Classic Sour Cream Pound Cake

There’s something undeniably comforting about a slice of Classic Sour Cream Pound Cake. This timeless dessert, with its rich, buttery crumb and subtle tang from sour cream, has been a staple in Southern kitchens for generations. Whether you’re serving it at a family gathering or enjoying it with your afternoon tea, this cake never fails to impress. Today, I’m sharing my tried-and-true recipe, along with all the tips and tricks to ensure your pound cake turns out perfectly every time.

Why You’ll Love This Recipe

If you’ve never made a sour cream pound cake before, here’s why this recipe deserves a spot in your baking repertoire:

Perfect Texture: The addition of sour cream creates a dense yet tender crumb that melts in your mouth.

Simple Ingredients: You likely already have everything you need in your pantry—no fancy or hard-to-find ingredients required.
Versatile: Enjoy it plain, dusted with powdered sugar, or dressed up with fresh berries and whipped cream.
Crowd-Pleasing: This cake is a universal favorite, making it ideal for potlucks, holidays, or casual weeknight desserts.

Freezer-Friendly: Bake ahead and freeze for later—this pound cake retains its moisture and flavor beautifully.

Ingredients Breakdown

Understanding the role of each ingredient helps you appreciate why this recipe works so well:

Butter: The foundation of any great pound cake, butter provides richness and flavor. Always use unsalted butter to control the salt content.

Sugar: Granulated sugar sweetens the cake and helps create a delicate, slightly crisp crust.
Eggs: Large eggs bind the ingredients together and contribute to the cake’s structure.
Sour Cream: The star ingredient, sour cream adds moisture, tenderness, and a subtle tang that balances the sweetness.

Flour: All-purpose flour gives the cake its sturdy yet soft texture.
Baking Powder & Salt: A small amount of baking powder ensures a slight lift, while salt enhances all the flavors.
Vanilla Extract: Pure vanilla extract rounds out the flavors with warmth and depth.

How to Make Classic Sour Cream Pound Cake

Follow these steps for a flawless sour cream pound cake:

Prep the Pan: Grease a 10-inch Bundt pan or loaf pan generously with butter and dust with flour to prevent sticking.
Cream Butter & Sugar: In a large mixing bowl, beat softened butter and sugar on medium speed until light and fluffy, about 4-5 minutes.

Add Eggs: One at a time, add the eggs, beating well after each addition. Scrape down the bowl as needed.
Incorporate Sour Cream & Vanilla: Mix in the sour cream and vanilla extract until just combined.
Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing on low until no streaks remain.

Bake: Pour the batter into the prepared pan and smooth the top. Bake at 325°F for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Pro Tips for the Best Results

Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature for even mixing and optimal texture.

Don’t Overmix: Once you add the flour, mix just until combined to avoid a tough cake.
Low & Slow Baking: A lower oven temperature prevents over-browning and ensures even baking.
Test for Doneness: If the cake is browning too quickly, tent it with foil during the last 15-20 minutes of baking.

Variations and Substitutions

This recipe is wonderfully adaptable:

Lemon Zest: Add a tablespoon of lemon zest for a bright, citrusy twist.
Almond Extract: Replace half the vanilla extract with almond extract for a nutty flavor.

Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free baking blend.
Chocolate Chip: Fold in a cup of mini chocolate chips for a decadent variation.

What to Serve With It

This pound cake is delicious on its own, but here are a few serving ideas to elevate it:

Fresh Berries & Whipped Cream: Top slices with strawberries, raspberries, or blueberries and a dollop of homemade whipped cream.
Caramel Sauce: Drizzle warm caramel sauce over the cake for an indulgent treat.
Ice Cream: Serve with a scoop of vanilla or butter pecan ice cream.

Tea or Coffee: Pair with a hot cup of Earl Grey tea or freshly brewed coffee.

How to Store and Reheat

To keep your pound cake fresh:

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerate: For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week.
Freeze: Slice and freeze individual portions in freezer-safe bags for up to 3 months. Thaw at room temperature before serving.
Reheat: Warm slices in the microwave for 10-15 seconds or toast lightly in a skillet for a crispy edge.

Frequently Asked Questions (FAQs)

Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a great substitute and will yield a similar texture and tang.

Why did my cake sink in the middle?
This usually happens if the cake is underbaked or if the oven temperature is too low. Use an oven thermometer to ensure accuracy.

Can I make this in a loaf pan?
Absolutely! Use two 9×5-inch loaf pans and reduce the baking time to 45-55 minutes.

How do I prevent a dry pound cake?
Avoid overbaking and measure your flour correctly—spoon it into the measuring cup and level it off.

Can I add nuts or dried fruit?
Yes, fold in up to a cup of chopped nuts or dried fruit for added texture.

Final Thoughts

There’s a reason the Classic Sour Cream Pound Cake has stood the test of time—it’s simple, satisfying, and endlessly versatile. Whether you’re baking it for a special occasion or just because, this cake is sure to become a favorite in your home. I’d love to hear how yours turns out, so don’t hesitate to leave a comment or share your baking adventures. Happy baking!