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    You are here: Home / Desserts / Cake / Sour Cream Pound Cake

    Sour Cream Pound Cake

    May 12, 2022 By Sam 19 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    collage of sour cream pound cake, top image of slice topped with strawberries, bottom image of slide standing tall

    Sour Cream Pound Cake is a beautifully dense, melt-in-your-mouth cake. This classic recipe uses just eight common ingredients and pairs perfectly with berries and whipped cream. Recipe includes a how-to video!

    slice of pound cake on a white plate with the remaining cake in the background

    A Soft, Perfectly Dense Cake

    Straight from my grandmother’s archives, this sour cream pound cake is a true gem of a dessert. While I honestly don’t remember her actually making this recipe (hot milk cake is her go-to!), I was excited to find it in her box of recipes and couldn’t wait to try it. It turned out to be an absolute win all around, and I am so excited to give this recipe a home on the blog!

    Sour cream pound cake is a dense, but absolutely melt-in-your-mouth cake with a subtle vanilla-flavored crumb. Compared to my regular pound cake, this recipe uses less eggs (specifically egg yolks) and comes out with a lighter exterior, thanks to whipped egg whites and a bit of baking soda. The addition of sour cream adds moisture, flavor, and tenderness to the cake. I use it in muffins and other cake recipes for the same reason, and it’s the secret ingredient in homemade pie crust too!

    Fair warning: today’s recipe uses several bowls and is somewhat time consuming, but it is 100% worth the effort (and the long bake time). Once its cooled, I love serving mine with macerated strawberries and whipped cream–but its divine by itself too!

    What You Need

    overhead view of ingredients including eggs, butter, sour cream, flour, and more

    Today’s ingredients are super basic and fairly similar to a traditional pound cake, with a few exceptions:

    • Sour cream. Of course! While I’d like to say you simply can’t make this recipe without sour cream, I do think full-fat plain Greek yogurt would work fine here too. I haven’t tried this substitution myself though, so if you do try it, please let me know how it goes for you.
    • Eggs. You’ll be using six whole eggs in this recipe, and unlike my regular pound cake, you’ll be separating them to whip the egg whites to stiff peaks. This creates a soft, beautifully textured cake.
    • Baking soda. Most traditional pound cake recipes don’t include a leavening agent, but today’s sour cream version needs a small amount for a nice rise.
    • Flour. Do NOT use self-rising flour! All-purpose works fine here–just make sure you know how to measure your flour properly, or your cake could come out dry. I like to use a kitchen scale to measure mine.

    SAM’S TIP: Make sure to thoroughly grease and flour your pan! I like to use Crisco and my hands to get in all the nooks and crannies of the bundt. After adding the flour, remember to tap out an excess, or your sour cream pound cake will come out looking floury.

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make It

    collage of four photos showing egg yolks and then a flour mixture being mixed into butter and sugar
    1. Thoroughly cream together the butter and sugar with an electric mixer.
    2. Add the egg yolks one at at time, then add the vanilla.
    3. In a separate bowl, use a whisk to combine your dry ingredients.
    4. Alternate adding the dry ingredients and sour cream to the egg yolk mixture, starting and ending with the dry ingredients.
    collage of four photos showing egg whites being whipped to stiff peaks, folded into cake batter, and baked in a bundt pan
    1. Whip your egg whites to stiff peaks in a separate clean, dry, and grease-free bowl.
    2. Gently fold your whipped egg whites into your batter.
    3. Pour the batter into a very well greased and floured pan and bake for 90 minutes.
    4. Use a wood skewer to test your cake for doneness, then let your cake cool in its pan for 10 minutes before removing to a cooling rack.

    SAM’S TIP: The particularly low and long baking temperature allows this cake to cook thoroughly through without overbaking. This yields an unbelievably soft texture and a less firm, lighter exterior compared to traditional pound cake. That being said, you still can overbake this cake, so keep an eye on it!

    overhead view of a whole golden brown bundt cake on a cooling rack with a teal towel underneath

    Frequently Asked Questions

    Does sour cream pound cake need to be refrigerated?

    No, I actually recommend storing in an airtight container (or tightly wrapped in plastic wrap) at room temperature. While my grandmother’s notes indicate that the fridge may be used to store this cake, since the refrigerator has a tendency to dry out cakes I generally try to avoid storing cakes in there unless it’s absolutely necessary.

    Can I use cake flour instead?

    Yes! If you are measuring by weights, use a straight substitution. If you’re measuring by cups, you’ll need to substitute properly (typically 1 cup + 2 tablespoons of cake flour for every cup of all-purpose flour).

    Can I bake this recipe in a loaf pan?

    Yes! This recipe will actually fit two 9×5 loaf pans. I provide instructions for how to do this in the recipe notes, so scroll down to that section if you want to bake your cake this way.

    macerated strawberries being spooned onto two slices of cake on a white plate

    If you’ve tried my other pound cake recipes (I have a lemon pound cake and a classic bundt cake, too!), I’d love to hear how you feel this one compares!

    Enjoy!

    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    slice of sour cream pound cake on a white plate

    Sour Cream Pound Cake

    Sour cream pound cake is a beautifully dense, melt-in-your-mouth cake. This classic recipe uses just eight common ingredients and pairs perfectly with berries and whipped cream.
    Recipe includes a how-to video!
    5 from 20 votes
    Print Pin Rate
    Course: Cake, Dessert
    Cuisine: American
    Prep Time: 40 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 2 hours 10 minutes
    Servings: 14 servings
    Calories: 439kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup unsalted butter softened (226g)
    • 3 cups granulated sugar (600g)
    • 6 large eggs whites and yolks separated (room temperature preferred)
    • 2 teaspoons vanilla extract
    • 3 cups all-purpose flour (375g)
    • ¼ teaspoon baking soda
    • ¾ teaspoon table salt
    • 8 oz sour cream (226g)

    Recommended Equipment

    • Baking sheet
    • Mixing bowls
    • 12 cup bundt pan
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 300F (145C) and thoroughly grease and flour a 12 cup bundt pan or ten inch tube pan. Set aside.
    • Combine butter and sugar in a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and use electric mixer to beat together until thoroughly creamed.
    • Add egg yolks, one at a time, beating well after each addition, then stir in vanilla extract.
    • In a separate bowl, whisk together flour, baking soda, and table salt.
    • Alternate adding flour and sour cream to the sugar mixture, starting and ending with the flour mixture (I do the flour in 4 parts and the sour cream in 3).
    • In yet another bowl (this one medium-sized and completely clean, dry, and grease free), place egg whites and use a clean electric mixer to beat until you have stiff peaks. Fold gently into batter.
    • Pour batter evenly into prepared pan and transfer to 300F (145C) oven and bake for 90 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
    • Allow to cool for 10 minutes before removing from pan.

    Notes

    Different pans

    This cake may be baked in two 9×5” bread pans. Thoroughly grease and flour the pans and bake in the center rack for approximately 60-70 minutes or until a skewer inserted in the center comes out clean or with moist crumbs.

    Storing/Serving

    This cake may be prepared up to several days in advance and stored in an airtight container at room temperature. It also may be frozen, allow to return to room temperature before serving.

    Nutrition

    Serving: 1serving | Calories: 439kcal | Carbohydrates: 64g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 179mg | Potassium: 81mg | Fiber: 1g | Sugar: 44g | Vitamin A: 608IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Related Recipes

    • The Perfect Bundt Cake Recipe
    • Angel Food Cake
    • Chocolate Bundt Cake (With Video!)
    • Chiffon Cake
    overhead view of a pound cake that's been sliced and served on white plates with a macerated strawberry topping
    « Macerated Strawberries
    Scotcharoos »

    Reader Interactions

    Comments

    1. Steven King

      November 04, 2022 at 9:13 am

      I absolutely love this recipe! But am having some difficulty with keeping the top of the cake from separating from the cake. Causing a hollow space that just breaks apart leaving me with pretty much a unpresentable cake. I was wondering if you could tell me why this is happening.like I said I love this cake it’s the best pound cake I have ever eaten. I bake them in 400 half hotel pans. Is the size of the pan my problem or is there something else I’m doing wrong? You are my top go to for dessert recipes. Can you please give me some advice?

      Reply
      • Sam

        November 04, 2022 at 8:54 pm

        Hi Steven! I’m so glad you love the recipe overall! Are you serving the cake in the pan or flipping it onto a serving platter and then serving? I ask, because it’s very common/expected for the “top” of the cake to have an unattractive appearance after baking. It forms a meringue-like “crust” that can somewhat separate. When made in a tube pan or bundt pan, the “top” of the cake becomes the bottom when the cake is inverted and so it’s not visible. But it sounds like you may be serving it directly in the pan, and so you’re still seeing the crackly meringue top, is that correct? If that’s the case you’ve done nothing wrong and this is, somewhat unfortunately, just part of the design of the cake. I say “somewhat” unfortunately because this is, in my opinion, honestly the best part of the cake too, despite its unfortunate appearance. You could always invert the cake onto a platter for serving so that the appearance is neater, though I totally understand how nice and convenient it is to serve a cake directly in the pan you’ve baked it in!
        If I am misunderstanding and this is not what is happening, let me know and I’ll be happy to try and help troubleshoot further. Thank you so much for trying my recipes, I really appreciate it! !

        Reply
    2. Joanne Brown

      September 25, 2022 at 1:05 am

      I rate it a 10 where 10 is extremely the highest rating, and I would recommend. this recipe to everyone I know.

      Reply
      • Emily @ Sugar Spun Run

        September 26, 2022 at 5:31 pm

        We’re so happy you liked it, Joanne!

        Reply
    3. Lorley

      May 22, 2022 at 5:33 pm

      5 stars
      Made this pound cake today for our Sunday brunch. The pound cake recipe is simple and easy to assemble. I almost forgot to whip up the egg whites that are folded in at the end. My Bundt cake baked ten minutes less. I just went with the moist crumbs on the toothpick test. Perfection. We ate the cake with strawberries and homemade whipped cream. Wonderful light refreshing snack. Thank you again Sam. I really appreciate your time in testing these recipes for all of us.

      Reply
      • Sam

        May 24, 2022 at 9:14 am

        Wonderful! I’m so happy to hear it was such a success, Lorley, thank you so much for commenting <3

        Reply
      • Grace

        July 13, 2022 at 4:28 pm

        I tried your sour cream pound cake this this past week, it was delicious, just to let you know I added my baking soda to my sour cream and let it sit afterward it was the last thing that I added by stirring it in with a spoon, it was so very moist, I do love to store my cake in a tight sealed container but do to the heat in Fla. I have to store all cakes in the fridge.

        Reply
        • Sam

          July 14, 2022 at 2:16 pm

          I’m so glad you enjoyed it, Grace! 🙂

    4. Doreen wong

      May 18, 2022 at 8:42 pm

      Can I reduce the sugar.
      Doreen

      Reply
      • Sam

        May 24, 2022 at 9:42 am

        Hi Doreen! I haven’t tried it to know how it will turn out. Let me know how it goes if you do try it. 🙂

        Reply
    5. MsKay

      May 17, 2022 at 9:12 pm

      5 stars
      Very good and moist cake.

      Reply
    6. Derrick King

      May 17, 2022 at 1:14 pm

      Can’t wait to try!!!!!

      Reply
      • Emily @ Sugar Spun Run

        May 17, 2022 at 4:19 pm

        We hope you love it, Derrick!

        Reply
    7. Anita Ledda

      May 15, 2022 at 9:05 am

      Could you use nonfat vanilla yogurt instead?

      Reply
      • Sam

        May 16, 2022 at 9:11 am

        Hi Anita! I haven’t tried substituting the vanilla yogurt but it could work. Let me know how it goes if you try it.

        Reply
    8. Susan

      May 14, 2022 at 6:54 pm

      5 stars
      I made a half batch and baked in large muffin tins, used her struesel recipe(that I added cinnamon to and filled a swirl in the middle and the top of muffins. Delicious combination. Will also make a half batch and top with rhubarb sauce in a week or two when our rhubarb is ready.

      Reply
    9. Joan Barsh

      May 13, 2022 at 9:38 pm

      Love your recipe for the pound cake. Can’t wait to bake this

      Reply
    10. Robin

      May 13, 2022 at 11:13 am

      5 stars
      I have used this recipe for many many years. Two tiny alternatives, I use 1tsp vanilla and 1 tsp almond. I also hand whip my egg whites until super foamy then mix with the battery and bake in a traditional tube pan. You get an amazing crisp top that we all fight over. And in a pinch and no butter on hand you can use margarine and omit the salt.

      Reply
      • Victoria

        July 22, 2022 at 11:43 pm

        5 stars
        I’ve made this cake three times! My family loves it and are always requesting me to make it. I also add lemon flavor to mine😋😋

        Reply

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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