The Ultimate Sour Cream Pound Cake Recipe: A Classic Dessert Made Simple

Have you ever craved a dessert that's rich, buttery, and impossibly tender, yet surprisingly easy to make at home? A classic sour cream pound cake recipe delivers exactly that—a golden, moist crumb with a delicate tang that elevates every bite. Making this timeless cake at home isn't just about saving money; it's about filling your kitchen with the irresistible aroma of vanilla and butter while creating a dessert that rivals any bakery creation. Whether you're a seasoned baker or just starting out, this sour cream pound cake recipe easy guide will walk you through every step to ensure perfect results every time.

Ingredients List

    • 3 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup (2 sticks) unsalted butter, softened
    • 3 cups granulated sugar
    • 6 large eggs, room temperature
    • 1 cup full-fat sour cream, room temperature
    • 2 teaspoons pure vanilla extract
    • 1/2 teaspoon almond extract

For the Glaze (Optional):

    • 1 cup powdered sugar
    • 2-3 tablespoons whole milk
    • 1/2 teaspoon vanilla extract
    • Optional: Lemon zest or almond extract for variation

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 80 minutes

Total time: 100 minutes

This pound cake takes just under two hours from start to finish, making it perfect for weekend baking or preparing ahead for special occasions. The hands-on prep is minimal, giving you plenty of time to multitask while it bakes.

Step-by-Step Instructions

Step 1: Prepare Your Pan and Preheat Preheat your oven to 325°F (163°C). Generously grease a 10-inch tube or bundt pan with butter, then dust with flour, tapping out any excess. This ensures easy release after baking.

Step 2: Mix Dry Ingredients In a medium bowl, whisk together flour, baking soda, and salt. Set aside. This simple step prevents clumps and ensures even distribution of leavening agents.

Step 3: Cream Butter and Sugar Using a stand mixer or hand mixer, beat softened butter on medium speed for about 2 minutes until creamy. Gradually add sugar and beat for 5-7 minutes until light and fluffy. This is crucial for a tender crumb—don't rush this step!

Step 4: Add Eggs One at a Time With the mixer on medium-low, add eggs one at a time, beating well after each addition. This gradual incorporation prevents curdling and creates a smooth batter. Following this sour cream pound cake recipe closely here ensures proper emulsification.

Step 5: Alternate Dry and Wet Ingredients Add the flour mixture in three additions, alternating with sour cream (starting and ending with flour). Mix on low speed just until combined after each addition. Stir in vanilla and almond extracts. Overmixing develops gluten, resulting in a tough cake.

Step 6: Bake to Golden Perfection Pour batter into the prepared pan and smooth the top. Bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and spring back when lightly touched.

Step 7: Cool Completely Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. This prevents sogginess and allows proper setting. Mastering this sour cream pound cake recipe easy technique ensures perfect texture every time.

Nutritional Information

Per serving (serves 12):

    • Calories: 485
    • Protein: 7g
    • Carbohydrates: 64g
    • Fat: 22g
    • Fiber: 1g
    • Calcium: 6% DV
    • Iron: 8% DV

Tips, Variations, or Cooking Advice

Flavor Variations: Add lemon zest and juice for a citrus twist, or incorporate 1/2 cup cocoa powder for a chocolate version. Fresh berries folded into the batter create beautiful pockets of fruit.

Dietary Swaps: For a lighter version, substitute Greek yogurt for half the sour cream. Use dairy-free butter and coconut cream for a dairy-free option, though texture may vary slightly.

Pro Baking Tips: Always bring eggs and sour cream to room temperature—this helps ingredients blend smoothly. Use an oven thermometer to verify accurate temperature, as pound cakes are sensitive to heat variations.

Make-Ahead Option: This cake actually improves after 24 hours as flavors meld and moisture distributes evenly throughout the crumb.

Common Mistakes to Avoid

Mistake 1: Using Cold Ingredients Cold butter, eggs, or sour cream won't incorporate properly, leading to a dense, uneven texture. Always plan ahead and let ingredients sit at room temperature for 30-60 minutes.

Mistake 2: Opening the Oven Door Too Early Resist peeking before 60 minutes! Temperature fluctuations cause the cake to sink in the center. Trust the process and check only when you're close to the minimum bake time.

Mistake 3: Overmixing the Batter Once you add flour, mix only until just combined. Overmixing develops gluten strands, creating a tough, chewy cake instead of the tender crumb you're aiming for.

Mistake 4: Not Greasing the Pan Thoroughly Every nook and cranny needs butter and flour. Missing spots will cause the cake to stick, ruining your beautiful presentation when you try to remove it.

Storage / Leftovers Tips

Store your cooled pound cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. The sour cream keeps it remarkably moist throughout this period.

For longer storage, wrap individual slices in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 2-3 hours.

To refresh day-old slices, warm them in a 300°F oven for 5-7 minutes or microwave for 15-20 seconds. The gentle heat revives the buttery texture beautifully. This simple sour cream pound cake recipe creates leftovers that taste just as delicious on day four as they do fresh from the oven. For best results with this easy sour cream pound cake recipe, avoid refrigerating unless your kitchen is very warm, as refrigeration can dry out the crumb.