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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:
  • 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!

  • kalea
    May 17, 2020

    this pound cake was delicious!! i recommend 10/10!! instead of a ganache, i used condensed milk, and it was amazing!! definitely try it :)

  • Rhonda
    May 16, 2020

    I read some of the reviews while I was making the cake and I decided to cut down the sugar lucky I did it’s still very sweet. I changed it to 2 1/2 cups sugar and I also cut down from six eggs to five eggs. I’m going to ice it with a chocolate ganache smells and looks delicious we tasted a little little sliver of it and it seems to be great! Taking to a friends house so I’ll have to come back and let everyone know how it tastes. I gave it five stars because I can tell that it’s going to be a five star cake.

  • Megan
    May 11, 2020

    This is the first pound cake I've ever made and I thought it was delicious! All five of my family members had raving things to say about it. I made a lemon glaze to go on top instead of powdered sugar and that really amplified the cake. I definitely would bake this recipe again!

  • cawthonrg
    May 10, 2020

    Great pound cake recipe. I used 2 1/2 c. sugar and it was still sweet. I followed the recipe exactly except is used 1 tsp vanilla and 1 tsp almond extract. This balanced the taste and made it smell fragrant. Pound cakes are always a little dense in texture. I though this one was a little lighter than some I've made. The crusty top was perfect. I scooped a little batter into six muffin tins because this recipe made a lot of batter. The six muffins were baked in 38 minutes. I think I'll make pound cake muffins next time. The remaining cake was ready in 50 to 55 minutes.