The moment I crack open a carton of sour cream, I can’t help but dream of the rich, velvety Sour Cream Pound Cake that fills my home with warmth. This delightful dessert does more than satisfy a sweet tooth; it wraps you in nostalgia with each buttery bite. Just picture it: the golden crust giving way to a tender crumb, all beautifully formed in your favorite bundt pan, ready to impress at the next gathering.
What makes this cake so irresistible? It’s the lush combination of creamy sour cream and straightforward ingredients that makes it a breeze to whip up, even on the busiest of days. Perfect for brunches, potlucks, or simply treating yourself after a long week, this cake offers a comforting escape from the mundane fast food that often fills our lives. Pack it with a sprinkle of powdered sugar, or serve it right out of the pan—either way, it’s a winner. Get ready to indulge in a slice of home-baked happiness!
Why is Sour Cream Pound Cake a Must-Try?
Irresistible Flavor: This cake delivers a melt-in-your-mouth experience with its buttery richness and subtle tang from the sour cream.
Easy to Make: With just a few simple ingredients and straightforward steps, even beginner bakers can master this delight.
Perfect for Any Occasion: Whether it’s brunch or a dinner party, this cake is a guaranteed crowd-pleaser that pairs beautifully with tea or coffee.
Moist and Tender: The sour cream adds moisture, ensuring every slice is soft and flavorful.
Endless Versatility: Dress it up with your favorite toppings, or enjoy it plain for that classic taste. Solving your dessert dilemmas has never been easier!
Get more delicious dessert ideas with my easy cake recipes.
Sour Cream Pound Cake Ingredients
• Get ready to bake this delicious cake with these simple ingredients!
For the Cake
- All-Purpose Flour – 3¼ cups – The base for a tender crumb; be sure to sift for lightness!
- Sugar – 2 cups – Adds sweetness and helps create that lovely tender texture.
- Sour Cream – 1 cup – Provides moisture and a subtle tang, making this sour cream pound cake truly special.
- Butter – 1 cup, softened – Ensures a rich flavor and contributes to the cake’s delightful texture.
- Eggs – 9 large, at room temperature – Helps bind the ingredients and adds to the cake’s structure.
For Garnishing
- Powdered Sugar – Optional, for dusting – Adds a sweet finishing touch and a bit of elegance to the presentation.
With these ingredients, you’re well on your way to baking a delectable sour cream pound cake that will enchant everyone at the table!
How to Make Sour Cream Pound Cake
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Prepare the Pan: Lightly grease a bundt pan or two 9×5 inch loaf pans. Coat with a dusting of flour, shaking out any excess, and preheat your oven to 350ºF. This step ensures your cake slides out effortlessly!
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Cream the Butter and Sugar: Using an electric mixer (either a stand mixer with a paddle attachment or a handheld one), cream the softened butter and sugar together until the mixture is light and fluffy, about 5 to 7 minutes. The color should be pale yellow and fluffy!
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Add the Eggs: Add the nine large eggs one at a time, mixing until smooth after each addition. You’ll want this mixture to be well combined—this helps create a tender crumb!
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Mix the Dry and Wet Ingredients: Gradually add half of the flour, followed by half of the sour cream, to the batter. Mix until smooth before incorporating the remaining flour and sour cream. The batter should be thick and creamy.
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Bake the Cake: Pour the batter into the prepared pan and place it in the preheated oven. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at about 45 or 50 minutes—your cake should be golden brown and a toothpick inserted in the center should come out clean.
Optional: Dust with powdered sugar before serving for an elegant touch!
Exact quantities are listed in the recipe card below.
What to Serve with Sour Cream Pound Cake?
Picture a cozy gathering where every bite of cake is accompanied by flavors that enhance its delicate richness.
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Fresh Berries: Juicy strawberries, raspberries, or blueberries provide a refreshing contrast to the cake’s buttery texture, brightening each mouthful.
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Whipped Cream: Light and airy, a dollop of whipped cream adds a lovely sweetness that balances the sour tang, making it decadent yet light.
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Vanilla Ice Cream: Creamy and delightful, vanilla ice cream melts into warm cake, creating a blissful harmony of temperatures and flavors.
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Coffee: A rich cup of coffee elevates the dessert experience, complementing the cake’s sweetness with its deep, robust flavor, perfect for a relaxed afternoon.
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Chocolate Ganache: Rich and velvety, a drizzle of chocolate ganache adds an indulgent layer that perfectly pairs with the cake’s moist crumb.
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Caramel Sauce: Drizzling warm caramel over each slice introduces a sweet and slightly salty twist, enhancing the overall richness of the sour cream pound cake.
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Citrus Glaze: A zesty lemon or orange glaze can brighten the palate, providing a refreshing contrast that enhances the cake’s unique flavors.
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Chopped Nuts: A sprinkle of toasted walnuts or pecans adds crunch, introducing a delightful textural element that beautifully complements the cake’s softness.
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Herbal Tea: A soothing cup of herbal tea, such as chamomile or mint, adds a calming element, making dessert feel like a warm embrace after a long day.
Expert Tips for Sour Cream Pound Cake
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Room Temperature Eggs: Use eggs that are at room temperature to ensure a smoother batter and better incorporation of ingredients.
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Don’t Overmix: Once you add the flour, mix just until combined; overmixing can lead to a dense sour cream pound cake.
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Check for Doneness: Start checking your cake around 45 minutes. If the top browns too quickly, tent it with foil to avoid burning while the inside cooks.
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Flour the Pan: Ensuring your bundt pan is well-greased and floured prevents the cake from sticking, leaving you with a beautifully shaped dessert.
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Cool Before Serving: Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack, ensuring a flawless release and perfect slice.
Make Ahead Options
These Sour Cream Pound Cakes are perfect for busy home cooks who want to save time in the kitchen! You can prepare the batter up to 24 hours in advance; just mix it and store it in an airtight container in the refrigerator to keep everything fresh. For the best texture, I recommend baking the cake just before serving. If you want to make it even further ahead, the fully baked pound cake can be wrapped in plastic wrap and frozen for up to 3 months. When ready to enjoy, just thaw it overnight in the refrigerator before serving. This way, you’ll have a moist, decadent dessert waiting for you with minimal effort!
How to Store and Freeze Sour Cream Pound Cake
Room Temperature: Keep the cake wrapped in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This maintains its moisture and flavor.
Fridge: For longer freshness, refrigerate the sour cream pound cake in an airtight container for up to a week. Let it come to room temperature before serving for the best taste.
Freezer: Wrap slices or the whole cake tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be frozen for up to 3 months; thaw in the fridge overnight before enjoying.
Reheating: To refresh the flavor, warm slices gently in the microwave for 10-15 seconds or in a preheated oven at 350°F for about 5-10 minutes. Enjoy the comforting taste of homemade cake again!
Sour Cream Pound Cake Variations
Get ready to explore delightful twists on this classic cake that will make every bite an adventure!
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Citrus Zest: Add the zest of one lemon or orange to the batter for a refreshing citrus burst. It complements the creaminess beautifully, adding a bright note.
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Chocolate Chips: Fold in 1 cup of chocolate chips for a rich indulgence. This variation brings decadence to your cake, making it a true treat for chocolate lovers.
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Nutty Crunch: Incorporate 1 cup of chopped pecans or walnuts for a delightful crunch. The nuttiness brings great texture, elevating the flavor profile of your pound cake.
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Berry Bliss: Gently mix in 1-2 cups of fresh or frozen berries of your choice. Strawberries or blueberries add a touch of sweetness and a splash of color to your cake.
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Spiced Up: Add 1 teaspoon of ground cinnamon or nutmeg to the flour for a warm, cozy flavor. These spices infuse the cake with comforting notes that are perfect for cooler months.
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Coconut Dream: Mix in 1 cup of shredded coconut for a tropical twist. This variation creates a fun texture and adds a hint of sweetness that pairs wonderfully with the sour cream.
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Maple Glaze: Top with a simple maple glaze made by whisking powdered sugar, maple syrup, and a touch of milk. Drizzling this over your cake transforms it into a delightful dessert centerpiece.
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Vegan Option: Substitute sour cream with almond yogurt and use flax eggs instead of regular eggs. This ensures everyone can enjoy a piece of this tasty cake!
Sour Cream Pound Cake Recipe FAQs
What type of sour cream should I use for the cake?
Absolutely! You can use either regular or low-fat sour cream—both will work beautifully in the recipe. I often select full-fat sour cream for that creamy richness it adds to the cake, ensuring moisture and tenderness with every bite. Avoid using non-dairy sour cream substitutes, as they may alter the cake’s texture and flavor.
How should I store leftover sour cream pound cake?
For storage at room temperature, wrap your cake tightly in plastic wrap or place it in an airtight container. It’ll stay fresh for up to 3 days. If you want to enjoy it longer, refrigerate it in the same way, and it will last about a week. Let it come to room temperature before enjoying so each slice tastes as scrumptious as the first.
Can I freeze leftover sour cream pound cake?
Very! To freeze, slice the cake or keep it whole, and wrap it tightly in plastic wrap. Then, wrap it again in aluminum foil, which provides an extra layer of protection against freezer burn. You can freeze it for up to 3 months. When you’re ready to enjoy it, simply thaw in the fridge overnight—the convenience is marvelous!
My sour cream pound cake didn’t rise properly. What could be the issue?
If your cake hasn’t risen well, it could likely be due to one of a few reasons. Make sure your baking powder is fresh, as expired baking powder will impact the rise of your cake. Additionally, if the butter and sugar weren’t properly creamed together until light and fluffy, the cake may not have gotten the correct aeration. Also, ensure that you’re not overmixing—once the flour is added, mix just until incorporated to keep that tender texture.
Can I make this cake gluten-free?
Absolutely! To make a gluten-free sour cream pound cake, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum, as it helps to give the cake structure. Start with the same measurement, and adjust as necessary for texture. The result remains delicious, and your gluten-sensitive friends will appreciate the effort!
Is it safe to serve sour cream pound cake to my pets?
It’s best to keep this cake away from pets. While the sour cream and eggs aren’t toxic, cakes often contain sugar and fat, which can upset their stomachs. If you’re treating your furry friends, consider baking a special pet-friendly cake using ingredients that are safe for them, ensuring they can indulge without any worries!
Decadent Sour Cream Pound Cake: Moist & Easy to Make
Ingredients
Equipment
Method
- Lightly grease a bundt pan and dust with flour. Preheat oven to 350ºF.
- Cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing until smooth after each addition.
- Gradually add half of the flour, then half of the sour cream, mixing until smooth before incorporating the rest.
- Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 20 minutes.
- Optional: Dust with powdered sugar before serving.