Sour Cream Pound Cake

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! Already have an account? 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):

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.