Sour Cream Pound Cake: 5 Easy Steps to Deliciousness
A rich, moist, and velvety pound cake made with sour cream for the perfect tender crumb. This classic dessert comes together in 5 simple steps and uses basic pantry ingredients. Buttery, slightly sweet, and delicious on its own or with fresh berries and whipped cream!Key Features:✔️ Easy to make – No fancy techniques required.✔️ Creamy texture – Thanks to sour cream.✔️ Versatile – Enjoy plain, glazed, or with toppings.✔️ Budget-friendly – Costs about $5 to make.Perfect for tea time, brunch, or dessert—this pound cake is a crowd-pleaser! 🍰
Equipment
- 1 10-inch Bundt pan Grease and flour thoroughly (or use 9x5-inch loaf pan with parchment paper)
- 1 Electric mixer Stand or handheld mixer for creaming butter/sugar
- 2 Mixing bowls 1 large (wet ingredients), 1 medium (dry ingredients)
- 1 Whisk To blend flour, baking powder, and salt
- 1 Rubber spatula Scrapes batter efficiently
- 1 Toothpick or skewer Tests doneness—clean=ready
- 1 Wire rack Cools cake evenly after baking
Ingredients
- 1.5 cups unsalted butter softened (3 sticks)
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3 cups all-purpose flour spooned & leveled
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup sour cream full-fat recommended
- 2 teaspoons vanilla extract pure vanilla for best flavor
Instructions
Prep & Preheat
- Preheat oven to 325°F (165°C)
- Generously grease a 10-inch Bundt pan with butter and dust with flour (or use non-stick spray)
Cream Butter & Sugar
- In large bowl, beat 1.5 cups softened butter and 3 cups granulated sugar with electric mixer for 5 minutes until light/fluffy
Add Eggs
- Beat in 6 large eggs one at a time, mixing well after each addition (about 30 sec per egg)
Combine Dry Ingredients
- In separate bowl, whisk together:
- 3 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Alternate Wet/Dry Mixes
- Add dry ingredients to butter mixture in 3 parts, alternating with 1 cup sour cream (begin and end with flour)
- Mix just until combined after each addition
- Stir in 2 tsp vanilla extract
Bake
- Pour batter into prepared pan and smooth top
- Bake 60-75 minutes until toothpick inserted comes out clean
- Tip: Cover loosely with foil at 45 mins if browning too fast
Cool & Serve
- Let cool in pan 15 minutes, then invert onto wire rack
- Cool completely (1-2 hours) before slicing
Optional Glaze:
- Whisk 1 cup powdered sugar with 2-3 tbsp milk and ½ tsp vanilla, drizzle over cooled cake
Notes
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Room Temperature Matters
- Butter, eggs, and sour cream must be at room temp (about 1-2 hours out of fridge) for proper emulsification and even baking.
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Pan Prep Pro Tip
- For foolproof release: Brush melted butter on every crevice of the Bundt pan, then dust with flour OR use baking spray with flour.
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Don’t Overmix
- Stir just until ingredients combine after adding flour. Overmixing = tough cake.
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Baking Time Variables
-
Oven temps vary! Start checking at 55 minutes. Cake is done when:
- Toothpick has moist crumbs (not wet batter)
- Edges pull slightly from pan
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Oven temps vary! Start checking at 55 minutes. Cake is done when:
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Storage Guide
- Room temp: 3 days (covered in cake dome)
- Fridge: 1 week (wrap tightly in plastic)
- Freezer: 3 months (slice first, wrap in parchment + foil)
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Troubleshooting
- Dense cake? Likely overmixed or underbaked.
- Dry texture? Check oven temp with thermometer (may run hot).
- Cracked top? Normal for pound cakes! Dust with powdered sugar to hide.
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Flavor Variations
- Lemon: Add 2 tbsp zest + 1 tbsp juice
- Almond: Replace 1 tsp vanilla with almond extract
- Spiced: Add 1 tsp cinnamon + ½ tsp nutmeg
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Serving Upgrade
-
Toast slices and serve with:
- Macerated berries
- Bourbon caramel sauce
- Whipped mascarpone
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Toast slices and serve with: