I don’t know about you, but I’ve always had a soft spot for a good pound cake. No frosting, no fuss—just a rich, buttery cake that’s perfectly golden on the outside and soft as a cloud inside.
It’s the kind of cake that fills the whole house with the smell of pure happiness, making it almost impossible to wait until it cools.
What makes this one special? Sour cream. It doesn’t just keep the cake moist—it gives it a little something extra, a subtle tang that makes every bite even better.
The crumb is dense yet soft, the flavor is rich without being too sweet, and it slices like a dream.
It’s the kind of cake that disappears fast, whether you serve it with coffee, fresh berries, or just eat it straight from the plate (no judgment).
If you’ve never made a pound cake before, don’t worry. I’ll walk you through every step, and by the time it’s out of the oven, you’ll feel like a pro.
This is a recipe you’ll want to save because once you taste it, you’ll be making it again and again.
Sour Cream Pound Cake Recipe
Ingredients
- 1 cup (226g) unsalted butter, softened
- 2 ¾ cups (550g) granulated sugar
- 6 large eggs, at room temperature
- 3 cups (375g) all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup (240g) full-fat sour cream, at room temperature
- 1 tablespoon pure vanilla extract
- ½ teaspoon almond extract (optional but enhances the flavor)
Instructions
- Preheat your oven to 325°F (163°C).
- Generously grease a 10-inch Bundt pan with butter or baking spray, ensuring all crevices are coated. Lightly dust with flour and tap out excess.
- In a large mixing bowl, use a stand mixer or hand mixer on medium speed to cream the butter and sugar for 4-5 minutes. The mixture should be pale, fluffy, and slightly glossy. This step is crucial for aerating the batter.
- Add eggs one at a time, beating well after each addition. Scrape down the bowl to ensure even mixing. The batter should look smooth and slightly thick.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- On low speed, add the dry ingredients in three parts, alternating with the sour cream in two parts (beginning and ending with flour).
- Mix until just combined. Avoid overmixing to maintain tenderness.
- Stir in the vanilla and almond extract using a spatula, ensuring an even distribution of flavor.
- Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
- Tap the pan gently on the counter 3-4 times to remove air pockets.
- Bake for 70-80 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack.
- Allow it to cool completely before dusting lightly with powdered sugar.
- Use room-temperature ingredients for even mixing.
- Don’t rush the creaming step—it’s key to a soft crumb.
- Test with a skewer in multiple spots to ensure it’s baked through.
- Cool properly to prevent the cake from breaking when removed from the pan.
How Do You Make A Moist Sour Cream Pound Cake?
To get the best texture and flavor, follow these simple tips:
- Use Room Temperature Ingredients: Butter, eggs, and sour cream blend better when not too cold.
- Cream Butter and Sugar Well: Beat them together until fluffy for a lighter cake.
- Measure Ingredients Correctly: Too much flour can make the cake dry, so use the right amount.
- Mix Batter Gently: Overmixing can make the cake dense instead of soft.
- Grease the Pan Properly: This helps prevent sticking and ensures a smooth release.
- Bake at the Right Temperature: Too hot or too cold can affect the cake’s texture.
- Check for Doneness with a Toothpick: It should come out clean or with a few crumbs.
- Cool the Cake Before Removing: Let it sit in the pan for 10-15 minutes before transferring to a rack.
What Does Sour Cream Do In A Pound Cake?
Sour cream is an important ingredient that improves the cake in several ways:
- Adds Moisture: Its high-fat content makes the cake softer and richer.
- Enhances Flavor: The slight tang balances the sweetness.
- Creates a Tender Texture: The acidity helps break down gluten, making the cake less dense.
- Helps with Leavening: It reacts with baking soda or baking powder to improve the cake’s rise.
Why Is My Pound Cake Dry Or Dense?
If your sour cream pound cake turns out dry or too heavy, here are some important tips to help you get a soft, moist texture:
- Measure Ingredients Properly: Too much flour can make the cake dry. Always use the spoon-and-level method instead of scooping directly with a measuring cup.
- Don’t Overmix the Batter: Overmixing can develop too much gluten, making the cake dense. Mix just until everything is combined.
- Use Room Temperature Ingredients: Butter, eggs, and sour cream should be at room temperature to blend well and create a smooth batter.
- Check Your Oven Temperature: A too-hot oven can dry out the cake. Use an oven thermometer to ensure accuracy.
- Avoid Overbaking: Start checking for doneness a few minutes before the suggested baking time. The cake is ready when a toothpick inserted in the center comes out with a few moist crumbs.
- Use Sour Cream Generously: Sour cream helps add moisture and richness to the cake, making it soft.
- Choose the Right Flour: Cake flour gives a lighter texture, while all-purpose flour can make the cake slightly denser.
How Do I Get That Perfect Crack On Top Of My Pound Cake?
The signature crack on a pound cake happens naturally when done right. Follow these tips:
- Oven Temperature Matters: A hot oven (around 325°F) helps create a gentle crust that cracks beautifully.
- Use the Right Pan: A light-colored metal pan ensures even heating. Dark pans absorb too much heat and can over-brown the cake.
- Don’t Overmix the Batter: Too much mixing develops gluten, making the cake tough instead of creating an airy, cracked top.
- Butter the Pan Well: This lets the cake rise evenly and split naturally along the top.
Why Did My Pound Cake Sink In The Middle?
A sunken center in your pound cake can happen for several reasons:
- Underbaking: If the cake is removed from the oven too early, it won’t have enough structure to hold its shape.
- Overmixing the Batter: Too much mixing can create excess air bubbles, causing the cake to rise too quickly and then collapse.
- Incorrect Oven Temperature: If the oven is too hot, the cake will rise too fast and fall. If it’s too cool, it won’t bake properly. Use an oven thermometer for accuracy.
- Opening the Oven Door Too Soon: Sudden temperature changes can cause the cake to sink. Check only towards the end of baking.
- Too Much or Too Little Leavening: Using too much baking powder or baking soda can cause the cake to rise too fast and collapse. Using too little can prevent it from rising properly.
How Do I Know When My Pound Cake Is Fully Baked?
To make sure your pound cake is baked all the way through, look for these signs:
- Toothpick Test: Insert a toothpick in the center; it should come out clean or with just a few moist crumbs.
- Golden Brown Color: The cake should have a deep golden brown crust.
- Edges Pulling Away: The cake’s sides will slightly separate from the pan when it’s done.
- Springy Texture: Lightly press the top; if it springs back, it’s ready.
- No Jiggling: If the center moves when you shake the pan, it needs more time in the oven.
Should I Use Baking Powder Or Baking Soda In A Pound Cake?
The right choice depends on the ingredients in your recipe:
- Baking Soda: Use if your recipe contains acidic ingredients like sour cream or buttermilk, as it needs acid to activate.
- Baking Powder: Use if your recipe does not have acidic ingredients. It already contains acid, so it helps the cake rise on its own.
Can I Add Flavors Like Lemon Or Vanilla To My Pound Cake?
Yes! Adding flavors can make your pound cake even more delicious. Here’s how you can do it:
- Lemon Zest and Juice: A bit of fresh lemon zest and juice will give your cake a light, tangy taste.
- Vanilla Extract: A small amount of vanilla extract enhances the cake’s sweetness and adds warmth to the flavor.
- Almond Extract: If you like a nutty hint, almond extract works beautifully in pound cakes.
- Citrus Variations: You can also experiment with orange or lime zest for a different citrus twist.
Why Is My Pound Cake Crust Too Dark?
A dark crust can happen due to several reasons. Here’s what might be going wrong:
- Oven Temperature Too High: Baking at a high temperature can cause the crust to darken quickly. Pound cakes bake best at 325°F to 350°F.
- Using Dark-Colored Pans: Dark metal pans absorb more heat, leading to a darker crust. Light-colored or shiny metal pans are better.
- Overbaking: Leaving the cake in the oven too long can overcook the crust. Start checking for doneness a few minutes before the recommended time.
- Too Much Sugar: A high sugar content can cause excess browning. Make sure your measurements are accurate.
- Rack Position: Baking the cake too close to the top heating element can cause over-browning. Always place the pan in the center of the oven.
How Do I Prevent My Pound Cake From Sticking To The Pan?
To ensure your cake comes out easily, follow these simple steps:
- Grease and Flour the Pan: Coat the pan thoroughly with butter or oil, then dust lightly with flour. This creates a non-stick layer.
- Use Parchment Paper: Lining the bottom of the pan with parchment paper helps prevent sticking.
- Cool the Cake Before Removing: Let the cake sit in the pan for 10 to 15 minutes after baking. This helps it set and reduces the risk of breaking.
- Use the Right Pan: Some non-stick pans work better than others. A high-quality pan can make a difference.
- Tap and Loosen the Edges: Run a knife around the edges before flipping the cake onto a plate.
What Is The Best Way To Store A Pound Cake?
To keep your sour cream pound cake fresh and moist, follow these simple storage steps:
After cooling completely, wrap the cake tightly in plastic wrap or aluminum foil to prevent it from drying out. If you prefer, you can store it in an airtight container instead.
- At Room Temperature: The cake stays fresh for up to 3 days when stored in a cool, dry place.
- In the Refrigerator: If you need to store it longer, keep it in an airtight container in the fridge for up to a week. Before serving, let it sit at room temperature for about 30 minutes to soften.
- Slicing Tip: If you cut the cake, wrap individual slices to prevent them from drying out.
Can I Freeze Sour Cream Pound Cake?
Yes, sour cream pound cake freezes very well. Freezing helps preserve its moisture and flavor for a longer time.
- Wrap Properly: Wrap the entire cake or individual slices tightly in plastic wrap, then cover with aluminum foil.
- Use an Airtight Container or Freezer Bag: This prevents freezer burn and keeps the cake fresh.
- Storage Time: The cake stays good in the freezer for up to 3 months.
- Thawing: Let it sit at room temperature for a few hours or overnight in the fridge before serving.