Classic Sour Cream Pound Cake

This classic, old fashioned sour cream pound cake is moist and rich with buttery vanilla flavor. Baked in a bundt pan for ease, the pound cake batter relies on the temperature of the ingredients, the mixing technique, and the timing of the mixing to produce a cake with a plush texture and smooth, tight crumb. Serve slices with fresh berries and homemade whipped cream, or a dusting of powdered sugar. Perfect for Easter and Mother’s Day!

There’s nothing more delicious than a slice of homemade pound cake. My grandma (on my dad’s side) was more of a cook than a baker, but I have fond memories of her signature dessert: pound cake.

She sliced the buttery, golden cake into thick wedges and served them with scoops of vanilla ice cream and berries for special occasions (simplicity at its best!).

This recipe is very reminiscent of her old fashioned pound cake: it’s moist and ultra-plush thanks to a combination of large eggs, egg yolks, and sour cream.

Like many traditional pound cakes, this cake is made with just 8 ingredients and relies on physical leavening to rise. The air that is mixed into the batter during the creaming process gives the cake a lift, no chemical leavening agents (baking powder or baking soda) required. Step-by-step photo guidance included below!

Key Ingredients

• Unsalted butter – The vast majority of pound cake recipes call for room temperature butter. This recipe uses 60-degree butter, a technique I learned from Cook’s Illustrated. Room temperature butter doesn’t aerate as well as 60-degree butter, and results in flat, dense cakes.
• Whole eggs and egg yolks – Using a combination of whole eggs and egg yolks helps stabilize and enrich the batter. Similar to the butter, it’s best for the eggs to be at cool room temperature (60°F). If they reach room temperature, they are more likely to deflate the batter.
• Vanilla – Two teaspoons of pure vanilla extract flavor the cake. You can also use a combination of vanilla extract and seeds from a vanilla bean, or vanilla bean paste. If you like the flavor of almond extract, try flavoring the cake with 1 1/2 teaspoons of vanilla extract and 1/2 teaspoon pure almond extract.
• Salt – Enhances the flavor.
• Sugar – Use granulated sugar in this recipe. I don’t recommend reducing the amount of sugar as it plays several roles: sweetens the cake, provides structure, and helps lock in moisture.
• Cake flour – The soft, low protein flour gives pound cake a tender crumb. Measure out the cake flour, then sift it well. Sift at least once (twice is even better!). Be sure your cake flour is fresh before you begin. If you don’t use cake flour very frequently and it’s been open for more than a year, start with a fresh box.
• Sour cream – Adds so much moisture and richness to this cake!

Pound Cake Success Tips

• Use a scale. This recipe has been developed by weight and I highly recommend a kitchen scale for best results!
• Bake in a bundt pan. Use a bundt pan with 12 cup capacity (or a tube pan without removable bottom). Do not use a tube pan with a removable bottom; the batter will leak out.
• Prepare the pan to prevent sticking. Use an even coating of baking spray with flour or generously butter and flour the pan. The flour gives the batter something to cling to so it rises evenly. Do not use regular nonstick spray here, the cake won’t rise as much.
• Use a mixer. Make this cake in a stand mixer fitted with the paddle attachment. The timing of the mixing is important to aerate the batter, and is much easier with an electric mixer than a hand mixer.
• Bake low and slow. Sour cream pound cake is baked low and slow at 325°F, which allows for even baking from the edges to the center.

How to Make Sour Cream Pound Cake

Start by bringing the butter, eggs, and egg yolks to cool room temperature (60°F). While you wait, measure out the other ingredients (and sift the cake flour).

Beat butter and salt at medium-high speed until smooth and creamy, about 2 minutes.

With the mixer on medium speed, gradually pour in granulated sugar. Once all of the sugar is incorporated, increase the mixer to medium-high speed and beat until pale and fluffy, about 4 to 5 minutes.

Scrape down the mixer bowl with a rubber spatula. With the mixer running on medium speed, gradually add the egg mixture in a slow, steady stream. Mix until incorporated (about 1 minute), then scrape down the bowl. Increase speed to medium-high and beat mixture until light and fluffy, about 2 minutes.

With mixer on low speed, add sifted cake flour in 3 additions, alternating with sour cream.

Spray a 12-cup bundt pan evenly with baking spray with flour. Spoon pound cake batter into the pan and smooth the top with an offset spatula. Tap pan sharply once or twice to settle the batter.

Bake for about 65 minutes, or until golden and a tester emerges clean. Pound cake is done baking when the internal temperature reaches 210°F. Cool for 20 minutes in the pan, then carefully invert onto a wire cooling rack and cool completely.

Make Ahead and Freezing Tips

Pound cake is a great make-ahead dessert because the flavor continues to develop over the next day or so. Let cake cool completely on a wire rack, then wrap well with plastic wrap and store at room temperature overnight.

To freeze, let cake cool completely and then wrap well in a layer of plastic wrap and place in a freezer bag. For the best texture and flavor, freeze for up to 3 months. When you’re ready to enjoy, thaw the cake overnight in the refrigerator (still wrapped to prevent condensation from forming on the surface of the cake) and bring to room temperature (or warm slightly) before serving.

More favorite cake recipes:

Did you try this Sour Cream Pound Cake Recipe? Let me know by leaving a comment and rating below!

Print