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

Yield: 12 to 16 servings

Sour Cream Pound Cake

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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