If you love a dessert that strikes the balance between sheer elegance and nostalgic comfort, you have to try this Sour Cream Pound Cake. Its golden crust gives way to a wonderfully moist and tender crumb, thanks to the richness of butter, a splash of vanilla and almond extracts, and, of course, tangy sour cream. Whether you’re serving guests or treating yourself to a cozy afternoon slice, this classic recipe delivers every single time. It’s the kind of cake that makes you want to brew a fresh cup of coffee and linger over every bite.

Sour Cream Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Sour Cream Pound Cake is in its simplicity—each ingredient brings real character. From butter’s creamy depth to the slight tang of sour cream, these classics are the very backbone of this old-fashioned favorite.

Butter (1 cup, unsalted, softened): Delivers rich flavor and a wonderfully tender texture—make sure it’s at room temperature for easy creaming.
Granulated Sugar (3 cups): Not just for sweetness, but for that coveted crisp, golden crust.
Eggs (6 large, room temperature): Essential for creating structure and that lovely rise—let them lose their chill for better blending.
Sour Cream (1 cup): The secret star! It adds moisture and a gentle tang, giving your pound cake irresistible richness.
All-Purpose Flour (3 cups): Reliable and unpretentious, it forms the sturdy yet tender base of the cake.
Baking Soda (1/4 teaspoon): Ensures a soft crumb; don’t skip this little powerhouse.
Salt (1/2 teaspoon): Just enough to keep things balanced and bring out the natural flavors.
Vanilla Extract (1 teaspoon): A classic note that makes the cake sing with warmth.
Almond Extract (1/2 teaspoon, optional): For a just-perceptible floral nuance—totally worth including for extra aroma.

How to Make Sour Cream Pound Cake

Step 1: Prepare Your Pan and Preheat

Start by preheating your oven to 325°F (160°C). Generously grease and flour a 10-inch bundt or tube pan; this not only prevents sticking but also helps your sour cream pound cake release with those iconic, sculpted curves.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until the mixture becomes pale and fluffy, usually about 4 to 5 minutes. This creaming builds tiny air bubbles, creating a lighter, more irresistible crumb in every bite.

Step 3: Add Eggs

Add your eggs one at a time, beating well after each addition. This not only emulsifies the batter but ensures the structure of your cake stays beautifully even—don’t rush this part!

Step 4: Mix in Sour Cream and Extracts

Fold in the sour cream, vanilla extract, and almond extract (if you’re using it). This is where the signature flavor of sour cream pound cake shines through, lending richness, moisture, and that barely-there tang.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This step disperses the baking soda evenly, so every slice is perfectly fluffy and flavorful.

Step 6: Bring It All Together

Gradually add the dry ingredients to your wet mixture, mixing on low just until combined. Don’t overbeat! The result should be a thick, silky batter ready to bake into pound cake perfection.

Step 7: Bake

Pour the batter into your prepared pan, smoothing the top. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell absolutely dreamy.

Step 8: Cool and Turn Out

Allow your cake to cool in the pan for 10 to 15 minutes. This helps the structure set before you gently turn it out onto a wire rack to finish cooling completely. Resist the urge to slice early—the flavors truly develop as it cools.

How to Serve Sour Cream Pound Cake

Garnishes

The simplest touch? A dusting of powdered sugar right before serving. For a little more flourish, add a tumble of fresh berries or a generous dollop of whipped cream—the sour cream pound cake is the perfect canvas for all your favorite toppings.

Side Dishes

This cake is dreamy alongside coffee, hot tea, or a cool glass of milk. For something a bit more decadent, try pairing with lemon curd, a warm fruit compote, or even a scoop of vanilla ice cream on a summer day.

Creative Ways to Present

Impress guests by slicing the sour cream pound cake and layering it with fruit and sweetened cream in clear glasses for a stunning trifle. Or, cut thick slices and grill them lightly for a toasty, caramelized twist—perfect for backyard gatherings!

Make Ahead and Storage

Storing Leftovers

Once your sour cream pound cake is completely cooled, wrap it tightly in plastic wrap or store in an airtight container at room temperature. It will stay moist and flavorful for up to 4 days—if it lasts that long!

Freezing

You can easily freeze the whole cake or individual slices. Wrap them well in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight at room temperature for a just-baked taste anytime cravings hit.

Reheating

If you like your cake warm, pop a slice in the microwave for 10–15 seconds or gently reheat in a low oven. This revives the buttery aroma and makes it taste (almost) like it’s fresh from the oven.

FAQs

Can I use low-fat sour cream for this recipe?

Full-fat sour cream works best for creating that famously rich and moist crumb. While low-fat may work in a pinch, the results might be slightly less tender and flavorful.

What if I don’t have a bundt or tube pan?

You can use two standard loaf pans instead—adjust the baking time to around 55–65 minutes and check with a toothpick for doneness.

Can I add mix-ins like nuts or dried fruit?

Absolutely! Chopped pecans, walnuts, or even a handful of dried cranberries make wonderful additions. Fold them in gently right before baking to keep the crumb intact.

How do I know when sour cream pound cake is done?

The cake is ready when a toothpick inserted in the thickest part comes out clean or with just a few moist crumbs. The top will be golden and might crack slightly—that’s a good sign!

Is it possible to make this cake ahead for a party?

Yes, and that’s one of its strengths! Sour cream pound cake is even better the next day, giving flavors time to meld. Bake a day in advance, wrap well, and store at room temperature until serving.

Final Thoughts

If you’re after a dessert that feels like both a celebration and a hug, you’ll fall in love with this sour cream pound cake. Give it a go and watch how quickly it becomes a beloved favorite, no matter the crowd or occasion!