Sour Cream Pound Cake Recipe
This sour cream pound cake recipe is everything I want in a classic dessert. It’s rich, buttery, and has the most tender crumb thanks to a full cup of sour cream. The golden crust gets me every time.
Table of Contents
Why I Love This Recipe
The key to a great pound cake is using room temperature eggs AND mixing them long enough in a stand mixer. This recipe walks you through each step to get it just right.
I found it in a vintage dessert cookbook full of simple, unique recipes. I’ve always loved the tang of sour cream in coffee cake, so I had to give this one a try, and it turned out absolutely delicious!
- This recipe makes a really unique texture – it’s dense like classic pound cake, but it has a slight angel food cake type of softness.
- It’s rich and buttery with a dense texture that feels indulgent in every bite. The sour cream keeps it moist and adds a subtle tang that balances the sweetness just right.
- The crumb is tender and soft, while the crust bakes up beautifully golden. It’s the kind of cake that stands on its own – no glaze or frosting needed.
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Key Ingredients and Substitutions
- Salted Butter: Provides richness and that classic pound cake flavor. Using salted butter helps balance the sweetness, but if you only have unsalted butter, just add 1/4 teaspoon of salt to the batter.
- Granulated Sugar: Sweetens the cake and helps create a tender crumb. It also contributes to the golden crust during the long bake time. Stick with white sugar for the classic texture and flavor.
- Eggs: Six large eggs give this pound cake structure, moisture, and richness. Make sure they’re at room temperature for best incorporation.
- Cake Flour: This finely milled flour keeps the crumb soft, light, and tender.
- Sour Cream: Adds moisture and a slight tang that balances the sweetness while keeping the crumb rich and dense, but not heavy.
- Vanilla Extract: Adds warmth and rounds out the flavor of the cake. Use pure vanilla extract if possible for the best taste.
How to Make Sour Cream Pound Cake Recipe
Preparation
Preheat your oven to 325˚F. Grease and flour a 10-inch tube pan. Set out your butter to soften and bring the eggs to room temperature.
Step 1 – Cream the Butter and Sugar
In a stand mixer, beat the softened butter and granulated sugar together on medium speed (KitchenAid #4) for 2 minutes until light and fluffy.
Step 2 – Add the Eggs
Add the eggs one at a time, beating each egg into the batter for 2½ minutes on medium speed before adding the next.
Step 3 – Add Flour and Sour Cream
Sift the cake flour. With the mixer on low, add the flour to the batter in alternating additions with the sour cream. Beat for 2 minutes once combined.
Step 4 – Add Vanilla and Fill the Pan
Fold in the vanilla extract by hand. Carefully pour the batter into the prepared tube pan and smooth the top.
Step 5 – Bake and Cool
Bake in the preheated oven for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 30 minutes, then invert it onto a wire rack to cool completely.
Lynette’s Tip
I recommend using a temperature gauge to make sure your pound cake is fully cooked. When it registers 203-205˚F, pull the pound cake from the oven to cool.
Recipe FAQs
Sour cream adds richness, moisture, and a tender crumb. It also gives the cake a subtle tang that balances out the sweetness – this is what makes it stand out from traditional pound cakes.
You can, but the texture will be denser. If you don’t have cake flour, make a quick substitute: for every cup of flour, remove 2 tablespoons and replace them with cornstarch. Sift well!
That’s completely normal for pound cake! It’s a dense batter, so the top often splits as the cake rises. It’s part of the charm and doesn’t affect the taste or texture.
More Pound Cake Recipes You’ll Enjoy
Sour Cream Coffee Cake
Ingredients
- 1 Cup salted butter softened
- 3 Cups granulated sugar
- 6 large eggs room temperature
- 3 Cups cake flour sifted
- 1 Cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325˚F. Grease and flour a 10 inch tube pan.
- Cream the butter and sugar together in the stand mixer. (#4 on Kitchen Aid, for two minutes)
- Beat the eggs into the batter, one at a time. Beat each egg for 2.5 minutes each. (I used #4 on the Kitchen Aid Mixer.)
- Sift the cake flour. Add it to the batter alternatively with the sour cream. Beat for two minutes. (#4 on Kitchen Aid Mixer.)
- Fold in the vanilla extract and then pour carefully into the tube pan.
- Bake for 1 hour and 30 minutes or until a toothpick inserted into the center comes out clean. Let cool for 30 minutes in the pan, and then flip to remove onto a cooling rack.
Notes
My Favorite Variations:
- Add Extracts: Add 1 ½ teaspoons of lemon or orange extract in place of or in addition to the vanilla for a bright, fresh flavor.
- Glazed Finish: Top the cooled cake with a simple glaze made from powdered sugar and lemon juice or milk. It adds a sweet, glossy finish that makes it feel extra special.
- Add Nuts: Stir in ½ cup of finely chopped pecans or almonds for a little crunch and warmth in each bite. Toasting them first brings out even more flavor.
