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This Homemade Sour Cream Pound Cake is a classic southern pound cake recipe that requires a few basic ingredients. It’s easy, moist, and made from scratch.
If you cannot get enough of this melt in your mouth sour cream pound cake, then make sure that you also try my Chocolate Sour Cream Pound Cake as well.
I began my love affair with baking by hanging out in the kitchen with first my grandmother and mother.
In our household, if you hang around the kitchen too long, then sooner or later you will be put to work. For me, that was peeling this, stirring that, mixing this, etc. My favorite chore was always helping make the cake. The benefit of doing this was that once the cake mixture went into the pan I could have any leftover batter that was left in the bowl.
In my world, as a kid, there was nothing better than getting to taste the cake batter. I remember asking my mom if she could leave a little extra in the bowl. Now today, this is not recommended because of the raw eggs. However, back in my day, we didn’t follow that rule and luckily I never got sick.
A cake that made a regular appearance was pound cake. This cake requires a few ingredients which you probably already have in your home and can be made in many different variations such as lemon, chocolate, almond, and sour cream. Today I will share with you my grandmother’s sour cream cake recipe. I will keep it original and not make any changes, I hope you give it a try!
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Ingredients You’ll Need
- Butter – Try to grab the best butter that you can and allow it to sit at room temperature a bit for easier mixing.
- Sugar – Use granulated or cane sugar to add sweetness to the cake.
- Eggs – This cake requires six large eggs to make. Try to remove the eggs before using them and allow them to come to room temperature.
- Sour Cream – Once cup of sour cream is all that is needed for the recipe. Adding sour cream to the cake will help to keep the cake moist and balance well with the sweetness of the cake. Use full-fat regular sour cream for this pound cake recipe with sour cream. I would not recommend substituting milk for this ingredient or using a dairy-free option for this particular recipe.
- All-Purpose Flour – Use plain all-purpose flour with nothing added to it. You may whisk or shift before using.
- Baking Soda – Be sure to check the date of the package before adding to the pound cake to make sure that it has not expired. Expired baking soda will prevent the cake from rising properly. No one wants their cake to fall.
- Vanilla Extract – Use pure vanilla extract and not imitation for best results.
Step By Step Instructions
Begin the recipe by preheating the oven to 325 degrees F. Using a stand mixer or a hand mixer with a large mixing bowl, add the room temperature butter and the granulated sugar. Mix together on medium-high speed until the mixture is light in color and fluffy.
Next, adjust the mixer to medium-low speed and add in eggs. Add in the sour cream and continue mixing until combined.
In a separate medium-sized bowl, whisk together the all-purpose flour and baking soda until combined before adding slowly in small amounts at a time to the cake mixture. Lastly, add the vanilla extract and mix until combined. Pour the cake mixture into the prepared bundt or tube pan.
Be sure to spread the cake mixture around or tap the bottom of the pan to make sure it is spread evenly in the pan.
Place into the oven to bake for about 1 hour or until a cake tester comes out clean. Carefully remove it from the oven and allow it to cool in the pan on a baking rack for 15 to 20 minutes before removing completely. Then slice, serve, and enjoy! This cake is even better the next day. Try enjoying a slice with a cup of coffee in the morning.
Recipe Tips & Tricks
- Take your time preparing the cake pan! Use shortening to lightly grease the pan in a thin layer and then dust with a small layer of flour. Make sure the entire pan is covered, this will ensure that your cake doesn’t stick and comes out of the pan easily.
- Allow the ingredients to come to room temperature before using them for best results.
- Try not to over-mix the cake mixture, especially after adding the flour. Mix just until the ingredients come together and stop.
- Be sure to check the pound cake while baking to make sure it doesn’t overbake. Place a cake tester (toothpick) into the cake and once it comes out with little to no crumbs or moisture, then it is time to pull the cake from the oven.
- Allow the cake to cool a bit before removing it from the bundt or tube (angel food cake) pan.
Storage Tips
Store any leftover cake at room temperature in an airtight container or cake storage for 4 to 5 days. Slice a serve as normal. If you prefer to store it in the refrigerator, then you may do that as well and allow it to come to room temperature or slightly reheat before serving.
Freezer Storage – This cake may also be made in advance and stored in the refrigerator for up to 30 days. Once you are ready to serve, simply remove it from the freezer the night before and allow it to thaw out in the refrigerator before serving the next day. Once it has thawed, then you may store it at room temperature.
Recipe
Homemade Sour Cream Pound Cake
This Homemade Sour Cream Pound Cake is a classic southern pound cake recipe that requires a few basic ingredients. It’s easy, moist, and made from scratch.
Ingredients
- 1 cup butter, room temperature
- 3 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
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Begin the recipe by preheating the oven to 325 degrees F. Prepare a bundt or tube pan by using shortening to lightly grease the pan in a thin layer and then dust with a small amount of additional all-purpose flour. Make sure the entire pan is covered, this will ensure that your cake doesn’t stick and comes out of the pan easily.
-
Using a stand mixer or a hand mixer with a large mixing bowl, add the 1 cup room temperature butter and the 3 cups granulated sugar. Mix together on medium-high speed until the mixture is light in color and fluffy.
-
Next, adjust the mixer to medium-low speed and add in 6 large eggs. Add in the 1 cup sour cream and continue mixing until combined.
-
In a separate medium-size bowl, whisk together the 3 cups of all-purpose flour and ¼ teaspoon baking soda until combined before adding slowly in small amounts at a time to the cake mixture.
-
Lastly, add the 1 teaspoon vanilla extract and mix until combined. Pour the cake mixture into the prepared bundt or tube pan.
-
Be sure to spread the cake mixture around or tap the bottom of the pan to make sure it is spread evenly in the pan.
-
Place into the oven to bake for about 1 hour or until a cake tester comes out clean. Carefully remove it from the oven and allow it to cool in the pan on a baking rack for 15 to 20 minutes before removing completely.
-
Remove the cake by placing a plate over the top of the pan (bottom of the cake) and flipping before removing the pan to reveal the cake. Then slice, serve, and enjoy!
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Store in an airtight container or cake storage container at room temperature for 4 to 5 days.
Notes
- Take your time preparing the cake pan! Use shortening to lightly grease the pan in a thin layer and then dust with a small layer of flour. Make sure the entire pan is covered, this will ensure that your cake doesn’t stick and comes out of the pan easily.
- Allow the ingredients to come to room temperature before using them for best results.
- Try not to over-mix the cake mixture, especially after adding the flour. Mix just until the ingredients come together and stop.
- Be sure to check the pound cake while baking to make sure it doesn’t overbake. Place a cake tester (toothpick) into the cake and once it comes out with little to no crumbs or moisture, then it is time to pull the cake from the oven.
- Allow the cake to cool a bit before removing it from the bundt or tube pan.
Nutrition
Calories: 387kcalCarbohydrates: 56gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 109mgSodium: 140mgPotassium: 73mgFiber: 1gSugar: 38gVitamin A: 545IUVitamin C: 0.1mgCalcium: 32mgIron: 1mg
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Keyword homemade sour cream pound cake
Original post date 10/21/2013. Updated 08/09/2022.
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