This sour cream pound cake is the kind of timeless dessert every baker should have in their repertoire. The sour cream adds a subtle tang and moisture that keeps the crumb soft and tender, while the buttery flavor makes it rich without being overly sweet. It's a versatile cake that works just as beautifully for holidays and celebrations as it does for a simple everyday treat.
I've been eating this sour cream pound cake at Christmas for as long as I can remember, and it's one of those desserts that never goes out of style. The sour cream keeps it incredibly moist with a delicate crumb, while the buttery flavor is rich and comforting without being too sweet. My son loves it so much he's started requesting it for his birthday, which I think says everything about how special this cake really is. What I love most is how versatile it is. Serve it with a cup of coffee for a brunch treat, with berries and whipped cream for a special occasion, or wrap it up as a thoughtful homemade gift. It's simple, reliable, and one of those recipes you'll find yourself making again and again.
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Equipment
For this recipe you will need:
- Bundt pan: I like using this Nordic Ware Formed Bundt. It comes out really pretty!
- Stand mixer or hand mixer with large mixing bowl: I typically use my Kitchenaid Mixer to make this pound cake, but you can also use an electric hand mixer and large mixing bowl.
- Zester (optional): For the lemon!
- Mixing Bowl
Ingredients
- All-purpose flour
- Salt
- Baking Soda
- Unsalted Butter: Softened to room temperature.
- Lemon (optional): You will need the zest and juice. However, you can omit the lemon and the cake will still turn out great.
- Eggs: You ideally want the eggs to be a room temperature, but straight from the fridge. They will incorporate much better into the batter.
- Vanilla: You can use vanilla extract or vanilla bean paste.
- Almond extract: If you don't like the flavor feel free to omit this.
- Sour Cream: You'll need to get full-fat sour cream for this recipe. I do not recommend the low-fat or fat-free versions. You can also substitute full fat unsweetened Greek yogurt in a pinch, though the texture and flavor will come out slightly different.
Step-by-Step Photos
Frequently Asked Questions
Yes, plain full-fat Greek yogurt works well as a substitute if you don't have sour cream on hand. It will give a similar tang and moisture, though the texture may be just slightly different.
The cake should be golden on top and a toothpick inserted in the center should come out clean (or with just a few moist crumbs).
Keep the cake covered at room temperature for up to 3 days, or refrigerate for about a week. You can also freeze slices tightly wrapped for up to 3 months.
I highly recommend using unsalted butter so you can control the salt level in the recipe.
Overmixing the batter can lead to a dense cake. Mix just until the ingredients are combined, and make sure your butter, eggs, and sour cream are at room temperature for the best texture.
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Made this Sour Cream Pound Cake recipe? Let me know what you think in the comments!
Recipe
Sour Cream Pound Cake
Equipment
- Stand mixer or electric hand mixer
- Mixing bowls
- Large bundt pan
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1.5 cups unsalted butter, room temperature
- 1 teaspoon lemon zest
- 3 cups white granulated sugar
- 6 eggs, room temperature
- 1 cup sour cream, full fat
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- powdered sugar optional
Instructions
- Preheat the oven to 325 F. Generously grease your bundt pan and set aside. In a medium sized mixing bowl whisk together flour, baking soda and salt. Set aside.
- Add sugar and lemon zest to the bowl of a stand mixer. Use your hands to pinch the zest into the sugar until fragrant. Add in the butter and beat on medium-high speed for at least 4-5 minutes until pale and fluffy. Scrape down the sides of the bowl.
- With the mixer on the lowest speed, add in one egg at a time until just incorporated. Then mix in sour cream, lemon juice, vanilla extract and almond extract. Add the dry ingredients in two batches mixing on the lowest speed until just incorporated, being careful not to over mix.
- Carefully pour or scoop the mixture into the greased bundt ban. Bake at 325 F for around 80 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow the cake to cool on a wire rack for about 15 minutes. Then, run a butter knife gently around the edges (including the center tube, if using a bundt pan) to loosen the cake. Carefully invert the pan onto the wire rack and lift it off to release the cake.Let the cake cool for another 30-45 minutes. Sprinkle a little powdered sugar on the top. Then serve and enjoy!
Tisha
Sour Cream cake is always so moist and delicious. This is a great recipe for any occasion.
jamjarkitchen
So glad you liked it!
Swathi
Sour cream pound cake is so delicious and soft each crumb is perfect. Thanks for sharing this recipe it is going to be in my kitchen for long time.
Ashley
The perfect classic pound cake recipe! Thanks for sharing!
Leslie
This sour cream pound cake was incredible! This recipe is definitely a keeper!
jamjarkitchen
So glad you liked it!