This Sour Cream Pound Cake is a timeless treat that delivers rich, buttery flavor with a velvety crumb that melts in your mouth. The addition of sour cream ensures a moist, tender texture that stays fresh for days, making it perfect for any occasion. With just 25 minutes of prep and a little over an hour in the oven, it’s surprisingly simple to create a dessert that feels indulgent and comforting.
Every slice offers a golden, slightly crisp crust that gives way to a soft, dense interior, subtly sweet and fragrant with vanilla. Whether served plain, dusted with powdered sugar, or paired with fresh berries, this cake is a crowd-pleaser that’s as versatile as it is delicious. It’s the kind of dessert that feels like a warm hug, leaving everyone asking for seconds.
What You’ll Need for Sour Cream Pound Cake
- 1 cup (8oz/225g) butter (at room temperature)
- 3 cups (24oz/675g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon lemon extract (optional, but adds a bright flavor)
- 6 large eggs (at room temperature)
- 1 cup (8oz/225g) sour cream (at room temperature)
- 3 cups (15oz/426g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- Powdered sugar (for dusting, optional)
How to Make Sour Cream Pound Cake
- Preheat the oven to 325°F (165°C). Butter and flour a large 12-cup bundt pan, then set aside.
- Cream the butter and sugar: In a large bowl, use an electric mixer to blend the butter and sugar on medium speed for 5 minutes, until pale and fluffy.
- Add extracts and eggs: Mix in the vanilla, almond, and lemon extracts. Then, add the eggs one at a time, blending well after each addition. Stir in the sour cream until combined.
- Combine dry ingredients: In a small bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined. Do not overmix.
- Prepare the pan: Pour the batter into the prepared bundt pan. Firmly tap the pan on the counter to remove any air bubbles.
- Bake: Place the pan on the center rack of the oven and bake for 65-75 minutes, or until a skewer inserted into the center comes out clean. (This is a large cake, so it takes time!)
- Cool: Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
- Serve: Just before serving, dust the cake with powdered sugar. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Perfect Pairings: Toppings and Serving Ideas
While this Sour Cream Pound Cake is delicious on its own, you can elevate it with a drizzle of lemon glaze (mix 1 cup powdered sugar with 2-3 tablespoons lemon juice) or a dollop of whipped cream and fresh berries. For a cozy treat, serve warm slices with a scoop of vanilla ice cream or a cup of coffee or tea.
Storage Secrets: Keeping Your Cake Fresh
Store your pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving. If you’d like to refresh it, warm slices in the microwave for 10-15 seconds.
Baking Hacks: Time-Saving Tips
To save time, measure all your ingredients before starting. Use a stand mixer for effortless creaming of butter and sugar. If you’re short on time, skip the powdered sugar dusting—it’s just as delicious without! For even baking, rotate the pan halfway through the cooking time.
Recipe Twists: Fun Variations to Try
Experiment with different flavors by swapping the almond and lemon extracts for orange zest or coconut extract. Add a cup of chopped nuts or chocolate chips to the batter for extra texture. For a citrusy twist, fold in 1-2 tablespoons of lemon or orange zest before baking.
Equipment Essentials: Tools for Success
A 12-cup bundt pan is key for this recipe—make sure it’s well-greased and floured to prevent sticking. Use a skewer or toothpick to test for doneness. A wire rack is essential for cooling the cake evenly and preventing sogginess.
Sour Cream Pound Cake
Ingredients
- 1 cup butter at room temperature 8oz/225g
- 3 cups granulated sugar 24oz/675g
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon lemon extract
- 6 large eggs room temperature
- 1 cup sour cream room temperature 8oz/225g
- 3 cups all-purpose flour 15oz/426g
- ½ teaspoon baking soda
- ½ teaspoon salt
- Powdered 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.
