Sour Cream Pound Cake Recipe

If you’re longing for a classic dessert that never fails to win hearts, look no further than this Sour Cream Pound Cake. Every bite strikes a beautiful balance between rich butteriness and delicate tang, thanks to a generous swirl of sour cream in the batter. Its tender crumb, golden crust, and irresistible aroma will absolutely charm everyone at your table. Whether served plain or dressed up with toppings, this recipe is sure to become your go-to treat for every gathering or cozy afternoon at home.

this Recipe

Ingredients You’ll Need

With just a handful of pantry staples, you’ll be amazed at the incredible flavor and texture that comes together in this cake. Each ingredient plays a vital role, ensuring the Sour Cream Pound Cake turns out perfectly moist, delightfully dense, and packed with rich flavor.

• Unsalted Butter (1 cup, softened): Rich, creamy butter lays the foundation for a tender, flavorful crumb.
• Granulated Sugar (3 cups): Gives the cake its classic sweetness and creates a delicate crust.
• Large Eggs (6): These provide structure and give the cake that lush, velvety texture.
• Sour Cream (1 cup): The star ingredient adds subtle tang and guarantees a moist, melt-in-your-mouth bite.
• Baking Soda (1/2 teaspoon): Works with the sour cream for just the right lift and crumb.
• All-Purpose Flour (3 cups): Forms the base, yielding a cake that’s dense but not heavy.
• Salt (1/4 teaspoon): Just a pinch to balance out the sweetness and enhance every other flavor.
• Vanilla Extract (1 teaspoon): For that warm, classic finishing note that makes every pound cake feel like home.

How to Make Sour Cream Pound Cake

Step 1: Prep Your Pan and Oven

Preheat the oven to 325°F (165°C) so you have the perfect gentle heat for an even rise and moist crumb. Generously grease and flour a 10-inch Bundt or tube pan, taking care to get all the nooks and crannies—this helps your Sour Cream Pound Cake release with those beautiful sharp edges.

Step 2: Cream the Butter and Sugar

Add your softened butter and granulated sugar to a large mixing bowl. Beat with a mixer for 3 to 5 minutes, until the mixture is pale, super fluffy, and creamy. This step infuses air into the batter, giving your pound cake lift and a gorgeous texture when baked.

Step 3: Add Eggs One at a Time

Crack your eggs in one at a time, beating well after each addition. This patience ensures the batter stays silky-smooth, allowing your Sour Cream Pound Cake to bake up with the most even crumb possible.

Step 4: Mix the Sour Cream and Baking Soda

In a small bowl, combine the sour cream and baking soda. This duo creates a subtle lift and further enhances the cake’s moistness. Let this mixture sit briefly while you prepare your dry ingredients—it’ll activate just the right amount for a tender cake.

Step 5: Whisk and Alternate Dry Ingredients

In another bowl, whisk together the all-purpose flour and salt. Working in batches, add the flour mixture to the butter-egg mixture, alternating with the sour cream mixture. Always start and end with flour for that perfect dense, classic structure. Mix gently to keep the cake light, and finish by stirring in the vanilla extract.

Step 6: Pour and Smooth the Batter

Spoon the batter gently into your prepared pan and use a spatula to smooth the top. This ensures your Sour Cream Pound Cake bakes up evenly and makes for a gorgeous presentation once it’s turned out.

Step 7: Bake to Perfection

Bake the cake for 1 hour 15 minutes to 1 hour 25 minutes. When a toothpick inserted into the thickest part comes out clean, your cake is done! Set it on a wire rack and let it cool in the pan for 10 to 15 minutes, then carefully invert and cool completely before slicing.

How to Serve Sour Cream Pound Cake

Garnishes

A dusting of powdered sugar transforms your Sour Cream Pound Cake into something a little extra special, but don’t be shy—swirls of whipped cream or a drizzle of simple glaze add both flavor and flair. Fresh berries offer bright color and tart contrast, making each slice feel like a celebration.

Side Dishes

Pair this classic cake with bowls of juicy mixed berries, a scoop of vanilla or strawberry ice cream, or even a fruit compote. The Sour Cream Pound Cake’s buttery richness stands up beautifully to citrus slices or a spoonful of lemon curd on the side.

Creative Ways to Present

Turn your pound cake into tempting parfaits by layering cubes with fruit and cream, or cut thin slices to make decadent French toast. For parties, try cutting the cake into bite-sized squares and serving with toothpicks for a fun, elegant dessert option.

Sour Cream Pound Cake: Make Ahead and Storage

Storing Leftovers

Wrap leftover Sour Cream Pound Cake tightly in plastic wrap or store in an airtight container at room temperature for up to three days. This helps preserve its signature moistness and keeps each slice as fresh as the first.

Freezing

To freeze, allow the cake to cool completely. Slice it or leave it whole, then wrap securely in plastic and foil before placing in the freezer for up to three months. When ready to enjoy, thaw at room temperature—its flavor and texture are just as satisfying as the day it was baked.

Reheating

For a bakery-fresh experience, warm slices of Sour Cream Pound Cake for a few seconds in the microwave or briefly in a toaster oven. This brings back that just-baked aroma and soft crumb, especially delightful if enjoying with your morning coffee or afternoon tea.

FAQs

Can I use low-fat or Greek yogurt instead of sour cream?

Yes, you can substitute full-fat Greek yogurt for the sour cream if that’s what’s in the fridge. The result will still be delicious, though you might notice a slightly less tangy flavor and a tad lighter crumb than the original Sour Cream Pound Cake.

Why did my pound cake turn out dry?

Dryness often comes from overbaking or adding too much flour—make sure to spoon and level the flour, and test for doneness right at the minimum baking time. Using the full cup of sour cream helps lock in moisture, so don’t skimp on it!

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

Absolutely! Divide the batter between two standard loaf pans, and start checking for doneness after about 55 minutes. The texture stays characteristically dense and rich, even in loaf form, making your Sour Cream Pound Cake perfectly portable.

What’s the best way to add extra flavor?

For a citrusy twist, mix in a teaspoon of finely grated lemon or orange zest with the sugar, or swap the vanilla for almond extract. Fresh berries swirled into the batter before baking are also a fun way to change up your traditional Sour Cream Pound Cake.

How do I avoid the cake sticking to the pan?

A thorough greasing and dusting of flour is key—get into every crevice of the pan. Silicone pans work well, but metal Bundt pans give that signature golden finish. Letting the cake cool for 10 to 15 minutes in the pan helps it firm up for an easy release.

Final Thoughts

If comfort and joy had a flavor, it would taste like a thick slice of homemade Sour Cream Pound Cake. Don’t be surprised if this becomes the cake everyone requests for years to come—it’s timeless, generously simple, and simply irresistible. Give it a try and make it your newest baking tradition!

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