Everyone will love this classic sour cream pound cake recipe!

This buttery pound cake has a little bit of tang from sour cream and just a hint of vanilla. It’s both dense and moist that’s just right on its own or with a side of fresh fruit.

This easy recipe freezes well for the perfect dessert to serve unexpected guests or to enjoy a slice with coffee.

slices of Sour Cream Pound Cake on a plate

Perfectly Moist Pound Cake!

  • No need for a mix when this scratch recipe is so easy to make!
  • This recipe uses a handful of ingredients you likely have on hand.
  • Make multiple loaves and freeze them for delicious desserts anytime.
  • Sour cream pound cake has a tangy flavor that pairs with seasonal fruits like blueberries, strawberries, peaches, nectarines, and plums.
ingredients to make Sour Cream Pound Cake with labels

Ingredients and Variations

BATTER: Every cake bakes best with the freshest ingredients! Check the ‘use by’ dates on the baking powder and baking soda to ensure they are fresh.

  • Real butter is best here. Use unsalted butter, if you have salted, skip the salt in the recipe.
  • Use large eggs and full fat sour cream.
  • All-purpose flour, baking powder, baking soda, and salt make up the dry ingredients.
  • I love vanilla extract, you can also add ¼ teaspoon of almond extract if you’d like.

TOPPINGS: Sour cream pound cake and fruit belong together! Try with some strawberry sauce, chocolate curls, vanilla pudding fruit salad, or easy fresh fruit salad.

How to Make Sour Cream Pound Cake

This dense and moist cake is a simple dessert that is full of flavor.

  1. Whisk the dry ingredients (per the recipe below) in a bowl.
  2. Cream the butter and sugar together until light and fluffy, about 10 minutes.
  3. Add the eggs and vanilla and mix for another 2 minutes.
  4. Alternate mixing in the flour and the sour cream into the batter until just combined.
  5. Bake (as per the recipe below).

Don’t Skimp on The Beating Time

Beat the butter for the full 10 minutes. This incorporates lots of air giving ensuring the best texture and rise.

Once the other ingredients are added, mix just until combined.

slice of Sour Cream Pound Cake with loaf in the back

Storing Pound Cake

Keep leftovers in a covered container at room temperature or in the refrigerator for up to 4 days.

Freeze whole loaves by wrapping them in plastic wrap and then aluminum foil for up to 5 months.

More Pound Cake Recipes

Did you make this Sour Cream Pound Cake? Leave us a comment and a rating below!

close up of cooked Sour Cream Pound Cake
4.90 from 29 votes↑ Click stars to rate now!
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Sour Cream Pound Cake

This flavorful sour cream pound cake is so perfectly moist.
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
10 minutes
Total Time 1 hour 35 minutes
Servings 12


  • 1 cup granulated sugar
  • ½ cup butter
  • 3 eggs
  • ½ teaspoon vanilla
  • 1 ½ cups flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sour cream


  • Preheat the oven to 325°F. Grease and flour an 8×4 loaf pan.
  • Combine the flour, baking powder, baking soda, and salt in a small bowl and whisk to combine.
  • Place butter and sugar in a stand mixer and beat until light and fluffy on medium speed, about 10 minutes.
  • Add the eggs and vanilla and mix for an additional 2 minutes.
  • Turn the mixer to low and take turns adding the flour mixture and the sour cream until the batter is just combined.
  • Pour into the prepared pan and cook for 55-65 minutes or until a toothpick comes out clean.
  • Cool for 10 minutes then remove from the pan and let cool completly on a baking rack.


Store leftover pound cake in a covered container at room temperature or in the refrigerator for up to 4 days.
Freeze whole loaves: wrap in plastic wrap, then aluminum foil, and freeze for up to 5 months.
4.90 from 29 votes

Nutrition Information

Serving: 1slice | Calories: 224 | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 103mg | Potassium: 55mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 355IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake
Cuisine American

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cooked Sour Cream Pound Cake in the pan and plated with writing


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I followed the recipe exact. It was extremely dry. And it was too porous not smooth like all the other pound cakes I have baked. I will go back to the old way “stick with what you know don’t venture out because it has less ingredients.” I give it a .2 stars

    1. Did you beat the butter for the full 10 minutes in a stand mixer? This incorporates lots of air, ensuring the best texture and rise. Once the other ingredients are added, they should be mixed just until incorporated. If it is overmixed this can cause a dense texture.

      If the cake was dry it may have been overbaked. I hope these tips help!

  2. Have just made the Sour Cream Pound cake….absolutely love it, so moist and tasty. My husband said ” this is a keeper, the best I have had so far”. Love all your recipes Holly, so simple and they always turn out great.5 stars

    1. Thank you so much for sharing Marie, that made my day! I’m so glad you have been loving the recipes!

  3. Holly:
    I made this cake earlier today and just cut into it …. heaven! My photos look just like yours… it’s not as dense as a regular pound cake but still has a wonder crumb texture and would be perfect as a cake with berries and whipped cream. I did add the almond flavoring as I like this. Extremely easy to put together as well. Turned out beautifully and thanks for a keeper. I will make another over the weekend for a neighbor.5 stars