This easy Sour Cream Pound Cake recipe is rich, buttery, and incredibly moist with a perfectly tender crumb. It’s a classic, easy-to-make bundt cake that’s perfect for any occasion.
Sour Cream Pound Cake is a classic!
I’ve always had a soft spot for pound cake, especially when it’s moist, rich, and totally irresistible, like this one! Fun fact: the name “pound cake” comes from way back in the 1700's when bakers used a pound each of butter, sugar, flour, and eggs. That’s a lot of cake! Thankfully, we’ve refined things a bit since then, and the secret to this cake's dreamy texture is sour cream (or full-fat Greek yogurt if that’s what you have on hand). It bakes up thick, golden, and perfectly tender every time. I love it plain, with berries, or even the next day for breakfast.
Try my other bundt cake recipes, like Apple Bundt Cake, Nothing Bundt Cake Copycat, or Banana Bundt Cake!
How to make Sour Cream Pound Cake:
Make Cake Batter: In a small bowl, whisk together flour, baking soda, and salt. In a separate large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla and sour cream. Gradually add the dry ingredients until just combined.
Bake: Pour batter into a greased bundt pan. Bake at 350°F for 45–60 minutes, or until a toothpick inserted in the center comes out clean. Just make sure not to over-bake it!
Serve: Cool the sour cream bundt cake in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve with a dusting of powdered sugar and some fresh whipped cream and berries. This cake is also great with a cup of coffee, ice cream and toppings, sweetened ricotta with pistachios and chocolate chips, or fruit sauce or jam.
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Recipe
Sour Cream Pound Cake
Equipment
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter , softened
- 2 cups granulated sugar
- 6 large eggs , room temperature
- 4 teaspoons vanilla extract
- 1 cup sour cream
Instructions
- Preheat oven to 350 degrees F. Grease a bundt pan with nonstick cooking spray.
- In a small bowl, combine the flour, baking soda, and salt.3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon 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.1 cup butter, 2 cups granulated sugar, 6 large eggs
- Stir in the vanilla and sour cream.4 teaspoons vanilla extract, 1 cup 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 and September 2025 to bake in a bundt pan. To bake in loaf pans, pour batter in two loaf pans.
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Is it possible to have the quantities in metric please, I’m In the UK, cup measurements confuse me.
Thank uoux
190 g all-purpose flour
2.5 g baking soda
1.5 g salt
115 g butter, softened
200 g granulated sugar
3 large eggs, room temperature
10 ml vanilla extract
120 g sour cream
Thank you so much, I will bake this cake tomorrow x
Tried this recipe tonight! My poundcake looked just like yours and it was delicious! 😋 Thankyou so much!