Sour Cream Pound Cake Recipe

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This easy Sour Cream Pound Cake Recipe is a classic that’s irresistibly rich, buttery, and moist. It’s easy to customize with your favorite toppings like ice cream and berries or candied citrus and nuts, making it a dessert that’s perfect for any season.

Sour cream pound cake on a cake plate garnished with powdered sugar and fresh strawberries.

Why You’ll Love This Recipe

Classic Dessert: This homemade pound cake recipe with sour cream has the rich, buttery flavor and dense, yet tender texture that makes this dessert a timeless favorite.
Endless Topping Options: This easy pound cake with sour cream is a blank canvas! Dress it up with berries, peaches, whipped topping, ice cream, candied citrus, nuts, and more to match the season.
Great for Any Occasion: It’s a simple from-scratch recipe for pound cake made in a bundt pan that’s perfect for an everyday dessert or special celebration.

Once you’ve got your bundt pan out, you’ve got to try our coconut pound cake and our white chocolate raspberry cake next.

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Why You’ll Love This Recipe
Ingredients
Variations
How to Make This Pound Cake Recipe with Sour Cream
Expert Tips
Serving Suggestions
Recipe FAQs
More Delicious Cake Recipes
Don't Be Shy!
Sour Cream Pound Cake Recipe

Ingredients

Butter: Adds flavor and richness, as well as moisture for a tender texture.
Sour Cream: This is the secret to adding moisture without thinning the batter. It’s also how we keep these sour cream cookies so soft.
Eggs: Provide structure and moisture, and contribute to the golden-yellow color of the cake.
Vanilla Extract: Adds a bit of vanilla flavor and helps enhance the other flavors in the cake.
Dry Ingredients: All-purpose flour gives the cake its dense texture, while baking soda helps it rise properly.
Optional Toppings: Fresh berries, whipped cream, peaches, and ice cream are perfect for spring and summer, while candied citrus and nuts work well in fall and winter.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Gluten-Free: Swap the all-purpose flour with a 1:1 gluten-free baking flour containing xanthan gum for best results.
Add Zest: Add 1–2 teaspoons of lemon or orange zest to the batter to brighten up the flavor. Top with fresh berries like blueberries and strawberries, and a little more zest for a pop of color.
Mix in Chocolate Chips: Fold some chocolate chips into the batter to add a bit of chocolatey flavor to this old-fashioned pound cake recipe using sour cream.

How to Make This Pound Cake Recipe with Sour Cream

Follow these simple steps to make the best sour cream cake! Get started by preheating your oven to 325°F.

Bundt pan greased, and sour cream added to the bowl.

Step 1: Grease your bundt pan. Wipe the inside of the bundt pan with butter, then sprinkle with flour. Be sure you get grease into all the grooves of your bundt pan to prevent any sticking.
Step 2: Mix butter, sugar, and sour cream. Add the butter and sugar to a bowl and use a stand or hand mixer to cream together. Add the sour cream and stir to combine.

Egg added to the mixture and flour to the mixture.

Step 3: Add remaining wet ingredients. Beat each egg into the mixture separately, then add the vanilla.
Step 4: Mix in dry ingredients. Add the flour and baking soda and mix to combine.

Batter poured into the bundt pan cooked cake cooling.

Step 5: Bake. Pour the batter evenly into the prepared bundt pan. Place in the oven and bake for 1 hour and 20 minutes.
Step 6: Invert. When the cake is done, carefully invert it onto a cake stand or plate. Serve warm or allow the cake to cool to room temperature, and add your favorite toppings or a simple sprinkle of powdered sugar. I love enjoying a piece of cake with a mug of this warm milk and cinnamon.

Expert Tips

Use room temperature ingredients: Allowing the butter, eggs, and sour cream to sit out for a bit helps them blend together more smoothly and create the perfect texture.
Invert right after baking: The cake can stick to the pan as it starts to cool, so be sure to invert it onto your plate or cake stand immediately after removing it from the oven.
Store at room temperature or in the fridge: Keep the cake in an airtight container and store at room temperature for up to 3 days or in the refrigerator for up to a week.

A slice of pound cake with strawberries and whipped cream.

Serving Suggestions

Cut the cake into cubes and use it to make this beautiful trifle with berries for a fun summer treat.
Serve a slice with this hot chocolate with coconut milk for a warming drink or this frozen hot chocolate if you’re in the mood for something cold.
Enjoy a scoop of vanilla berry chia seed ice cream for the perfect pound cake pairing.

Recipe FAQs

Why did my sour cream pound cake stick to the pan?

Pound cakes are dense, so greasing and flouring the bundt pan helps prevent sticking and ensures the cake releases cleanly. Be sure to thoroughly grease and flour every part of the bundt pan, including the center tube and creases.

Can I freeze this sour cream cake?

Yes! Allow it to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. It can be frozen whole or in individual slices for up to 3 months. Thaw at room temperature before serving.

Sour cream pound cake with powdered sugar on top.

More Delicious Cake Recipes

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