Sour Cream Pound Cake: 5 Easy Steps to Deliciousness

Introduction

Picture this: a slice of buttery, velvety sour cream pound cake that melts in your mouth with each bite, leaving you reaching for another piece before you’ve even finished the first. This classic dessert has been gracing family gatherings and Sunday dinners for generations, and for good reason! Did you know that traditional pound cake earned its name from the original recipe that called for a pound each of flour, butter, sugar, and eggs? Our sour cream version takes this classic to new heights of moistness and flavor.

What makes this sour cream pound cake truly special is its incredible texture – dense yet somehow light, with a tender crumb that stays moist for days (if it lasts that long!). Whether you’re a seasoned baker or just starting out, this recipe strikes the perfect balance between impressive results and straightforward preparation. It’s the kind of cake that makes people think you spent hours in the kitchen, when really, it’s mostly hands-off baking time.

Unlike our popular lemon drizzle cake which has a tangy glaze, this sour cream pound cake shines with simple elegance that makes it perfect for any occasion. It’s the little black dress of desserts – classic, versatile, and always appropriate. So grab your mixing bowl and prepare to create a dessert that will have everyone asking for your secret recipe!

What is Sour Cream Pound Cake?

Ever wondered why they call it a “pound” cake? Well, it’s not because you’ll gain a pound eating it (though it’s tempting enough to risk it)! Traditional pound cake got its name from its simple ratio: a pound each of butter, sugar, eggs, and flour. But why add sour cream to this classic? Because, my friends, sour cream is the secret weapon that transforms an ordinary pound cake into something extraordinarily moist and tender. It’s like that unexpected plot twist in your favorite movie that makes everything better! As they say, the way to a man’s heart is through his stomach, and this sour cream pound cake might just be the express lane. Ready to become the dessert hero your family deserves? Let’s get baking!

Why You’ll Love This Sour Cream Pound Cake

Rich, Velvety Texture

The star quality of this sour cream pound cake is undoubtedly its incredible texture. The addition of sour cream creates a cake that’s substantially more moist than traditional pound cake, with a velvety crumb that practically melts in your mouth. Each bite offers that perfect balance between density and tenderness that makes pound cake so satisfying. The slight tanginess from the sour cream also balances the sweetness, creating a more complex flavor profile that keeps you coming back for “just one more slice.”

Budget-Friendly Elegance

Making this sour cream pound cake at home costs a fraction of what you’d pay at a bakery. Using simple pantry staples like flour, sugar, eggs, and butter – plus that magical tub of sour cream you might already have in your fridge – you can create a dessert that looks and tastes like it came from a high-end bakery. For roughly $10-15 of ingredients, you’ll make a cake that serves 12-16 people, making it perfect for entertaining on a budget or simply treating your family to something special without breaking the bank.

Versatile Canvas for Flavors

While this cake is absolutely delicious on its own, it also serves as the perfect canvas for countless variations. Drizzle it with a simple glaze, top with fresh berries and whipped cream, or serve alongside ice cream for an elevated dessert experience. You can even customize the batter with additions like lemon zest, almond extract, or vanilla bean for subtle flavor variations. Compared to our vanilla layer cake, which requires frosting skills and decorating time, this sour cream pound cake delivers maximum flavor with minimum fuss.

Ready to create a dessert that will have everyone thinking you’re a professional baker? Let’s head to the kitchen and make this sour cream pound cake your new signature recipe!

How to Make Sour Cream Pound Cake

Quick Overview

This sour cream pound cake is the definition of “simple elegance” – a straightforward recipe that yields spectacular results. The magic lies in the balance of rich butter, sweet sugar, and tangy sour cream that creates an incredibly moist, tender crumb with a golden crust. What makes this recipe particularly appealing is how forgiving it is for home bakers. The batter comes together in about 15 minutes, and then the oven does most of the work for the next hour. The result? A versatile cake that’s perfect plain or dressed up, for breakfast with coffee or as an elegant dessert after dinner.

Key Ingredients for Sour Cream Pound Cake

Ingredient	Quantity	Notes
Unsalted butter	1 cup (2 sticks)	Room temperature
Granulated sugar	3 cups
Large eggs	6	Room temperature
All-purpose flour	3 cups	Spooned and leveled
Baking soda	1/4 teaspoon
Salt	1/4 teaspoon
Sour cream	1 cup	Full-fat recommended
Vanilla extract	2 teaspoons	Pure, not imitation
Optional: lemon zest	1 tablespoon	For flavor variation

Step-by-Step Instructions

• Prepare Your Equipment
  Preheat your oven to 325°F (165°C). Thoroughly grease and flour a 10-inch tube pan or bundt pan, making sure to coat all the nooks and crannies. This careful preparation ensures your cake will release cleanly after baking.
• Cream Butter and Sugar
  In a large mixing bowl, beat the softened butter until creamy and smooth, about 1-2 minutes. Gradually add the sugar, beating on medium-high speed for 5-7 minutes until the mixture becomes noticeably lighter in both color and texture. This step is crucial for incorporating air into the batter, which helps create the cake’s tender crumb.
• Add Eggs
  Add eggs one at a time, beating for about 30 seconds after each addition. Scrape down the sides of the bowl frequently to ensure everything is evenly incorporated. The mixture should look smooth and glossy.
• Prepare Dry Ingredients
  In a separate bowl, whisk together the flour, baking soda, and salt until well combined.

• Combine Wet and Dry Ingredients
  Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the flour mixture (three additions of flour and two of sour cream). Mix on low speed just until combined after each addition – do not overmix. Finally, stir in the vanilla extract and lemon zest if using.
• Bake to Perfection
  Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 1 hour and 20-30 minutes, or until a wooden toothpick inserted in the center comes out clean or with a few moist crumbs.
• Cool Properly
  Allow the cake to cool in the pan on a wire rack for 15-20 minutes before carefully inverting onto the rack to cool completely (about 2 hours). This patience during cooling helps prevent the cake from breaking apart.

What to Serve Sour Cream Pound Cake With

This versatile sour cream pound cake pairs beautifully with numerous accompaniments:

• Fresh seasonal berries (strawberries, blueberries, raspberries)
• A dollop of lightly sweetened whipped cream
• Vanilla bean ice cream for a simple yet elegant dessert
• Lemon curd or fruit preserves spread on slices
• A dusting of powdered sugar for a simple presentation
• Coffee, tea, or a glass of milk for breakfast or afternoon snacking
• Sweet dessert wines like Moscato or Riesling for a sophisticated pairing

Top Tips for Perfecting Sour Cream Pound Cake

1. Room Temperature Ingredients Are Non-Negotiable
   Ensure butter, eggs, and sour cream are at room temperature before beginning. Cold ingredients won’t incorporate properly, resulting in a dense, uneven cake.
2. Don’t Rush the Creaming Process
   The butter-sugar creaming step is where the magic happens. Give it the full 5-7 minutes to incorporate air and create a light, fluffy structure.
3. Measure Flour Correctly
   Too much flour leads to a dry cake. Spoon flour into measuring cups and level with a knife rather than scooping directly from the container.
4. Mix With Care After Adding Flour
   Once flour is added, mix just until combined. Overmixing develops gluten, which can make your pound cake tough instead of tender.
5. Check Your Oven Temperature
   Consider using an oven thermometer to verify your oven temperature, as many ovens run hot or cold. Pound cake needs a consistent, moderate temperature.
6. Don’t Open the Oven Door Too Early
   Resist the urge to check on your cake during the first 45 minutes of baking. Opening the door can cause the cake to fall or bake unevenly.

Storing and Reheating Tips

Counter Storage:
Your sour cream pound cake will stay perfectly fresh at room temperature for up to 3 days. Wrap it tightly in plastic wrap or store under a cake dome to maintain moisture.

Refrigerator Storage:
For longer storage, wrap the cake tightly and refrigerate for up to 1 week. Allow refrigerated cake to come to room temperature before serving for the best flavor and texture.

Freezer Storage:
This cake freezes beautifully for up to 3 months. Wrap individual slices or the entire cake tightly in plastic wrap, then in aluminum foil. To thaw, unwrap and let sit at room temperature for several hours.

Refreshing Tips:
If your cake has been stored for a few days, you can refresh it by warming slices briefly in a 300°F oven for 5 minutes or by toasting slices lightly in a toaster. The warmth revitalizes the buttery flavors and creates a lovely contrast if served with cold toppings like ice cream.

Ready to create your own perfect sour cream pound cake? This recipe has stood the test of time for good reason, and now it’s your turn to experience the magic. Share your creation with us in the comments below, and don’t forget to save this recipe for your next family gathering or special occasion!

#	Product	Price (Approx.)	Rating	Amazon Link
1	Nordic Ware Sour Cream Pound Cake Pan (Specialty Bundt Pan)	25–25–30	⭐⭐⭐⭐☆	View on Amazon
2	Lodge Cast Iron Bundt Pan (Even Heat for Perfect Texture)	30–30–40	⭐⭐⭐⭐⭐	View on Amazon