Get ready to fall head over heels for the classic Southern treat that is Sour Cream Pound Cake. This cake is everything you crave in a timeless dessert—rich, buttery, and oh-so-moist, with a tender crumb that simply melts in your mouth. Whether you’re planning an elegant brunch or need a sweet finish to a family supper, this cake stands proud, never failing to steal the show. The sour cream gives it an irresistible texture and depth of flavor, and you’ll find it’s just as delightful dressed up with berries as it is enjoyed plain and simple.
Ingredients You’ll Need
Ingredients You’ll Need
Sour Cream Pound Cake calls for baking basics, yet every ingredient plays a star role in creating the delicate flavor, cloud-like crumb, and subtle golden hue. Each addition is like a ticket to pound cake bliss, so don’t skimp—quality here makes all the difference.
- Unsalted Butter: Gives the cake its luscious richness and ensures a soft, melt-in-your-mouth bite.
- Granulated Sugar: Sweetens the batter and helps create that iconic caramelized golden crust.
- Large Eggs: Six eggs make this cake wonderfully dense, moist, and help bind everything together.
- Sour Cream: The secret to moistness, tender crumb, and a subtle tang that elevates the flavor.
- All-Purpose Flour: The foundation—provides structure without making the cake heavy.
- Baking Soda: Lifts the batter and gives the cake its gentle rise.
- Salt: Balances the sweetness and enhances every other flavor note.
- Vanilla Extract: Delivers warmth and classic pound cake flavor.
- Almond Extract (optional): Just a splash adds extra aroma and an intriguing note, if you love almond essence.
How to Make Sour Cream Pound Cake
Step 1: Prepare Your Pan and Preheat the Oven
Start by setting the stage for success: preheat your oven to 325°F, which is just right for a slow, even bake that keeps the crumb extra tender. Grease and flour a 10-inch bundt or tube pan so your Sour Cream Pound Cake will release like a dream—don’t be shy about getting into every nook and cranny if you’re using a decorative mold.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until the mixture turns pale and has a light, airy texture. This takes about 3 to 5 minutes, so let your mixer do the heavy lifting here. Creaming properly incorporates air, which makes the finished pound cake beautifully light despite its richness.
Step 3: Add Eggs One at a Time
Crack in those room-temperature eggs, one at a time, beating well after each addition. This technique lets the eggs blend seamlessly into the batter, preserving all the precious air you whipped up in the last step and creating a silky smooth mixture.
Step 4: Mix in the Sour Cream
Spoon in the sour cream and beat until just combined. At this stage, the batter becomes luxuriously thick and creamy, and you’ll start to smell that telltale tangy richness that makes Sour Cream Pound Cake so distinctive.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. This step ensures even distribution, preventing pockets of dry flour or bitter leavening in your cake and guaranteeing that classic tight crumb.
Step 6: Add Dry Ingredients to Wet Mixture
Gradually add the dry ingredients to your wet mixture, mixing gently until just combined. Don’t overmix—stop as soon as the last trace of flour disappears. This keeps the crumb tender, not tough or chewy.
Step 7: Stir in Extracts
Fold in the vanilla extract and, if you like, a hint of almond extract for that subtle, aromatic twist. The extracts harmonize with the other flavors, giving the cake its timeless depth.
Step 8: Bake the Cake
Pour the batter evenly into your prepared pan, smoothing the top for an even bake. Into the oven it goes for 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. The kitchen will fill with the most blissful, buttery aroma… it’s pure nostalgia.
Step 9: Cool Before Serving
Allow the cake to cool in the pan for 10 to 15 minutes—this gives it time to set and makes release stress-free. Then, gently turn it out onto a wire rack to cool completely. Add a dusting of powdered sugar if you fancy, and you’re ready to slice!
How to Serve Sour Cream Pound Cake
Garnishes
A simple shower of powdered sugar on top can make Sour Cream Pound Cake look breathtaking. Fresh berries, a dollop of whipped cream, curled lemon zest, or even a drizzle of tangy glaze are all excellent choices if you want to turn up the wow factor for guests or special occasions.
Side Dishes
For a true Southern dessert plate, serve a generous slice alongside a bowl of macerated strawberries or a medley of seasonal fruit. Vanilla ice cream or an espresso shot on the side brings contrasting flavors and temperatures that make each forkful even more delightful.
Creative Ways to Present
Try cutting the pound cake into thick fingers and layering with berries and whipped cream for elegant parfaits, or use it as the base for a luscious trifle. You can also toast leftover slices and top with a slather of lemon curd or fruit preserves for an irresistible breakfast treat.
Make Ahead and Storage
Storing Leftovers
Keep any remaining Sour Cream Pound Cake fresh by wrapping slices tightly in plastic wrap or storing in an airtight container at room temperature. It stays moist and inviting for up to 4 days—if you can resist eating it all before then!
Freezing
For longer storage, wrap the whole cake or individual slices in cling film and then foil. Place in a freezer-safe bag and freeze for up to three months. Thaw overnight at room temperature and your cake will be just as delicious as the day you baked it.
Reheating
Enjoy slices at room temperature, or give chilled pound cake a quick zap in the microwave for 10 to 15 seconds to soften it up and revive that fresh-baked texture. For a special touch, toast slices in a skillet with a bit of butter until golden and fragrant.
FAQs
How can I tell when my Sour Cream Pound Cake is done?
A toothpick or cake tester should come out clean from the center of the cake, and the top will be beautifully golden. If you gently press the surface, it should spring back slightly—just don’t overbake, as that can dry out the cake.
Can I use low-fat sour cream or Greek yogurt instead?
Full-fat sour cream really gives the cake its signature richness, but in a pinch, full-fat Greek yogurt will work. Avoid low-fat versions, as they can result in a drier, less tender crumb.
Why did my cake stick to the pan?
Skipping the crucial step of greasing and flouring the pan can lead to sticking, especially with ornate bundt pans. Take time to coat every crevice, and let the cake cool slightly before trying to remove it for best results.
How do I get a lighter, fluffier texture?
Creaming the butter and sugar properly, as well as ensuring your eggs and sour cream are at room temperature, both help create a lighter texture. Also, avoid overmixing once the dry ingredients are added.
Can I add flavors or mix-ins?
Absolutely! Lemon or orange zest adds a lovely fresh note, and almond extract (as in this recipe) gives an aromatic touch. Just avoid overloading with mix-ins like chocolate chips, which can weigh down the batter.
Final Thoughts
There’s truly something magical about baking this Sour Cream Pound Cake for those you love—every slice is a celebration of home, comfort, and Southern tradition. Give it a try and watch it disappear slice by slice; chances are, it’ll earn a place in your own family’s recipe box, too.
Print
Sour Cream Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
Indulge in the rich and moist decadence of this Sour Cream Pound Cake. A classic dessert that is perfect on its own or paired with your favorite toppings for a delightful treat.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 cup sour cream, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F. Grease and flour a 10-inch bundt or tube pan.
- Cream butter and sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3–5 minutes. Add the eggs one at a time, beating well after each addition.
- Add sour cream: Stir in the sour cream and mix until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the vanilla and almond extract, if using.
- Bake: Pour the batter evenly into the prepared pan and smooth the top. Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- This cake is rich, dense, and incredibly moist.
- Perfect on its own, or served with berries and whipped cream.
- For a citrus twist, add 1 tablespoon of lemon or orange zest to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 125 mg
