This perfect, rich and buttery Sour Cream Pound Cake is easy to make using simple ingredients you have in your kitchen. It’s moist and absolutely delicious, especially served with a dollop of whipped cream and a fresh berries.
Have you ever heard where the name “pound cake” comes from? Back in the 18th Century, this cake was made using a pound of all the main ingredients, i.e. a pound of butter, a pound of sugar, a pound of flour, and a pound of eggs.
Unlike other pound cakes that turn out overly dense and dry, this pound cake is perfect in it’s thick but moist texture and tender crumb. The secret to keeping it moist is using sour cream in the batter, or you could substitute full fat plain Greek yogurt.
How to make Sour Cream Pound Cake:
- Preheat oven to 350 degrees F. Line the bottom of a 9×5” loaf pan with a piece of parchment paper, then grease the bottom and sides of the pan with nonstick cooking spray.
- In a small bowl, combine the flour, baking soda, and salt.
- In a large mixing bowl cream the butter and sugar together until light and fluffy. Continue beating and add the eggs, one at a time, scraping bowl after each.
- Stir in the vanilla and sour cream.
- Slowly stir in the flour mixture, just until combined.
- Pour batter into prepared pan and bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool in the pan for 10 minutes, then remove from pan and transfer to a cooling rack.
Serving Ideas:
- Plain, with a cup of coffee.
- Whipped cream and fruit.
- Ice cream and toppings
- Sweetened ricotta with pistachios and chocolate chips
- Fruit sauce or jam.
Storing and Freezing Instructions:
Pound cake will keep stored at room temperature for 3 days, or in the refrigerator for up to one week.
To Freeze: Allow baked pound cake to cool completely. Wrap tightly in plastic wrap, then aluminum foil (or place in a freezer ziplock bag). Freeze the loaf for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
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Recipe
Sour Cream Pound Cake
Equipment
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter , softened
- 1 cup granulated sugar
- 3 large eggs , room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat oven to 350 degrees F. Line the bottom of a 9×5'' loaf pan with a piece of parchment paper, then grease the bottom and sides of the pan with nonstick cooking spray.
- In a small bowl, combine the flour, baking soda, and salt.
- In a large mixing bowl cream the butter and sugar together until light and fluffy. Continue beating and add the eggs, one at a time, scraping bowl after each.
- Stir in the vanilla and sour cream.
- Slowly stir in the flour mixture, just until combined.
- Pour batter into prepared pan and bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Notes
- 1 lb fresh strawberries
- 1 cup heavy whipping cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Nutrition
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I originally shared this recipe February 2014. Updated March 2021.
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Tried this recipe tonight! My poundcake looked just like yours and it was delicious! 😋 Thankyou so much!