Classic Old-Fashioned Sour Cream Pound Cake: A Timeless Recipe for Unmatched Moisture and Flavor
There are some desserts that transcend generations, remaining beloved staples in kitchens worldwide. The old-fashioned sour cream pound cake is unequivocally one of them. Revered for its uniquely dense, yet unbelievably tender and velvety texture, this cake is a testament to simple ingredients yielding extraordinary results. Each slice offers a rich, buttery flavor profile, perfectly balanced by the subtle tang and unparalleled creaminess that only sour cream can provide. It’s a comforting classic that promises pure bliss with every forkful, embodying the warmth of homemade baking.
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Why You’ll Adore This Sour Cream Pound Cake
This sour cream pound cake recipe isn’t just a dessert; it’s a cherished family legacy. My mom’s version has graced our tables for countless celebrations and casual gatherings, becoming synonymous with comfort and pure indulgence. While I always called it “Mom’s pound cake,” I suspect she inherited this culinary gem from someone else’s beloved aunt, a testament to its widespread appeal and timeless charm. It’s truly a recipe passed down through generations, earning its place as a classic for many reasons:
- Rich and Buttery Indulgence – True to its pound cake heritage, this recipe calls for a generous amount of butter, resulting in an incredibly dense, satisfying, and full-bodied flavor that is simply irresistible. The rich buttery notes are prominent, creating a luxurious mouthfeel that melts in your mouth with every bite.
- Unrivaled Moisture and Tender Texture – The secret to this cake’s legendary texture lies in the sour cream. Its high-fat content and subtle acidity work wonders, keeping the cake exceptionally moist and tender. It ensures a lusciously soft crumb that never dries out, making each bite incredibly smooth and delightful.
- Perfectly Crisp, Golden Crust – One of the hallmarks of a great pound cake is its crust, and this recipe delivers. The cake bakes to a beautiful golden-brown, forming a slightly crisp and chewy exterior. This delightful contrast between the firm, flavorful crust and the tender, moist interior adds an exciting textural dimension to the experience.
- Versatile for Every Occasion – Whether you’re seeking a simple, comforting afternoon treat with a cup of coffee, a show-stopping dessert for a holiday feast, or an elegant centerpiece for a special celebration, this old-fashioned sour cream pound cake rises to the occasion. Its classic appeal and universally loved flavors make it a guaranteed crowd-pleaser, suitable for any event or craving.
If you’re a fan of rich and decadent cakes, you might also enjoy some of our other favorite cake recipes like the delightful Italian Love Cake, the summery Strawberry Shortcake Recipe, the indulgent Mississippi Mud Cake, our Easy Coconut Cake, the simple yet elegant Easy Chocolate Bundt Cake, or the classic Baker’s German Chocolate Cake Recipe. Each offers a unique flavor adventure!
Essential Ingredients for Your Perfect Pound Cake
Crafting the perfect sour cream pound cake relies on a handful of high-quality ingredients, thoughtfully combined. Each component plays a crucial role in achieving that signature dense, moist texture and rich flavor. You’ll find a complete, detailed list of ingredients and instructions in the recipe card provided below.
- Wet Ingredients – These are the heart of the cake’s richness and moisture.
- Unsalted Butter: Using unsalted butter allows you to control the total salt content in the recipe. Make sure it’s softened to room temperature for optimal creaming.
- Granulated Sugar: Beyond sweetness, sugar contributes to the cake’s tender crumb and helps create that beautiful golden-brown crust.
- Eggs: Large, room temperature eggs add structure, richness, and help bind the ingredients together. Adding them one at a time is key for a smooth emulsion.
- Sour Cream: The star ingredient! Full-fat sour cream provides incredible moisture, a delicate tang that cuts through the richness, and a velvety texture. Ensure it’s at room temperature for seamless incorporation.
- Dry Ingredients – These form the foundational structure of our delicious cake.
- All-Purpose Flour: Provides the main structure for the pound cake. Measure it correctly (spoon and level) to avoid a dense or dry cake.
- Baking Soda: Works with the acidity in the sour cream to give the cake a gentle lift, contributing to its tender crumb.
- Salt (Kosher): Enhances all the other flavors, balancing the sweetness and richness.
- Flavorings – These extracts elevate the taste of the cake to a truly gourmet level.
- Vanilla Extract: A classic and indispensable flavor that adds warmth and depth.
- Lemon Extract: While optional, a touch of lemon extract brightens the overall flavor profile, adding a subtle zest that beautifully complements the sour cream.
- Almond Extract: Also optional, almond extract provides a sophisticated, nutty aroma and taste that pairs wonderfully with butter and vanilla, giving the cake an extra layer of complexity. Feel free to adjust the amounts or omit these extracts based on your personal preference for this sour cream pound cake recipe.
Crafting Your Homemade Sour Cream Pound Cake: Step-by-Step
Making this old-fashioned sour cream pound cake is a rewarding process, resulting in a show-stopping dessert. Follow these detailed steps to ensure a perfect bake every time.
- Begin by preheating your oven to 325 degrees Fahrenheit (160°C). This ensures the oven is at the correct, consistent temperature before the cake goes in, promoting even baking. Next, meticulously grease and flour a tube pan or bundt pan. This critical step prevents the cake from sticking and helps create that signature crisp crust. Ensure every crevice is covered, or use a high-quality baking spray designed for intricate pans.
Pro Tip
For an absolutely flawless release and a beautifully even crust, consider refrigerating your meticulously greased and floured pan while you proceed with mixing the cake batter. The chill helps the butter and flour adhere better to the pan, creating a non-stick surface that ensures your pound cake slides out effortlessly after baking. This little trick makes a big difference!
- In a separate, medium-sized bowl, combine your dry ingredients: thoroughly whisk together the all-purpose flour, baking soda, and kosher salt. This ensures they are evenly distributed, contributing to the cake’s consistent rise and texture. Set this mixture aside. Now, in a large mixing bowl (preferably using an electric mixer), embark on the crucial step of creaming. Combine the softened unsalted butter and the generous three cups of granulated sugar. Beat them together on medium-high speed until the mixture transforms into a pale yellow, light, and wonderfully fluffy consistency. This process typically takes about 3-5 minutes, and it’s essential for incorporating air, which gives the pound cake its characteristic texture.
- Once your butter and sugar mixture is light and fluffy, it’s time to incorporate the eggs. Add the large, room temperature eggs one at a time, ensuring each egg is fully combined and emulsified into the batter before adding the next. This step helps create a smooth batter and adds essential air, contributing to the cake’s structure and lift. Make sure to scrape down the sides of the mixing bowl frequently with a spatula to ensure all ingredients are thoroughly mixed and no butter or sugar is left uncreamed at the bottom.
- Now, it’s time to gently incorporate the dry ingredients with the sour cream. Begin by adding about one-third of your whisked dry ingredients to the wet mixture, mixing on low speed until just combined. Follow with half of the room temperature sour cream, mixing until smooth. Repeat this process, adding another third of the dry ingredients, then the remaining sour cream, and finally, the last third of the dry ingredients. Always end with the dry ingredients. This alternating method helps prevent overmixing, which can lead to a tough cake, and ensures a beautifully uniform batter. Mix only until the flour streaks disappear – overmixing develops gluten, resulting in a less tender pound cake.
- With the dry and wet ingredients now combined, it’s time to add your chosen flavorings. Gently mix in the vanilla extract, and if you’re using them, the lemon and almond extracts. Mix just until they are fully incorporated into the batter. Then, carefully pour the smooth, luscious batter evenly into your prepared tube or bundt pan. Ensure the batter is distributed uniformly to encourage even baking and a beautiful shape.
- Place the pan in your preheated oven and bake at 325 degrees Fahrenheit for approximately 1 hour and 15 minutes to 1 hour and 25 minutes. Baking times can vary depending on your oven, so start checking for doneness at the 1 hour and 15-minute mark. To test if the cake is ready, insert a long wooden skewer or toothpick into the very center of the cake. It should come out clean, with no wet batter clinging to it. Once baked to perfection, remove the cake from the oven and allow it to cool in the pan on a wire rack for 10-15 minutes. This crucial resting period allows the cake to firm up and prevents it from crumbling when inverted. After this initial cooling, carefully invert the cake onto the wire rack to cool completely. Resist the urge to slice into it while it’s warm, as cooling allows the flavors to meld and the texture to fully set.
Once your magnificent old-fashioned sour cream pound cake has cooled, it’s ready to be served and enjoyed! This traditional dessert is absolutely delightful on its own, showcasing its rich flavor and tender crumb. However, if you wish to elevate the experience, consider topping it with a dollop of freshly whipped cream and a handful of vibrant, juicy strawberries for a touch of freshness and color. It’s a versatile treat that’s sure to impress.
Delicious Topping Ideas to Elevate Your Pound Cake
While a classic sour cream pound cake is undeniably delicious on its own, a few simple additions can transform it into an even more spectacular dessert. You can choose to serve it plain, simply dusted with a delicate layer of powdered sugar for a touch of elegance. Alternatively, pair it with a vibrant array of fresh berries, a cloud of fluffy whipped cream, or a luxurious drizzle of homemade glaze to enhance its flavor and presentation.
Luscious Lemon Glaze: For a bright and zesty counterpoint to the rich cake, a lemon glaze is highly recommended. To make it, whisk together 2 cups of sifted powdered sugar with 3 to 4 tablespoons of freshly squeezed lemon juice in a small bowl. Continue whisking until the mixture is completely smooth and free of lumps. You can adjust the consistency by adding a little more lemon juice for a thinner, more translucent glaze, or a bit more powdered sugar for a thicker, more opaque topping. The ideal glaze should be thick enough to coat a spoon but still pourable, creating beautiful drips down the sides of your cooled pound cake. Drizzle it generously over the cake and allow it to set before serving.
Expert Baking Tips for Your Best Pound Cake
Achieving the perfect sour cream pound cake is all about precision and a few key techniques. Keep these expert tips in mind to ensure your cake turns out moist, tender, and absolutely delicious every time:
- Embrace Room Temperature Ingredients: This is arguably the most important tip! Cold ingredients do not emulsify properly, leading to a lumpy batter and a denser cake. Remove your eggs, butter, and sour cream from the refrigerator at least one to two hours before you begin mixing the cake batter. Room temperature ingredients blend more smoothly and evenly, creating a uniform batter that traps air efficiently, resulting in a lighter and more tender crumb.
- Cream the Butter and Sugar Thoroughly: Don’t rush this step! Creaming the butter and sugar for at least 3-5 minutes (until it’s visibly light in color and fluffy in texture) is essential. This process incorporates air into the mixture, which is crucial for the cake’s lift and delicate texture. If you skimp on creaming, your cake might be too dense.
- Always Crack Eggs Separately: Before adding eggs to your butter and sugar mixture, crack each one into a small, separate bowl. This simple precaution ensures that no bad eggs accidentally contaminate your entire batter, saving you from a potential baking disaster. It also allows you to easily remove any stray shell fragments.
- Beat Well Between Each Egg Addition: Once an egg is added, beat the mixture thoroughly until it is completely incorporated and smooth before adding the next one. This method helps to create a stable emulsion, preventing the batter from curdling and further incorporating air, which contributes to the cake’s final texture and volume.
- Scrape Down the Sides of the Mixing Bowl Often: As you mix, ingredients can cling to the sides and bottom of your bowl, preventing them from being fully incorporated. Use a rubber spatula to frequently scrape down the bowl, ensuring all components are evenly mixed into the batter for a consistent texture.
- DO NOT Overmix Once Flour is Added: This is a critical warning for any cake, especially pound cake. Once you add the flour, mix only until the dry ingredients are just combined and no streaks of flour remain. Overmixing develops gluten, which can lead to a tough, dry, and chewy pound cake instead of the desired tender crumb. Use a low speed and stop as soon as it’s incorporated.
- DO NOT Overbake: Overbaking is the enemy of a moist cake. Begin checking your pound cake for doneness around the 1 hour and 15-minute mark. The moment a wooden skewer or toothpick inserted into the center comes out clean (no wet batter), your cake is ready. Baking for too long will dry out the cake, diminishing its beloved moist and tender qualities.
Frequently Asked Questions About Sour Cream Pound Cake
Bake your pound cake at 325 degrees F (160°C) for approximately 1 hour to 1.5 hours. The precise baking time can vary depending on your specific oven and the material of your pan. Always keep a close eye on your cake as it bakes, starting to check for doneness around the 75-minute mark. The goal is a perfectly golden-brown exterior and a fully cooked interior.
The most reliable method is the toothpick test. Insert a clean wooden toothpick or skewer into the deep crevice of the cake, typically found in the center of a bundt or tube pan, where the cake is thickest. If the toothpick comes out clean or with only moist crumbs attached, your cake is done. Avoid testing by inserting into the crispy outer crust, as this part may appear done sooner than the dense interior. Focus on the thickest, innermost part of the cake to ensure it’s fully baked through.
Absolutely! This versatile recipe can be adapted for loaf pans. This particular recipe yields enough batter to fill two standard 9×5-inch loaf pans. When baking in loaf pans, the baking time will be significantly shorter, typically ranging from 40 to 50 minutes. Always perform the toothpick test to ensure they are fully cooked. My mother often halved this recipe to bake a single loaf, and it always turned out perfectly moist and delicious, making it a great option for smaller households or gifting.
To maintain its incredible moisture and flavor, ensure the cake is completely cooled before storing. Once cool, store the pound cake in an airtight container at room temperature for up to 4-5 days. It actually tastes even better the next day as the flavors meld!
For longer storage, this pound cake freezes beautifully. First, wrap the completely cooled cake tightly in at least two layers of plastic wrap, followed by a layer of heavy-duty aluminum foil. This double-layer protection prevents freezer burn. Then, place the well-wrapped cake in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator, then bring it to room temperature before serving for the best experience.
Explore More Delicious Pound Cake Recipes
If you’ve fallen in love with the classic charm and exquisite texture of this sour cream pound cake, you’re in for a treat! Pound cakes are a versatile canvas for a myriad of flavors, and we have several other beloved recipes that you might want to try next. Each offers a unique twist on this timeless dessert, perfect for any season or celebration.
Apple Cider Pound Cake
Meyer Lemon Bundt Cake Recipe
Eggnog Bundt Cake (Eggnog Glaze)
Classic Sour Cream Pound Cake Recipe
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Ingredients
- 3 cups All-purpose flour
- 1/4 tsp Baking Soda
- 1/2 tsp Kosher salt
- 1 cup Unsalted butter softened to room temperature
- 3 cups Granulated Sugar
- 6 large Eggs at room temperature
- 1/2 pt Full-fat Sour Cream (8oz) at room temperature
- 2 tsp Vanilla Extract
- 1/2 teaspoon Lemon Extract optional, for a brighter flavor
- 1/2 teaspoon Almond Extract optional, for added depth
Instructions
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Preheat your oven to a steady 325°F (160°C). Carefully grease and flour your chosen tube pan or bundt pan. Ensure all intricate parts of the pan are well-coated for an easy release. For best results, chill the prepared pan in the refrigerator while you mix the batter.
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In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt until well combined. Set this dry mixture aside.3 cups All-purpose flour, 1/4 tsp Baking Soda, 1/2 tsp Kosher salt
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In a large mixing bowl, cream together the softened unsalted butter and granulated sugar for about 3 to 5 minutes, using an electric mixer. Beat until the mixture is pale yellow, light, and wonderfully fluffy, signaling that enough air has been incorporated.1 cup Unsalted butter, 3 cups Sugar
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Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Remember to scrape down the sides of the mixing bowl frequently to ensure all ingredients are evenly blended.6 large Eggs
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With the mixer on low speed, gradually add the dry ingredients to the wet mixture in three additions, alternating with two additions of the room temperature sour cream. Begin and end with the dry ingredients. Mix just until everything is combined and no dry streaks of flour are visible. Avoid overmixing to keep the cake tender.1/2 pt Sour Cream
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Gently mix in the vanilla extract, and any optional lemon or almond extracts, until just incorporated. Pour the smooth cake batter evenly into your prepared bundt or tube pan.2 tsp Vanilla Extract
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Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a wooden toothpick inserted into the thickest part of the center comes out clean.
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Remove the cake from the oven and let it cool in the pan on a wire rack for at least 10-15 minutes. This allows the cake to set. Then, carefully invert the cake onto the wire rack to cool completely before slicing and serving.
Notes
The creaming step for butter and sugar is vital. Ensure they are beaten until they reach a pale yellow color and a light, fluffy consistency, which typically takes 3-5 minutes. This incorporates essential air for a tender crumb.
When adding eggs, incorporate them one at a time, beating thoroughly after each addition. Frequently scrape down the sides of your mixing bowl to ensure all ingredients are fully blended.
Storing and Freezing – Once your cake is completely cool, store it in an airtight container at room temperature. It will stay fresh and delicious for up to 4-5 days. To freeze the pound cake, wrap it tightly in plastic wrap, then an additional layer of aluminum foil, and place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before bringing to room temperature to serve.
This recipe was originally published on January 29, 2015, and has been a family favorite ever since!