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.

Overhead photo of a loaf of Sour Cream Pound Cake with three pieces sliced.

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. 
Three process photos for making the batter for sour cream pound cake and pouring it into a loaf pan.
  • 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.
Three slices of Sour Cream Pound Cake on a plate with whipped cream and sliced strawberries on top.

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

Overhead photo of a loaf of Sour Cream Pound Cake with three pieces sliced.
Prep 15 mins
Cook 1 hr
Total 1 hr 15 mins
Add to Meal Plan

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

Storing Instructions: Pound cake will keep stored at room temperature for 3 days, or in the refrigerator for up to one week.
Freezing Instructions: 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.
Strawberries and Cream Topping:
  • 1 lb fresh strawberries
  • 1 cup heavy whipping cream
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
In a large bowl beat the heavy whipping cream for about 1 minute.
Continue beating while slowly adding ¼ cup of sugar and 1 tsp of vanilla.
Continue beating until stiff peaks form. Slice pound cake and top slice with fresh strawberries and whipped cream.

Nutrition

Calories: 214kcalCarbohydrates: 29gProtein: 4gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 67mgSodium: 183mgPotassium: 49mgFiber: 1gSugar: 17gVitamin A: 304IUCalcium: 21mgIron: 1mg

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I originally shared this recipe February 2014. Updated March 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

    1. A good rule of thumb- if a recipe calls for a little bit of salt, they used unsalted butter. If you use salted butter, leave out the salt in the recipe.

  1. 5 stars
    Made these for Easter with family. I love this so much more than store bought pound cake. I think I may make and freeze a few loaves in the future.