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Sour Cream Pound Cake

Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! —Karen Conrad, East Troy, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 1-1/4 hours + cooling
  • Makes
    20 servings


  • 1 cup butter, softened
  • 3 cups sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • Confectioners' sugar, optional


  • In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan.
  • Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

Sour Cream Pound Cake Tips

What flour is best for pound cake?

Because pound cake is traditionally a denser, buttery cake, all-purpose flour tends to do the best job. Cake flour produces a very light and tender crumb, which is lovely in many cakes, but not quite right for pound cakes. Learn more about the different types of flour.

How do you make pound cake moist?

You can make pound cake moist by including sour cream or buttermilk among the ingredients in your pound cake recipe. The acid in both sour cream and buttermilk acts as a tenderizer to the gluten in the flour as the cake bakes.

Why is pound cake called pound cake?

Originally, traditional pound cake recipes called for a pound of butter, sugar, eggs and flour. No leaveners (such as baking soda or baking powder) were used to lighten or aerate the batter. Over time, pound cake recipes have adapted somewhat, retaining the flavor, texture and overall essence of pound cakes but with adjusted amounts of these central ingredients.

Any tips for getting cake to release from a Bundt pan?

We know what a showstopper a Bundt cake can be when it slides right out from the pan with ease. While there are many tips and tricks out there to prepare a Bundt pan for a clean cake release, we’ve developed what we think is the best solution. Learn how to grease a bundt pan the right way.

What ingredients can I add to this pound cake recipe?

Experiment with different flavor combinations to top the pound cake, such as peaches and pecans; apples and walnuts; cherries and almonds; or pineapple and macadamia nuts. In the summer, quickly grill the pound cake for a toasty flavor boost.
Nutrition Facts
1 piece: 311 calories, 13g fat (7g saturated fat), 96mg cholesterol, 163mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 4g protein.


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Average Rating:
  • joannnajay
    Oct 6, 2020

    I have a huge problem with reviewers who down rate a recipe without actually making it. I can almost guarantee "Neil" never made this recipe. It is not at all "sickly sweet". I have the exact 50+ year old recipe and it comes out perfect every time, a culinary school trained chef begged for the recipe. The ONLY differences are, my recipe calls for eggs to be separated, whites beaten and folded in and cake started in a cold oven. People who have a problem with TOO dense, gummy cake need to let eggs come to room temp for 2 hours or warm eggs in bowl of warm water for 30 minutes. I also have not made the recipe yet- going to try it without beating whites separately- and usually would never rate, but I'm going to go ahead and rate 5 to compensate for Neil.

  • Charlotte
    Sep 23, 2020

    I made this cake the first time on New Year’s Day 2020. I was absolutely thrilled to find a pound cake recipe that was perfect! I have made it many times since then because it is loved by family and friends. I bake it in a large tube pan. It rises a lot, so I knew a Bundt pan would be too small. However, I was at my daughter’s house and didn’t have a large tube pan, so I used a Bundt pan and a bread pan, which works for this recipe. I use almond extract or half almond and half vanilla because I love the flavor. If you follow this recipe, you will have a delicious pound cake!

  • Liz
    Aug 16, 2020

    I had some sour cream I wanted to use up, so I googled recipes and found this one! So thankful I did, as it was the best pound cake, I've ever made! Because there are just two of us, I halved the recipe and made it in a loaf pan. The texture and flavor were just perfect! I served with fresh strawberries and whipped cream!

  • Deborah
    Aug 15, 2020

    DO NOT, and I repeat, Do not, beat too long. You will have an absolute mess with over flow from bundt pan. Not good advice to beat 5-7 minutes. Kitchen full of smoke!

  • teryn69
    Aug 7, 2020

    I think anyone who gives this less than a 5 star rating, has never make a pound cake, and doesn't understand that a pound cake is supposed to be a dense, moist cake. The ratio of eggs to flour to sugar to sour cream, is perfect. I have another recipe that uses the same amount of everything, except for eggs and no leavening agent. The eggs are increased to a dozen, 6 whole and 6 yolks. The rexipe uses the eggs as the leavening agent, which some pound cakes do. Some, not all. Follow the directions and you won't be disappointed! When she says beat the room temp butter, not margarine, butter, with sugar for 5 to 7 minutes, she means beat it for 5 to 7 minutes. If you're scooping your flour out of your bag, the container, you're getting too much flour. For me, the easiest is to convert everything to grams. I wish TOH offered this option. Room temperature means just that also. Room temperature. Not taken out 10 minutes before baking. Eggs need approximately 2 hours to come to room temperature. Allow time or whatever you're baking will be a fail. Not the recipe, because your ingredients weren't at room temperature when called for. This recipe is outstanding with the addition of the juice of 1 whole lemon, the zest from that lemon, and 2 pints of fresh blueberries, no vanilla. I made a simple glaze using another lemons zest, the juice and confectioner's sugar till it was drizzle consistency. This pound cake is fantastic! When made as written, eating with fresh strawberries over...yum...fresh sliced peaches over...let your imagination go....

  • Bev
    Aug 3, 2020

    Good pound cake recipe. I did wish the eggs and cut back on sugar but the secret ingredient to add is 1/4 tsp of nutmeg. Bon appetit’. Perfect to slice and rake camping

  • Neil
    Jul 19, 2020

    Whilst that may be a fine cake recipe (albeit a sickly sweet one...THREE cups of sugar?), it is NOT by any stretch of the imagination, a POUND CAKE. Although there are many variations (tweaks) on the traditional pound cake, and certainly adding a high water content ingredient like sour cream would necessitate some tweaking, the ratio of fat to flour is so far off as ego no longer be even in the ball park of pound cakes, and the sugar is just plain of the hook. You're adding a high-moisture ingredient (sour cream), yet the amount of flour is way too low, so you're making up for it with more than double (waaay more than double) the normal amount of sugar. Being hydroscopic, the sugar will absorb the extra water, but at the cost of flavor. You're adding sour cream to benefit from its tartness, but drowning the tartness in sweetness. A really bad recipe... Sorry.

  • Katisha
    Jul 9, 2020

    This turned out very nicely. The texture was dense, but not too heavy. For those having issues with texture, make sure to beat the eggs thoroughly after each addition. I did add almond and vanilla extract like some other reviewers.

  • Emily
    Jun 22, 2020

    So delicious, and turned out great. I made a confectioner's sugar glaze, and it was delicious. Will be my go-to pound cake!

  • Chari
    May 26, 2020

    Cake fell! But tasted delicious!