This is without a doubt the best sour cream pound cake I’ve ever tried. It’s soft, moist, buttery with a delicious vanilla and sour cream flavor. I love it simply dusted with powdered sugar but it’s as equally as delicious topped with a yummy glaze.
So why add sour cream to a cake batter anyway? Sour cream not only adds a delicious tangy flavor but the added moisture, fat, and acidity gives you an incredibly moist, rich, and tender cake that’s just irresistible.
See my step by step recipe tutorial below with all the tips you need to make it perfectly, it’s so easy you’ll want to make it again and again!
What you need to make this recipe
Butter – I use unsalted butter so if you use salted make sure to reduce the amount of added salt. Also, make sure your butter is at room temperature to avoid any lumps in the batter.
Vanilla extract – Make sure to use vanilla extract and not essence which is synthetic. You can also add in different flavored extracts to taste.
Sour cream – The sour cream gives the cake a very tender and moist crumb plus a delicious tangy flavor. Don’t have sour cream? you can make your own by following my homemade sour cream recipe or you can swap it for creme fraiche or plain yogurt.
How to make a Sour Cream Pound Cake
1. Combine the flour, salt, and baking powder in a large bowl.
2. Next, add the sugar and butter to a mixer and cream together.
3. Add the eggs and vanilla.
4. Add the flour and sour cream until just combined.
5. Use a spatula to scrape down the sides and mix everything in.
6. Transfer to your bundt pan and bake.
Pro tips for making this recipe
- Make sure to scrape down the bowl after each stage of mixing so everything is incorporated properly.
- You can divide the cake batter into muffins if you prefer they’re great for breakfast on the go.
- If you want to glaze this cake with icing you can mix powdered sugar with water or citrus juice like lemon or orange until you achieve the desired consistency then pour it over the cake.
- Make sure your ingredients (especially the butter) are at room temperature before starting.
- Don’t overmix the batter or it’ll be dry and tough just mix it enough until everything is just combined.
- make sure to grease and coat your cake pan in flour so the cake is easy to remove once baked.
- Allow the cake to cool in the cake pan for around 10-15 minutes before removing.
- Make sure to let it cool completely on a wire rack before slicing.
Frequently Asked Questions
How should I serve this cake?
This cake is delicious served for breakfast with a cup of tea or coffee (you can also make it into muffins) or as a dessert with a dollop of whipped cream and fresh fruit like berries or peaches in the summer.
You can also glaze the cake by mixing powdered sugar with water or citrus juice (lemon, orange, lime, grapefruit etc) until it’s slightly thick but pourable. Check out my Orange Pound Cake and Lemon Poppy Seed Pound Cake for glaze ideas.
And simply dusted in powdered sugar is sometimes all you need!
How long does it last?
This cake will keep well covered at room temperature for around 3 days or will keep for a few days longer in the fridge. Make sure to bring it to room temperature before serving (it tastes much better).
Can it be frozen?
Yes, this is a great cake for freezing just make sure to wrap it in plastic wrap and foil tightly then thaw it completely before serving.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Sour Cream Pound Cake then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Sour cream pound cake
Ingredients
- 3 cups all-purpose flour (360g)
- 1 teaspoon kosher salt or ½ tsp fine grained
- ½ teaspoon baking soda
- 1 cup unsalted butter room temperature (225g)
- 3 cups granulated sugar
- 6 eggs large room temperature
- 1 tbsp vanilla extract (15ml
- 1 cup sour cream (8oz/227g)
Instructions
- Preheat oven to 325F. Butter and flour a large bundt pan or coat with baking spray. Combine the flour, salt, and baking soda in a large bowl, whisk together and set aside.
- Cream the butter and sugar until light and fluffy. Add the vanilla then eggs one at a time while mixing on medium speed, scraping the bowl down twice or so. Add the flour mixture and sour cream in alternating batches, mixing on low until just combined.
- Use your spatula to finish the batter off, scraping the bowl down and mixing any errant sour cream or flour in. Transfer the batter to your prepared bundt pan and bake at 325 for about 80 minutes or until a skewer comes out clean from the center.
- Cool in in pan 10 minutes before inverting
Notes
- Make sure to scrape down the bowl after each stage of mixing so everything is incorporated properly.
- You can divide the cake batter into muffins if you prefer they're great for breakfast on the go.
- If you want to glaze this cake with icing you can mix powdered sugar with water or citrus juice like lemon or orange until you achieve the desired consistency then pour it over the cake.
- Make sure your ingredients (especially the butter) are at room temperature before starting.
- Don't overmix the batter or it'll be dry and tough just mix it enough until everything is just combined.
- make sure to grease and coat your cake pan in flour so the cake is easy to remove once baked.
- Allow the cake to cool in the cake pan for around 10-15 minutes before removing.
- Make sure to let it cool completely on a wire rack before slicing.
- Will keep for up to 3 days or can be frozen.
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