Calories: 483kcal

Author: Ashley Frederick

Ingredients

3 c all-purpose flour- sifted
3 c granulated sugar
6 large 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

US Customary - Metric

Instructions

Preheat your 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 just until combined.
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 12 c bundt pan.
Bake for approximately 1 hour and 15 minutes, or until the cake is golden brown, begins pulling slightly away from the sides of the pan, and a toothpick or wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs. Begin checking before the suggested baking time, as ovens vary.
Allow the cake to cool for 10 minutes before removing it from the pan.

Video

Notes

Use room-temperature ingredients. The eggs, butter, and sour cream should be at room temperature so they combine smoothly.
Measure the flour carefully. Spoon the flour into your measuring cup, and level it with the back of a knife. Don't pack the flour into the cup.
Cream the butter and sugar properly. Mix for approximately 5 minutes, or until light and fluffy.
Add eggs individually. Mix each egg just until incorporated before adding the next.
Avoid overmixing. Once the butter and sugar are creamed, mix the remaining ingredients on low speed only until the ingredients are combined.
Preheat the oven completely. An oven thermometer can help verify that your oven is actually at 325°F before the cake goes in.
Prepare the Bundt pan thoroughly. Coat the center tube and every groove to help the cake release cleanly.
Check before the timer says you're done. Baking times vary by oven. Start watching for visual signs of doneness as you approach the suggested baking time.
Moist crumbs are okay. A wooden skewer or toothpick can come out clean or with a few moist crumbs. Wet batter means the cake needs additional baking time.
Allow it to rest before removing it from the pan. Approximately 10-15 minutes gives the cake time to settle while avoiding leaving it in the pan for an extended period.

Nutrition

Sour Cream Pound Cake FAQs

Sour cream adds moisture and richness to pound cake, helping create a soft, tender crumb. That's one of the reasons it's such a popular ingredient in pound cake recipes.

Why is my pound cake dense?

Several things can contribute to a dense pound cake.

Make sure your ingredients are at room temperature, cream the butter and sugar properly, and avoid overmixing once the flour is added.

How to Properly Mix a Pound Cake

How do I prevent my Bundt cake from sticking?

Thoroughly coat every part of your Bundt pan before adding the batter, including the center tube and decorative grooves.

I prefer using a baking spray containing flour, such as Baker's Joy.

After baking, allow the cake to cool in the pan for approximately 10-15 minutes before removing it.

How to Prepare a Bundt Pan

Can I bake this Sour Cream Pound Cake in loaf pans?

Yes. Divide the batter evenly between two 9x5-inch loaf pans.

Because you're changing the size and shape of the baking pans, don't automatically use the Bundt cake baking time. Begin checking the loaves earlier and use visual cues and a toothpick or wooden skewer to determine when they're done.

How to convert a pound cake from a bundt pan to a loaf pan

Do I need baking powder in Sour Cream Pound Cake?

Traditional pound cakes can rely heavily on the air incorporated while creaming butter and sugar for their rise.

I use 1 teaspoon of baking powder in this particular recipe because that's my preference for this version. However, I have also made pound cakes without leavening.

Is Baking Powder Optional in Pound Cake?

How do I know when my pound cake is done?

Don't depend on baking time alone.

The cake should be golden brown and risen, and it may begin pulling slightly away from the sides of the pan.

Insert a toothpick or thin wooden skewer into one of the thickest portions. It should come out clean or with a few moist crumbs.

If you see wet batter, return the cake to the oven and continue checking it in short intervals.

Why did my pound cake crack on top?

Don't panic! A crack on top of a pound cake isn't necessarily a baking mistake.

Pound cake batter is dense. As the outside begins setting while the center continues rising and releasing steam, the pressure can cause the surface to crack.

I call that pound cake character!

Why Do Pound Cakes Crack on Top?

Which side of a pound cake is the top?

Well, that depends on who you ask! 😂

Many people serve Bundt-style pound cakes with the decorative side facing up, especially when adding glaze. Other people love displaying that beautiful crusty side.

For me, it depends on the cake and what I'm doing with it.

Since I enjoy this Sour Cream Pound Cake without glaze, I've served it both ways.

Should I glaze my Sour Cream Pound Cake?

That's completely up to you!

This cake has enough flavor to stand on its own, which is saying something coming from me because I'm a glaze girl. 😂

If you prefer glaze, a simple vanilla glaze is delicious with it.

Simple Pound Cake Glaze Recipe

How long does Sour Cream Pound Cake stay fresh?

For the best quality, store it properly in an airtight container and enjoy it within about 5 days.

You can also freeze the cake whole or in individual slices for up to 3 months.

Can I freeze Sour Cream Pound Cake?

Absolutely.

Allow the cake to cool completely, then wrap the whole cake or individual slices tightly in plastic wrap. For additional protection, add aluminum foil and place the wrapped cake in a freezer-safe container or bag.

Freeze for up to 3 months.