Easy Sour Cream Pound Cake

published Mar 7, 2024
Sour Cream Pound Cake Recipe

Sour cream is the secret to making super-tender pound cake with a subtle tang.

Serves12 to 16

Prep25 minutes

Cook1 hour 5 minutes to 1 hour 15 minutes

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angled shot of a sour cream pound cake with a few slices cut and leaning against each other.
Credit: Photo: Vicky Wasik ; Food Stylist: Kelli Foster

“Hands-down the best pound cake I’ve ever had!” That’s what our cross-tester had to say after they baked this recipe just once. I couldn’t agree more. 

There are endless variations of pound cake out there — cream cheese pound cake, chocolate pound cake, and fun twists like peach cobbler pound cake — but nothing beats a really good sour cream pound cake. Tangy sour cream adds flavor and keeps the cake super tender. And because it’s baked in a Bundt pan, it automatically feels a little fancy.

Why You’ll Love It

  • This sour cream pound cake has the best texture — it’s moist and tender with a tightly packed crumb that’s just dense enough, without crossing the line into feeling heavy. 
  • The cake has a just-sweet-enough, buttery flavor with a little bit of tang, thanks to the sour cream and a hint of vanilla. The flavor is simple and complex at the same time, and keeps you going back for another bite.
  • Don’t be fooled by its elegant appearance — this sour cream pound cake is easy to make. It requires just seven ingredients and less than 30 minutes of prep.

Key Ingredients in Sour Cream Pound Cake

  • Unsalted butter. It’s essential that the butter has ample time to soften at room temperature, as the batter will be smoother and easier to mix together.
  • Large eggs. This recipe uses six eggs, and you’ll also want to let the eggs come to room temperature before getting started. Add the eggs to the batter one at a time, mixing well after each addition.  
  • Sour cream. I recommend sticking with full-fat sour cream for this cake. Plan to let this sit on the counter with the butter and eggs to come to room temperature before getting started.
  • All-purpose flour. In addition to the flour used for the cake, you’ll use an additional tablespoon for the cake pan. 
  • Granulated sugar. The recipe calls for 2 1/2 cups which might seem like a lot, but this is a sizable cake so it’s not overly sweet.

How to Make Sour Cream Pound Cake

  1. Bring the dairy to room temperature. Let the butter, eggs, and sour cream sit at room temperature until the butter is softened.
  2. Prep the Bundt pan. The best way to grease a Bundt pan is by making a paste with melted butter and flour, then brush it on the inside of the pan, thoroughly coating all the crevices (this is crucial to releasing the cake easily from the pan).
  3. Mix the cake batter. Use a stand mixer or large mixing bowl and electric hand mixer to mix together the batter.
  4. Fill the Bundt pan. After transferring the batter to a 10-cup Bundt pan, smooth out the top and gently tap the pan on the counter a few times to remove any air bubbles from the batter.
  5. Bake and cool the cake. Bake until the top is golden-brown and a toothpick inserted comes out clean. Cool in the pan for about 30 minutes, then invert the cake onto a wire cooling rack and cool completely.

Helpful Swaps

  • If you don’t have vanilla extract, you can easily swap in an equal amount of vanilla bean paste. Alternatively, an equal amount of almond, lemon, or orange extract also works. 
  • To get the richest-tasting cake with the fullest flavor, I recommend using full-fat sour cream. With that said, if you have a container of reduced-fat or fat-free sour cream hanging out in the fridge, go ahead and use it. It will absolutely work in the recipe and the cake will be delicious. 
  • The recipe calls for a simple powdered sugar topping, but if you want something a little more, swap in a simple icing drizzled over the top of the cooled cake. A simple vanilla icing or fresh lemon icing would both work nicely here.

Storage and Freezing

  • Wrap it tightly in plastic wrap and sour cream pound cake will keep well, without drying out, at room temperature for up to four days. 
  • You can also freeze sour cream pound cake for up to three months. I like to cut into slices first, so I can take it out as I want it. Wrap the cake in aluminum foil and place in an airtight container in the freezer. Thaw at room temperature before eating.

What to Serve with Sour Cream Pound Cake

Sour Cream Pound Cake Recipe

Sour cream is the secret to making super-tender pound cake with a subtle tang.

Prep time 25 minutes

Cook time 1 hour 5 minutes to 1 hour 15 minutes

Serves 12 to 16

Nutritional Info


  • 2

    sticks (8 ounces) plus 1 tablespoon unsalted butter, divided

  • 6

    large eggs

  • 1 cup

    sour cream

  • 3 cups

    plus 1 tablespoon all-purpose flour, divided

  • 1/4 teaspoon

    baking soda

  • 2 1/2 cups

    granulated sugar

  • 1 teaspoon

    kosher salt

  • 2 teaspoons

    vanilla extract

  • Powdered sugar, for serving


  1. Place 2 sticks of the unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 6 large eggs and 1 cup sour cream on the counter. Let everything sit at room temperature until the butter is softened, 1 to 1 1/2 hours.

  2. About 30 minutes before the butter is ready, arrange a rack in the middle of the oven and heat the oven to 325℉.

  3. Place the remaining 1 tablespoon unsalted butter in a small microwave-safe bowl and microwave until melted, 20 to 30 seconds. Add 1 tablespoon of the all-purpose flour and mix to form a smooth paste. Brush the paste on the inside of a 10-cup Bundt cake pan, making sure to thoroughly coat the tube and all the crevices.

  4. Place the remaining 3 cups all-purpose flour and 1/4 teaspoon baking soda in a medium bowl and whisk to combine.

  5. Add 2 1/2 cups granulated sugar and 1 teaspoon kosher salt to the butter. Beat with the paddle attachment on medium speed until lightened in color and fluffy, using a flexible spatula to scrape down the sides of the bowl as needed, 4 to 5 minutes total. Beat in 2 teaspoons vanilla extract and the eggs one at a time, beating well and scraping down the sides after each addition.

  6. Add half of the flour mixture and beat on the lowest speed until just combined. Add the sour cream and beat until just combined. Add the remaining flour and beat until the batter is smooth and combined, scraping down the sides as needed.

  7. Transfer the batter into the Bundt pan and smooth out the top. Pick up the pan and gently tap on the work surface a few times to remove any air bubbles.

  8. Bake until the top is golden-brown and a toothpick inserted in the center comes out clean, 65 to 75 minutes. Place on a wire rack and let cool for 30 minutes in the pan. Invert the cake out of the pan and onto the rack. Let cool completely, at least 2 hours.

  9. Place some powdered sugar in a fine-mesh strainer and dust it over the top of the cake before slicing and serving.

Recipe Notes

Bundt pan size: This recipe calls for a 10-cup Bundt pan. If you are unsure of the size of your pan, measure the amount of water it takes to fill the pan.

Storage: The cake can be tightly wrapped in plastic wrap and stored at room temperature for up to 4 days. Alternatively, wrap in aluminum foil, place in an airtight container, and freeze for up to 3 months.