Old Fashioned Sour Cream Pound Cake Recipe

A close-up of a old-fashioned sour cream pound cake slice with ice cream, raspberries, and blueberries on the side.

4.61 from 28 votes

Old Fashioned Sour Cream Pound Cake Recipe

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 special.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 444kcal

Author: Andrea

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.

Notes

-If you don't own a large classic Bundt pan, you can divide the cake batter between two (9x5) loaf pans and bake them for approximately 45–55 minutes.

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!

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