The Ultimate Old-Fashioned Sour Cream Pound Cake Recipe for a Moist, Buttery Dessert

Prepare to fall in love with this extraordinary old-fashioned sour cream pound cake. With its signature melt-in-your-mouth texture, rich buttery flavor, and an unbelievably moist crumb, this cake is more than just a dessert – it’s a versatile masterpiece. Imagine starting your day with a slice alongside your morning coffee, or elevating it into an elegant evening treat with a simple dusting of powdered sugar, a dollop of whipped cream, and a scattering of fresh berries. It’s truly a cake for all seasons and all occasions.

Why This Sour Cream Pound Cake is a Staple for Every Home Baker

Every passionate home baker knows the value of a few go-to, reliable recipes that consistently deliver outstanding results. While a light and airy angel food cake is a must-have for one end of the spectrum, the best sour cream pound cake firmly holds its place at the other. These two cakes, though distinct in character, share a common thread of versatility and classic appeal. While I adore experimenting with variations like my strawberry pound cake and blueberry lemon pound cake, there are moments when only the pure, unadulterated comfort of a traditional, simple pound cake will do. This recipe embodies that timeless appeal, bringing rich, buttery goodness to your table.

The Secret to a Melt-in-Your-Mouth Texture: Sour Cream

You might wonder how a cake that is wonderfully dense can still “melt in your mouth.” The answer lies in one star ingredient: sour cream. The addition of full-fat sour cream to this classic pound cake recipe is transformative. It introduces a subtle, delightful tang that perfectly balances the sweetness, prevents the cake from becoming overly rich, and deepens the overall flavor profile. More importantly, the fat content in sour cream is crucial for adding unparalleled moisture, ensuring every bite is succulent and never dry. The acidity present in the sour cream also plays a vital role in tenderizing the gluten in the flour, resulting in a crumb that is incredibly soft, fine, and truly melts on your tongue. This seemingly simple ingredient is what elevates this old-fashioned pound cake from good to utterly fantastic, making it a recipe you’ll want to bake again and again.

Whether you serve it as is, with a simple vanilla glaze, or alongside your favorite toppings like creamy ice cream, homemade whipped topping, or vibrant fresh berries, this sour cream pound cake is guaranteed to impress.

Essential Ingredients for Your Perfect Sour Cream Pound Cake

This section provides detailed notes on each ingredient and offers convenient substitution options. For precise measurements, the comprehensive recipe card is available at the conclusion of this post.

• Granulated Sugar: This is the primary sweetener for our classic pound cake. We use a generous amount (nearly 3 cups) not just for sweetness, but also for contributing to the cake’s tender crumb and beautiful golden crust.
• Unsalted Butter: Opting for unsalted butter gives you complete control over the total salt content in your recipe. It’s crucial that your butter is at room temperature – softened but not melted – as this allows it to cream properly with the sugar, incorporating air for a light texture. Remember to take it out of the fridge at least 30 minutes to an hour before you start baking.
• Large Eggs: Just like the butter, your eggs should also be at room temperature. This ensures they emulsify better with the butter and sugar mixture, creating a smoother batter and promoting more even baking throughout the cake.
• Pure Vanilla Extract: A tablespoon of pure vanilla extract is essential for that comforting, classic vanilla flavor that defines a good pound cake. For a delightful twist, consider swapping it with lemon extract for a brighter profile, or almond extract for a richer, nutty undertone.
• All-Purpose Flour: Sifting your all-purpose flour is a small but important step. It removes any lumps, ensuring the flour blends smoothly into the wet ingredients without overmixing, and contributes to a lighter, more consistent cake texture. If you don’t have a sifter, a fine mesh sieve works perfectly.
• Salt: A pinch of salt is not just for seasoning; it’s a flavor enhancer. It cleverly brings out and balances the sweetness and other rich flavors in the cake, making every bite more complex and delicious.
• Baking Soda: In this recipe, baking soda is key. It reacts with the natural acidity in the sour cream, creating carbon dioxide bubbles that provide a gentle lift and contribute significantly to the cake’s signature tender, soft crumb.
• Sour Cream: The hero ingredient! Always use full-fat sour cream for the best results, as its rich fat content is vital for moisture and consistency. Similar to butter and eggs, make sure your sour cream is also at room temperature for optimal blending. If you need a substitute, full-fat plain Greek yogurt can work due to its comparable tanginess and creamy texture, though it might result in a slightly different flavor profile.

Choosing the Ideal Cake Pan for Your Pound Cake

For this rich and dense pound cake, I highly recommend using a 12-cup bundt cake pan. The fluted design of a bundt pan not only allows for even heat distribution, which is crucial for a thick cake like a pound cake, but also creates a stunning presentation with minimal effort. Alternatively, a 10-inch tube pan (often called an angel food pan) will also work effectively. While both options will yield a delicious cake, the bundt pan definitely offers that extra touch of visual elegance, making your homemade pound cake even more impressive.

How to Bake the Best Sour Cream Pound Cake Recipe: Step-by-Step

This comprehensive section guides you through each step of the recipe with detailed instructions. For a complete printable version, please refer to the recipe card located at the bottom of this page.

Step 1: Prepare Your Pan and Oven. Start by placing your oven rack in the middle position. Preheat your oven to a precise 325°F (160°C). This lower temperature is key for ensuring a dense cake like a pound cake bakes evenly without drying out the exterior or leaving the center undercooked. Generously spray your 10-inch tube pan or 12-cup bundt pan with a nonstick cooking spray, making sure to get into all the nooks and crannies if using a bundt. You can also lightly flour the greased pan for extra insurance against sticking. Set it aside.

Step 2: Cream Butter and Sugar. In a large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, combine the room-temperature granulated sugar and unsalted butter. Beat them together on medium-high speed for about 4-5 minutes until the mixture becomes wonderfully light, fluffy, and pale yellow. This creaming process is vital as it incorporates air, which contributes to the cake’s structure and tender texture.

Step 3: Incorporate Eggs and Vanilla. Add the room-temperature large eggs to the creamed butter and sugar mixture, one at a time. After each egg addition, beat well until fully incorporated, pausing occasionally to scrape down the sides and bottom of the bowl with a rubber spatula. This ensures everything is thoroughly mixed. Once all eggs are in, mix in the pure vanilla extract until just combined. The mixture might look a little curdled at this stage, but don’t worry, it will smooth out.

Step 4: Whisk Dry Ingredients. In a separate medium bowl, whisk together the sifted all-purpose flour, salt, and baking soda. Whisking ensures these ingredients are evenly distributed, so the leavening agent and salt are spread throughout the cake.

Step 5: Alternate Wet and Dry Ingredients. Reduce your mixer speed to the lowest setting. Begin adding the flour mixture and the room-temperature sour cream to the wet ingredients, alternating between them. Start and end with the dry ingredients (e.g., 1/3 flour, 1/2 sour cream, 1/3 flour, 1/2 sour cream, 1/3 flour). Mix only until just combined after each addition, and continue scraping down the sides of the bowl as you go. This method helps to maintain the delicate balance of the batter.

Step 6: Bake to Golden Perfection. Gently pour the perfectly mixed batter into your prepared bundt cake pan. If needed, use a rubber spatula to smooth out the top of the batter. Place the pan in your preheated 325°F (160°C) oven and bake for 70-85 minutes. The baking time can vary depending on your oven, so always rely on visual cues. The cake should be golden brown and a cake tester or long toothpick inserted into the center should come out clean or with just a few moist crumbs attached.

Step 7: Cool and Serve. Once baked, remove the pound cake from the oven. Let it cool in the pan for 15 minutes. This cooling time is important as it allows the cake to firm up slightly, making it easier to invert. After 15 minutes, carefully invert the cake onto a wire rack or a serving plate to cool completely. Allowing it to cool fully before slicing ensures the perfect texture and prevents it from crumbling. Then, slice and enjoy your magnificent homemade pound cake!

Storage Tips for Preserving Your Sour Cream Pound Cake’s Freshness

Proper storage is essential to keep your delicious sour cream pound cake moist and fresh for as long as possible. Here’s how to ensure it stays perfect:

• Room Temperature Storage: Any leftover pound cake can be kept at room temperature for up to 3 days. The key is to store it in an airtight container or tightly wrapped in plastic wrap. Exposure to air will quickly dry out the cake, so ensure it’s well-sealed.
• Freezing for Longer Freshness: For extended storage, pound cake freezes beautifully. You can freeze the whole cake or individual slices. Wrap the cake first in plastic wrap, ensuring it’s completely covered, then add a second layer of aluminum foil. Transfer the wrapped cake to a freezer-safe bag or container. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw it at room temperature, ideally overnight for a whole cake or for a few hours for slices.
• Warming Up a Slice: While pound cake is traditionally enjoyed at room temperature, a slightly warm slice can be incredibly comforting. If you prefer it warm, pop an individual piece into the microwave for about 20-30 seconds until heated through.

Frequently Asked Questions About Sour Cream Pound Cake

Can I use light sour cream or a low-fat alternative?

For the absolute best results in terms of texture and moisture, it’s highly recommended to use full-fat sour cream. The fat content is crucial for achieving that rich, tender, melt-in-your-mouth crumb that defines a great pound cake. While you *could* use a lower-fat option, it might result in a slightly drier cake with less richness.

What if I don’t have a Bundt pan? Can I use a loaf pan?

Yes, you can certainly bake this sour cream pound cake in loaf pans. This recipe yields a significant amount of batter, so you would likely need two standard 9×5-inch loaf pans. Be aware that baking times will be different; loaf cakes generally bake for a shorter duration (around 50-60 minutes) compared to a large Bundt cake. Keep an eye on them and use the toothpick test for doneness.

How do I prevent my pound cake from sticking to the pan?

Proper pan preparation is key! Always grease your pan generously with butter or a good quality nonstick cooking spray. For extra insurance, especially with intricate Bundt pans, dust the greased pan lightly with flour, tapping out any excess. You can also use a baking spray that contains flour. Make sure to get into all the grooves and crevices.

My pound cake turned out dry. What went wrong?

A dry pound cake is usually a result of one of a few common issues: overmixing the batter (which develops gluten too much, leading to toughness), using too much flour (always spoon and level your flour, or weigh it with a kitchen scale), or overbaking. Ensure your oven temperature is accurate with an oven thermometer and always use the toothpick test to prevent baking for too long.

More Irresistible Cake Recipes to Try

• Lemon Poke Cake with Jello
• Double Chocolate Coca Cola Cake
• Ricotta Cake with Cake Mix
• Peach Bundt Cake

Recipe

Recipe

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Sour Cream Pound Cake

Author: Jaclyn

Prep: 10 minutes mins

Cook: 1 hour hr 10 minutes mins

Total: 1 hour hr 20 minutes mins

This is the ultimate sour cream pound cake recipe! This old-fashioned pound cake is incredibly rich and buttery with a moist crumb that genuinely melts in your mouth, making it a perfect dessert or everyday treat.

Servings: 16

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Equipment

• 12-Cup Bundt Pan or tube pan

Ingredients

• ▢ 2 ¾ cup granulated sugar
• ▢ 1 cup unsalted butter room temperature
• ▢ 6 large eggs room temperature
• ▢ 1 Tablespoon vanilla extract
• ▢ 3 cups all-purpose flour sifted
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon baking soda
• ▢ 8 ounces sour cream room temperature

Instructions

• Place oven rack in the middle position and preheat oven to 325 F. Spray a 10-inch tube pan or 12-cup bundt pan with nonsticking cooking spray and set aside.
• In a large mixing bowl (or in the bowl of a stand mixer fitted with paddle attachment), cream the sugar and butter until light and fluffy, about 4-5 minutes.
• Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed.
• Mix in vanilla extract.
• In a medium mixing bowl, whisk to combine flour, salt, and baking soda.
• With the mixer on the lowest speed, alternate adding the dry ingredients and sour cream to the wet ingredients, beating after each addition and scraping down the sides of the bowl as needed. *Only mix until just combined. Do not overmix.
• Pour batter into the prepared pan, smoothing out the top with a rubber spatula if needed.
• Bake at 325° for 70-85 minutes, or until a cake tester inserted into the center of the cake comes out clean or with just a few moist crumbs.
• Cool in pan for 15 minutes; then turn out onto a plate and allow to cool before serving.

Notes

If desired, dust with confectioners sugar before serving.

Delicious on its own or when served with a scoop of ice cream, whipped cream, and/or fresh berries.

Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Calories: 373kcal | Carbohydrates: 53g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 100mg | Sodium: 120mg | Potassium: 71mg | Fiber: 1g | Sugar: 35g | Vitamin A: 532IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg

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