Sour Cream Pound Cake Recipe: Moist, Delicious & Easy to Make

Sour Cream Pound Cake Recipe: Moist, Delicious & Easy to Make

Sour cream acts as a game-changer in baking by adding moisture and rich flavor to desserts. Its acidity tenderizes gluten, resulting in a finer crumb and softer texture. In pound cake, sour cream creates a moist, dense, and flavorful profile. When heated, it imparts a subtle tang, balancing the sweetness and enhancing the overall taste experience. Many bakers prefer using sour cream in recipes for cakes, muffins, and quick breads to ensure a consistently soft and tender outcome.

History of Pound Cake

Pound cake dates back to the early 18th century in Europe, named for its traditional recipe: a pound each of flour, butter, eggs, and sugar. This simple ratio made it easy to remember and prepare. Over time, variations emerged to enhance flavor and texture. By the 20th century, American bakers introduced ingredients like sour cream and baking powder. This evolution led to the modern sour cream pound cake, which offers the classic richness of traditional pound cake with the added benefits of sour cream for improved moisture and flavor.

Key Ingredients for Sour Cream Pound Cake

Choosing the Right Sour Cream

Select full-fat sour cream for the best results. It contributes to the cake’s moistness and rich flavor. Avoid low-fat or non-fat varieties, since their higher water content can negatively affect the texture. Check the ingredient list to ensure that the sour cream doesn’t contain thickeners or stabilizers which may impact the cake’s consistency.

Importance of Eggs and Butter

Use room temperature eggs for a uniform batter. Eggs provide structure and stability, ensuring the cake holds together. Typically, three to four large eggs are needed for sour cream pound cake recipes.

Opt for unsalted butter to control the cake’s salt content. Butter imparts a tender crumb and its fat content adds richness. Always use room temperature butter for easier creaming with sugar, which results in a lighter cake texture. Aim for about one cup of butter in your recipe to balance flavor and moisture.

Step-by-Step Recipe for Sour Cream Pound Cake

Preparing the Batter

Gather your ingredients and ensure everything is at room temperature. Cream 1 cup unsalted butter with 2.5 cups granulated sugar until light and fluffy, usually around 5-7 minutes. Add 6 eggs, one at a time, to the mixture, beating well after each addition. Sift together 3 cups all-purpose flour and 0.5 teaspoon baking soda, then add this to the butter mixture alternately with 1 cup full-fat sour cream. Begin and end with the flour mixture. Add 1 teaspoon vanilla extract, combining until just incorporated.

Baking Tips for Perfect Texture

Preheat your oven to 325°F. Grease and flour a 10-inch bundt pan thoroughly to prevent sticking. Pour the batter into the prepared pan, smoothing the top evenly. Place the pan in the lower third of the oven. Bake for 1 hour and 15 minutes, checking with a toothpick inserted into the center; it should come out clean. Cool in the pan on a wire rack for 15 minutes before inverting onto the rack to cool completely. For added moisture, wrap the cake in plastic wrap once it’s fully cooled and let it rest overnight before serving.

Variations of Sour Cream Pound Cake

Adding Flavors and Toppings

Incorporate different flavors and toppings to customize your sour cream pound cake. Citrus zest, like lemon or orange, adds a bright note to the rich cake. Vanilla or almond extract can enhance the cake’s flavor profile. To add texture, include a cup of fruits (e.g., blueberries or raspberries) or nuts (e.g., pecans or almonds). For a luxurious finish, drizzle with a glaze made from powdered sugar and fresh lemon juice, or top with a dollop of whipped cream.

Gluten-Free and Vegan Options

Adapt your sour cream pound cake to dietary needs with gluten-free or vegan variations. For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend, plus an additional binder like xanthan gum if necessary. For a vegan version, replace sour cream with a dairy-free alternative, like coconut cream or almond yogurt, and use a vegan butter substitute. Replace eggs with flax or chia seeds mixed with water for binding. These adjustments maintain the cake’s rich texture and flavor, accommodating dietary preferences.

Tips for Storing and Serving Sour Cream Pound Cake

Best Practices for Freshness

Store sour cream pound cake properly to maintain its rich flavor and moist texture. Keep the cake in an airtight container at room temperature for up to 3 days. Refrigerate the cake in a sealed container if storing for longer, up to 1 week. Ensure the cake cools completely before storing to prevent condensation, which can make the cake soggy. For extended storage, wrap the cake tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Creative Serving Ideas

Serve sour cream pound cake in ways that enhance its delectable qualities.

  • With Fruit: Add fresh berries or a berry compote to complement the cake’s richness.
  • With Whipped Cream: Top slices with homemade whipped cream for added creaminess.
  • With ice cream: Serve the cake warmed with a scoop of vanilla or your favorite ice cream.
  • With Glazes: Drizzle with lemon glaze, chocolate sauce, or caramel for extra flavor.
  • As Trifles: Layer chunks of the cake with pudding and fruit in a trifle bowl for a visually appealing dessert.


Sour cream pound cake offers a delightful blend of rich flavor and moist texture that’s perfect for any occasion. By following the detailed recipe and tips, you can achieve a cake with a dense yet tender crumb and a crispy crust. Whether you stick to the classic version or explore various customizations, this cake is sure to impress. Don’t forget to store it properly to maintain its freshness and get creative with serving ideas to elevate your dessert experience. Enjoy the versatility and deliciousness of sour cream pound cake in every bite.

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