Sour Cream Pound Cake
Total TimePrep: 15 min. Bake: 1-1/4 hours + cooling
- 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.
Test Kitchen Tips
Nutrition Facts1 piece: 311 calories, 13g fat (7g saturated fat), 96mg cholesterol, 163mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 4g protein.
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!
May 26, 2020
Cake fell! But tasted delicious!
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 :)
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.
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!
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.
May 4, 2020
I'll give it 2 stars but that's all. This recipe is way too "eggy" for my taste. I made it exactly as listed and it came out looking beautiful but the taste was nothing like sour cream pound cakes I've made in the past. Nothing flavorful at all. I am going to make a lemon glaze to pour over it just so we can finish eating it.
May 3, 2020
Cake came out PERFECT! Have baked it a few times and always get great compliments and requests to bake more! I must admit that the first time, I screwed this thing up! Lol! Instead of sifting flower and THEN spooning (not packing) in each cup separately AND leveling (I use a 1 cup measuring cup for that process), I just poured into a measuring cup 3 cups of flour and went from there. WRONG. Don't do that. (I'm gonna assume that the two bad reviews I just read had much to do with this issue, especially the "dense" complaint.) After figuring out MY errors, it's been great ever since. [Recommendation: for those who need a little more instruction, read Southern Living's "13 Ways to Ruin a Pound Cake." Some great tips and reminders.]
Apr 25, 2020
This cake is delicious. It's not overly sweet. I make it several times a month. I reduce the sugar to 2 1/2 cups and have changed the flavoring several times. I've used vanilla, almond and lemon extracts. I also use unsalted butter and weigh and sift my flour. The weight is 360g for three cups of flour. This is my go to pound cake recipe. I know it off by heart and don't even have to look it up.
Apr 5, 2020
This cake is awful. I have an excellent recipe I have used for years but thot I’d try a new one. It tastes like a sweet bread not a pound cake, and not even a good sweet bread. Don’t waste the eggs butter and sugar, move on