Best Sour Cream Pound Cake Recipe

Sour Cream Pound Cake is rich, tender and buttery, perfect for any occasion. This cake is so scrumptious, it doesn’t need much of a topping, just a fork to eat it with. Cake is amazing, it’s versatile in both flavor, taste, and texture, it is the perfect dessert every time. Try these other favorites, Tiramisu, Red Velvet and Cake!

Sour Cream Pound Cake Recipe

This is the best sour cream pound cake I have ever tasted! It is moist, soft, and has the most perfect flavor with a blend of butter, vanilla, and tangy sour cream. Pound cake has such a rich flavor you do not need a bunch of fancy toppings or sauces to make it taste better. This sour cream pound cake is luscious all by itself. This makes this pound cake one of the best options for taking to a party or potluck. You can bring this cake in all its simple glory and it will be devoured, it is just so good! You may wonder why the name pound cake. When this cake first originated it had a pound of butter, sugar, eggs, and flour. It was a dense, rich cake that a beautiful flavor. Over time the cake recipes have adapted, keeping the flavor and texture but giving it a bit of a lift. There are many variations including some other favorites, Blueberry Lemon, Cream Cheese Pound, and Glazed lemon pound cakes among others. This sour cream pound cake has to still be one of my ultimate favorites. It is a crowd-pleaser guaranteed!

Ingredients For Sour Cream Cake

Pantry staples combine for a divine cake.

All-purpose flour: This is the best flour for this dense cake. Baking soda: Leavening agent to help it rise. Salt: Balances out the sweet. Unsalted butter: Room temperature or softenedGranulated sugar: Good sweet white sugar is what makes this a cake!Eggs: You will need 6 eggs at room temperature. Sour cream: Add the signature tang and moisture. Vanilla: Flavor enhancer.

How To Make A Sour Cream Pound Cake

In no time at all you will have this in the oven ready to bake.

Room Temperature Ingredients: If you have been following my blog, you know that when it comes to baking more often than not, ingredients should be at room temperature. That means you need to remove your eggs, butter, and even sour cream from the fridge far enough in advance that they can warm up. It is a crucial step in making sure the cake mixture is smooth and fully incorporated. Prep Your Pan: The worst thing ever is to bake a cake and not have it come out cleanly from the pan. To avoid this and have your cake slide out every time. Using a paper towel coated in shortening thoroughly coat the inside of the pan, making sure you get in all the grooves. Then place a ¼ cup of flour inside and roll the pan around allowing the flour to fully coat the inside. Shake out the excess. Do not use butter. It can actually cause your cake to stick.Cream: Make sure you take time to mix the butter, and egg mixture thoroughly, and cream really well, do not under mix. Barely combine: When you add the flour mixture, mix until just combined. You do not want to overmix at this point. Do Not Overbake: You do not want to dry out your sour cream pound cake, so cook just till a toothpick comes out clean. Cool: Let it cool 10-15 minutes before removing it from the pan for the best chance of removal.

Tin: We love the look of a bundt cake but you can make this in loaf tins, round tins, or even a 9×13 pan. If you are cooking in a round or 9×13 pan start by cooking for 45 minutes and then checking it adding time as needed. Flavors: Experiment with flavor by changing out the vanilla for different flavors such as almond, orange, or butter rum. Toppings: Just a sprinkle of powdered sugar is all you need but you can add a variety of toppings as you desire. Favorites include berries, sliced fruit and whipped topping, citrus glazes, nuts, and jams, all make for excellent toppings.

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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.