Sour Cream Pound Cake - How to Video - That Skinny Chick Can Bake (2024)

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posted by Liz Berg

on May 2, 2021 (updated 11/12/23)

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Perfectly sweet and dense, a slice of Sour Cream Pound Cake is scrumptious topped with seasonal berries and a dollop of whipped cream. Your reputation as a baker will increase exponentially with your friends and family when you use my foolproof tips for How to Make a Pound Cake!

With sour cream to keep it moist and along with a fine crumb, this Pound Cake Recipe can’t be beat! Be prepared to give out the recipe.

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Table of Contents hide

1 Why You Must Make

2 Ingredient Notes:

3 How to Make

4 Expert Tips

5 Ingredients and Mixing:

6 Baking and Storing:

7 Frequently Asked Questions

8 You May Also Like:

9 Sour Cream Pound Cake Recipe

Why You Must Make

A classic pound cake calls for only butter, sugar, eggs, and flour. This sour cream version has just a few additions to push it over the top. The sour cream provides a tender crumb and the vanilla and almond extracts boost the flavor complexity.
Yet it is still a very simple cake needing nothing but a fork to enjoy. Adding a Pound Cake Glaze with a thin coating of powdered sugar and water actually helps keep the cake moist and gives a little texture to the already tasty crust.
A simple garnish is all this cake needs to make it company-worthy, though it can be served with all sorts of delicious toppings! I had planned to make a sauce from some raspberries I found buried deep in the freezer, but in the end, I just used a few fresh berries for garnish. If serving to company, a sweetened raspberry sauce and a dollop of whipped cream would up the elegant factor. Either way, a winner.

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Ingredient Notes:

Butter – Salted, brand name, or European butter. If you’d like to use unsalted, you’ll need to add a little more salt to the recipe. Have the butter at room temperature. For the best flavor, never substitute margarine for the butter.
Sour Cream – Use full fat.
Large Eggs – You’ll need 6. Have the eggs at room temperature.
Vanilla Extract – Use real vanilla extract, never imitation. The flavor of real is incomparable.
Almond Extract – also buy the best quality you can find. I use Penzey’s brand.
Powdered Sugar – Sift to prevent lumps.
All-Purpose Flour – Some pound cakes call for pastry or cake flour, but the more common all-purpose flour is best in this recipe.

How to Make

Sour Cream Pound Cake - How to Video - That Skinny Chick Can Bake (3)

Mix together the cake batter as directed using a hand or stand mixer.
Scrape the batter into the prepared Bundt pan and bake as directed.

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Let the cake rest for 10 minutes before inverting it onto a cooling rack. Glaze if desired.
Slice, serve, and enjoy!

Expert Tips

Pound cakes are dense with a fine crumb and can be made in numerous flavors with a variety of delicious add-ins. I find them so much easier to make than a layer cake you must frost or cupcakes that look best with a piped swirl of buttercream. But the rules for creating a pound cake are slightly different than an ordinary cake.

Ingredients and Mixing:

Start with room-temperature ingredients. As with all cakes, having the ingredients at room temperature is key. You can set the eggs, butter, and sour cream out on the counter for about an hour before mixing. If you forget, just set the eggs into a bowl of hot, not boiling water, to speed up the process.
Most pound cakes use the paddle attachment to beat the butter and sugar. This will ensure a smooth dense batter. You typically do not want to use the whip as it will add air to the batter when your goal is a smooth, thick batter. Note that it’s OK to use the whisk attachment with this particular recipe.
Make sure the mixture is well-creamed before adding the eggs.
PRO-Tip: The eggs and flour are alternated in the mixing process. When cake recipes call for this method, start and stop with the flour. This prevents (or minimizes) overmixing which will affect the tenderness of your baked cake. We’re aiming for a tender, dense, fine crumb cake.
Scrape the bottom of the bowl a couple of times during the mixing process so the batter is mixed thoroughly.
PRO-Tip: Like with a cheesecake, you only want to beat in each egg until it’s just incorporated. And after you add the flour, you do not want to over-activate the gluten, so mix just until combined.Do not over-mix or beat in the flour.

Baking and Storing:

Grease and flour your Bundt pan. Shortening works best for greasing your pan, but butter or even Baker’s Joy spray works in a pinch.
Most pound cakes take an hour or more in the oven. Be patient. To check if your pound cake is done, insert a toothpick into the center of the cake. When the cake is done, the toothpick should come out clean.
Let the pound cake cool in the pan on a wire rack for 10-15 minutes before gently shaking and flipping it out onto the cooling rack.
Make sure your cake is completely cooled before slicing.
Your pound cake will keep well covered at room temperature for up to 3-4 days. Any longer, wrap well with plastic wrap, then foil and freeze.
A well-wrapped pound cake can be frozen for 4-6 months.

Frequently Asked Questions

Why is it called Pound Cake?

The answer is simple. The original pound cakes called for a pound of sugar, a pound of butter, a pound of flour, and a pound of eggs.

What is Pound Cake?

It’s a fine textured cake that was first made with the ingredients listed above plus a vanilla or lemon flavoring. As the recipe evolved, baking powder or soda was added along with other ingredients like coconut, nuts, and dried fruit. It was first a loaf cake but now is often baked in a Bundt or tube pan.

How Long to Bake a Pound Cake?

Use the recipe as a guide but depending on your oven and specific pan, the cake could take more or less time than called for in the recipe. Note the temperature in your recipe.

Often the go-to baking temperature of 350° is too hot for pound cake. This cake is baked at 325°.

How Can You Tell When a Pound Cake Is Done?

Use the toothpick test. Insert a toothpick into the middle of the pound cake. When it comes out clean, the pound cake is done. Do this test in more than one location. Check when you start smelling a baked cake aroma or a few minutes before your timer goes off to prevent overbaking.

How Long Should A Pound Cake Cool Before Removing It from the Pan?

A pound cake should cool on a wire rack for 10-15 minutes before removing it from the pan. Any sooner and the cake may break into pieces. Any longer, the cake may start sticking to the pan.

What is the Best Pan for Pound Cake?

Pound cakes bake best in a tube pan like an angel food pan or Bundt pan. Do Not use a 2-piece angel food pan with a removable bottom as the batter will leak out the bottom as it bakes. Pound cakes can be baked in loaf pans, but if you use a recipe calling for a Bundt pan, the batter will fill more than one loaf pan. The time will need to be adjusted, too.

Why Add Sour Cream to a Pound Cake?

Sour cream adds moisture and richness to the cake without diluting the batter. It helps create a soft, fine crumb.

The acid in the sour cream weakens the gluten strands, creating a more tender cake. It also helps activate the baking soda which needs acid to help the cake rise.

Sour Cream Pound Cake Recipe

Prep Time20 minutes

Cook Time1 hour 20 minutes

Total Time1 hour 40 minutes

Yield10 servings

A dense, classic vanilla pound cake. Perfect served with berries and cream.

Ingredients

½ lb (2 sticks) of butter, at room temperature
3 cups sugar
1 cup sour cream, at room temperature
3 cups flour
½ teaspoon baking soda
½ teaspoon salt
6 large eggs, at room temperature
1 teaspoon vanilla
½ teaspoon almond extract

Optional Glaze:

1½ cups powdered sugar, sifted
½ teaspoon vanilla
Hot water

Instructions

Preheat oven to 325°.
Grease and flour standard Bundt pan (or use Baker's Joy).
In a large mixing bowl, combine and cream the butter, and sugar, then mix in the sour cream.
Sift the baking soda, salt, and flour together.
Add the sifted flour to the creamed mixture alternating with eggs, beating in each egg one at a time.
Add the vanilla and almond and pour the mixture into the prepared pan. Bake for 1 hour and 20 minutes. Let cool for 10 minutes on a rack, then invert and release from the pan.
If you'd like to add the glaze, make it while the cake is cooling in the pan.
Add water to the powdered sugar and vanilla until it's thin enough to brush on and soak into the cake a bit. Brush on the warm cake. Or simply dust the with powdered sugar.

Notes

Adapted from Paul Deen.
Having your eggs and butter at room temperature will make for easier incorporation.
May dust with powdered sugar for an easy garnish instead of glazing.

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest

58 Comments on “Sour Cream Pound Cake”

Eva Taylor — May 3, 2021 @ 1:23 pm Reply

What a gorgeous pound cake, that crumb looks incredible. Haven’t made one in years, perhaps that should change.
Katherine | Love In My Oven — May 2, 2021 @ 11:36 pm Reply

I wish I had a slice of this right now, Liz! Perfect with a big scoop of fluffy whipped cream!
Julie Valasek — February 2, 2020 @ 11:18 am Reply

So, needed a recipe to use up my sour cream and pound cakes are my “specialty” go-to. Never made sour cream pound cake before and this recipe came up first. My family pound cake recipe has to be from the 70s. Sometimes they came out pretty and other times tasty but not so pretty. Then this recipe said to use something called Bakers Joy. I totally understand why it is called that because this Baker is absolutely joyous at how beautiful this cake has come out of my Bundt pan. My life will be forever changed by this recipe and the partygoers have requested this over and over again!
- Liz Berg — February 2, 2020 @ 1:21 pm Reply
  
  Oh, you made my day, Julie!! I’m so glad was I able to help you find a terrific pound cake recipe and introduce you to Baker’s Joy! Thanks for taking the time to let me know <3
Toni — October 10, 2019 @ 9:18 pm Reply

This is totally irresistible!! My family will surely love it! Yummy!
Dorothy Reinhold — October 7, 2019 @ 10:13 pm Reply

I love the addition of the sour cream! It makes the cake have the best texture.
Claudia Lamascolo — October 7, 2019 @ 4:56 pm Reply

This was my dads favorite cake, if he was still around he would go nuts over this. I will have to make it just for me now and it will bring fond memories for sure.. This is just beautiful
Ben|Havocinthekitchen — October 7, 2019 @ 5:22 am Reply

I cannot say I’m a huge fan of pound cakes, but this guy looks stunning. Also, somehow it gives me some Christmas-y vibes; that’s probably because of your choice of the props. Actually, I believe if you pack this cake with dried and candied fruit and nuts, that would be quite a festive cake for the holiday season!
Eva Taylor — October 7, 2019 @ 4:59 am Reply

What a gorgeous cake, as usual. And your tips are fabulous too.
Valentina — October 6, 2019 @ 4:29 pm Reply
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My dad’s all time favorite cake is pound cake. I haven’t made one is so long and I will give this delicious one a go for him. He’ll be delighted! 🙂 ~Valentina
Heather — May 26, 2019 @ 10:13 pm Reply

We just made this tonight for a picnic tomorrow. It came out beautifully! The only swap we made was switching out almond extract and using lemon extract instead. I can’t wait to try this pretty pound cake! (I took a photo if you’d like,to see it!)
- Liz Berg — May 27, 2019 @ 5:17 am Reply
  
  Yay! Love the idea of using lemon extract! Yes, I’d love to see your cake, Heather!!
Tiffany Whiting — May 7, 2019 @ 10:13 am Reply

Do you use salted or un-salted butter?
- Liz Berg — May 7, 2019 @ 10:49 am Reply
  
  I generally use salted butter, Tiffany. Happy baking!
Toni — April 25, 2019 @ 10:31 am Reply

I loved it! Such a perfect dessert for my family!
Sam — April 24, 2019 @ 8:33 pm Reply

This was such a moist cake. Sour cream is such a magical ingredient when it comes to baking. Thanks for such a great recipe.
Becky Hardin — April 24, 2019 @ 5:30 pm Reply

I love a good moist pound cake and yours looks and sounds so delicious.
Sommer — April 24, 2019 @ 5:17 pm Reply

Love what the sour cream adds to this cake!
Tanya — April 24, 2019 @ 2:17 pm Reply

These cake was so tender and sweet, we just loved it!
Julie — April 24, 2019 @ 12:10 pm Reply

This pound cake is heavenly! I love making it for brunch.
Lane Patten — June 30, 2018 @ 3:08 pm Reply

This is a stunner, and you’re right, everyone loves it!
Wilhelmina Wessel — June 30, 2018 @ 1:58 pm Reply

This cake looks delicious!!!
Claudia Lamascolo — June 30, 2018 @ 10:25 am Reply

This cake sounds and looks wonderful. I love it plain or with berries especially since the juice soaks into the cake!
Esther — January 9, 2018 @ 8:37 pm Reply

Thanks
Esther — January 8, 2018 @ 10:40 pm Reply

What kind of flour do you use?
- Liz Berg — January 9, 2018 @ 4:57 am Reply
  
  Hi, Ester, I use all-purpose flour. Hope you enjoy!!!
Carrie — May 30, 2016 @ 4:54 pm Reply

I baked this today to go with some mixed berries for Memorial Day. After I tasted it I didn’t want anything to alter the most perfect pound cake I think I have ever eaten!!! This recipe is a 10 on a 5 star scale
- Liz Berg — May 30, 2016 @ 6:40 pm Reply
  
  Oh, you’ve made my day, Carrie! So glad you enjoyed this lovely cake as much as we did!
The Ninja Baker — July 27, 2015 @ 4:18 pm Reply

Love sour cream in pound cakes. And yes indeed Liz, the perfect gift for friends or family =)
Laura Dembowski — July 27, 2015 @ 12:44 pm Reply

Haha – are you thinking of me with the chocolate allergy? 🙂 I do love vanilla and this cake has my mouth watering, especially with the glaze.
Little Cooking Tips — July 27, 2015 @ 3:06 am Reply

Wonderful cake Liz (is it a cake or a Bundt? :):):) – reference to us Greeks from “my Big Fat Greek Wedding”)
The almond extract sounds PERFECT for this!
Fantastic work.
Anna @ shenANNAgans — July 26, 2015 @ 6:29 pm Reply

A few weeks back I dug out my Great Grans cookbooks, I have been making some of her recipes, there is sour cream cake in there, I wondered where she was going with it. Now I know. Cant wait to try it. Thanks. 🙂
My Inner Chick — July 26, 2015 @ 2:53 pm Reply

Gorgeous & Lush))!! xx
marcela — July 25, 2015 @ 11:56 pm Reply

Liz, this pound cake loos insanely good! Can’t wait to give it a try over the next weekend!
Dawn @ Words Of Deliciousness — July 25, 2015 @ 10:30 pm Reply

The pound cake looks delicious. I love the texture of pound cakes, this one looks perfect.
Cakelaw — July 25, 2015 @ 8:59 pm Reply

It looks really delish Liz. I could see this being served warm with custard.
Teresa — July 25, 2015 @ 8:58 pm Reply

This is such a classic cake. My Irish grandmother would have appreciated as much as Bill’s Mom did, I think.
Annamaria @ Bakewell Junction — July 25, 2015 @ 5:14 pm Reply

Lizzy,
My hubby would love this and so would I. It looks delicious. I don’t think you need to add anything to it.
Annamaria
Eva Taylor — July 25, 2015 @ 11:29 am Reply

What a beautiful cake Liz and it’s sliced absolutely perfectly (as usual!). You’re absolutely right about the perfect cake when you are unsure of likes or dislikes and it gorgeous too. Lucky friends.
Sandra — July 25, 2015 @ 8:42 am Reply

This is my kind of cake and it never gets old. I love using the simple powdered sugar and water glaze also. Hopefully I will find some beautiful berries at the market for garnish.
Kelly — July 25, 2015 @ 7:40 am Reply

I love a good pound cake and yours looks absolutely perfect! Love the sour cream in here!
Hotly Spiced — July 24, 2015 @ 6:06 pm Reply

This is a beautifully presented cake, Liz. And I’m thinking you must have so many cake tins! And no, you don’t usually hear of anyone saying they’re allergic to vanilla so this is a safe choice. I do like the sound of serving it with a raspberry sauce and some cream xx
Jess @ whatjessicabakednext — July 24, 2015 @ 12:03 pm Reply

This sour cream cake looks gorgeous! Love simple recipes like this one! Excited to try this soon! 😀
Megan - The Emotional Baker — July 24, 2015 @ 11:59 am Reply

Pound cakes are the best! These additions surely make a scrumptious cake!
Eva — July 24, 2015 @ 9:52 am Reply

The vanilla and the almond gives this cake the touch magic to been perfect!
Bobbi from Bobbi's Kozy Kitchen — July 24, 2015 @ 8:51 am Reply

OK so if I am going to do this baking thing I need to invest in some Baker’s Joy. I did the spray/flour thing and it stuck in places 🙁 but OMG it might not be perty but it is really freakin’ good!! Diet? What diet? Oh, that can start on Monday!! Thanks for an awesome recipe and for making me look like I can kinda bake!!
Ramona W — July 24, 2015 @ 8:24 am Reply

Now that is what you call a pound cake! It looks amazing, rich and delicious!
gloria — July 23, 2015 @ 10:05 pm Reply

Lizzy this cake look beautiful!!
xoxoxo
Maureen | org*smic Chef — July 23, 2015 @ 8:17 pm Reply

Strawberries are just coming into season here in northern Australia. This cake would be perfect with some of the season’s finest berries!
Viviane Bauquet Farre — July 23, 2015 @ 2:18 pm Reply

I love a good pound cake, and yours looks perfect! The sour cream sounds like a lovely addition.
Laura (Tutti Dolci) — July 23, 2015 @ 2:11 pm Reply

Such a lovely pound cake, I’m even craving a slice pre-lunch! 😉
Kayte — July 23, 2015 @ 12:35 pm Reply

Well, okay, I’m an odd duck. lol on the chocolate thing. Your cake looks wonderful, and it should come as no surprise that this is one of my favorite cakes (which the guys tend to call bland and boring so I will try it with the sour cream and see what they think then with it all jazzed up…okay, kinda sorta jazzed up). It looks beautiful…signed, the Odd Duck 🙂
Bobbi from Bobbi's Kozy Kitchen — July 23, 2015 @ 11:17 am Reply

This is SO happening at my house today! I just added the sour cream to Kevin’s list to pick up after work LOL
Angie@Angie's Recipes — July 23, 2015 @ 9:35 am Reply

This pound cake looks perfect, Liz.
Medeja — July 23, 2015 @ 6:40 am Reply

That reminds me I haven’t had a good pound cake for ages.. 🙂 Your sour cream pound cake look perfectly baked 🙂
Catherine — July 23, 2015 @ 6:36 am Reply

Dear Lizzy, what a wonderful classic cake. This looks so beautiful…I would love a slice with my coffee this morning. xo, Catherine
Lynn@Happier Than A Pig In Mud — July 23, 2015 @ 5:08 am Reply

I love pound cake and bookmarked this recipe! Just want to verify the extract amounts? Thanks:@)
Jasline (Foodie Baker) — July 23, 2015 @ 4:18 am Reply

Your pound cake looks absolutely gorgeous! Love the addition of sour cream and the thin glaze of icing!