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This classic sour cream pound cake is rich, buttery, and incredibly moist with a soft, tender crumb. This old-fashioned pound cake recipe delivers a dense yet velvety texture with the addition of sour cream, creating a cake that stays moist for days.
Are you team angel food cake or pound cake? They couldn’t be more different yet they are both used in trifles. If you like light, airy cakes you may prefer angel food cake but if you like rich, buttery, perfectly dense cake, you may prefer pound cake. I am team pound cake all day long!
Why? They are made with rich ingredients like butter and sour cream, which help to create a soft, tender crumb and a golden buttery crust. You know it is a good sign when you can eat a cake by itself with zero frosting or glaze on it, and it still tastes absolutely amazing.
Some people are wary of baking anything in a bundt pan. Why? Well, because you are just crossing your fingers that the cake comes out in one piece! For me, I have found what works for me and that is the PAM Baking Spray. I am not talking about the regular non-stick cooking spray. They put something special in the non-stick baking spray that seems to work. In my perfect world, I would prefer something more natural but it is the most foolproof method I have found. What works for you?
I love to serve this will fresh, sweetened whipped cream and ripe berries or put it into a trifle with mascarpone cream.
Why You Will Love This Recipe:
Perfectly dense yet incredibly soft – That classic pound cake texture with a rich, buttery crumb that still feels tender and light.
Stays moist for days – The sour cream keeps this cake from drying out, making it even better the next day.
Simple, classic ingredients – No complicated steps or hard-to-find items just a timeless homemade cake.
Pound Cake Ingredients:
- All-Purpose Flour + Cake Flour: Using both gives the cake structure while keeping it soft and delicate.
- Salt: Enhances the overall flavor and balances the sweetness.
- Baking powder: Provides a slight lift for a lighter crumb.
- Unsalted butter: Adds rich flavor and creates that classic dense pound cake texture.
- Sugar: Sweetens the cake and helps create a tender crumb when creamed with butter.
- Vanilla: Adds warmth and depth of flavor.
- Eggs: Provide structure and richness while helping the cake rise.
- Sour cream: The key ingredient for moisture and a subtle tang that elevates the flavor.
How to make the Best Sour Cream Pound Cake:
- Preheat your oven to 300°F and spray a 10-inch Bundt pan with nonstick spray. I suggest using non-stick PAM Baking Spray.
- In a bowl, mix together the all-purpose flour, cake flour, salt, and baking powder. Set aside.
- In a large bowl, cream the butter and sugar with an electric mixer or stand mixer until light and fluffy. Add the vanilla and mix until combined.
- Add the eggs one at a time, mixing well and scraping down the bowl after each addition. Mix in the sour cream until fully incorporated.
- Add the dry ingredients and mix until just combined. Careful to not over mix.
- Spoon the batter into the prepared pan. This is the Nordic Ware Bundt Pan that I used and love!
- Bake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
Tips To Make The Best Pound Cake Ever
Use room temperature ingredients for a smoother batter and even baking.
Don’t overmix once you add the flour to keep the cake tender.
Grease your Bundt pan thoroughly to prevent sticking. I recommend using non-stick PAM baking spray.
Let the cake cool before removing it to avoid breaking.
Frequently Asked Questions (FAQ’s):
Overbaking or adding too much flour can cause dryness. Be sure to measure accurately and check for doneness on time.
Yes, this cake actually tastes better the next day as the flavors develop.
The combination of flours gives the best texture, but you can substitute if needed just note the texture may be slightly denser.
Storage:
Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Wrap tightly to maintain moisture.
Popular Cake Recipes:
I also have a cream cheese pound cake recipe for my cream cheese lovers out there. If you love strawberry shortcake and want it in cake form, check out my Strawberry Shortcake Cake Recipe.
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Sour Cream Pound Cake
Ingredients
- 1 cup Butter (softened)
- 3 cups Sugar
- 6 large Eggs
- 1 Tablespoon Vanilla Extract
- 1 cup Sour Cream (full-fat)
- 3 cups Flour
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- PAM Baking Non-Stick Cooking Spray
Instructions
- Preheat oven to 300 degrees. Generously spray a 10-inch bundt pan with a non-stick spray (I like PAM Baking Spray).
- In a large mixing bowl, cream together butter and sugar for 3-4 minutes, until light and fluffy. Scrape the sides of the bowl. Add in eggs and vanilla and mix for 1 minute longer.
- Add the flour, baking powder, and salt, and mix just until combined.
- Spoon the batter into the prepared pan. Bake for 1 hour 30 minutes but check after 1 hour to make sure the top isn't getting too brown. If so, tent a piece of foil over it (make sure it isn't touching the cake or it may stick) to keep it from becoming too brown. Place a toothpick or cake tester into the center of the cake to check for doneness. Do not overbake.
- Remove from the oven. Let cake cool in pan for 10–15 minutes. Gently run a knife around the edges. Place a plate or rack on top. Flip confidently in one motion. Let it fully cool upside down
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummm! This recipe is amazing!