Published: Jul 3, 2018 · Modified: Aug 4, 2025 by Ashley Frederick · This post may contain affiliate links · 38 Comments

Sour Cream Pound Cake

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This super moist Sour Cream Pound Cake is rich, buttery and made with sour cream which infuses this cake with incredible moisture and flavor. A classic Southern dessert perfect for any occasion!

This classic Sour Cream Pound Cake is everything a true Southern pound cake should be-rich, buttery, moist, and tender with just a hint of tang from the sour cream. The sour cream not only adds incredible flavor, but it also keeps the cake wonderfully soft and moist, making it a recipe you'll want to bake over and over again.

In the Whip It Like Butter kitchen, this cake has been tested countless times-and it's a family favorite that never lasts long. It's delicious fresh out of the oven, but like all great pound cakes, the flavor deepens by the next day. If you can resist cutting into it right away, you'll be rewarded with an even richer taste on day two. Honestly, I recommend baking two…thank me later!

This is the kind of classic Southern pound cake that shows up at family reunions, holiday gatherings, and Sunday dinners-and always disappears fast. People of all ages love its simple, timeless flavor. I'm usually a glaze girl, but this cake is so good on its own it doesn't even need one. In this post, you'll get step-by-step photos and a video tutorial to guide you through every stage of creating this beloved Southern favorite.

Video Tutorial

Why This Sour Cream Pound Cake Works

Sour cream adds moisture and richness for a soft, tender crumb.
Creaming butter and sugar properly creates the perfect structure and helps the cake rise without baking powder. (Although baking powder was used in this recipe, just out of preference.)
Room temperature ingredients ensure smooth mixing and prevent a dense or uneven texture.
Includes a how-to video for visual learners.
Tested and perfected in the Whip It Like Butter kitchen for consistent results.

Recommended Baking Tools for Pound Cakes:

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
Cake Keep er
Baker's Joy baking spray

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

Before You Start: Southern Sour Cream Pound Cake Tips

Bring Ingredients to Room Temperature
Butter, eggs, and sour cream should all be at room temperature. This helps your batter blend together properly without lumps etc.

Cream Butter and Sugar Thoroughly
Combine butter and sugar until light, pale yellow and fluffy (about 5 minutes). This step incorporates air for structure and that helps the pound cake rise.

Add Eggs One at a Time
This allows each egg to fully incorporate into the batter. Rushing this step can cause the batter to curdle.

Avoid Overmixing After Adding Flour
Once you incorporate the flour, mix only until combined to maintain a tender crumb.

Prepare Your Bundt Pan Well
Grease thoroughly with baking spray that contains flour, or use butter and flour. Grease all areas including the center and ridges.

Check for Doneness with Multiple Cues
The cake is done when a toothpick comes out clean and the edges of the cake pull slightly from the pan.

Whip it like Butter Pro tip:
You can cream butter and sugar at a higher speed, but once that step is done, lower the mixer to speed 1 or 2 to blend in the remaining ingredients. Mixing slowly prevents overmixing, which keeps your pound cake soft and tender.

Serving Suggestions & Variations

- Serve plain or with a dusting of powdered sugar for a classic presentation.
- Top with fresh berries, whipped cream, or a glaze.
- Swap vanilla for all almond or lemon extract for a flavor twist. Vanilla bean paste is also a great alternative to regular vanilla extract.

Storing Your Pound Cake

Store at room temperature in an airtight container for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices for up to 3 months.

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

Sour Cream Pound Cake recipe

This super moist Sour Cream Pound Cake is rich, buttery and made with sour cream which infuses this cake with incredible moisture and flavor. A classic Southern dessert perfect for any occasion!

4.60 from 15 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 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.

Video

Notes

Use room temperature ingredients- eggs, butter and cream cheese should be at room temperature
Measuring ingredients - To measure the flour, first sift the flour and spoon it into the measuring cup until overflowing, then level it off with the back of the knife. Do not pack the flour.
Avoid overmixing the cake batter, as it'll lead to a tough and rubbery cake.
Preheat your oven - an oven thermometer is a great tool to use to ensure that your oven is at the proper temperature before baking your pound cake.
Grease your bundt pan thoroughly with baking spray that contains flour, or use butter and flour. Grease all areas including the center and ridges.
Use a toothpick to check for doneness. A wooden skewer is also an option to reach further into the pound cake. It should come out clean or with few crumbs.
Pound cakes continue to bake while they cool, so be careful not to overbake it. Pull it from the oven when a few crumbs come out clean or with just a few crumbs on the skewer. Because they continue to bake while cooling, this is another reason to not leave your cake in the pan for an extended period of time. 10 -15 minutes of cooling time is sufficient.

Nutrition

Sour Cream Pound Cake FAQs

Why is my pound cake dense?

Dense cakes often result from cold ingredients, undermixed butter and sugar, or overmixed flour. Make sure your ingredients are at room temperature. Cream your butter and sugar for 5 minutes or until light and fluffy. Mix your flour only until combined.

How do I prevent my Bundt cake from sticking?

Grease and flour every crevice, and allow the cake to cool 10 - 15 minutes before removing it from the pan. Grease your pan directly befor adding the batter to the pan.

Can I bake this in loaf pans instead of a Bundt pan?

Yes! Divide the batter evenly between two 9x5-inch loaf pans and adjust the baking time accordingly.

Do I need baking powder?

No-this cake relies on proper creaming of butter and sugar for its lift. Some like myself do often times add baking powder, but it's preferential and optional.

How can I tell if my pound cake is done baking?

A regular pound cake takes approximately 1 hour and 15 minutes to bake. Of course time is relative so your cake may get done faster or take longer to bake. When the cake is done, it should have domed, browned and started pulling away from the sides of the pan.

To be sure, once you remove the cake from the oven, while its still in the pan, use a thin wooden skewer or toothpick and insert it directly into the center of the cake. If the toothpick comes out clean or with just a few crumbs, then it's done. If it has wet streaks, place your cake back in the oven and heck for doneness in five minute increments.

My Pound Cake cracked on top, what happened?

No need to worry... that's just pound cake character. Due to the pan (which typically includes a hole in the middle), dense batter and the way the cake rises causes the crust to form. As the center continues to bake and release steam, it pushes upward, causing the crust to crack.

How do you know which side of a pound cake is the top?

Well that depends on you who you're asking lol. It purely comes down to preference..most serve their pound cake crust side down, especially if they plan to glaze the cake. The way I serve it depends on the day and the pound cake. I enjoy my Sour Cream Pound Cake with no glaze at all so I've served it both ways. I'm a glaze girl, but I enjoy this cake with no glaze at all. That leads me to my next subject....

Should I glaze my Sour Cream Pound Cake?

It's up to you! This pound cake is great as is, but if you are looking for a simple, delicious glaze, see this recipe.

Will my pound cake taste like sour cream?

Not in my opinion. The sour cream just adds moisture to the cake.

More Classic Pound Cake recipes

This Buttermilk Pound Cake is the perfect pound cake to make when you want a pound cake that's super moist, but not overly sweet.

This Whipping Cream Pound Cake is a classic recipe included heavy whipping cream. It absolutely amazing! The flavor puts you in the mind of a cream cheese pound cake.

If you are looking for a classic pound cake that also includes icing, try my Cream Cheese Pound Cake. Its actually great with or without the icing.

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!

Sour Cream Pound Cake 2.0 is a perfect balance of richness and texture, made with both all-purpose and cake flour for that ideal bakery-style 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.

Comments

4.60 from 15 votes (4 ratings without comment)