Sour Cream Pound Cake

Updated: Nov. 18, 2024

Recipe Overview

This classic sour cream pound cake, rooted in Southern culinary tradition, delivers a moist, tender crumb with a subtle tang from sour cream and a rich, buttery sweetness. Its fluffy texture and golden crust make it ideal for celebrations or casual gatherings, while the optional vanilla glaze adds a glossy finishing touch.

Recipe Details

  • Prep Time: 10 minutes

  • Cook Time: 1½ hours (plus cooling)

  • Total Time: 1 hour 40 minutes (plus cooling)

  • Servings: 12–14 slices (depending on pan size)

Ingredients

For the Cake

  • 1 cup (227g) unsalted butter, at room temperature (plus extra for greasing)

  • 3 cups (380g) all-purpose flour, plus extra for dusting the pan

  • ¼ teaspoon baking soda

  • ¼ teaspoon kosher salt

  • 3 cups (600g) granulated sugar

  • 1 cup (227g) sour cream, at room temperature

  • 2 teaspoons vanilla extract

  • 6 large eggs, at room temperature

For the Vanilla Glaze (Optional)

  • 2 cups (204g) sifted powdered sugar

  • 2 teaspoons vanilla extract

  • 2–4 tablespoons heavy cream or whole milk (adjust for consistency)

Preparation

Step 1: Prep the Oven & Pan

Preheat the oven to 325°F (163°C) and position a rack in the center. Grease a 12-cup bundt pan or 10-inch tube pan thoroughly with butter. Dust with all-purpose flour, tapping out excess to ensure the cake releases cleanly.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the flour, baking soda, and salt. Whisking aerates the flour, creating a lighter crumb. Set aside.

Step 3: Cream Butter & Sugar

Using a stand mixer with the paddle attachment, beat the room-temperature butter and sugar on medium speed for 4–5 minutes until pale, fluffy, and smooth (like thick frosting). The volume will increase, indicating air is incorporated—key for tenderness.

Step 4: Add Sour Cream

With the mixer on low, add the sour cream. Beat for 1 minute until fully combined and smooth. This integrates the sour cream evenly, enhancing moisture and tang.

Step 5: Alternate Flour & Eggs

On low speed, add ¼ of the dry flour mixture, mixing just until incorporated. Add vanilla, then eggs (2 at a time), alternating with the remaining flour. Mix briefly after each egg addition to avoid streaks. Scrape the bowl between additions for even mixing.

Step 6: Finalize the Batter

After all flour is added, mix on low for 1 minute to smooth the batter. Pour into the prepared pan and level the top with a spatula.

Step 7: Bake the Cake

Bake 65–80 minutes until golden, puffed, and a tester inserted into the center comes out clean. Oven variance may require adjusting time; monitor closely in the final 15 minutes.

Step 8: Cool & Invert

Let the cake rest in the pan for 15 minutes, then invert onto a wire rack to cool completely. This preserves the shape and prevents collapse.

Step 9: Make the Glaze (Optional)

In a bowl, whisk powdered sugar, vanilla, and 2 tbsp cream until smooth. Adjust with 1 tsp cream (if too thick) or 1 tbsp sugar (if too thin). Drizzle over the cooled cake.

Step 10: Store the Cake

Cover with a cake dome or airtight container at room temperature for up to 5 days. Refrigerate for longer storage (up to 1 week).

User Reviews & Community Tips

  • Traditional Twist: "My Southern grandmother’s recipe! Frost half and dust the other with powdered sugar for variety. We sometimes use cooking sherry instead of vanilla."

  • Yogurt Substitute: "Replace sour cream with whole milk Greek yogurt for a tangy, creamy result—works beautifully!"

  • Sweetness Adjustment: "Slightly too sweet. Next time, reduce sugar by ½ cup. Add lemon zest to the glaze and berries for balance."

  • Storage Tip: "Served the next day for flavors to meld—best with coffee! Use a large bowl if mixing by hand."

Note: Baking times may vary by oven; adjust as needed. For a richer flavor, use room-temperature ingredients throughout.