If you’re searching for a show-stopping dessert that’s as easy to love as it is to make, let me introduce you to the magic of Sour Cream Pound Cake. Rich, tender, and delightfully dense with just the right amount of buttery sweetness, this classic bakes up golden with a velvety crumb that’s impossible to resist. Whether served plain, dusted with sugar, or crowned with seasonal fruit, Sour Cream Pound Cake is that old-fashioned treat everyone sneaks an extra slice of—and for good reason!
Ingredients You’ll Need
The beauty of Sour Cream Pound Cake lies in its simple ingredient list. Each one plays a starring role in delivering that iconic flavor and texture—no fancy tricks required. Let’s take a peek at what you’ll need to whip up this bakery-worthy cake at home.
- Unsalted butter: Softened butter adds unbeatable moisture and a rich, creamy flavor as the foundation of the cake.
- Granulated sugar: This classic sweetener creates that perfect balance of tender crumb and satisfying crust.
- Large eggs: Using eggs at room temperature helps the batter emulsify properly for a soft yet structured slice.
- Sour cream: The game-changer—this ingredient delivers incredible moistness and a gentle tang that sets the cake apart.
- All-purpose flour: Gives the cake its sturdy-yet-tender texture and supports the lushness of the batter.
- Baking soda: A touch of baking soda helps to lift and lighten the crumb just the right amount.
- Salt: Balances flavors and sharpens the buttery-sweet profile of every bite.
- Vanilla extract: The fragrant highlight that pulls it all together for a classic, inviting aroma and taste.
How to Make Sour Cream Pound Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 325°F. Generously grease and flour a 10-inch bundt or tube pan—be thorough with those nooks and crannies! This step ensures your Sour Cream Pound Cake releases beautifully, all in one stately piece, ready for its big reveal.
Step 2: Cream Butter and Sugar
In your biggest mixing bowl, cream together the softened butter and granulated sugar. Give yourself a solid three to five minutes with a mixer here; this aerates the batter, resulting in a cake that’s gorgeously light despite its classic pound cake richness.
Step 3: Add Eggs
Add the eggs one at a time, mixing well after each addition. This little bit of patience goes a long way—each egg fully incorporates, ensuring your Sour Cream Pound Cake bakes up firm but never dense.
Step 4: Blend in Sour Cream and Vanilla
Pour in the sour cream and splash of vanilla extract, letting the batter become creamy, glossy, and unmistakably inviting. This is where the magic happens! That sour cream is the secret to keeping the cake moist and flavorful.
Step 5: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This pre-mixing means every bite will have the right leaven and seasoning, so don’t skip this brief step.
Step 6: Combine and Finish Batter
Gradually add the flour mixture to the wet ingredients, mixing just until everything is combined. Be careful not to overmix; a gentle hand here gives your Sour Cream Pound Cake its tender crumb. The batter will be thick—don’t worry, that’s exactly as it should be!
Step 7: Bake to Perfection
Pour the batter evenly into your prepared pan, smoothing the top with a spatula. Slide it into the oven and bake for about 1 hour 15 minutes, or until a toothpick comes out clean from the very center. The house will smell spectacular—trust me!
Step 8: Cool and Unmold
Let the cake rest in its pan for 10 to 15 minutes before turning it out onto a wire rack. Give it a little patience to finish cooling, and it will reward you with slices that hold together perfectly, just waiting for your favorite toppings.
How to Serve Sour Cream Pound Cake
Garnishes
A dusting of powdered sugar adds elegant simplicity, while a drizzle of sweet glaze amps up the indulgence factor. For a pop of color, fresh berries (think strawberries, raspberries, or blueberries) are always a winning choice atop a slice of Sour Cream Pound Cake.
Side Dishes
If you want to turn a single slice into a dessert plate showstopper, serve the cake alongside a scoop of vanilla ice cream or a dollop of whipped cream. Even a small bowl of lightly macerated fruit goes beautifully, letting the richness of the Sour Cream Pound Cake truly shine.
Creative Ways to Present
This cake is gorgeous as a simple bundt, but don’t stop there! Try cutting it into cubes for dessert trifles, layering with fruit and cream for parfaits, or toasting thin slices and pairing with your morning coffee. It’s versatile enough to keep things fresh every time you serve it.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap any leftover Sour Cream Pound Cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The flavors deepen overnight, making it even more delicious the next day—something to look forward to!
Freezing
This cake freezes beautifully! Wrap whole or sliced pieces of Sour Cream Pound Cake in plastic, then foil, and stash in the freezer for up to 2 months. Thaw at room temperature when you’re ready for a homemade treat on demand.
Reheating
To revive leftover slices, give them a quick 10- to 15-second zap in the microwave or warm in a low oven for a few minutes. The buttery crumb comes alive again, tasting almost like it was freshly baked.
FAQs
Can I use salted butter instead of unsalted?
You can, but be sure to reduce the added salt in the recipe. Unsalted butter lets you control the overall saltiness and keeps the classic flavor profile balanced.
Why is there baking soda and not baking powder?
Baking soda is activated by the acids in the sour cream, providing just enough lift without making the cake crumbly. This keeps your Sour Cream Pound Cake deliciously dense but never heavy.
Can I add other flavors to the batter?
Absolutely! Almond extract, lemon zest, or even a bit of bourbon can make fun twists. Just keep the core batter simple to preserve that luscious texture.
My cake stuck to the pan—what went wrong?
It’s important to grease and flour every inch of your bundt or tube pan, especially in the folds. Allowing the cake to cool for at least 10 minutes before turning it out will also help it release cleanly.
Is it possible to make Sour Cream Pound Cake cupcakes?
Yes! Spoon the batter into lined muffin tins, filling each about two-thirds full. Baking time will be shorter, so keep an eye out around 22-28 minutes, or until a toothpick comes out clean.
Final Thoughts
Few desserts stand the test of time quite like a classic Sour Cream Pound Cake, with its irresistible balance of richness and old-fashioned charm. I hope you give this recipe a try and let it become a sweet staple in your kitchen, too—it truly never disappoints!
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Sour Cream Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, moist goodness of a classic Sour Cream Pound Cake. This Southern dessert is perfect on its own or with a touch of fresh berries or glaze.
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 1 cup sour cream
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat oven to 325°F. Grease and flour a 10-inch bundt or tube pan.
- Cream Butter and Sugar: In a large bowl, cream softened butter and sugar until light and fluffy.
- Add Eggs and Mix: Add eggs one at a time, mixing well after each addition.
- Combine Wet Ingredients: Stir in sour cream and vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt.
- Combine Mixtures: Gradually add dry ingredients to wet mixture, mix until combined.
- Bake: Pour batter into pan, bake for 1 hour and 15 minutes until a toothpick inserted comes out clean.
- Cool and Serve: Let cake cool in pan for 10-15 minutes, then transfer to rack to cool completely.
Notes
- This cake tastes even better the next day.
- Enjoy plain or top with fresh berries, powdered sugar, or a simple glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
