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Sour Cream Pound Cake Recipe

Sour Cream Pound Cake Recipe

Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like making desserts like this one. It 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: 80 min. + cooling YIELD:20 servings


  • 1 cup butter, softened
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 2 teaspoons vanilla extract
  • Confectioners' sugar, optional


  • 1. In a bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5-7 minutes. Add eggs, one 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. tube pan. Bake at 325° for 1 hour and 25 minutes or until cake tests done. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired. Yield: 20 servings.

Nutritional Facts

1 piece: 311 calories, 13g fat (7g saturated fat), 96mg cholesterol, 163mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 4g protein.

Reviews for Sour Cream Pound Cake

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Elizabeth User ID: 9218899 269435
Reviewed Jul. 13, 2017

"Ok... this recipe sucks. Or am I just a terrible baker? I've tried to make it twice. Once by halving the ingredients because all I had was a bundt pan. The cake ended up collapsing halfway through. So this time I followed the recipe exactly and used a 16 cup tube pan... and my cake overflowed the pan and spilled all over the bottom of the oven. And then collapsed. Is there too much sugar??"

anna User ID: 9066069 268827
Reviewed Jul. 2, 2017

"I halved the sugar and it was good. 3 cups is just too much. also mine baked in just 40 mins, both times!"

mlpilcher12164 User ID: 8802929 267701
Reviewed Jun. 6, 2017 Edited Jul. 18, 2017

"I made this recipe twice, the first time I used it when I made a trifle with strawberries, kiwis, bananas, custard and finished it off with slightly sweetened whipped cream. I dislike soggy cake in desserts. The pound cake in the leftover trifle is still good the next day.

I've also used this pound cake recipe for strawberry shortcake. I find the strawberry shortcake cups that are sold in the stores detestable, just as I do the box cake mix, only homemade for me. The homemade yellow cake recipes is good to use for the strawberry shortcake, but just don't give the Shortcake justice it deserves, until you've this Pound cake.
I have made it several times since I wrote my review. It has turned out wonderful and as delicious as the first time and my family will attest to it(hopefully I haven't jinxed myself, I'm making strawberry shortcake for my mother's birthday tonight, her favorite).
I couldn't find my bunt pan the last time I made this recipe(please forgive me), but I used a 9x13 cake pan, it wasn't burnt maybe tan perhaps the time needs to be adjusted. Although the strawberry shortcake wasn't as pretty as with the bunt pan, my family had a bit more shortcake. I cut it into squares and slice those pieces in half, my family had a two layer strawberry shortcake which was an extra treat. My brother finished off the rest of the shortcake, I swear he had about 4 or 5 servings, he snuck in the kitchen that night there were a few of the strawberries left but what was left of the pound cake the night before was gone.
The Pound cake it an absolute winner... I'd give it more stars if I could. This will be my go to for trifle, strawberry shortcake, and whatever other dessert that needs the perfect cake."

5986princessa User ID: 8661295 263198
Reviewed Mar. 7, 2017

"Have to admit I cringed when it asked for 3 cups of sugar!! Decided to use 2 cups of sugar and it came out just fine and still has that cookie like crust. Delicious and will make again!"

Kim0827 User ID: 8763291 256078
Reviewed Oct. 29, 2016

"Moist and yummy"

NJ_mommy_1 User ID: 3034114 250518
Reviewed Jul. 16, 2016

"This pound cake is really good! I did not have the correct pan on hand so I used two loaf pans. I will never buy a store bought pound cake again. Thanks for sharing."

dcscake_OH User ID: 228890 249179
Reviewed Jun. 7, 2016

"This is a definite 5 star cake. I made this cake on Sunday for A Graduation and it was a hit, again. I make this cake often. It is a keeper for sure !"

angela32 User ID: 3084463 248989
Reviewed Jun. 2, 2016

"Very good...I served with a dollop of fresh whipped cream. A great cake, especially since it's made with staple ingredients most have on hand. I'm making a lime glaze for the remainder of it, for tomorrow."

peachynonni User ID: 4215913 247439
Reviewed Apr. 24, 2016

"This is almost as good as my mother's recipe. She was well-known for her pound cakes."

Gertiesmom User ID: 4903893 246037
Reviewed Mar. 26, 2016

"I've been making this cake for years with one change. As my first step, in a small bowl I mix the baking soda with the sour cream and set it aside, then follow the recipe as written. Till the butter and sugar are creamed the sour cream is light and fluffy and I think it gives the cake a slightly lighter texture. I also serve with macerated strawberries which is strawberries soaked in Grand Marnier. For every 3 cups of berries, add 1/4 C sugar and

1/4 C Grand Marnier."

Lilmacbaking User ID: 8760484 243191
Reviewed Feb. 4, 2016

"Just had to sign up to review! This cake is awesome and it works perfectly as a layer cake. My client wanted a pound cake for her wedding and I was a bit nervous but this recipe is easy and turns out beautiful. I also added 1 tsp lemon extract. It's going to make a delicious wedding cake! Thank you!"

PeterMary User ID: 8359129 243043
Reviewed Feb. 2, 2016

"It was real good...changed out the vanilla flavoring to lemon and added about 2 tsp of lemon rind.....Powdered sugar works beautifully on this cake as well as a lemon glaze."

SheenaBeena User ID: 7161859 241481
Reviewed Jan. 10, 2016 Edited Apr. 30, 2017

"I like the texture of this cake but I think it's a bit too sweet. Perhaps after a day it won't be too sweet. Takes about 50 mins to bake and have to cover it 30 mins in."

EastNashvilleBaker User ID: 8649427 238759
Reviewed Dec. 5, 2015

"This is a delicious cake. Followed the recipe exactly. The crumb was spot on (soft, moist, but still had that characteristic dense feel, just not heavy) and the crust had a light crunch reminding me of a Danish butter cookie. I think the idea of another reviewer to add a dusting of sugar to your greased and floured pan would add more of that "cookie" taste to the crust. Fantastic recipe!! This is a new favorite."

ladyfisher1962 User ID: 8635962 238045
Reviewed Nov. 24, 2015

"This is a easy pound cake to make...this is my 2nd time making this moist pound cake....I willmake it again....Happy Thanksgiving Day delight!"

ceecee30542 User ID: 8633473 237957
Reviewed Nov. 23, 2015

"I generally do not write reviews; however, I made this cake today, and I must say, it is the best pound cake that I have eaten in years. I am planning on making this again doing the Christmas holiday."

1DJonas User ID: 8615491 237263
Reviewed Nov. 13, 2015

"I've been making this cake for years and finally had to do a review. It's the best pound cake I've ever had and I wouldn't change anything. Sometimes I want lemon, marble, blueberry, orange, or any flavour and I just add the ingredients to this base and it comes out great. Dense, but still light and moist. This is really the perfect cake."

thatisnottrue User ID: 2707497 235657
Reviewed Oct. 26, 2015

"I made the sour cream pound cake above and it was super good and very moist. Barbara Brown"

rsarge9620 User ID: 8410056 227726
Reviewed Jun. 10, 2015

"Great recipe!"

cndyhllck User ID: 3406283 225545
Reviewed Apr. 28, 2015

"This is the same pound cake recipe I have been making for years. I think it makes the very best pound cake. I agree with others that offer the advise of making sure your wet ingredients, including eggs, are all at room temperature and not over beating after the eggs and dry ingredients are mixed in. I add pure vanilla and lemon extracts (1 tsp each) and for more lemon flavor I add a Tbsp. of lemon zest and top with a lemon glaze. The key to making this wonderful cake is not to over cook it. Take it out when a few crumbs stick to a toothpick. It will finish cooking after you take it out. There is a fine line between a wet batter and one that is just cooked and then over cooked."

glogrizzle User ID: 2502213 225522
Reviewed Apr. 27, 2015

"I make this cake all the time but if you want a great cake YOU must divide your eggs and beat the whites seperately. If you do everything else the same and just whip your egg whites to stiff peaks and then fold them in at the end I promise you will see a big difference!"

vonoepen User ID: 4967300 225518
Reviewed Apr. 27, 2015 Edited May. 4, 2016

"this is the second time I have tried to make this cake. It has a wonderful flavor, but I cannot get it to bake thru. I followed LeishaB's advice and did everything the way she said, but it still did not bake all the way and the top and sides were getting too well done. Sukie PS

also, you say 10" tube pan and yet the picture shows a bundt pan"

funny2 User ID: 6096325 223697
Reviewed Mar. 27, 2015

"very good, disappeared quickly."

LeishaB User ID: 1646237 218666
Reviewed Jan. 24, 2015

"I bake pound cakes all the time and this recipe is one of my favorites. Make sure your eggs and butter are room temperature before you start for best results. Grease pan with shortening to get the most rise out of the batter. Follow the directions for creaming the sugar and the eggs. This is the key to a great pound cake. Also don't over work the batter when you add the eggs-this will make your cake tough. If you sift the flour you get a texture more like a store bought cake. If you don't sift it will have a texture more like an old fashioned pound cake like grandma use to make. After you put the batter in the pan make sure you give the pan a shake back and forth to even out the batter. Place the cake in the middle of the oven. In the beginning you will want to have a cake tester to help determine when a cake is done. Remember the cake still cooks a little when you take it out. So if you think it is close don't over cook.- take it out. I also put almond extract in with the vanilla. People love the flavor."

shoody1976 User ID: 8130163 11421
Reviewed Nov. 28, 2014

"So good and moist. Best recipe ever"

dbausman User ID: 5521816 14993
Reviewed Sep. 2, 2014

"I have been looking for a good pound cake recipe - this summer I tried one with heavy whipping cream, the next with buttermilk, and then this one with sour cream. This one is the keeper!"

SassieCheffin User ID: 7777539 28353
Reviewed Jul. 17, 2014

"Uh-mazing!!!! So fluffy and moist! I used lemon extract in place of vanilla and per other reviewers, I sugared THEN floured my greased tube pan. The crust is out of-this-world tasty!! Tastes exactly like a danish butter cookie, my favorite. Be sure to mix eggs in individually as directed, the texture is melt-in-your-mouth delicious. Definitely making this again soon!!"

aicenhour User ID: 4627743 11419
Reviewed Jul. 14, 2014

"I typically make a cream cheese pound cake. And it was requested for a birthday get together. However, I was out of cream cheese! Thank goodness for this recipe, it may be a new favorite!"

WaitingMiracle User ID: 7872515 27370
Reviewed Jul. 1, 2014

"Hello, I was wondering if anyone has used this recipe for a wedding cake. I want to use a 7'' pan 3 inches high .. no tube centre. will it cook ok and how long and what temp."

forbiddendelight User ID: 5108393 14930
Reviewed Jun. 17, 2014 Edited Jul. 11, 2015

"Made this cake for a 50th birthday party and EVERYBODY went crazy. Love this recipe. (I made a lemon pound cake)"

DawannaM0119 User ID: 7818308 14927
Reviewed May. 24, 2014

"This is my go-to poundcake recipe and everyone loves it. I made the mistake of using margarine I had on hand the first time I baked it and the cake was oily - 2nd time I used butter and it was perfect. To get the extra, extra crunchy outer crust I sugar my pan after spraying it with the Baker's Joy. This cake never lasts more than a day in my house"

shawnba User ID: 2581969 37037
Reviewed Apr. 18, 2014

"While I found this to be a standard pound cake in both technique and flavor, I must admit, I liked it a lot. It has a little more sugar than the average , maybe that is the reason for the crisper crust, which is what I liked best about this cake!!"

mevgey User ID: 7168226 28279
Reviewed Mar. 22, 2014

"My sister sent me this pound cake in a loaf pan over 30 years ago and it has been a family favorite ever since. I can't count the number of times I've been asked for the recipe. One difference - the egg whites are beaten to soft peaks and folded into the batter at the end."

Tammieyar User ID: 7700865 12226
Reviewed Mar. 3, 2014

"My first homemade cake. It turned out perfect, it taste as good as it looked! Will make again..."

sissy1280 User ID: 6547764 36599
Reviewed Mar. 1, 2014

"cake was very, very good. Everyone liked it. I made it 3 times in a week because I gave some away. I added nuts to it the last two times, that even made it better."

SharonDetweiler User ID: 2604437 13291
Reviewed Feb. 19, 2014 Edited Oct. 8, 2014

"the taste of this cake is so good. I used 3/4 to 1 cup less sugar. I also mixed flax seed and bran with the flour. I adds a nice look to the cake. This is a perfect treat with coffee!"

erzsi User ID: 4745903 12722
Reviewed Feb. 13, 2014

"This cake has wonderful flavor! Will make again."

angieact1 User ID: 1990802 14924
Reviewed Feb. 12, 2014

"I served this to my honey with chocolate syrup. He loved it"

aguanella User ID: 3647095 38844
Reviewed Feb. 11, 2014

"Be careful using Splenda. Be sure and warn people that you used it it any food. It has a very nasty side effort on some people leaving them with severe stomach pain. It is one of the side efforts that Splenda acknowledged when it first came out and now say it isn't a problem. It still is. Even a little can cause pain."

keyth15 User ID: 7632415 37297
Reviewed Jan. 25, 2014

"Ohhhdear...Splenda does not contain aspartame. But you are right, Aspartame does have an aftertaste, which why I use Splenda. I haven't tried this recipe yet but sounds great. I'll give it a try this weekend."

brigida46 User ID: 5653868 5373
Reviewed Jan. 23, 2014

"I made this cake yesterday as I was craving Pound cake, I followed the recipe to the T. I have to say I found it way to sweet for my liking and on the greasy side. I was pretty disappointed to say the least. I will be looking for a recipe that contains less sugar and isn't so greasy. I am an experienced baker so that was not the problem."

Ohhhdear User ID: 7625928 11418
Reviewed Jan. 22, 2014

"Kathidahl; I would not use Splenda. Aspartame has a bitter aftertaste, and you would be using 3 cups! of a fairly unhealthy substance. However, I think I will try substituting the sugar with a sugar-stevia blend. I've used it before when I wanted to lower the calories but needed to cream butter with sugar as in this recipe. I also would not substitute anything for the butter because margarine will change the flavor and texture."

islandgirl106 User ID: 7624476 13290
Reviewed Jan. 22, 2014

"Have used a recipe similar to this one for years. But, in addition to the vanilla extract, I also add 1 tsp. of lemon and orange extract -- my favorite pound cake ever!"

Elaine D. User ID: 5493438 12217
Reviewed Jan. 22, 2014

"This is the same recipe my mom started making in the 70's in Texas and remains a family favorite. She would aften add 1 or 2 tsp. of almond extract or occassionally a tsp mace for a different twist. try some almond extract...wonderful with fresh berries! I have had many other pound cakes but this is the best, hands down!"

kathidahl User ID: 1718596 27365
Reviewed Jan. 22, 2014

"Rating only so I can post.....any chance anyone has tried this cake with Splenda?"

Bigsistp User ID: 6258137 37295
Reviewed Oct. 18, 2013

"Great recipe. I melted 4 squares of semi sweet chocolate with 1/4 c of coffee and added to 1/2 of batter. Placed plain batter in pan first and added chocolate batter on top next. Great chocolate twist to this cake."

natfish User ID: 7083063 36586
Reviewed Sep. 28, 2013

"Love love love. ...."

Minigirl2009 User ID: 7277520 20028
Reviewed May. 25, 2013

"Awesome made this today..follow ingredients inst exactly and you will make a mouth watering cake."

chocolate desert User ID: 2893644 38841
Reviewed May. 15, 2013

"Made this cake for Mother's Day! Really good pound cake. Just because I like icing, I drizzled the cake with orange icing, but it is delicious without it. Thank you for sharing."

Alfreda1 User ID: 5723945 27212
Reviewed Feb. 3, 2013

"This cake is easy and delicious! I make it for family and friends."

Phoenix_Dawn User ID: 7096973 38345
Reviewed Jan. 20, 2013

"Made the first time for the Christmas Holiday. Now is one of the TOP requested items for me to make."

Puddinsbabygirl User ID: 6641482 13281
Reviewed Jan. 16, 2013

"After checking numerous websites for a sour cream pound cake recipe, I came across this one. My search is over, this is the only recipe I'll ever use. It was very easy to make. I had to cut the recipe in half because I didn't have a tube pan. I used a 9x5 loaf pan. The first time I made this cake a week ago it was gone within three hours. Since then, I've made one every other day (it's that good). I followed one reviewer's tip to dust the pan with sugar and it makes the crust just as good as the cake itself. Kudos for posting this recipe."

Puddinsbabygirl User ID: 6641482 12216
Reviewed Jan. 16, 2013

"After checking numerous web sites for a sour cream pound cake recipe I came across this one. My search is over, this is the only recipe I'll ever use. It was very easy to make. I had to cut the recipe in half to use in my loaf pan. the first day I made this cake it was gone within 2 hours of cutting it. That was a week ago, and I am making my fifth!!! one now. I followed the reviewer's tip about dusting the pan with sugar and the crust turns out almost as good as the cake itself. Kudos for this recipe."

Maddie World User ID: 6987252 38344
Reviewed Nov. 21, 2012

"Delicious cake, the eggs make this a lighter texture than some pound cakes. I made two cakes, but baked them separately. I removed 15 min early because of my oven, not the recipe. Recommend you know your oven. Put one cake in a silent auction at work and received rave reviews."

anavrin User ID: 6100699 37035
Reviewed Nov. 1, 2012

"This was the first pound cake I have ever made, it turned out PERFECT!"

mlbumbach User ID: 1045104 19832
Reviewed Oct. 29, 2012

"This is the pound cake I have ever eaten. But be sure to not over mix!"

bdandsl User ID: 6713567 14923
Reviewed Aug. 2, 2012

"Way too sweet! I will make it again, it did have good flavor, is moist and easy but, with less sugar."

BakinGymnast User ID: 5767825 201334
Reviewed Jun. 12, 2012

"I thought it was a bit too sweet. However, I made this recipe into mini bundt cakes and gave them to my teachers, and they all raved about it!"

Cheryl Scanlan User ID: 2401496 38292
Reviewed Jun. 3, 2012

"Not only would I make this recipe again, I'm sharing it with everyone I know. Right amount of sweetness (some are too bland). Right amount of moisture - some too dry. Right amount of consistency - some are just too dense. Even as it got stale, it was still delicious. I highly recommend following the recipe exactly - including beating after each egg as I could see the consistency of the batter change with each addition. Enjoy!!"

Jaroburk User ID: 6140371 5372
Reviewed Mar. 24, 2012

"This is the first recipe I have tried for pound cake and we absolutely love it! I followed the suggestion from another review to dust the pan with sugar then flour, after spraying the pan, and the crust on the cake comes out irresistible. The only warning I would give is on the baking: if you, like I did, choose to follow the picture rather than the directions and use a bundt pan instead of a tube pan, you may want to put another pan under your bundt pan. I placed a thin round pizza pan underneath my cake while baking and was very glad that I did so, as it saved me scrubbing cake batter off of my oven!"

whywhat User ID: 6148151 38291
Reviewed Nov. 15, 2011

"OMG this is the best, is sweet but ooh so good. I put a light vanilla glaze and served as Birthday cake. Loved it!!!"

kayandjavi User ID: 6226726 12215
Reviewed Oct. 10, 2011

"Overall it was really good, moist and sweet-ish. I put brown sugar in the bottom of the pan over the PAM spray and it still stuck a little, I had to separate it with a knife some. And for me it was done 30 mins early, I would recommend checking on it every 20-30 mins. Overall good though. :)"

turtledaisy User ID: 3675355 28189
Reviewed Jul. 25, 2011

"We LOVE this pound cake! Delicious and so moist."

cakecato User ID: 6115467 11417
Reviewed Jul. 24, 2011

"The first time I made this recipe I added a cup of fresh blueberries and it was great. The second time I added half cup of fresh brewed coffee and orange flavoring instead of vanilla and turned out fine. Great "springboard" recipe to build on. Loved it!"

carelting397 User ID: 38400 38289
Reviewed Jul. 4, 2011

"This recipe definitely a keeper. It's easy to make, taste delicious, and uses ingredients that I always have on hand. It's also easy to cut the recipe in half, which I did, and then baked it in a bread loaf pan for 1 hour."

nonsox User ID: 1760272 37034
Reviewed Apr. 22, 2011

"Wonderfully moist and flavorful pound cake. Not only would I make it again, I am making it for a second time in a month right now. You'll love this recipe."

lindaa User ID: 2785696 11413
Reviewed Mar. 26, 2011


ewritebol User ID: 5842719 37032
Reviewed Feb. 25, 2011

"Excellent recipe! To add a bit of a twist to is before flouring the tube pan I coated it with PAM, then sugar, then flour and it made a delicious sugar coat on the outside of the cake. I had no problems getting the cake out of the pan after it sat for 15 minutes to cool."

jillmhb User ID: 1065074 19812
Reviewed Feb. 23, 2011

"Fabulous cake recipe! I am marking this as best pound cake ever!!! Can't wait to make it again and serve with strawberries and whip cream!"

ediepu User ID: 5491635 12188
Reviewed Oct. 6, 2010

"The first time I made this I took it to a church function. I ended up making it, by request, for 4 other events that month! This is now my go to recipe for a cake. The cake is very moist and tender and makes a beautiful presentation. The recipe is easy to follow and comes together in just a few minutes. I follow the recipe as written, but I start checking for doneness at 1 hour. I've found that if I'm cooking it in a tube pan (vs bundt) it cooks a little quicker."

Michelle90 User ID: 5194543 37030
Reviewed Aug. 17, 2010

"This Pound cake is added to my favorite list. It'll be a keeper to serve again and again.... It is so moist and delicious!! I served it with Peaches and Ice Cream to 20 people and it was licked clean off everyone's plate. No left overs for the one;)

Michelle Hardwick - Burlington, ON - Canada"

mickeymotto User ID: 1689557 12236
Reviewed Apr. 9, 2010

"cake was very good. Not as moist as I thought it would be, but it had a good flavor and texture. Best served with fruit."

cliffyG User ID: 4519569 5369
Reviewed Jan. 31, 2010

"Very good basic recipe that comes out great! Will use this recipe many more times!"

ereisinger User ID: 3602067 11412
Reviewed Dec. 9, 2009

"Love it...Love it...Love it....I make it for every reason I can find, and it always turns out perfect!!!! A++++++"

dobostorta User ID: 1931710 201333
Reviewed Jun. 18, 2009

" good morning recipe this will go great wity my raspbreeries to be in the summer and ice cream  hehe thanks for sharing have a nice day


irock User ID: 2524821 27956
Reviewed Jun. 18, 2009

"This was the first Taste Of Home recipe I made. From that time on I was hooked. This cake turns out great every time and can be served plain or with a multitude of toppings.

D. Colonna
Stoney Creek, Ontario"

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