If you’re anything like me, there’s always room at the table for a slice of sour cream pound cake. This one is the kind of rich, buttery loaf that makes the whole kitchen smell cozy and inviting, with a moist crumb that practically melts as you take a bite. It feels like a classic family favorite you’ve been baking for years, even if it’s your very first time making it from scratch.
I love how versatile this cake is: dress it up with fresh berries and a drizzle of cream for a special dessert, or enjoy a simple slice with your morning coffee. Either way, this ridiculously good sour cream pound cake has that comforting, bakery-style feel that keeps everyone coming back for “just one more” piece.
Key Benefits
When you bake this sour cream pound cake, you’re not just making dessert—you’re making a cozy moment everyone wants to be part of. Here’s why this ridiculously good family favorite deserves a spot in your regular baking rotation:
Incredibly moist, tender crumb
Thanks to full-fat sour cream, this moist sour cream pound cake stays soft and velvety for days, with a tight, tender crumb that slices beautifully and never feels dry.
Rich, buttery flavor in every bite
Real butter and pure vanilla give this cake that classic, old-fashioned pound cake taste—deeply satisfying, with a rich buttery flavor that feels bakery-quality but comes straight from your home oven.
Beginner-friendly and no-fail
The method is straightforward and forgiving, making it perfect if you’re newer to baking or just want a reliable, no-stress recipe. Follow a few simple steps and you’ll have a no-fail pound cake you can trust for any occasion.
Pantry-friendly and practical
No specialty ingredients here—just butter, sugar, eggs, flour, and sour cream. It’s an easy homemade sour cream pound cake you can whip up whenever the craving hits or guests are on the way.
Perfect for gatherings and make-ahead
This crowd-pleasing dessert is ideal for family dinners, holidays, potlucks, or bringing to a friend’s house. It keeps its texture and flavor beautifully, so you can bake it a day ahead and still serve it at its best.
Versatile for everyday or special moments
Serve it plain with coffee, dress it up with berries and cream, or add a simple glaze for extra shine. It works just as well as an everyday comfort bake as it does as a centerpiece dessert.
Once you know what makes this cake so special, you’re ready to look at the simple ingredients that bring all that rich, tender goodness to life.
Ingredients
Before we turn on the mixer, let’s talk about what you’ll need for this moist sour cream pound cake. The ingredients are simple pantry staples, but each one plays a big role in that rich, buttery flavor and tender crumb.
Here’s an overview of the classic sour cream pound cake ingredients you’ll use:
Unsalted butter (room temperature)
Soft, room temperature butter is key to creating a light, creamy base when you beat it with sugar. It gives the cake its signature rich, buttery flavor and helps build structure.
Granulated sugar
Regular white sugar sweetens the cake and helps create that golden, slightly crisp exterior while keeping the inside soft and moist.
Large eggs (room temperature)
Eggs bind everything together and add richness. Letting them come to room temperature helps them blend smoothly into the batter, giving you a more even, tender crumb.
Full-fat sour cream
This is the star ingredient. Full-fat sour cream adds moisture, gentle tang, and a luxuriously velvety texture. It’s the secret to a moist sour cream pound cake that stays soft for days.
All-purpose flour
Simple all-purpose flour works perfectly here. For the best texture, lightly spoon it into your measuring cup and level it off, or weigh it if you prefer a more precise, bakery-style result.
Baking powder
Just a small amount of baking powder gives the pound cake a little lift while keeping that classic, dense-yet-tender feel we love.
Fine salt
A pinch of salt sharpens the flavors and keeps the sweetness in balance so the cake tastes deep and complex, not flat.
Pure vanilla extract
Vanilla adds warmth and rounds out the flavors, making the whole cake smell like a cozy bakery as it bakes. Use pure vanilla extract if you can for the best aroma.
Optional flavor boosters
Lemon or orange zest for a bright, citrusy twist
Almond extract for a nostalgic, old-fashioned bakery note
Powdered sugar or a simple glaze to finish the cake before serving
Once you’ve gathered these ingredients and brought the dairy and eggs to room temperature, you’re set up for success. Next, we’ll walk step-by-step through how to turn them into a ridiculously good family favorite.
Instructions
Ready to bake? Think of this as a friendly walkthrough on how to make sour cream pound cake from scratch—with all the little details that make a big difference.
Before you start
A quick bit of prep will set you up for success:
Bring ingredients to room temperature
Butter, eggs, and sour cream should all be comfortably soft and cool, not cold. This helps them blend smoothly and gives your pound cake a tender, even crumb.
Prep your pan properly
Thoroughly grease and flour your bundt pan (or loaf pan), getting into every corner and groove. This is one of the best ways to keep the cake from sticking and ensures a clean release.
Preheat the oven
Set your oven to a moderate pound cake baking temperature (usually around 325°F/160°C). Starting with a fully heated oven helps the cake rise evenly and prevents a dense, underbaked center.
Step-by-step: How to make the batter
Cream the butter and sugar
Add the softened butter and granulated sugar to a large mixing bowl. Using a stand mixer or hand mixer, beat on medium speed until the mixture is light and fluffy, 3–5 minutes. This creaming step traps air in the batter and is key for a beautifully tender pound cake.
Add the eggs one at a time
Beat in the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. This helps create a smooth, emulsified batter and keeps it from looking curdled.
Blend in the vanilla and sour cream
Mix in the vanilla extract, then add the full-fat sour cream. Beat on low to medium-low speed just until everything is combined. The batter should look creamy and luxurious—this is where that moist sour cream pound cake magic begins.
Whisk together dry ingredients
In a separate bowl, whisk the flour, baking powder, and salt until well combined. This distributes the leavening evenly so you don’t get pockets of baking powder.
Alternate dry ingredients with sour cream mixture (if using extra)
With the mixer on low, gently add the dry ingredients in two or three additions, mixing just until the flour disappears each time. Avoid overmixing the batter—once you see no streaks of flour, stop. Overmixing can make the cake tough instead of tender.
Step-by-step: Baking the cake
Fill the pan
Spoon the batter into your prepared pan and smooth the top with a spatula. Gently tap the pan on the counter once or twice to release any large air bubbles.
Bake until golden and set
Place the pan on the center rack of your preheated oven. Bake until the cake is golden, risen, and the top springs back lightly when touched. A toothpick or skewer inserted in the center should come out mostly clean, with just a few moist crumbs. This is your best test for doneness.
Cool in the pan briefly
Let the cake cool in the pan on a wire rack for about 10–15 minutes. This short rest allows the structure to set so it doesn’t break apart when you turn it out.
Release and cool completely
Run a thin knife or offset spatula gently around the edges if needed, then invert the cake onto a cooling rack. Lift the pan away carefully. Allow the cake to cool completely before slicing so the crumb can firm up and stay beautifully moist.
Once your sour cream pound cake is cool, you can dust it with powdered sugar, drizzle on a simple glaze, or slice and serve it just as it is. In the next section, we’ll dive into pro tips and variations to help you customize this ridiculously good family favorite for any occasion.
Pro Tips and Variations
This sour cream pound cake is already delicious as written, but a few simple tweaks can take it from “really good” to “absolutely unforgettable.” Think of this section as your shortcut to bakery-level results at home.
Pro Tips for the Best Sour Cream Pound Cake
Use truly room temperature ingredients
For an extra moist sour cream pound cake, make sure your butter, eggs, and sour cream are all at room temperature. They should blend together smoothly without lumps, giving you a velvety batter and a tender crumb.
Cream the butter and sugar long enough
Don’t rush the creaming step. Beat the butter and sugar until the mixture is noticeably lighter in color and fluffy. This traps tiny air bubbles, helping the cake rise and preventing it from turning heavy or dense.
Avoid overmixing once the flour goes in
After you add the dry ingredients, mix on low speed just until you no longer see streaks of flour. Overmixing can develop too much gluten, which leads to a tougher cake instead of that soft, melt-in-your-mouth texture.
Grease and flour the pan thoroughly
To keep the pound cake from sticking to the pan, take your time buttering or spraying every corner and ridge, then dust with flour and tap out the excess. This is especially important with a bundt pan and all its curves.
Bake on the center rack and check early
Place the pan in the middle of the oven for even heat. Start checking for doneness a few minutes before you expect it to be ready—a toothpick inserted in the center should come out with a few moist crumbs, not wet batter. Overbaking is the quickest way to dry out a pound cake.
Cool before slicing
Let the cake cool in the pan briefly, then turn it out and cool completely on a wire rack. Slicing while it’s still hot can cause it to crumble and lose some of that beautiful, tight crumb.
Flavor Variations to Try
Once you’ve mastered the classic family favorite, have fun playing with these simple sour cream pound cake variations:
Lemon Sour Cream Pound Cake
Add fresh lemon zest to the batter for a bright citrus note.
Finish with a tangy lemon glaze made from powdered sugar and lemon juice.
This version is perfect for spring gatherings, brunch, or afternoon tea.
Vanilla Almond Pound Cake
Use a mix of vanilla and almond extract for a nostalgic, old-fashioned bakery flavor.
Top with sliced almonds before baking (in a loaf pan) or sprinkle them over a light glaze.
Chocolate Chip Sour Cream Pound Cake
Fold mini chocolate chips into the finished batter just before it goes into the pan.
Dust with powdered sugar or drizzle with a simple chocolate glaze.
This one is always a hit with kids and makes a fun dessert for casual get-togethers.
Marble Sour Cream Pound Cake
Stir cocoa powder and a bit of milk into a portion of the batter.
Swirl the chocolate mixture through the plain batter with a knife for a dramatic marble effect.
Make-Ahead and Freezer Tips
Making it ahead
This dense, moist cake actually tastes even better the next day. Bake it, cool it completely, then wrap tightly in plastic wrap. Store at room temperature for 2–3 days.
Freezing sour cream pound cake
For longer storage, wrap the whole cake or individual slices in plastic wrap, then in foil, and freeze. When you’re ready to serve, thaw at room temperature. The texture stays soft and buttery, making it an easy make-ahead dessert for holidays or busy weeks.
With these tips and variations, you can personalize your sour cream pound cake for any season, occasion, or mood—while still keeping that ridiculously good, family-favorite charm every time you bake it.
Serving Suggestions
One of the best things about this sour cream pound cake is how effortlessly it fits into almost any moment—quiet mornings, weekend brunch, or a big family celebration. Here are a few easy, practical ways to serve it so it always feels special.
Everyday, Feel-Good Treats
For simple, everyday moments when you just want something cozy:
Room temperature slices with coffee or tea
The classic move. Slice the pound cake and serve it at room temperature with a hot drink. The moist, buttery crumb pairs beautifully with coffee, tea, or even hot chocolate.
Lightly warmed with a pat of butter
Warm a slice for a few seconds and add a tiny pat of butter on top. It melts into the cake and makes it taste like it just came out of the oven.
Lunchbox or after-school snack
Cut the cake into smaller pieces or strips and pack it in lunchboxes. It’s sturdy enough to travel well and is always a hit with kids.
Dressed-Up Dessert Ideas
When you want your family favorite pound cake to look a little fancy without extra stress:
With fresh berries and whipped cream
Top each slice with a handful of strawberries, blueberries, or raspberries and a dollop of softly whipped cream. It turns a simple slice into a restaurant-worthy dessert.
A scoop of ice cream on the side
Serve warm or room temperature cake with vanilla, strawberry, or even lemon ice cream. The contrast of cold ice cream and rich cake is hard to beat.
Simple glaze and powdered sugar
Drizzle a light vanilla or lemon glaze over the cooled cake and finish with a dusting of powdered sugar. It looks elegant on a platter and is perfect for guests.
Brunch, Holidays, and Gatherings
This crowd-pleasing dessert is made for sharing. Here’s how to make it shine on a bigger table:
Brunch centerpiece
Slice the cake and arrange it on a large platter with fresh fruit, yogurt, and coffee. It works beautifully alongside eggs, pastries, and other brunch dishes.
Holiday dessert spread
Add this sour cream pound cake to your holiday table between pies and cookies. Because it keeps so well, you can bake it a day ahead and focus on everything else.
Potlucks and parties
Cut the cake into smaller squares or thin slices for easy, grab-and-go portions. Guests can take a piece without needing a fork, which makes it ideal for buffets and potlucks.
Presentation Tips
A few small touches can make your sour cream pound cake look as good as it tastes:
Use a sharp knife to slice for clean edges and neat portions.
Wipe the knife between cuts if you’re serving to guests.
Arrange slices slightly overlapping on a platter and garnish with citrus slices, berries, or mint for color.
With just a couple of thoughtful choices—what to pair it with, how to slice it, and how to plate it—you can turn this ridiculously good family favorite into a dessert that feels tailored to any occasion, from casual coffee breaks to festive celebrations.
Conclusion
This sour cream pound cake is one of those recipes you keep coming back to—simple ingredients, reliable steps, and a rich, moist crumb that makes every slice feel a little special. It’s the kind of ridiculously good family favorite that works just as well for a quiet coffee break as it does in the middle of a big holiday dessert table.
Once you’ve made it once, you’ll start to notice how flexible it is. You can keep it classic, play with flavors like lemon or almond, or dress it up with berries, whipped cream, or a simple glaze. It stores and freezes beautifully, which means you can bake it ahead and always have a homemade dessert ready when company drops by.
If this is your first time making a pound cake from scratch, consider this your go-to base recipe—a cozy, trustworthy bake you can make on repeat and tweak to match the season, the occasion, or just your mood that day.
Explore more irresistible bread recipes you won’t want to miss:
Sour Cream Pound Cake Ridiculously Good Family Favorite
Ingredients
- Before we turn on the mixer let’s talk about what you’ll need for this moist sour cream pound cake. The ingredients are simple pantry staples, but each one plays a big role in that rich, buttery flavor and tender crumb.
- Here’s an overview of the classic sour cream pound cake ingredients you’ll use:
Unsalted butter (room temperature)
- Soft room temperature butter is key to creating a light, creamy base when you beat it with sugar. It gives the cake its signature rich, buttery flavor and helps build structure.
Granulated sugar
- Regular white sugar sweetens the cake and helps create that golden slightly crisp exterior while keeping the inside soft and moist.
Large eggs (room temperature)
- Eggs bind everything together and add richness. Letting them come to room temperature helps them blend smoothly into the batter giving you a more even, tender crumb.
Full-fat sour cream
- This is the star ingredient. Full-fat sour cream adds moisture gentle tang, and a luxuriously velvety texture. It’s the secret to a moist sour cream pound cake that stays soft for days.
All-purpose flour
- Simple all-purpose flour works perfectly here. For the best texture lightly spoon it into your measuring cup and level it off, or weigh it if you prefer a more precise, bakery-style result.
Baking powder
- Just a small amount of baking powder gives the pound cake a little lift while keeping that classic dense-yet-tender feel we love.
Fine salt
- A pinch of salt sharpens the flavors and keeps the sweetness in balance so the cake tastes deep and complex not flat.
Pure vanilla extract
- Vanilla adds warmth and rounds out the flavors making the whole cake smell like a cozy bakery as it bakes. Use pure vanilla extract if you can for the best aroma.
Optional flavor boosters
- Lemon or orange zest for a bright citrusy twist
- Almond extract for a nostalgic old-fashioned bakery note
- Powdered sugar or a simple glaze to finish the cake before serving
- Once you’ve gathered these ingredients and brought the dairy and eggs to room temperature you’re set up for success. Next, we’ll walk step-by-step through how to turn them into a ridiculously good family favorite.
Instructions
- Ready to bake? Think of this as a friendly walkthrough on how to make sour cream pound cake from scratch—with all the little details that make a big difference.
Before you start
- A quick bit of prep will set you up for success:
- Bring ingredients to room temperature
- Butter, eggs, and sour cream should all be comfortably soft and cool, not cold. This helps them blend smoothly and gives your pound cake a tender, even crumb.
- Prep your pan properly
- Thoroughly grease and flour your bundt pan (or loaf pan), getting into every corner and groove. This is one of the best ways to keep the cake from sticking and ensures a clean release.
- Preheat the oven
- Set your oven to a moderate pound cake baking temperature (usually around 325°F/160°C). Starting with a fully heated oven helps the cake rise evenly and prevents a dense, underbaked center.
Step-by-step: How to make the batter
- Cream the butter and sugar
- Add the softened butter and granulated sugar to a large mixing bowl. Using a stand mixer or hand mixer, beat on medium speed until the mixture is light and fluffy, 3–5 minutes. This creaming step traps air in the batter and is key for a beautifully tender pound cake.
- Add the eggs one at a time
- Beat in the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. This helps create a smooth, emulsified batter and keeps it from looking curdled.
- Blend in the vanilla and sour cream
- Mix in the vanilla extract, then add the full-fat sour cream. Beat on low to medium-low speed just until everything is combined. The batter should look creamy and luxurious—this is where that moist sour cream pound cake magic begins.
- Whisk together dry ingredients
- In a separate bowl, whisk the flour, baking powder, and salt until well combined. This distributes the leavening evenly so you don’t get pockets of baking powder.
- Alternate dry ingredients with sour cream mixture (if using extra)
- With the mixer on low, gently add the dry ingredients in two or three additions, mixing just until the flour disappears each time. Avoid overmixing the batter—once you see no streaks of flour, stop. Overmixing can make the cake tough instead of tender.
Step-by-step: Baking the cake
- Fill the pan
- Spoon the batter into your prepared pan and smooth the top with a spatula. Gently tap the pan on the counter once or twice to release any large air bubbles.
- Bake until golden and set
- Place the pan on the center rack of your preheated oven. Bake until the cake is golden, risen, and the top springs back lightly when touched. A toothpick or skewer inserted in the center should come out mostly clean, with just a few moist crumbs. This is your best test for doneness.
- Cool in the pan briefly
- Let the cake cool in the pan on a wire rack for about 10–15 minutes. This short rest allows the structure to set so it doesn’t break apart when you turn it out.
- Release and cool completely
- Run a thin knife or offset spatula gently around the edges if needed, then invert the cake onto a cooling rack. Lift the pan away carefully. Allow the cake to cool completely before slicing so the crumb can firm up and stay beautifully moist.
- Once your sour cream pound cake is cool, you can dust it with powdered sugar, drizzle on a simple glaze, or slice and serve it just as it is. In the next section, we’ll dive into pro tips and variations to help you customize this ridiculously good family favorite for any occasion.
Notes
Nutrition Information (per serving, estimated)
| Nutrient | Amount |
| Calories | ~390 kcal |
| Total Fat | ~16.5 g |
| Saturated Fat | ~9 g |
| Carbohydrates | ~55 g |
| Sugar | ~40 g |
| Protein | ~5 g |
| Fiber | ~1 g |
| Sodium | ~160 mg |
FAQs
Can I use Greek yogurt instead of sour cream?
Yes, you can use full-fat Greek yogurt in place of sour cream, but expect a slightly different texture and flavor. Greek yogurt will still give you a moist pound cake, just a touch lighter and a bit tangier. If you swap, use the same amount and make sure it’s full-fat for the best, rich crumb.
Why did my sour cream pound cake turn out dry?
A dry cake usually comes down to one of a few things:
It baked a little too long. Ovens run differently, so start checking for doneness early.
The flour was packed instead of lightly measured, which adds extra dry ingredients.
The batter was overmixed after adding the flour, which can make the crumb tough.
Next time, measure flour carefully, mix gently once the dry ingredients go in, and pull the cake from the oven as soon as a toothpick comes out with just a few moist crumbs.
How do I keep my pound cake from sinking in the middle?
If your cake sinks, it usually means the structure wasn’t quite stable yet. To help prevent that:
Make sure the butter and sugar are well creamed, so enough air is incorporated.
Don’t open the oven door in the first half of baking—sudden temperature drops can cause sinking.
Double-check that your baking powder is fresh.
These small steps make a big difference in getting a tall, even sour cream pound cake.
Q4. Do I have to use a bundt pan, or can I bake this in loaf pans?
You have options, which is part of what makes this a family-friendly, flexible recipe:
A standard bundt or tube pan gives you that classic, showy shape.
Two loaf pans work well if you’d like one cake to keep and one to share or freeze.
Just remember that smaller pans may bake a little faster, so keep an eye on them and start checking for doneness earlier.
How long does sour cream pound cake stay fresh?
At room temperature, your cake will stay soft and flavorful for about 3–4 days if it’s wrapped tightly or stored in an airtight container. Keep it out of direct sunlight and away from heat. After the first day, many people find the flavor even better as it settles.
Should I refrigerate sour cream pound cake?
Refrigeration isn’t required if your kitchen is cool, and room temperature storage usually keeps the crumb softer. However, if your home is very warm or humid, you can refrigerate the cake in an airtight container. Just let slices come back to room temperature (or give them a very quick warm-up) before serving to enjoy that rich, buttery texture.
Can I freeze sour cream pound cake?
Absolutely—this cake freezes beautifully, which makes it great for make-ahead desserts:
Let the cake cool completely.
Wrap the whole cake or individual slices tightly in plastic wrap, then in foil or a freezer bag.
Freeze for up to a couple of months.
To serve, thaw at room temperature while still wrapped to prevent moisture loss, then slice and enjoy.
Can I make this sour cream pound cake ahead of time for a party or holiday?
Yes, and it’s a smart move. Bake the cake a day ahead, cool it, and wrap it well. The flavors deepen slightly as it rests, and you’ll have one less thing to do on the day of your event. Just unwrap, glaze or dust with powdered sugar if you’d like, and slice right before serving.