Cakes Sour Cream Pound Cake 4.71 from 86 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe With sour cream as a secret ingredient, my Sour Cream Pound Cake recipe comes out moist and tender, every time. By Gemma Stafford | January 9, 2021 | 120 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! I love this sour cream pound cake recipe! If you’ve never tried baking with sour cream before, this is the perfect recipe to convert you to a sour cream believer! My homemade Sour Cream Pound Cake is the perfect amount of sweetness and so satisfyingly dense! The sour cream is great to use instead of milk in recipes like this because its creamy texture makes sure you always get an incredibly moist cake! I also love the flavor the sour cream gives this pound cake. There are lovely subtle notes of vanilla and almond, and it mixes so well with the slight tang of the sour cream. It’s the perfect everyday cake! [ And if you’re looking for a festive pound cake, try my Vanilla Pound Cake recipe! ] A note on this one! This is a very large pound cake! It can feed up to 16 people, which is why it calls for so much sugar, flour, eggs, etc. You can divide the recipe by half and bake it for less time. You can also bake this cake in two 9″ x5″ loaf pans instead of a bundt pan, so be sure to check out my tips below! What Is Sour Cream Pound Cake? Sour cream pound cake is a pound cake that is guaranteed to be perfectly moist every time you bake it because of the key ingredient — sour cream! It’s a wonderfully vanilla-y, slightly almond-y, dense cake that goes great with a hot cup of coffee. What You Need To Make Sour Cream Pound Cake Measuring cups and spoons 12-cup bundt pan (or two 9″ x5″ loaf pans — see notes below) Electric mixer Mixing bowls How To Make Sour Cream Pound Cake This is a great recipe to have in your back pocket to please a big crowd or to just enjoy with your morning coffee! Here is how you make sour cream pound cake (and don’t forget to get the full recipe with measurements, on the page down below): Preheat your oven to 325°F (165°C). Prepare a large 12-cup bundt pan with butter and flour and set aside. Using an electric mixer, blend the butter and sugar on medium speed for 5 minutes until it is pale and fluffy. Add the vanilla, almond, and lemon extracts, then the eggs, one at a time, until blended. Stir in the sour cream. Combine the flour, baking soda, and salt in a small bowl and gradually add it to the wet ingredients until it is thoroughly combined. Be sure not to over mix. Pour the pound cake batter into the prepared pan and firmly tap the pan on the counter to remove air bubbles. Bake in the preheated oven on the center rack for about 65-75 minutes, or until a skewer inserted into the center comes out clean. It’s a big cake, so it will take some time! Allow the cake to cool in the pan for 15 minutes and then invert it onto a wire rack to cool completely. Just before serving, dust the cake with powdered sugar. Gemma’s Pro Chef Tips For Making Sour Cream Pound Cake Be sure to butter and flour your pan very well to prevent the bundt cake from sticking. For the best rise, make sure you allow all your ingredients to come to room temperature. No sour cream? Try making this cake with Homemade Sour Cream! I use a combination of vanilla, almond, and lemon extracts because these flavors together mix wonderfully with the sour cream to create the best flavor – but you can just use all vanilla extract if that is what you have on hand. It will still be delicious! I like to serve this with powdered sugar and a side of homemade whipped cream and fresh berries, but you can also make a simple glaze to drizzle on top: mix 1 cup of powdered sugar with 4-6 teaspoons of water, or until your desired thickness is reached, and then drizzle over the cooled cake. If you want lemon flavor but don’t have lemon extract, you can zest 1 lemon instead! This makes a large cake, but it freezes very well. You can slice this into individual portions before you freeze it so you can easily defrost only what you want to eat. This batter can be divided into two 9″ x5″ loaf pans and baked for roughly 45-60 minutes. If your pound cake is browning too much, cover it with foil for the remainder of the cooking time. How Do I Store Sour Cream Pound Cake? Leftover sour cream pound cake can be kept in an airtight container at room temperature for up to 3 days. If you’d like to keep it fresh longer, it can be stored in the freezer for up to 2 months. Make More Cake! Pound Cake With Sprinkles Citrus Olive Oil Cake Best-Ever Chocolate Cake with Whipped Dark Chocolate Ganache And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below! Try These Recipes! Spiced Apple Cake With Honey Caramel SauceItalian Ricotta Cake With PlumsHomemade Blueberry BuckleCookies N' Cream Ice Cream Cake Sour Cream Pound Cake Recipe 4.71 from 86 votes Print Recipe Add to Favorites Loading… With sour cream as a secret ingredient, my Sour Cream Pound Cake recipe comes out moist and tender, every time. Author: Gemma Stafford Servings: 16 people Dessert Baking Pans Oven Prep Time 25 minsCook Time 1 hr 15 mins With sour cream as a secret ingredient, my Sour Cream Pound Cake recipe comes out moist and tender, every time. Author: Gemma Stafford Servings: 16 people Ingredients 1 cup (8oz/225g) butter at room temperature3 cups (24oz/675g) granulated sugar1 teaspoon vanilla extract1 teaspoon almond extract1 teaspoon lemon extract*6 large eggs room temperature1 cup (8oz/225g) sour cream room temperature3 cups (15oz/426g) all-purpose flour½ teaspoon baking soda½ teaspoon saltPowdered sugar for dusting Instructions Preheat the oven to 325°F (165°C) and butter and flour a large 12-cup bundt pan. Set aside.With an electric mixer, blend the butter and sugar on medium speed for 5 minutes, until pale and fluffy.Add the vanilla, almond, and lemon extracts, then the eggs, one at a time, until blended. Then stir in the sour cream.In a small bowl, combine the flour, baking soda, and salt, and then gradually add to the wet ingredients until thoroughly combined but taking care not to over mix.Pour into the prepared pan and then firmly tap the pan onto the counter to remove any air bubbles.Bake on a center rack for 65-75 minutes, or until a skewer inserted into the center comes out clean. This is a very big cake so it does take some time.Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.Just before serving, dust with powdered sugar. Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to two months. Recipe Notes Lemon Extract: If you don’t have lemon extract you can zest 1 lemon.