Sour Cream Pound Cake is rich, tender, and dangerously good. I’ll walk you through it slowly and clearly, with why each step matters so you get bakery-level results.
🍰 Classic Sour Cream Pound Cake
What makes this cake special?
Sour cream adds moisture, richness, and a subtle tang that balances the sweetness. The long mixing and slow bake give it that dense but velvety crumb pound cake is famous for.
🧾 Ingredients (Room Temperature is Important!)
Dry ingredients
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3 cups all-purpose flour
Gives structure to the cake -
½ teaspoon baking soda
Helps the cake rise and stay tender -
½ teaspoon salt
Balances sweetness and enhances flavor
Wet ingredients
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1 cup (2 sticks) unsalted butter, softened
Creates richness and traps air for lift -
3 cups granulated sugar
Sweetens and helps create a fine crumb -
6 large eggs, room temperature
Provide structure and moisture -
1 cup full-fat sour cream
Key ingredient for moistness and flavor -
2 teaspoons vanilla extract
Adds warmth and depth
🔥 Step-by-Step Directions (With Descriptions)
Step 1: Prepare your pan and oven
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Preheat oven to 325°F (165°C)
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Grease a 10-inch Bundt or tube pan generously with butter, then dust lightly with flour
Why this matters:
Pound cakes bake slowly. The lower temperature prevents a dry outside and undercooked center.
Step 2: Mix the dry ingredients
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In a medium bowl, whisk together:
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Flour
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Baking soda
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Salt
-
Why this matters:
Whisking evenly distributes the leavening so the cake rises uniformly.
Step 3: Cream the butter and sugar
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In a large bowl, beat the butter on medium speed for 2 minutes
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Gradually add sugar and beat for 5–7 minutes until very light and fluffy
Why this matters:
This step incorporates air into the batter, which helps prevent the cake from being too heavy.
👉 Don’t rush this. The mixture should look pale and creamy.
Step 4: Add the eggs (one at a time)
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Add eggs one at a time, beating well after each addition
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Scrape down the bowl as needed
Why this matters:
Adding eggs slowly keeps the batter smooth and prevents curdling.
Step 5: Add sour cream and vanilla
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Mix in the sour cream until fully incorporated
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Add vanilla extract and mix just until blended
Why this matters:
Sour cream keeps the cake tender and moist without making it oily.
Step 6: Add dry ingredients gradually
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Add flour mixture in three parts
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Mix on low speed, stopping as soon as the flour disappears
Why this matters:
Overmixing develops gluten, which can make the cake tough.
Step 7: Bake
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Pour batter into prepared pan and smooth the top
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Bake for 75–90 minutes
How to know it’s done:
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A toothpick inserted comes out clean or with a few moist crumbs
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The top is golden and slightly cracked
Step 8: Cool properly
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Let cake cool in pan for 15–20 minutes
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Carefully invert onto a wire rack to cool completely
Why this matters:
Removing too early can break the cake; waiting too long can make it stick.
✨ Optional Add-Ins (If You Want to Level It Up)
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Lemon zest + 2 tbsp lemon juice for a citrus version 🍋
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Almond extract instead of vanilla
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A simple glaze (powdered sugar + milk + vanilla)
🍽 Serving Tips
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Best served room temperature
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Even better the next day once flavors settle
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Delicious with fresh berries or whipped cream