SOUR CREAM POUND CAKE RECIPE
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Sour Cream Pound Cake Recipe is a simple classic and always a crowd-pleaser! It’s creamy and smooth on the inside with a crispy crust on the outside and top. I love that!
This cake takes 90 minutes to bake since it’s so dense but well worth the time. It is flavored with vanilla extract and has a vanilla/buttery combo flavor.
Another ready favorite that you have to try is this Praline Croissant Bread Pudding.
Pans and such
I bake my pound cakes on a cookie sheet to bake. Setting the pan on a cookie sheet may affect the baking time. As well, using a light versus a dark tube pan will affect baking times. For my cakes, I bake in a light pan on a round cookie sheet.
Your
I’m not a fan of non-stick spray for pound cakes. Some of the sides always stick pulling off that crust that I worked so hard to create. Instead, I like to use solid vegetable shortening and follow that with a dusting of granulated sugar. (Yes, sugar. Sugar doesn’t leave any white areas on the cake.) Alternately, I like the Wilton cake release. (When I started this pound cake series, I did use non-stick spray. However, after making so many and trying other methods, I do not use non-stick spray for cakes now. I have tried to go back and update those posts, but may have missed some.)
Equipment
Shop baking equipment needed at Walmart below. Click on the item to open the product.
Shop equipment at Target below, click on item to open product
This buttery cake is great with fresh fruit, fruit sauce, cool whip, caramel, chocolate or plain. It’s very versatile; this is one reason I like it for potlucks and parties. You can serve a Pound Cake Bar with various toppings and everyone will be happy!
This Sour Cream Pound Cake Recipe is another classic Pound Cake recipe I’ve made for my Pound Cake series. You can get all the recipes here.
Sour Cream Pound Cake Recipe Tips
- Always use real
butter in pound cake recipes unless the recipe gives explicitly you a substitution - Use good quality ingredients. Premium flour,
butter , and vanilla especially. It really does make a difference in taste - The standard in any recipe is to use Grade A Large eggs. If you use a smaller egg use this guide for substitutions
HOW DO YOU STORE LEFTOVER POUND CAKE
I recommend storing leftover pound cake on the counter at room temperature in an airtight container. I usually wrap it in plastic wrap or cut it in slices and keep it on a covered cake plate. It will last anywhere from 3 to 4 days at room temperature.
CAN I FREEZE POUND CAKE?
Pound cake freezes nicely. Wrap it up tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 4 to 6 months.
You may enjoy these pound cakes
and these recipes too
- Butter Beer Pound Cake
- Coffee Cake Pound Cake
- Orange Creamsicle Pound Cake
- Sheet Pan Pound Cake
- Can I Bake a Pound Cake in a 9×13-inch Pan?
- You can also find great recipes at Recipe Index
Sour Cream Pound Cake Recipe
Equipment
Ingredients
- 1 cup real butter no substitutions
- 3 cups granulated sugar
- 6 large eggs room temperature
- 8 ounces sour cream room temperature
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3 cups all-purpose flour I use this.
- 1 tablespoon pure vanilla extract I use this.
Instructions
- Preheat oven to 325 degrees F.
- Coat a 10-inch tube pan or bundt pan (12 cup) with solid vegetable shortening and granulated sugar or cake release spray.
- In the bowl of an electric stand mixer, cream butter and sugar until fluffy. Stop the mixer and scrape the sides. Mix to combine.
- Add eggs one at a time beating each one in before adding the next. Stop the mixer and scrape the sides. Mix to combine.
- Stir in sour cream.
- Combine flour, salt, and baking powder in a small bowl then add to batter 1/2 cup at a time until combined.
- Stir in vanilla. Stop the mixer and scrape the sides. Combine again.
- Spoon batter into prepared pan.
- Bake 325°f for 80 to 85 minutes. I always like to start testing at 75 minutes. Carefully insert a long wooden pick into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick. (I recommend you Calibrate your Oven once a year so that the time showing is the actual temperature inside. The cooking time stated is for my oven and my pan both affect cooking time. Therefore, I recommend you watch your cake closely the first time you bake this recipe. Make notes for when you make it again. As well as using the toothpick test to determine when a cake is done, you may want to get this cake thermometer. It is done when the cake reads 210°F
- When you remove the cake from the oven, run a thin knife around the edge. Then place the cake (in the pan) on a wire rack.
- Allow the cake to cool in the pan on a wire rack for 20 to 25 minutes before inverting on a tray to cool completely.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
The recipe of the sour cream pond cake is it salted or unsalted butter that I need to use
It’s really your personal preference. Professional bakers say use unsalted. However, I always use salted.
Is it 1 cup and 8 ounces of sour cream?
1 cup
Baking time entirely too long. Crust was darkened beyond my liking after 65 minutes.
Your oven must need calibrating. At 325 degrees it will not be cooked through.
Hi could I use medium eggs instead of large eggs or no.
Use one extra egg if you use medium size
Hi, I was wondering how I would have to adjust the measurements if I don’t have a bunt tin? I only have a 9″ round cake pan.
There is too much batter for one 9-inch pan.
Two things you talk about quality ingredients and list flour I just use Gold Medal AP, this ok or do you recommend cake flour ex. Swanson’s. Also, in one of the comments you mention sifting the flour but that is not in the instructions.
Yes Gold Medal is good, I never use cake flour in pound cakes. And flour should always be sifted before measuring for any recipe. I (probably falsely) assume readers know & do this, but thanks for the remember that it should be included.
I loved the recipe, but would definitely recommend a shorter bake time. I went with 75 minutes and still overcooked the cake each time using a thick non-stick bundt pan.
This pound cake is just perfect. The crust browned and carmelized, and the inside of the cake is so moist with a great texture. Honestly, this is the best pound cake I have ever made. I can’t wait until the summer – I will be making this to serve with my strawberry-rhubard. Thank you for sharing the recipe!
Hello pls can I use this recipe for cupcakes?i have self raising flour .Thank u
Yes you can make cupcakes. Self-rising flour will NOT work.
I make it..Great recipe..Thank you for share..
From Malaysia