Sour Cream Pound Cake Recipe is a simple classic that is always a hit! It’s creamy and smooth on the inside with a crispy crust on the outside and top. That’s fantastic!
This cake takes 90 minutes to bake since it’s so dense but well worth the time. It has a vanilla/buttery taste and is flavored with vanilla extract.
This buttery cake is great with fresh fruit, fruit sauce, cool whip, caramel, chocolate or plain. It’s incredibly adaptable, which is why I prefer it for potlucks and gatherings. You can make a Pound Cake Bar with various toppings and everyone will be happy!
This Sour Cream Pound Cake Recipe is another classic Pound Cake recipe I’ve made for my Pound Cake series. All of the recipes may be found here.
Sour Cream Pound Cake Recipe Tips
- Unless the recipe specifies otherwise, always use real butter in pound cake recipes.
- Make use of high-quality ingredients. Specially good flour, butter, and vanilla. It really makes a difference in flavor.
- Every recipe should call for Grade A Large eggs. If you use a smaller egg use this guide for substitutions
HOW DO YOU STORE LEFTOVER POUND CAKE
I suggest keeping leftover pound cake in an airtight jar on the counter at room temperature. I usually wrap it in plastic wrap or cut it in slices and keep it on a covered cake plate. It will keep at room temperature for 3 to 4 days.
CAN I FREEZE POUND CAKE?
The pound cake freezes well. Wrap it up tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 4 to 6 months.
You may enjoy these pound cakes
- Butter Beer Pound Cake
- Coffee Cake Pound Cake
- Orange Creamsicle Pound Cake
- Sheet Pan Pound Cake
- Can I Bake a Pound Cake in a 9×13-inch Pan?
Sour Cream Pound Cake Recipe
Sour Cream Pound Cake Recipe is a crowd-pleaser since it’s soft, moist, and buttery.
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: –+ slices
- Preheat oven to 325 degrees F.
- Cream butter and sugar in the bowl of an electric stand mixer until frothy. Scrape the sides of the mixer. To blend, mix everything together.
- Add eggs one at a time beating each one in before adding the next. Scrape the sides of the mixer. To blend, mix everything together.
- Stir in sour cream.
- In a separate bowl, mix the flour, salt, and baking powder, then add 1/2 cup at a time to the batter until incorporated.
- Mix in the vanilla extract. Scrape the sides of the mixer. Combine again.
- Spoon batter into prepared pan.
- Bake at 325°F for 80-85 minutes. I always begin testing at 75 minutes. Insert a long wooden pick carefully into the middle of the cake. When dry crumbs or no crumbs attach to the pick, the cake is done. (I suggest calibrating your oven once a year so that the time shown corresponds to the actual temperature inside. The cooking time indicated is for my oven, and both my oven and pan influence cooking time. As a result, I suggest that you keep a careful eye on your cake the first time you make this recipe. Make a note of it for the next time you cook it. You may wish to acquire this cake thermometer in addition to the toothpick test to determine whether a cake is done. When the cake registers 210°F, it is done.
- When you remove the cake from the oven, run a thin knife around the edge. Place the cake (in the pan) on a wire rack to cool.
- Let the cake to cool for 20 to 25 minutes in the pan on a wire rack before inverting onto a tray to cool fully.
Calories: 346kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 189mg | Potassium: 90mg | Fiber: 1g | Sugar: 34g | Vitamin A: 484IU