Sour Cream Pound Cake – made with the simplest ingredients yet delivers incredible moist, dense, and buttery pound cake. The perfect comfort food with its heavenly softness and creaminess. Hands down one of the best and easiest cakes you’ll ever make!
Recipe Ingredients and Substitutes
Among the various pound cake recipes, this sour cream pound cake is my most favorite. Because it is one of the easiest cakes that you can easily whip up any time you need a quick fix dessert.
Thanks to sour cream, this pound cake effortlessly turned out incredibly tasty and creamy. With the right amount of sweetness that will surely satisfy your toothsome cravings even without any glaze or frosting.
But of course, there’s nothing wrong with indulging with toppings and going all out at times.
My favorite will always be fresh fruits and a scoop of vanilla ice cream or whipped cream. Ohh! Just the perfect comfort food when I’m a little tired or just plain bored at home.
Every bite of this buttery, moist, and dense pound cake is pure happiness and comforting as a warm hug. Hmmm-mmm. 😍
Recipe Ingredients and Substitutes
Just like any pound cake, this one is made with basic baking ingredients that you probably already have in your pantry. If not, they can be easily found in your local grocery stores.
To make this old-fashioned sour cream pound cake you just need the following:
- Unsalted Butter – Remember, we’re going to use softened butter and not melted. Take out the butter from the fridge and let it sit on the counter for about 30 minutes or so; you’ll know it’s ready when it’s spreadable. You can also use salted butter without worries. 😉
- Sugar – What is cake without sugar? Anyhoo, if you’re looking for sugar-free options, you can use erythritol, stevia, or sucralose like Splenda.
- Sour Cream – a useful ingredient that makes any cake extremely moist and soft. Don’t have sour cream on hand? Plain yogurt is a great substitute. Check out the other Sour Cream Substitutes that you can use to make this marvelous sour cream pound cake recipe.
- Eggs – Make sure to always use large eggs when baking. It’s actually the standard egg size in the world of baking. 😉
- All-Purpose Flour – This is the best flour to use since we want our sour cream pound cake to be dense. I strongly DON’T suggest to replacing it with cake flour because it will just mess up the texture, it won’t be as dense.
- Baking Powder and Baking Soda – They are essential to any sour cream recipe, especially cakes. These leavening agents are being activated by the sour cream to make the cake rise nicely.
- Vanilla Extract – It elevates the flavor of any baked goodies. You can actually make it at home with this recipe, How to Make Vanilla Extract.
- Salt – a pinch is enough to balance the sweetness of this sour cream cake.
- Lemon Zest – adds a lemony flavor to our sour cream pound cake. You can also replace it with lemon extract to add flavor.
- Fruity Combinations – Aside from fresh fruit as toppings, you can actually incorporate them to the sour cream cake batter for deeper and bolder fruity flavors. Like my Strawberry Pound Cake, Peach Cobbler Pound Cake, and Lemon Sour Cream Pound Cake.
- Lovely Textures – Our favorite nuts like pecan, walnut, almond, and cashew are a great addition as well. Like this Sock It To Me Cake where I use pecans. You’ll love the added crunch when you munch on this lovely cake.
- Luscious Toppings -Adding a dollop of whipped cream on top will surely level up this old-fashioned sour cream pound cake. Or drizzle it with a generous amount of melted dark chocolate or caramel sauce to make it fancy.
- Richly Flavored Pound Cake – How about adding chocolates or cinnamon to your pound cake? These drool-worthy and indulging bundt cake recipes like Chocolate Pound Cake, Coffee Cake, and Chocolate Rum Marble Cake are really worthy to try.
- More Pound Cake Recipes – You can also try my other pound cake recipes that are equally delicious and decadent: 7Up Pound Cake, Southern Pound Cake, and Cream Cheese Pound Cake.
Serving and Storage Instructions
You can totally make this sour cream pound cake ahead and serve for later. Don’t worry, it will still be as moist, dense, and amazing. I guarantee that! 😉
- Store – Let it cool completely before transferring it to an airtight container.
- Room Temperature – It can stay fresh at room temperature for up to 3 days. Just make sure it is properly covered or stored in an air-tight container.
- Refrigerate – Wrap the pound cake nicely with a cling wrap, then foil or a freezer-safe ziplock bag. Store in the fridge for up to 1 week.
- Freeze – It can be stored safely in the freezer for up to 3 months.
- Thaw – If ready to serve, thaw inside the fridge overnight. Then let it sit on the counter for about 30 minutes to 1 hour before serving. Sometimes, I prefer it a little cold.
- Serve – Serve it plain or with your favorite toppings.
Note: Do the same in storing leftovers.
Sour cream adds moisture and creaminess to the cake. It also activates the leavening agents such as baking soda to make the cake rise.
There are a lot of factors to consider why your sour cream pound cake deflates or didn’t rise at all. It may be because the oven temperature is too low or you didn’t preheat the oven prior to baking. Another is overmixing the batter which results in a gummy and tough cake causing it not to rise. Or you didn’t measure the ingredients correctly and messed up the required proportion.
The secret to making any pound cake moist is the addition of sour cream or any acidic ingredients like buttermilk and yogurt; because their fat content is adding moisture to the cake and their acidity tenderizes the gluten in the flour as it bakes.
What to Eat with Sour Cream Pound Cake
This sour cream pound cake recipe is already sumptuous on its own. But you can always make it more decadent with the addition of the Immaculatebites homemade sauces like these recipes below.
More Easy Cake Recipes
How to Make Sour Cream Pound Cake
Cream the Butter and Sugar
- Preheat the oven to 300°F/150°C – Grease a tube pan generously with cooking spray and set aside.
- Cream together the butter and sugar – at high speed in a stand mixer until it’s fluffy and starting to look white, about 5- 7 minutes. Add sour cream. (Photos 1-4)
Make the Pound Cake Batter
- Stir in the eggs – a little at a time, beating the mixture well between each addition. (Photos 1-2)
- Mix in flour, baking powder, and salt into the batter. (Photos 7-8)
- Followed by milk and vanilla extract – Stir well until everything is fully combined. DO NOT over mix. Scrape down the sides of the mixing bowl. (Photos 9-10)
Prepare to Bake
- Pour batter into a greased cake pan – Tap pans on work surface to eliminate any large air bubbles. (Photos 11-12)
- Bake at 300°F – until a tester inserted into the center comes out clean, 60- 70 minutes or more.
- Let it cool and serve – Transfer to a wire rack and let it cool before slicing and serving with whipped cream and/or fresh strawberries. Enjoy!
Watch How To Make It
Sour Cream Pound Cake
- 1½ cup or (340g) unsalted butter, softened
- 2 cups or (450g) sugar
- 1 cup or (225g) sour cream room temperature
- 6 large eggs
- 3 cups or (426g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon or (15ml) vanilla extract
- ½ cup (120 ml) milk
- 2 teaspoon lemon zest optional
- Preheat the oven to 300°F/150°C. Grease a tube pan generously with cooking spray and set aside.
- Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5- 7 minutes. Add sour cream.
- Stir in the eggs, a little at a time, beating the mixture well between each addition.
- Mix in flour, baking powder, baking soda, and salt into the batter.
- Followed by milk and vanilla extract. Stir well until everything is fully combined. DO NOT over mix. Scrape down the sides of the mixing bowl.
- Pour batter into a greased cake pan. Tap pans on the work surface to eliminate any large air bubbles.
- Bake at 300 F until a tester inserted into the center comes out clean, about 60- 70 minutes or more.
- Transfer to a wire rack and let it cool before slicing and serving with whipped cream and/or fresh strawberries. Enjoy!
Tips & Notes:
- Make sure that all your ingredients are at room temperature. Let the butter, eggs, and sour cream sit on the counter for about 20 minutes before starting.
- The butter should be spreadable and not melted.
- Don’t overmix. Mix until everything is fully incorporated, with no more clumps of flour visible.
- Don’t forget to grease your cake pan and dust it with flour to allow easy removal of cake.
- Let the cake cool first before transferring to a cooling rack, about 10-15 minutes.
- Cool the cake completely before slicing.
- If a bundt pan is not available, you can use 9″x5″ loaf pans instead. This batter makes 2 loaves.
- Cover your cake with foil if it’s browning too much.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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