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Sour Cream Pound Cake slice on a square white ceramic plate with two raspberries and a sprig of mint

Sour Cream Pound Cake

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Perfectly sweet and dense, a slice of this scrumptious Sour Cream Pound Cake is delightful topped with seasonal berries and a dollop of whipped cream.

With sour cream to keep it moist and a fine crumb, this Pound Cake Recipe can’t be beat!

Sour Cream Pound Cake slice on a square white ceramic plate with two raspberries and a sprig of mint

Sour Cream Pound Cake

A classic pound cake calls for only butter, sugar, eggs and flour. This sour cream version has just a few additions to push it over the top. The sour cream provides a tender crumb and the vanilla and almond extracts boost the flavor complexity.

Yet it is still a very simple cake needing nothing but a fork to enjoy. I glazed my cake with a thin coating of powdered sugar and water which actually helps keep the cake moist and gives a little texture to the already tasty crust.

I had planned to make a sauce from some raspberries I found buried deep in the freezer, but in the end, just used a few fresh berries for garnish. If serving to company, a sweetened raspberry sauce and a dollop of whipped cream would up the elegant factor. Either way, a winner.

Sour Cream Pound Cake on a white cake plate with two slices pulled out of the whole cake


Perfect Pound Cake Recipe

When you’re not sure of someone’s likes and dislikes, this sour cream pound cake recipe is perfect to serve or give as a gift. Unlike other flavors, like coconut or mint, vanilla anything is usually a winner. There are a few odd ducks who don’t like chocolate (or are allergic—poor souls), then others like the hubby who won’t eat nuts, coconut, dried fruit, and on and on.

We kept a few slices at home but some went to Bill’s mom, a tiny Irish woman who deserves a treat and the rest to some dear friends.  If you don’t have any sour cream on hand, this pound cake recipe using heavy cream is another tasty choice! My family really enjoyed this beautiful Bundt, and hope it spread some cheer and smiles to all who indulged.

Sour Cream Pound Cake on a white cake plate

Tips for Making a Pound Cake

Pound cakes are dense with a fine crumb and can be made in numerous flavors with a variety of delicious add-ins. I find them so much easier to make than a layer cake you must frost or  cupcakes that look best with piped swirl of buttercream. But the rules for creating a pound cake are slightly different than an ordinary cake.

  • Start with room temperature ingredients. As with all cakes, having the ingredients at room temperature is key. You can set the eggs, butter and cream out on the counter about an hour before mixing. If you forget, just set the eggs into a bowl of hot, not boiling water, to speed up the process.
  • Use the paddle attachment to beat the butter and sugar. This will ensure a smooth dense batter.
  • PRO-Tip: Like with a cheesecake, you only want to beat the eggs until they’re just incorporated. And after you add the flour, you do not want to over activate the gluten, so mix just until combined. Do not over mix.
  • Grease and flour your Bundt pan. Shortening works best for greasing your pan, but butter or even Baker’s Joy spray works in a pinch.
  • Most pound cakes take an hour or more in the oven. Be patient. Insert a toothpick into the center of the cake. When the cake is done, the toothpick should come out clean.
  • Let the pound cake cool in the pan on a wire rack for 10-15 minutes before gently shaking and flipping it out onto the cooling rack.
  • Your pound cake will keep well covered at room temperature for up to 3-4 days. Any longer, wrap well with plastic wrap and freeze.

Check out more terrific cakes on my Delicious Cakes and Cupcakes Pinterest Board.


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Sour Cream Pound Cake - Dense, delectable with a touch of vanilla and almond

Sour Cream Pound Cake

A dense, classic vanilla pound cake. Perfect served with berries and cream.

  • Author: Liz Berg
  • Prep Time: 20 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 10 servings 1x
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American


  • 1/2 lb (2 sticks) butter, at room temperature
  • 3 cups sugar
  • 1 cup sour cream
  • 3 cups flour
  • 1/2 teaspoon baking soda
  • 6 large eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract


  • 1 1/2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla
  • Hot water


  1. Preheat oven to 325°.
  2. Grease and flour standard Bundt pan (or use Baker’s Joy)
  3. In a large mixing bowl, combine and cream the butter, sugar, then mix in the sour cream. Sift the baking soda and flour together. Add the sifted flour to the creamed mixture alternating with eggs, beating in each egg one at a time. Add the vanilla and almond and pour the mixture into prepared pan. Bake for 1 hour 20 minutes. Let cool 10 minutes on rack, then invert and release from pan.
  4. If you’d like to add the glaze, make while cake is cooling in pan. Add water to powdered sugar and vanilla till it’s thin enough to brush on and soak into cake a bit. Brush on warm cake.


Adapted from Paul Deen.


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48 comments on “Sour Cream Pound Cake”

  1. Your pound cake looks absolutely gorgeous! Love the addition of sour cream and the thin glaze of icing!

  2. I love pound cake and bookmarked this recipe! Just want to verify the extract amounts? Thanks:@)

  3. Dear Lizzy, what a wonderful classic cake. This looks so beautiful…I would love a slice with my coffee this morning. xo, Catherine

  4. That reminds me I haven’t had a good pound cake for ages.. 🙂 Your sour cream pound cake look perfectly baked 🙂

  5. This pound cake looks perfect, Liz.

  6. This is SO happening at my house today! I just added the sour cream to Kevin’s list to pick up after work LOL

  7. Well, okay, I’m an odd duck. lol on the chocolate thing. Your cake looks wonderful, and it should come as no surprise that this is one of my favorite cakes (which the guys tend to call bland and boring so I will try it with the sour cream and see what they think then with it all jazzed up…okay, kinda sorta jazzed up). It looks beautiful…signed, the Odd Duck 🙂

  8. Such a lovely pound cake, I’m even craving a slice pre-lunch! 😉

  9. I love a good pound cake, and yours looks perfect! The sour cream sounds like a lovely addition.

  10. Strawberries are just coming into season here in northern Australia. This cake would be perfect with some of the season’s finest berries!

  11. Lizzy this cake look beautiful!!

  12. Now that is what you call a pound cake! It looks amazing, rich and delicious!

  13. OK so if I am going to do this baking thing I need to invest in some Baker’s Joy. I did the spray/flour thing and it stuck in places 🙁 but OMG it might not be perty but it is really freakin’ good!! Diet? What diet? Oh, that can start on Monday!! Thanks for an awesome recipe and for making me look like I can kinda bake!!

  14. The vanilla and the almond gives this cake the touch magic to been perfect!

  15. Pound cakes are the best! These additions surely make a scrumptious cake!

  16. This sour cream cake looks gorgeous! Love simple recipes like this one! Excited to try this soon! 😀

  17. This is a beautifully presented cake, Liz. And I’m thinking you must have so many cake tins! And no, you don’t usually hear of anyone saying they’re allergic to vanilla so this is a safe choice. I do like the sound of serving it with a raspberry sauce and some cream xx

  18. I love a good pound cake and yours looks absolutely perfect! Love the sour cream in here!

  19. This is my kind of cake and it never gets old. I love using the simple powdered sugar and water glaze also. Hopefully I will find some beautiful berries at the market for garnish.

  20. What a beautiful cake Liz and it’s sliced absolutely perfectly (as usual!). You’re absolutely right about the perfect cake when you are unsure of likes or dislikes and it gorgeous too. Lucky friends.

  21. Lizzy,
    My hubby would love this and so would I. It looks delicious. I don’t think you need to add anything to it.

  22. This is such a classic cake. My Irish grandmother would have appreciated as much as Bill’s Mom did, I think.

  23. It looks really delish Liz. I could see this being served warm with custard.

  24. The pound cake looks delicious. I love the texture of pound cakes, this one looks perfect.

  25. Liz, this pound cake loos insanely good! Can’t wait to give it a try over the next weekend!

  26. A few weeks back I dug out my Great Grans cookbooks, I have been making some of her recipes, there is sour cream cake in there, I wondered where she was going with it. Now I know. Cant wait to try it. Thanks. 🙂

  27. Wonderful cake Liz (is it a cake or a Bundt? :):):) – reference to us Greeks from “my Big Fat Greek Wedding”)
    The almond extract sounds PERFECT for this!
    Fantastic work.

  28. Haha – are you thinking of me with the chocolate allergy? 🙂 I do love vanilla and this cake has my mouth watering, especially with the glaze.

  29. Love sour cream in pound cakes. And yes indeed Liz, the perfect gift for friends or family =)

  30. I baked this today to go with some mixed berries for Memorial Day. After I tasted it I didn’t want anything to alter the most perfect pound cake I think I have ever eaten!!! This recipe is a 10 on a 5 star scale

  31. What kind of flour do you use?

  32. This cake sounds and looks wonderful. I love it plain or with berries especially since the juice soaks into the cake!

  33. This cake looks delicious!!!

  34. This is a stunner, and you’re right, everyone loves it!

  35. This pound cake is heavenly! I love making it for brunch.

  36. These cake was so tender and sweet, we just loved it!

  37. Love what the sour cream adds to this cake!

  38. I love a good moist pound cake and yours looks and sounds so delicious.

  39. This was such a moist cake. Sour cream is such a magical ingredient when it comes to baking. Thanks for such a great recipe.

  40. I loved it! Such a perfect dessert for my family!

  41. Do you use salted or un-salted butter?

  42. We just made this tonight for a picnic tomorrow. It came out beautifully! The only swap we made was switching out almond extract and using lemon extract instead. I can’t wait to try this pretty pound cake! (I took a photo if you’d like,to see it!)

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