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Sour Cream Pound Cake

Sour Cream Pound Cake is the rich, moist pound cake you’ve always wanted!

slice of Sour Cream Pound Cake topped with sweetened whipped cream and fresh berries

The beauty of this Sour Cream Pound Cake is its simplicity. With just some basic baking ingredients and few minutes of mixing, you get this wonderfully delicious cake! This is truly a no-fuss recipe at its finest.

There’s something just so irresistible about a really good pound cake. Put up against more elaborate cakes, it’s often one I’d choose for my dessert. It’s one of those recipes that all bakers need in their baking arsenal. And if you’re looking for a good one to add to your repertoire, then I highly recommend this one.

Sour Cream Pound Cake on a white cake stand with slices of cake around it

Besides all the basics like flour, sugar, and eggs, this cake is made with sour cream. Sour cream, as you may already know, makes cakes moister than just using milk. It also creates a richer flavor. It’s one of my favorite baking ingredients and one I almost always keep on-hand in my refrigerator.

Incorporating it into traditional pound cake definitely dials it up a few notches. It’s a great way to change up your normal pound cake routine. The texture and the flavor are really just lovely!

slices of Sour Cream Pound Cake on colorful plates

Serve this Sour Cream Pound Cake plain or add a topping. I like to add a dollop of sweetened whipped cream and some fresh berries or whatever fruit we’re craving. You could also go with ice cream, nuts, and your favorite syrup like chocolate or caramel. Or how about serving it with a buffet of topping options so everyone can make it their own? It’s just so versatile!

If you keep a well-stocked baking pantry, then you very likely have everything you need to make this cake. And even better, you can have it mixed and in the oven in short order. Add this one to your go-to list of easy desserts that always impress!

Find more cake recipes in the Recipe Index.

More Pound Cake Recipes

Sour Cream Pound Cake

Yield 12 to 16 servings
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Sour cream is the key to making this pound cake wonderfully rich and moist.

slice of Sour Cream Pound Cake topped with sweetened whipped cream and fresh berries


  • 3 cups (360g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 & 1/2 cups (339g) unsalted butter, softened
  • 1 & 1/2 cups (300g) granulated sugar
  • 1 & 1/2 cups (300g) firmly packed light brown sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract*
  • 1 cup (227g) sour cream


  1. Preheat oven to 325°F. Generously grease a 12-cup tube or Bundt pan.
  2. Whisk together the flour, salt, and baking soda. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, two at a time, mixing well after each addition. Mix in the vanilla.
  4. Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of sour cream.
  5. Transfer the batter to the prepared pan, and spread evenly. Bake 80 to 90 minutes, or until the top is golden brown and a pick inserted into the center comes out clean.
  6. Cool in the pan for 15 minutes. Then remove the cake from the pan to finish cooling.**
  7. Garnish, if desired, with sweetened whipped cream and berries, or use your favorite toppings.


*Substitute almond extract or your favorite extract for some variety. A combination of vanilla and almond is nice, too.

**If you used a tube pan, you will likely want to flip the cake out of the pan and then flip it again so that fantastic crust is right side up.

Recipe adapted from Southern Living.

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    7 Comments on “Sour Cream Pound Cake”

  1. Can this recipe be baked in mini pound cakes? If so, how many will it make and baking directions please.

    • Hi, Ronda. I’ve not tried that with this recipe, so I can’t say for sure. The number will depend on the kind of pans you’re using. For instance, I’d expect somewhere around 24 standard size cupcakes. Just remember to fill the pans about 3/4 full. The baking time will depend on the size of the cakes, too. The smaller they are, the less time they’ll take to bake. Since a tube or Bundt pan like this one creates a thick cake that needs a long baking time, I’d expect the bake time to be significantly less for small versions. For cupcake size, I’d probably cut the time in half and then go from there.

  2. Jennifer, this recipe was very good (per my receivers).  I baked two loaves of 9×5 instead of the full pan to share more.  I cut and shared a bit more than one loaf with some workers who prune trees for me.  After they were done they asked if I would allow them to take the leftovers in a bag since I put it in a container.  I ended up giving them the rest of the loaf I had as well as the leftovers.  To be honest I didn’t even think since I do that all the time for workers that they might not want to do that given the fear environment but they did and all the cookies and bars too that I made and bagged for them.  Maybe we all did wrong in this time but to me it was a confirmation that we aren’t too dire yet and as a friend told me “I think the world is a kinder and much better place with home baked goods. If I can be so bold but I hope you never stop”.  I know we have to be sensible and careful now but I hope we never have to feel we cannot share and embrace each other–if not with real hugs at least the equivalent in baking.

  3. This pound cake is AMAZING! I baked it last night in 2 loaf pans, and the first one is already gone. Thanks for another great recipe, Jennifer!

  4. I HV bn making this recipe for almost 50 years. My family loves it. Cupcakes, loaves, mini loaves, etc. Always wrap it up while still a tad warm. Freezes very well. Easy to make.
    Thx for posting

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