Buttery Sour Cream Pound Cake – Fluffy, Soft & Delicious

This Old Fashioned Sour Cream Pound Cake is a Southern-style classic that delivers everything its name promises: a rich, buttery flavor, fine crumb, and ultra-moist texture that melts in your mouth. It’s the kind of recipe your grandmother would have made—simple, foolproof, and perfect every single time.

---

 A Timeless Southern Favorite

Pound cake is one of the oldest and most iconic desserts in American baking. Originally named for using a pound each of flour, sugar, butter, and eggs, the recipe has since evolved into a more refined (and slightly less heavy) treat. The addition of sour cream is what sets this version apart—it creates a tender, dense crumb that’s incredibly moist without being heavy.

This melt-in-your-mouth version is baked in a bundt pan or loaf pan and finished simply—no glaze or frosting needed (though you can dress it up if you’d like). The real magic lies in its rich flavor and texture: golden on the outside, soft and buttery on the inside, and just the right level of sweetness.

It’s a cake that stands proudly on its own—but also pairs beautifully with berries, whipped cream, or even a scoop of ice cream.

---

Ingredient Breakdown: Classic Pantry Staples with a Tangy Twist

Unsalted Butter

Butter is the heart of a pound cake—use high-quality, real butter for the best flavor. It provides moisture, flavor, and richness.

Granulated Sugar

Creates the perfect sweet base and contributes to the cake’s structure. Creamed with butter, it helps make the cake light and fluffy.

Eggs

They help bind the batter and give it structure. Large eggs at room temperature are best.

All-Purpose Flour

Provides a strong yet tender crumb. You can also substitute cake flour for an even softer texture, but all-purpose flour works beautifully here.

Sour Cream

This is the secret to the “melt-in-your-mouth” texture. It adds fat and acidity, keeping the crumb soft and balancing the sweetness with a gentle tang.

Vanilla Extract

Adds aroma and deepens the overall flavor. A touch of almond extract can be added for variation.

Salt

Essential for balancing the sweetness and enhancing the buttery richness.

Baking Soda

Works with the acidity of the sour cream to give a little lift to the cake.

---

Step-by-Step Instructions: Perfect Pound Cake Every Time

1. Preheat and Prep

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or 2 loaf pans thoroughly to prevent sticking.

2. Cream the Butter and Sugar

In a large mixing bowl, beat:

• 1 cup (2 sticks) unsalted butter, softened

• 3 cups granulated sugar

Cream until very light and fluffy—about 5–7 minutes. This step is essential for a soft crumb, so don’t rush it.

3. Add the Eggs

Add 6 large eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl often.

4. Mix in Sour Cream and Flavorings

Add:

• 1 cup full-fat sour cream

• 2 tsp pure vanilla extract

• Optional: ½ tsp almond extract for depth

Mix until smooth and creamy.

5. Add Dry Ingredients

In a separate bowl, whisk together:

• 3 cups all-purpose flour

• ½ tsp baking soda

• ½ tsp salt

Add dry ingredients to the batter in three parts, mixing gently after each addition until just combined. Do not overmix.

6. Bake

Pour batter evenly into your prepared pan(s). Smooth the top with a spatula.

Bake for 75–85 minutes (bundt) or 55–65 minutes (loaf pans), or until a toothpick inserted in the center comes out clean or with moist crumbs.

Pro Tip: The cake will form a golden crust—that’s a good thing. It adds texture and flavor.

7. Cool

Let the cake cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.

---

Tips, Variations, and Substitutions

Baking Tips

• Room Temperature Ingredients: Butter, eggs, and sour cream should be room temp to create a smooth batter.

• Don’t Overmix: Once you add the flour, mix gently to avoid a dense texture.

• Creaming Matters: Beat butter and sugar long enough to incorporate air—this step sets the tone for the cake’s rise and texture.

Flavor Variations

• Citrus Twist: Add 1 tbsp lemon or orange zest to the batter.

• Spiced Version: Add 1 tsp cinnamon and ¼ tsp nutmeg for a warm, cozy variation.

• Glazed: Add a simple vanilla glaze or lemon icing drizzle over the cooled cake.

Ingredient Swaps

• Greek Yogurt: Can be used in place of sour cream for a similar tangy effect.

• Brown Sugar: Substitute ½ cup of the granulated sugar with light brown sugar for a hint of caramel flavor.

• Cake Flour: Sub for AP flour for a slightly finer crumb—just use 3¼ cups.

---

Serving Ideas & Occasions

This cake shines in nearly every setting:

• Breakfast or Brunch: Serve slices with coffee or tea.

• Holidays: A great base for berries, whipped cream, or lemon curd.

• Weeknight Dessert: Enjoy it plain or with a scoop of ice cream.

• Potlucks and Gatherings: Easy to transport and serve—no frosting required.

Serving Suggestions:

• Dust with powdered sugar

• Serve with macerated strawberries and whipped cream

• Toast slices and top with honey or jam

• Layer with fruit compote and mascarpone for a trifle-style dessert

---

Nutritional & Health Notes

This sour cream pound cake is rich and satisfying—and while it’s not a “light” dessert, it uses real, wholesome ingredients that make each bite worth savoring.

• High in protein from eggs and sour cream

• Calcium-rich from the dairy

• No artificial flavors or preservatives

• Portion-friendly: A small slice is filling thanks to its richness

For lighter variations:

• Use light sour cream or Greek yogurt

• Reduce sugar by ¼ cup

• Swap in whole wheat pastry flour for part of the AP flour for added fiber

---

Frequently Asked Questions (FAQ)

1. Can I make this ahead of time?

Absolutely. It keeps beautifully for 3–4 days at room temperature when tightly wrapped, and even longer in the fridge.

---

2. Can I freeze this cake?

Yes. Let it cool completely, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight at room temp.

---

3. Why did my cake crack on top?

This is normal for pound cake! It rises slowly and forms a crust on top—that’s part of the old-fashioned charm.

---

4. What if I don’t have sour cream?

You can substitute full-fat Greek yogurt or buttermilk (reduce amount slightly for buttermilk as it’s thinner).

---

5. Can I use this recipe for mini loaves?

Yes! Adjust the bake time to 35–45 minutes depending on the size of your pans. Great for gift-giving.

---

6. How do I know when it’s done?

Insert a toothpick or cake skewer in the center—it should come out with a few moist crumbs, not wet batter.

---

7. Can I add a glaze?

Yes! A simple glaze of 1 cup powdered sugar + 2 tbsp milk + ½ tsp vanilla is delicious. Add lemon juice for citrus flair.

Print