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serving sour cream pound cake with fresh berries

Classic Sour Cream Pound Cake

This sour cream pound cake is moist, buttery, and perfectly tender. Ideal for brunch, dessert, or anytime indulgence, it features the perfect crumb thanks to sour cream and gentle baking techniques.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling Time 10 minutes
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1 cup unsalted butter room temperature
  • 3 cups granulated sugar
  • 6 large eggs room temperature
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1/8 tsp baking soda optional
  • 1 cup full-fat sour cream room temperature
  • 2 tsp pure vanilla extract

Equipment

  • Bundt Pan
  • Stand Mixer
  • Spatula
  • Digital Scale
  • Wire cooling rack

Method
 

  1. Preheat oven to 325°F (163°C). Grease and flour a 10–12 cup Bundt pan thoroughly.
  2. Cream the butter and sugar on medium-high speed for 4–5 minutes until pale and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together flour, salt, and baking soda.
  5. With mixer on low, alternately add flour mixture and sour cream, beginning and ending with flour. Mix just until combined.
  6. Stir in vanilla extract. Pour batter into prepared pan and smooth the top.
  7. Bake for 70–90 minutes, or until a toothpick inserted comes out clean. Tent with foil if browning too quickly.
  8. Cool in pan for 10 minutes, then invert onto wire rack to cool completely.

Notes

For variations, try adding lemon zest, almond extract, or swirling in cocoa for a marble effect. Avoid overmixing for a tender crumb.