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slice of sour cream pound cake on a white plate
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5 from 9 votes

Sour Cream Pound Cake

Make our moist sour cream pound cake with this easy recipe.  Pound cake is a fabulous summer dessert for a crowd at a BBQ or party.  Whether you top this Southern dessert with a glaze or leave it plain, it’s sure to be a crowd pleaser!
Prep Time45 mins
Cook Time1 hr
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Keyword: pound cake, sour cream pound cake
Servings: 24 slices
Calories: 259kcal
Author: Emma


For the Sour Cream Pound Cake

  • 1 cup unsalted butter softened
  • 3 cups granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 6 large eggs at room temperature
  • 3 cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 cup sour cream

For Serving

  • Whipped cream
  • Fresh berries such as raspberries and blueberries


  • Preheat the oven to 350 F.  Butter and flour a 10-cup bundt pan, making sure to tap out the excess flour.
  • Place the butter, sugar, vanilla extract, and salt in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium-high speed for a couple minutes until the mixture is thick, fluffy, and very pale.  Scrape down the sides once or twice with a spatula to get an even mix.
  • While the mixer is going, sift the flour and baking soda together into a large bowl.
  • Lightly beat the eggs in a medium bowl until blended, then gradually add them to the butter mixture.  Add a tablespoon of flour with each addition of egg to prevent the batter from curdling.  Beat the batter until well blended, scraping down the sides as needed.
  • Add half of the sour cream to the batter, then stir on low speed for about 5 seconds.  Add half of the flour mixture and mix again for 5 seconds.  Repeat until all the sour cream and flour is added to the batter.
  • Fold the batter by hand for a few seconds to make sure the mixture is evenly blended, then beat on high speed for 3 seconds.
  • Gently pour the batter into the prepared bundt pan and smooth the top.
  • Bake at 350 F for about 1 hour to 1 hour 15 minutes, until the pound cake has a golden brown dome with a crack on top.  It is done when a wooden toothpick or skewer inserted into the crack comes out clean.
  • Let it cool for 5 minutes in the pan, then turn it out onto a wire rack and let it cool for about 30 minutes before slicing.  Serve with whipped cream and fresh berries.


  • Make sure the ingredients are high quality and at room temperature. Cold ingredients don't mix properly.
  • Cream the butter with the vanilla, sugar, and salt until it's almost white.
  • Sift the flour.  This will lighten up the texture and eliminate lumps in the batter.
  • Don't overmix the batter, or it will be tough.
  • Be careful not to overbake.  A skewer inserted into the deepest part should come out clean.


Calories: 259kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 75mg | Potassium: 51mg | Fiber: 1g | Sugar: 25g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg