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.
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
Mar 31, 2020
I have a similar recipe that I have been baking for years, the only difference is I use 1 tsp of vanilla and add 1 tsp of lemon plus 1 tsp of water, believe or not it does make a difference. Try not to overbeat, which I am guilty of. I have always made mine in a regular tube pan, but want to try in a bundt.