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A slice of sour cream pound cake being removed from a full cake on a cake server in a white background
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4.47 from 269 votes

Sour Cream Pound Cake

My family's sour cream pound cake recipe is velvety, buttery, and rich filled with the moistness and flavor of sour cream. 
Prep Time20 minutes
Cook Time1 hour 25 minutes
Resting time15 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: Southern
Servings: 16 people
Calories: 438kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

  • 1 1/2 cup unsalted butter room temperature
  • 3 cups granulated sugar
  • 6 large eggs
  • 3 cups cake flour sifted
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 1 cup sour cream room temperature
  • 2 tbsp pure vanilla extract
US Customary - Metric

Instructions

  • Start by preheating your oven to 325 F then liberally spray a 12 cup bundt pan with non-stick baking spray.
  • In your stand mixer bowl, add butter and sugar and mix for 3-4 minutes on high speed until very pale yellow and fluffy.
  • Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
  • Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt and baking soda. Be careful not to overbeat.
  • Lastly add in sour cream and vanilla extract, scrape down sides and mix until just combined and turn off mixer.  
  • Pour cake batter into prepared bundt pan, and bake for 1 hour and 15-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Cool in pan on a wire rack for 10 minutes then invert cake on serving plate for at least an hour or until the cake is cool to touch.

Notes

How to Store Sour Cream Pound Cake

Once your cake has completely cooled down, either tightly wrap in plastic wrap so no air gets in or add to a cake container. Store at room temp for up to 5 days.

How long will it last in the fridge?

Don't do it boos! I simply don’t recommend storing pound cake in the fridge since it will dry it out y'all. Store at room temp so that texture stays on point.

Can I freeze?

Now freezing is totally fine boos. Wrap the leftovers in plastic wrap tightly then put it in a heavy-duty freezer bag. Make sure you add a label with the date. It should keep for for 4-6 months. When ready to serve it back up, thaw overnight in the fridge.

Nutrition

Calories: 438kcal | Carbohydrates: 55g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 114mg | Sodium: 203mg | Potassium: 73mg | Sugar: 38g | Vitamin A: 710IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 0.5mg