Sour Cream Pound Cake Ridiculously Good Family Favorite

Bake this moist, rich sour cream pound cake for a ridiculously good family favorite dessert that’s easy to make and perfect for any occasion.

Prep Time 20

Cook Time 1 10

Total Time 1 30

Course Dessert, Snack

Cuisine American, Southern-inspired

Servings 16 Slices

Calories 390 kcal

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:

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.

Regular white sugar sweetens the cake and helps create that golden slightly crisp exterior while keeping the inside soft and moist.

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.

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.

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.

Just a small amount of baking powder gives the pound cake a little lift while keeping that classic dense-yet-tender feel we love.

A pinch of salt sharpens the flavors and keeps the sweetness in balance so the cake tastes deep and complex not flat.

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.

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.

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.

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.

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.

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.

(Values are approximate and will vary based on specific ingredients and portion size.)

Keyword family favorite dessert, moist sour cream pound cake, sour cream pound cake