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Absolutely Perfect Sour Cream Pound Cake

I spent months testing cake batter mixing methods and ingredients to achieve Pound Cake Perfection. This Sour Cream Pound Cake is a variation of my favorite all-butter cake.

two slices of Sour Cream Pound Cake on a plate

Perfect Sour Cream Pound Cake

If you’ve read through my “Cake Batter Course” you know that it took lots of work and testing to come up with a really great pound cake recipe. If you’re interested, over 7 classes (blog posts) you can learn all about the ingredients and mixing methods for cake batter. It’s pretty detailed stuff, but what you learn about baking can be applied to all your recipes, not just cake batter. And it’s free here on Baking Sense.

How I adapted my classic pound cake recipe to make Sour Cream Pound Cake:

Anyway, for this pound cake I used sour cream in place of whole milk as the liquid in the batter. Since sour cream is acidic it adds a nice flavor to the cake and the acidity tenderizes the cake crumb.

If you have read through the “Cake Batter Course” (first of all THANKS) you might notice that even though I’ve added an acidic ingredient to the recipe, I haven’t used any baking soda. I purposely did this because I didn’t want to neutralize the acidity of the sour cream. I wanted a little edge to the flavor.

This really is a melt-in-your-mouth cake. It’s also a super easy recipe to make. I use my favorite reverse creaming method and it’s mixed in one bowl.

slices of Sour Cream Pound Cake on a plate and wooden cutting board

This cake bakes up nicely in the traditional loaf shape or you can bake it in a Bundt pan for a pretty presentation. I think you only need a sprinkle of powdered sugar for a pretty finish. But is would also be delicious with fresh berries and cream for a more indulgent dessert.

If you like this recipe as much as I do, please consider giving it a 5-star review.

An overhead view of two slices of pound cake on a white plate and a slice cake on a wooden cake stand.

Sour Cream Pound Cake

Yield: 12 slices
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

I spent months testing cake batter mixing methods and ingredients to achieve Pound Cake Perfection. This Sour Cream Pound Cake is a variation of my favorite all-butter cake.

Ingredients

  • 3 large eggs plus 4 yolks, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (4 oz, 120 ml) sour cream, divided
  • 1 ¾ cups (8 oz, 225 g) cake flour
  • ¼ teaspoon table salt
  • 1 teaspoon baking powder
  • 1 1/4 cups (10 oz, 285 g) granulated sugar
  • 2 sticks (8 oz , 225 g) unsalted butter, room temp

Instructions

  1. Preheat the oven to 350°F. Butter and flour a 9"x5" loaf pan or 12 cup Bundt pan.
  2. Combine the eggs, yolks, vanilla and half of the sour cream in a small bowl, whisk to combine and set aside.
  3. Sift together the flour, salt and baking powder in a mixing bowl. Add the sugar to the flour and mix at low speed for 30 seconds. Add the butter to the flour and mix until combined. Add the remaining sour cream and increase the speed to medium high. Mix for a full 2-3 minutes. The batter will lighten in color and texture. If using a hand mixer add another minute to the mixing time.
  4. Scrape the bowl and beater thoroughly. On low speed, add the egg mixture in 3 increments, scraping the bowl after each addition. Mix just until the eggs are incorporated.
  5. Pour the batter into the prepared pan.
  6. Bake at 350°F until a toothpick inserted in the middle comes out clean (about 55 minutes).

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Tammy

Sunday 31st of July 2022

Thank you for all the info! I'm trying this today, in my effort to copy a commercial coffee cake that I love. I'll be adding the streusel topping to bundt pan and then as a middle ribbon. Otherwise all will be the same. I'll post back my results. :D

Tiger Tan

Wednesday 1st of December 2021

The cake has no cracked line on top for pound cake.

Eileen Gray

Wednesday 1st of December 2021

My cake does crack along the top. Are you baking in a loaf pan? What size pan did you use. Also, after spreading the batter in the pan use the tip of your spatula to form a groove down the center of the cake.

Harald

Monday 10th of May 2021

If I wanted an extra high/pronounced dome what would I change with this recipe? Or should I use your vanilla sponge recipe? I'm baking in a single 4" deep 8" round tin and wanted that madeira cake look. Most recipes try to get a level top to a cake so it's hard to find the opposite. Thanks so much for all your work, so few bakers actually post controlled experiments like you do!

Eileen Gray

Monday 10th of May 2021

I'm not sure what the "madeira cake look" is. A "pound cake" probably makes the biggest dome sense it's a relative dense cake.

Miss Williams

Tuesday 23rd of March 2021

Hello! Love your recipe, I have been using it for a couple years now. Just wondering if I can replace the soured cream for buttermilk?

Eileen Gray

Tuesday 23rd of March 2021

Yes, I think you could make that substitution.

Roz

Monday 10th of August 2020

Best pound cake ever5 stars

Eileen Gray

Saturday 15th of August 2020

Thanks!

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