This Old Fashioned Sour Cream Pound Cake is what dessert dreams are made of. Rich, tender, and ready to pair with your favorite toppings, making every slice delicious!
This Sour Cream Pound Cake is a timeless classic known for its rich, buttery flavor and incredibly tender crumb. The addition of sour cream creates a moist, dense texture while adding a subtle tang that perfectly balances the sweetness. Baked until golden with a delicate crust on the outside, this cake slices beautifully and holds its shape, making it ideal for serving on its own or dressed up with fresh berries, whipped cream, or a scoop of homemade ice cream.
I love how light and airy pound cakes are. For more pound cake recipes you have to check out my Pistachio Pound Cake, Cranberry Orange Pound Cake, and Blue Ribbon Pound Cake.
Table of Contents
Recipe Ingredients
Unsalted Butter – It’s essential that the butter has ample time to soften at room temperature, as the batter will be smoother and easier to mix together.
Eggs – This recipe uses six eggs, and you’ll also want to let the eggs come to room temperature before getting started.
Sour Cream – Adds extra moistness and richness, contributing to a creamier texture. Stick with full-fat sour cream and allow it to come to room temperature along with the butter and eggs.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Mix-Ins – Get creative with mix-ins like chocolate chips, nuts, berries, shredded coconut, or dried fruits for an extra layer of flavor.
Glaze Options – Drizzle on citrus glaze, vanilla glaze, cream cheese glaze, chocolate glaze, or powdered sugar glaze for a delicious finishing touch.
How to Make Old Fashioned Sour Cream Pound Cake
Step 1: Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius). Spray and sugar (I use about 1 tbsp of granulated sugar, however this is optional) in a large Bundt pan, then set aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2–3 minutes. Add vanilla and almond extract, then add the egg yolks one at a time, mixing after each addition.
Step 3: In a medium mixing bowl, whisk together the flour, table salt, and baking soda with mixing speed on low, alternate adding the dry ingredients and sour cream.
Step 4: In a medium mixing bowl, whip the egg whites until stiff peaks form. Gently fold in the egg whites using a large spatula. Pour into the prepared pan and bake at 300 degrees Fahrenheit (150 degrees Celsius) for 1 hour or until a cake tester inserted into the center comes out clean. Remove from the oven and allow to cool on a cooling wire rack for 15 minutes before inverting onto a cake stand or plate. If you skip the granulated sugar in the pan, you can dust the top of the cooled cake with powdered sugar.
Expert Tips
Grease Your Pan Well – Coat your Bundt pan thoroughly with softened butter. If there are nooks and crannies that are difficult to reach, give the pan a quick spray with cooking spray before adding the dry dusting. This helps the cake come out smoothly once baked.
Scrape the Sides of the Bowl – To avoid any unmixed ingredients, make sure to scrape the bowl often. This helps achieve a perfectly smooth, lump-free batter.
FAQs
It’s great on its own, but you can also serve it with vanilla bean ice cream and fresh berries for a patriotic twist. Other ideas include a simple glaze, whipped cream, lemon curd, more berries, or even chopped peaches, sliced bananas, and toasted coconut.
If you don’t have a cake tester, you can use a toothpick or a skewer to check the doneness of the cake. Insert it into the center of the cake—if it comes out clean or with just a few crumbs, the cake is ready!
Storage Information
To STORE your Sour Cream Pound Cake, wrap it tightly in plastic wrap or cut it into slices and place it on a covered cake plate. It will last for 3 to 4 days at room temperature.
If you need to store it for a longer period, you can store it in the fridge for up to a week. To FREEZE, wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag or airtight container before freezing. It will stay good in the freezer for up to 6 months.
When you’re ready to enjoy it again, thaw your pound cake on the counter without unwrapping it for the best results!
Old Fashioned Sour Cream Pound Cake Recipe
Ingredients
- 1 cup unsalted butter - (2 sticks), room temperature
- 3 cup granulated sugar
- 6 large eggs - divided
- 2 tsp vanilla - or vanilla bean paste
- 1/2 tsp almond extract
- 3 cup all-purpose flour
- 3/4 tsp salt
- 1/4 tsp baking soda
- 1 cup sour cream - full-fat
Instructions
- Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius). Spray and sugar (I use about 1 tbsp of granulated sugar, however this is optional) in a large Bundt pan, then set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2–3 minutes. Add vanilla and almond extract, then add the egg yolks one at a time, mixing after each addition.
- In a medium mixing bowl, whisk together the flour, table salt, and baking soda with mixing speed on low, alternate adding the dry ingredients and sour cream.
- In a medium mixing bowl, whip the egg whites until stiff peaks form. Gently fold in the egg whites using a large spatula. Pour into the prepared pan and bake at 300 degrees Fahrenheit (150 degrees Celsius) for 1 hour or until a cake tester inserted into the center comes out clean. Remove from the oven and allow to cool on a cooling wire rack for 15 minutes before inverting onto a cake stand or plate. If you skip the granulated sugar in the pan, you can dust the top of the cooled cake with powdered sugar.
Such a classic cake with great flavor.
This has been my go to favorite cake for years, it’s delicious and turns out perfect every time 👌🏻
I made this cake exactly as directed in a classic tube pan. Turned out beautifully and tastes great.
Had to bake it 1.5 hours.