This Sour Cream Pound Cake is both dense and moist with a little bit of tang from sour cream and just a hint of vanilla.
This easy recipe freezes well for the perfect dessert to serve unexpected guests or to enjoy a slice with coffee.
Perfectly Moist Pound Cake!
- No need for a mix when a from scratch pound cake is so easy to make!
- This recipe uses ingredients you likely have on hand.
- Make multiple loaves and freeze them for delicious desserts anytime.
- Sour cream pound cake has a tangy flavor that pairs with fruits and fresh berries. Add a little powdered sugar or whipped cream for serving.
Ingredients for Pound Cake
Check the ‘use by’ dates on the baking powder and baking soda to ensure they are fresh.
- Real unsalted butter is best here. If you have salted, skip the salt in the recipe.
- Use large eggs and full fat sour cream.
- Baking powder and baking soda are the leavening agents. Leveners help the pound cake to rise.
- Vanilla extract adds flavor, you can also add ¼ teaspoon of almond extract if you’d like.
How to Make Sour Cream Pound Cake
- Whisk the dry ingredients (per the recipe below) in a bowl.
- Cream the butter and sugar together until light and fluffy, about 10 minutes.
- Add the eggs and vanilla and mix for another 2 minutes.
- Alternate mixing in the flour and the sour cream into the batter until just combined.
- Bake (as per the recipe below).
Toppings
In addition to fresh fruit, this sour cream pound cake recipe is great topped with fruit sauces too!
Don’t Skimp on The Beating Time
Beat the butter for the full 10 minutes. This incorporates lots of air giving ensuring the best texture and rise.
Once the other ingredients are added, mix just until combined.
Storing Pound Cake
Keep leftovers in a covered container at room temperature or in the refrigerator for up to 4 days.
Freeze whole loaves by wrapping them in plastic wrap and then aluminum foil for up to 5 months.
More Pound Cake Recipes
Did you make this Sour Cream Pound Cake? Leave us a comment and a rating below!
Sour Cream Pound Cake
Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter
- 3 large eggs
- ½ teaspoon vanilla
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sour cream
Instructions
- Preheat the oven to 325°F. Grease and flour an 8×4 loaf pan.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt in a small bowl and whisk to combine.
- Add the butter and sugar to a stand mixer and beat until light and fluffy on medium speed for 10 minutes, scraping the sides with a rubber spatula as needed.
- Add the eggs and vanilla and mix for an additional 2 minutes.
- Turn the mixer to low and alternate adding the flour mixture and the sour cream. Mix until the cake batter is just combined.
- Pour into the prepared pan and cook for 55-65 minutes or until a toothpick comes out clean.
- Cool for 10 minutes then remove from the pan and let cool completely on a wire rack.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Your strawberry bread recipe turned out so well, I decided to try this one too. The cake was great! Thanks for another delicious treat.
So glad you enjoyed it, Jenny!
Since I found this recipe about month ago, it has become my favorite dessert cake. Just a really good, moist cake for any occasion.
So happy you like this recipe, Patricia!
One of the best recipes I’ve ever made! Note make sure you beat the butter and sugar for 10 minutes ! I think that what made it so delicious !
Delicious!
Can I use a electric mixer
Hi Cordia, yes I do recommend an electric mixer in step 3: Place butter and sugar in a stand mixer and beat until light and fluffy on medium speed, about 10 minutes.
it sounds like good recipe
I can’t wait for you to try this recipe Vanda!
I followed the recipe exact. It was extremely dry. And it was too porous not smooth like all the other pound cakes I have baked. I will go back to the old way “stick with what you know don’t venture out because it has less ingredients.” I give it a .
Did you beat the butter for the full 10 minutes in a stand mixer? This incorporates lots of air, ensuring the best texture and rise. Once the other ingredients are added, they should be mixed just until incorporated. If it is overmixed this can cause a dense texture.
If the cake was dry it may have been overbaked. I hope these tips help!
Have just made the Sour Cream Pound cake….absolutely love it, so moist and tasty. My husband said ” this is a keeper, the best I have had so far”. Love all your recipes Holly, so simple and they always turn out great.
Thank you so much for sharing Marie, that made my day! I’m so glad you have been loving the recipes!
Holly:
I made this cake earlier today and just cut into it …. heaven! My photos look just like yours… it’s not as dense as a regular pound cake but still has a wonder crumb texture and would be perfect as a cake with berries and whipped cream. I did add the almond flavoring as I like this. Extremely easy to put together as well. Turned out beautifully and thanks for a keeper. I will make another over the weekend for a neighbor.
I am so glad you loved this recipe Doris!
I love all your recipes, Holly! Thank you so much! Looking forward to trying this!
Bobbi
I am so glad you have been enjoying the recipes Bobbi!