Sour Cream Pound Cake is a true Southern classic. Easy to make with affordable pantry staples, the addition of sour cream is what makes this delicious cake so incredibly moist and flavorful.
Suitable for vegetarian diets.
One bite of this old-fashioned sour cream pound cake will make you feel like you are being wrapped in a cozy blanket by your sweet southern grandma. Don’t have a sweet southern grandma? Indulging in this warm and cozy dessert will make you feel like you do. Yeap, this classic pound cake recipe is seriously that good!
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Easy Sour Cream Pound Cake
Simple, quick-cooking, and nostalgic, this sour cream cake is comfort on a plate. I love how easy it is to make with everyday pantry ingredients, and the addition of sour cream is the secret weapon for a truly moist and tender cake.
Sour Cream Bundt cake is a southern-style favorite for entertaining and is regularly served at family gatherings, Valentines Day, Mothers Day brunch, holiday dinners, church functions, Christmas, funerals, and showers. It’s a classic recipe that has stood the test of time, and you will want to make it again and again.
Why Make This Recipe
- Moist and Delicious – Sour cream is the “secret” ingredient to this incredible cake.
- Simple and Classic – cakes often go overboard but this cake is so simple it adds to its charm.
- Make-Ahead – This cake freezes beautifully so you can always have dessert on hand.
- Pantry Staples – Part of what has made this a beloved dessert for generations is that it can be made using ingredients you always have on hand.
What is Pound Cake and Why Use Sour Cream?
Traditionally, pound cake is made with one pound each of 4 ingredients – butter, sugar, eggs, and flour. As baking staples became more readily available, bakers began to tweak the recipes a bit so that they could serve a moist cake that was velvety rich.
Sour cream bundt cake is typically baked in a bundt cake pan and gives it a fancy appearance despite its simple ingredients.
So why use sour cream? Some of you may turn your nose at the idea of using sour cream in any recipe – especially a cake. But trust me when I say sour cream is the key ingredient if you want a luxuriously soft and tender cake. #somuchyum
Handy Tip: Use Good Kitchen Tools!
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How To Make Old Fashioned Sour Cream Pound Cake
Get the complete ingredients list and instructions from the recipe card below.
- Combine flour and baking powder in a bowl.
- Using a stand or hand mixer, cream together the butter and sugar until light and fluffy.
- Add the egg one at a time, mixing to combine. Then, add half of the flour mixture.
- Mix in the sour cream and vanilla, then add the remaining flour and stir until the batter is lump-free.
- Pour the batter into a bundt pan and bake for 50-60 minutes or until golden brown and done.
Expert Tips
- Always use real butter. The fake stuff just won’t cut it in this recipe.
- Break out your best flour. Use top-quality ingredients. It’s the key to making this cake taste phenomenal.
- Allow your ingredients to come to room temperature before mixing.
- Take your time when creaming the butter and sugar. The lighter and fluffier the butter and sugar, the better your final cake will turn out.
Delicious Variations
Believe me when I say this sour cream pound cake recipe is perfection on its own. But it’s also extremely versatile and easy to customize. Try one of these delectable variations;
- Fresh Fruit – top the cake with fresh berries or sweetened peaches.
- Whipped cream – Make a flavored whipped cream topping by whisking in a few dashes of your favorite flavoring extract (vanilla, mint, maple, orange, etc.) with heavy cream.
- Drizzle it – top the cake with a drizzle, such as powdered sugar or brown butter glaze, chocolate or caramel sauce, or even melted peanut butter.
- Spice it up – include a bit of cinnamon, nutmeg, cloves and/or ginger in the batter. Perfect for fall!
- Add some citrus – add 2 tablespoons of fresh lemon, lime, or orange juice plus 2 tablespoons of freshly grated zest to the batter for a citrusy burst of flavor.
Make Ahead and Storage
- Store – Leftovers should be stored at room temperature. Just place them in an airtight container for up to 3-4 days and leave it on the counter.
- Freeze – Pound cake freezes beautifully. Once completely cooled, carefully wrap the cake in plastic wrap or aluminum foil. Store it in the freezer for up to 6 months. Place the frozen cake on the counter and bring it to room temperature before serving.
FAQs
Sour cream is an ingredient that many people shy away from, but it’s a crucial ingredient in this recipe. And I promise that you won’t taste it in the finished cake at all.
No problem. You can make this recipe using two regular loaf pans or two 9-inch cake pans instead.
More Recipes You May Like
Get The Sour Cream Pound Cake Recipe:
Sour Cream Bundt Cake
Ingredients
Instructions
- Preheat the oven to 350 degrees F / 176 degrees C. Grease a bundt cake pan and set it aside.
- In a bowl, beat the butter until creamy. Add the sugars and mix until just combined.
- One at a time, add the eggs, beating for 1 minute after each egg.
- Add half of the flour and baking powder, and mix until just incorporated. Then add in the sour cream and vanilla and mix to combine.
- Add in the remaining flour and baking powder, mixing on high speed for 1 minute until well incorporated and the batter is smooth and lump-free.
- Pour into the bundt pan and bake for 50 to 60 minutes, or until golden brown and done.
- Remove from the oven and allow to cool for 15 minutes before taking out of the pan.
Notes
- Always use real butter. The fake stuff just won’t cut it in this recipe.
- Break out your best flour. Use top-quality ingredients. It’s the key to making this cake taste phenomenal.
- Allow your ingredients to come to room temperature before mixing.
- Take your time when creaming the butter and sugar. The lighter and fluffier the butter and sugar, the better your final cake will turn out.
- Storage – keep in an airtight container at room temperature for up to 5 days.
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