Every Southerner (and non-Southerner) needs a go-to pound cake recipe, and this sour cream pound cake is mine. It's simple and no-fuss in the best way--the kind of recipe you come back to again and again because it never lets you down.
The sour cream keeps it moist for days, vanilla bean paste gives it that classic rich flavor, and the texture hits that sweet spot between dense and tender that makes pound cake so iconic in the first place. If there was ever a recipe to live up to that reliable, perfect for every occasion, "little black dress" moment, it's this one.
This recipe is inspired by my grandmother Mimi, who was known for her pound cakes, especially her sour cream version. Once, during a brief and dramatic month when her oven was misbehaving, every cake came out with what we lovingly called a "sad streak" down the middle.
It drove her crazy, but I was not-so-secretly thrilled because that streak meant a pudding-soft center that tasted amazing. That was the exception, not the rule--Mimi's pound cakes were famously perfect, and this recipe aims for that same reliable, sliceable, no-explanations-needed kind of perfection.
Serve it plain, dress it up with whipped cream and strawberries, or turn it into a trifle. It's a blank canvas, and once you have it in your repertoire, you'll wonder how you ever lived without it.
Looking for other classic Southern dessert recipes? I have so many to choose from: my famous chocolate Coca Cola cake recipe, red velvet cake with cream cheese frosting, and coconut layer cake are all musts.
You can't go wrong with these banana pudding cups, and when it comes to pie, I recommend either my bourbon pecan pie recipe or better-than-Publix key lime pie recipe. Or, if you'd like more pound cake options, you're going to love this carrot pound cake recipe and this eggnog pound cake.
Ready to make that buttery pound cake recipe? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- salted butter
- granulated sugar
- large eggs
- all-purpose flour
- baking soda
- kosher salt
- sour cream
- vanilla bean paste
- sweetened whipped cream and strawberries for serving (optional)
(See recipe card for the full recipe and quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, grease and flour a tube pan. Beat the butter and sugar at medium speed in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy.
- Then, add the eggs, one at a time, beating until the yellow disappears after each addition.
- Next, whisk together the flour, baking soda, and salt. Add to the butter mixture and beat until smooth, scraping down the sides of the bowl as needed. Beat in the sour cream and vanilla bean paste.
- Finally, pour the batter into the prepared pan. Bang the pan a couple of times to remove any air pockets. Bake for 1 hour and 5 minutes to 1 hour and 10 minutes or until a wooden pick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 15 minutes. Run a knife around the edges before turning out onto a wire rack to cool completely.
Hint: Make sure to use room temperature ingredients (eggs, butter, and sour cream). This ensures that all the ingredients blend together evenly.
Substitutions
Out of something? Need some ingredient substitutions? I've got you covered:
- Salted butter - If you only have unsalted butter on hand, that's okay. Just add ½ teaspoon extra salt to the batter.
- Sour cream - Instead of full-fat sour cream, use full-fat Greek yogurt.
- Vanilla bean paste - Vanilla bean paste is not necessary (but is amazing if you have it). Swap with 2 tablespoons pure vanilla extract.
- Strawberries - Any fresh berries or other fresh fruit is a great addition to this pound cake.
Variations
Check out these additional ways to change up this sour cream and vanilla pound cake recipe:
- Lemon Sour Cream Pound Cake - Add 2 tablespoons lemon zest to the batter and add 1 teaspoon lemon extract.
- Almond Pound Cake - Add 1 teaspoon almond extract to the batter and sprinkle with toasted sliced almonds after baking.
- Coconut Pound Cake - Add 1 cup sweetened shredded coconut to the batter and 1 teaspoon coconut extract.
- Glazed Sour Cream Pound Cake - Make a quick glaze for the top of the cake if you'd like: Mix together 2 cups powdered sugar, 2 to 3 tablespoons liquid (milk or cream is great), and a little vanilla extract (or lemon juice if you're making a lemon pound cake).
- Pound Cake Toast - One of my favorite treats is to toast a slice of pound cake and spread butter or jam on top.
Equipment
Here's the equipment you'll need to make this recipe:
- dry measuring cups
- measuring spoons
- tube pan or 10- to 12-cup Bundt pan
- heavy-duty stand mixer
- whisk
- medium bowl
- wire cooling rack
- rubber spatula
Storage
At room temperature: Wrap the cake tightly with plastic wrap or aluminum foil and store in an airtight container for up to 3 days at room temperature.
To refrigerate: Tightly wrap leftover pound cake (especially exposed slices) and refrigerate for 5 to 6 days.
To freeze: Wrap slices individually or freeze the whole cake for up to 3 months. Thaw overnight at room temperature for the best results.
Tasty Tip
Want to my secret for a pound cake that bakes up perfectly? Once I add the batter to the pan, I bang it a couple of times on the counter to remove any air pockets.
Frequently asked questions
Yes! You can use a Bundt pan or divide the batter between two loaf pans. If you use loaf pans, you'll need to adjust the cooking time. Since they're smaller in volume, they'll require less time for baking.
That's what you want! It's totally normal for the cake to have a crackly top.
Be sure to grease and flour the pan thoroughly. I like to use vegetable shortening: I grab a small dab and spread it generously with a paper towel before dusting with flour and banging out the excess. Also, once the cake comes out of the oven, run a knife around the edges and let it cool in the pan for just 15 minutes. Immediately turn it over on a wire rack (still in the pan) and let gravity help the cake come out.
There are a couple of things that could have happened:
-Did you peek during baking and open the oven door? That'll drop the temperature and can cause the cake to fall.
-Did you bang out the air pockets after you added the batter to the pan? I've found this helps create an even bake and prevent sinking.
It's called pound cake because the original recipe from the 18th century called for a pound of each ingredient: a pound of butter, a pound of sugar, a pound of flour, and a pound of eggs.
Yes! This is a great make-ahead dessert. I think it may be even tastier the next day!
I didn't test it with cake flour, but I don't see why not. Cake flour is more delicate, so the texture will be very tender.
Related
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Pairing
These are my favorite dishes to serve with this best sour cream pound cake recipe:
🍽Get the recipe
The Best Southern Sour Cream Pound Cake Recipe
Equipment
- dry measuring cups
- measuring spoons
- tube pan or Bundt pan
- heavy-duty stand mixer
- whisk
- medium bowl
- wire cooling rack
- rubber spatula
Ingredients
- 1½ cups salted butter, at room temperature
- 3 cups granulated sugar
- 5 large eggs, at room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 (8-ounce) container sour cream, at room temperature
- 1 tablespoon vanilla bean paste
- Sweetened whipped cream and strawberries to serve, if desired
Instructions
- Preheat the oven to 325°F. Grease and flour a tube pan or Bundt pan.
- Beat the butter and sugar in the bowl of a heavy duty stand mixture until light and fluffy.
- Add the eggs, one at a time, beating until the yellow disappears after each addition.
- Whisk together the flour, baking soda, and salt in a medium bowl. Add to the butter mixture, beating until smooth. Mix in the sour cream and vanilla bean paste.
- Pour the batter into the prepared tube pan. Bang the pan a couple of times on the work surface to remove any air bubbles from the batter. Bake for 1 hour and 5 minutes to 1 hour and 10 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Cool in the pan for 15 minutes then run a knife around the edges of the pan to loosen the cake. Turn the pound cake out onto a wire rack to cool completely.
- Cut into slices and serve with whipped cream and strawberries, if desired.
Video
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Keep these few food safety things in mind when making this recipe:
- Do not use the same utensils on cooked food, that previously touched raw eggs.
- Wash hands after touching raw eggs.
- Don't leave leftovers sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Carla says
This Southern sour cream pound cake baked up dense, buttery, and perfectly moist—one of those classic cakes that never goes out of style.
Ned says
Really good cake. I enjoyed the rich flavor, and the sour cream made it nice and tender.
Nina says
Oh, my, this was so good. I love how tender the sour cream made it!
Clara says
A classic sour cream pound cake never fails, and I truly love this one. It is simple, rich, and always worth making.
Sandra says
Absolutely amazing! I made this pound cake this weekend and today I barely have leftovers. So good!!