Recipe

Sour Cream Pound Cake

Buttery, vanilla-forward pound cake with a tight, tender crumb and crisp golden edges, thanks to sour cream and a simple, reliable mixing method.

By Matt Campbell

•

4.8

A tall, golden sour cream pound cake on a simple cake stand, sliced to show a fine, tender crumb, set on a warm kitchen table with soft natural light

Jump to Recipe

Pound cake is one of those desserts that does not need a sales pitch. It just needs to be right. Golden edges. A tight crumb that still feels plush. Vanilla that tastes like you meant it. And a slice that somehow works for breakfast, snack, and dessert without changing outfits.

This version uses sour cream, which is basically the home baker’s cheat code for moisture and tenderness. It adds richness without making the cake taste tangy, and it keeps the crumb from drifting into dry territory after day one. If you have a stand mixer, great. If you have a hand mixer and determination, also great. Either way, you are about to have a cake that makes the kitchen smell like you have your life together.

A single slice of sour cream pound cake on a small plate with a fork beside it, showing a moist, fine crumb and lightly browned crust

Why It Works

Sour cream keeps it tender for days: The extra fat and acidity help soften the crumb and reduce that dry, crumbly vibe.
Room temp ingredients build a better batter: Butter, eggs, and sour cream blend smoothly, which helps the cake rise evenly.
Proper creaming equals lift: Beating butter and sugar until fluffy creates tiny air pockets that bake into a lighter, taller pound cake.
Low and slow bake: Pound cake likes a moderate oven so the center cooks through before the outside gets too dark.
Flour added gently: Mixing on low after flour keeps gluten in check so the cake stays tender, not tough.

Pairs Well With

Storage Tips

Room temperature: Let the cake cool completely, then wrap it tightly in plastic wrap and keep it in an airtight container for up to 4 days. Pound cake actually gets even better after it rests overnight.

Warm or humid kitchens: If your kitchen runs warm or sticky, consider refrigerating after 1 to 2 days for the best quality.

Refrigerator: You can refrigerate it for up to 7 days. Bring slices to room temp before eating for the best texture. Cold pound cake can feel a little firm.

Freezer: Wrap individual slices (or the whole cake) in plastic wrap, then foil, and freeze up to 3 months. Thaw overnight in the fridge or for an hour or two at room temp.

Quick revive: Warm a slice for 10 to 15 seconds in the microwave. Add berries, whipped cream, or a spoon of jam and suddenly it is dessert again.

Common Questions

Does sour cream make the cake taste sour?

No. It mainly adds richness and moisture. The flavor stays classic vanilla butter cake, just better textured.

Can I use Greek yogurt instead of sour cream?

Yes. Use full-fat plain Greek yogurt as a 1:1 swap. If it is very thick, you can loosen it with 1 to 2 teaspoons of milk.

Why did my pound cake crack on top?

A crack is normal and honestly kind of charming. The outside sets first, the inside keeps rising, and it splits. If you want a smaller crack, make sure your oven temp is accurate and avoid overmixing after adding flour.

How do I keep pound cake from sticking to the pan?

Grease thoroughly, then flour the pan. For bundt pans, get into every ridge. Let the cake cool 10 to 15 minutes, then invert. Too soon and it can tear, too late and it can stick.

Can I bake this in loaf pans?

Yes. Divide into two 9x5-inch loaf pans. Start checking around 55 to 65 minutes. Look for a high, domed top, edges that pull slightly from the pan, and a tester that comes out clean or with a few moist crumbs. For a temperature check, aim for about 205 to 210°F in the center.

What is the best way to tell it is done?

Use a couple of cues: the top should be deeply golden, the cake should spring back lightly when touched, and a toothpick should come out clean or with a few moist crumbs. If you have an instant-read thermometer, look for roughly 200 to 210°F in the center. Start checking early so you do not accidentally overbake.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10 to 12-cup bundt pan or 9x5-inch loaf pans
Stand mixer or hand mixer
Mixing bowls
Rubber spatula
Measuring cups and spoons
Fine-mesh sieve (optional for sifting flour)
Cooling rack
Skewer or toothpick

I love complicated projects, but pound cake is where I get weirdly serious. It is supposed to be simple, which means every little decision shows up in the slice. The first time I tested a sour cream version, I cut into it and did that quiet mid-bite pause like, okay wow. It was buttery without being greasy, plush without being heavy, and the crust had that perfect browned edge you want to nibble off like a snack while you “clean up.” This is the cake I make when I need something reliable that still feels like a treat.

Sour Cream Pound Cake

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 75 minutes

Total Time 1 hour 55 minutes

Servings 12

Ingredients

3 cups all-purpose flour (360 g), plus more for the pan
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 cup unsalted butter (2 sticks, 226 g), room temperature, plus more for the pan
3 cups granulated sugar (600 g)
6 large eggs, room temperature
1 cup full-fat sour cream (240 g), room temperature
2 teaspoons vanilla extract
2 tablespoons milk (optional, only if batter seems very thick)

Optional vanilla glaze

1 cup powdered sugar (120 g)
1 tablespoon milk or heavy cream, plus more as needed
1/2 teaspoon vanilla extract
Pinch of salt

Instructions

Prep the oven and pan. Heat oven to 325°F. Use a 10 to 12-cup bundt pan (or two 9x5-inch loaf pans). Generously butter the pan, then flour it and tap out the excess. This is not the moment to be shy.
Bundt fill tip: This batter should land around 2/3 to 3/4 full in most bundt pans. If your pan runs small and you have extra batter, bake the rest as a couple of cupcakes.
Mix dry ingredients. In a bowl, whisk together flour, baking powder, and salt. (If you tend to scoop flour straight from the bag, do yourself a favor and spoon and level it for this cake.) Set aside.
Cream butter and sugar. In a stand mixer (or with a hand mixer), beat butter and sugar on medium-high until very light and fluffy, 4 to 6 minutes. Scrape the bowl halfway through. This step builds the cake’s lift.
Add eggs slowly. Add eggs one at a time, beating well after each addition. Scrape the bowl as needed. It may look a little curdled. Keep mixing. It will come together once the dry ingredients are added.
Add sour cream and vanilla. Mix in sour cream and vanilla on low just until combined.
Add flour gently. With the mixer on low, add the dry ingredients in 3 additions, mixing just until you stop seeing flour. If the batter is so thick it is hard to spread into the pan, add up to 2 tablespoons milk.
Fill the pan. Spoon batter into the prepared pan and smooth the top. Tap the pan on the counter a couple times to release big air pockets.
Bake. Bake 70 to 85 minutes, until deeply golden and a toothpick comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil for the last 15 to 20 minutes.
Optional temp check: In the center, you are looking for roughly 200 to 210°F. Use this with the visual cues, not instead of them.
Cool, then unmold. Cool in the pan for 10 to 15 minutes. Invert onto a cooling rack and lift off the pan. Let cool completely before glazing, slicing, or wrapping. Wrapping while warm can trap steam and make the crust sticky.
Optional glaze. Whisk powdered sugar, 1 tablespoon milk or cream, vanilla, and a pinch of salt until smooth. Add more milk or cream by teaspoons until it is drizzle-able. Drizzle over the cooled cake and let set for 10 minutes before slicing.