Sour Cream Pound Cake

This sour cream pound cake recipe is rich and moist on the inside with a crispy crust. What’s not to love? 

How to Make a Pound Cake With Sour Cream

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Sour Cream Pound Cake Ingredients

These are the simple ingredients you’ll need for this sour cream pound cake recipe (you likely already have most of them on hand!):

• Flour: This old-fashioned sour cream pound cake starts with all-purpose flour. 
• Salt: A pinch of salt enhances the overall flavor of the sour cream pound cake. 
• Baking soda: Baking soda acts as a leavener, which means it helps the cake rise. 
• Sugars: You’ll need three cups of white sugar for the batter and confectioners’ sugar to dust the finished cake. 
• Butter: Two sticks of unsalted butter lend richness, moisture, and flavor. 
• Eggs: Six large eggs add moisture and help bind the batter together. 
• Vanilla: Vanilla extract enhances the overall flavor. 
• Spices: Subtly spice the cake with ground mace or ground nutmeg. 
• Sour cream: Of course, the key ingredient is sour cream!

How to Make Sour Cream Pound Cake

Here’s a brief overview of what you can expect when you make this old-fashioned sour cream pound cake recipe: 

1. Mix the dry ingredients. 
2. Beat the butter and sugar, then add the eggs and vanilla. 
3. Add the dry mixture to the wet mixture alternately with sour cream.
4. Pour the batter into the prepared pan and bake until a toothpick comes out clean.
5. Dust the sour cream pound cake with powdered sugar.
   

Test Kitchen Tips

This top-rated recipe has been reviewed by professionals in our test kitchen. Here are some tips and tricks from the experts: 

• Butter your tube pan well with softened butter. If there are nooks and crannies that are difficult to get to, give the pan a quick spray with cooking spray before flouring. 
• Checking the internal temperature of cakes with an instant read thermometer is a good way to ensure that cakes are baked through. The internal temperature of a pound cake should be 210 degrees F.

How to Store Sour Cream Pound Cake

Store the completely cooled sour cream pound cake in an airtight container or wrapped tightly in storage wrap at room temperature for up to three days. 

Can You Freeze Sour Cream Pound Cake? 

Sure! Sour cream pound cake freezes well. Cut the cake into slices and wrap each slice individually in storage wrap, then in a layer of aluminum foil. Freeze the slices for up to six months. Thaw in the refrigerator overnight. 

Allrecipes Community Tips and Praise

“I loved the recipe,” says Dianne McPherson. “Very easy to follow and the cake was moist and delicious! I did substitute all-purpose flour for cake flour.”

“It's a hit every time,” according to Suzanne Galloza-Scott. “I macerate strawberries and serve with homemade whipped cream. Loved by all!”

“This is a fabulous recipe,” raves cassarugh. “I was trying to duplicate the pound cake that my parent's neighbor gives them every Christmas - the perfect pound cake in my book - and this is it! I did change one thing: I omitted the mace entirely and instead used the zest of one lemon.”

Editorial contributions by Corey Williams