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Message: [QUOTE="Alyssa Rivers, post: 7065"] [IMG]https://therecipecritic.com/wp-content/uploads/2025/09/sour-cream-pound-cake-.jpg[/IMG] This sour cream pound cake is [B]buttery, moist, and so tender[/B]. The light vanilla flavor with a little tang from the sour cream makes it delicious on its own, or even better with berries, whipped cream, or ice cream. [IMG alt="Sour cream pound cake on a cake stand with a tine gold sifter with powdered sugar in it in the foreground. "]https://therecipecritic.com/wp-content/uploads/2025/09/sour-cream-pound-cake--1200x1799.jpg[/IMG] [HEADING=1]Secrets Behind the Perfect Pound Cake[/HEADING] [LIST] [*][B]Consistent results[/B]: With my tried-and-true techniques, you won’t end up with dry edges or a sunken center (which can happen with pound cake). [*][B]Stays moist for days[/B]: Thanks to the sour cream, this pound cake keeps its soft crumb and rich flavor even after sitting on the counter. [*][B]Perfect for non–frosting fans[/B]: If traditional cakes with sugary [URL='https://therecipecritic.com/french-buttercream/']frosting[/URL] aren’t your thing, this pound cake is for you! [/LIST] [HEADING=2]Sour Cream Pound Cake Ingredients[/HEADING] [IMG alt="Overhead shot of labeled ingredients."]https://therecipecritic.com/wp-content/uploads/2025/09/IngredientsWithLabelsSourCreamPoundCake-1200x800.png[/IMG] [LIST] [*][B]Flavor[/B]: Experiment with flavor by swapping out the vanilla extract for almond, orange, butter rum, or lemon extract. [*][B]Toppings:[/B] A dusting of powdered sugar is perfect, but it’s also delicious with fresh berries, fruit, [URL='https://therecipecritic.com/homemade-whipped-cream/']whipped cream[/URL], [URL='https://therecipecritic.com/powdered-sugar-glaze/']glaze[/URL], or [URL='https://therecipecritic.com/dessert-recipes/ice-cream/']ice cream[/URL]. [/LIST] [HEADING=1]How to Make Sour Cream Pound Cake[/HEADING] This [URL='https://therecipecritic.com/pound-cake/']cake[/URL] is moist, rich, and full of buttery vanilla flavor. It’s a classic sour cream pound cake recipe, featuring a timeless texture and taste. Let’s get started! [LIST=1] [*][B]Prep:[/B] Preheat the oven to 325°F. Prepare a [URL='https://www.target.com/p/nordic-ware-brilliance-bundt-pan/-/A-76826265#lnk=sametab']12-cup bundt pan[/URL] by using a paper towel to coat the inside well with shortening. Dust the inside of the pan well with flour, then gently tap off the excess. [*][B]Dry Ingredients:[/B] Sift flour, baking soda, and salt together in a large bowl and set aside. [*][B]Cream Sugar & Butter: [/B]Add unsalted butter and sugar to the bowl of a stand mixer and beat on medium-high speed with the paddle attachment until light and fluffy, about 4 minutes. Scrape down the sides of the bowl as necessary. [*][B]Eggs: [/B]Add eggs one at a time, beating well after each addition. [*][B]Combine:[/B] On low speed, add in the flour mixture and sour cream in a few additions, alternating between the two until completely absorbed. Add [URL='https://therecipecritic.com/homemade-vanilla-extract/']vanilla extract[/URL] and mix until just barely combined. [*][B]Pour, Bake, Enjoy:[/B] Pour pound cake batter into the prepared pan and bake 80–85 minutes, until a toothpick comes out with minimal crumbs. Cool for 20 minutes, then invert onto a wire rack. Wait 5–8 minutes before lifting the pan, then cool completely. Dust with powdered sugar, add toppings, and enjoy. [/LIST] [IMG alt="Greased and floured bundt pan. "]https://therecipecritic.com/wp-content/uploads/2025/09/SourCreamPoundCake-1200x800.jpg[/IMG] [IMG alt="Dry ingredients sifted in a bowl. "]https://therecipecritic.com/wp-content/uploads/2025/09/SourCreamPoundCake-2-1200x800.jpg[/IMG] [IMG alt="Butter and sugar being creamed together in a stand mixer. "]https://therecipecritic.com/wp-content/uploads/2025/09/SourCreamPoundCake-1-1200x800.jpg[/IMG] [IMG alt="Eggs being added in to the stand mixer one at a time. "]https://therecipecritic.com/wp-content/uploads/2025/09/SourCreamPoundCake-3-1200x800.jpg[/IMG] [IMG alt="Sour cream pound cake batter in a bowl. "]https://therecipecritic.com/wp-content/uploads/2025/09/SourCreamPoundCake-4-1200x800.jpg[/IMG] [IMG alt="Batter added to the prepared bundt pan. "]https://therecipecritic.com/wp-content/uploads/2025/09/SourCreamPoundCake-5-1200x800.jpg[/IMG] [HEADING=1]Alyssa’s Pro Tip[/HEADING] [LIST] [*][B]Grease Well:[/B] I found that shortening with a flour dusting releases the cake the best. Be sure to coat every corner of the pan. A [URL='https://www.target.com/p/pam-canola-oil-baking-spray-with-flour-5oz/-/A-13146774#lnk=sametab']baking spray with flour[/URL] also works for an easier option. [/LIST] [IMG alt="Plated slice of sour cream pound cake garnished with a strawberry. "]https://therecipecritic.com/wp-content/uploads/2025/09/sour-cream-pound-cake-1-1200x1799.jpg[/IMG] [IMG]https://therecipecritic.com/wp-content/uploads/2025/09/sour-cream-pound-cake--250x250.jpg[/IMG] [URL='https://therecipecritic.com/wprm_print/sour-cream-pound-cake'] Print[/URL] [HEADING=1]Sour Cream Pound Cake[/HEADING] Rich, buttery pound cake made extra moist and tender with the addition of sour cream! Great for any occasion! Course Cake, Dessert Cuisine American, Southern Keyword moist sour cream pound cake recipe, perfect pound cake, Pound Cake Recipe, pound cake with sour cream, puond cake in a bundt pan, sour cream pound cake, sour cream pound cake recipe Prep Time 25 minutes minutes Cook Time 1 hour hour 20 minutes minutes Total Time 1 hour hour 45 minutes minutes Servings 12 servings Calories 519kcal Author [URL='https://therecipecritic.com/alyssa-rivers/']Alyssa Rivers[/URL] [HEADING=2]Equipment[/HEADING] [LIST] [*]1 12-inch bundt pan [/LIST] [HEADING=2]Ingredients[/HEADING] [LIST] [*]3 cups all-purpose flour [*]½ teaspoon baking soda [*]1 teaspoon salt [*]1 cup softened unsalted butter [*]3 cups granulated sugar [*]6 large eggs room temperature [*]1 cup sour cream [*]1 tablespoon vanilla extract [/LIST] [HEADING=2]Instructions[/HEADING] [LIST] [*]Preheat the oven to 325 degrees Fahrenheit. Prepare a 12-cup [URL='https://amzn.to/3uDVd9Q']bundt pan[/URL] by using a paper towel to coat the inside well with shortening. Dust the inside of the pan well with flour before gently tapping the excess. [*]Sift 3 cups all-purpose flour, ½ teaspoon baking soda, and 1 teaspoon salt together in a medium bowl and set aside. [*]Add 1 cup softened unsalted butter and 3 cups granulated sugar to the bowl of a stand mixer and beat on medium-high speed with the paddle attachment until light and fluffy, about 4 minutes. Add 6 large eggs, one egg at a time, beating well after each addition. [*]On low speed, add in the flour mixture and 1 cup sour cream in a few additions, alternating between the two until completely absorbed . Add 1 tablespoon vanilla extract and mix until just barely combined. [*]Pour the batter into the prepared bundt pan and bake for about 80 to 85 minutes, or until a toothpick comes out nearly completely clean, with minimal crumbs on it. [*]Let the cake cool for about 20 minutes before inverting the cake onto a cooling [URL='https://amzn.to/2SILy4H']rack[/URL]. Wait 5-8 minutes before trying to lift the pan up off the cake. Allow to cool completely before slicing. [*]Dust with powdered sugar and the toppings of your choice, and enjoy. [/LIST] [HEADING=2]Video[/HEADING] [HEADING=2]Notes[/HEADING] [HEADING=3]Storage Instructions[/HEADING] [LIST] [*][B]Storage:[/B] Keep in an airtight container at room temperature for 3–4 days, or up to 6 days in the fridge. [*][B]Freeze:[/B] Wrap tightly in plastic wrap and foil, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before serving. [/LIST] [HEADING=2]Nutrition[/HEADING] Calories: 519kcal | Carbohydrates: 75g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 284mg | Potassium: 99mg | Fiber: 1g | Sugar: 51g | Vitamin A: 727IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 2mg [HEADING=1]More Pound Cake Recipes to Try[/HEADING] There are many pound cake variations. [URL='https://therecipecritic.com/blueberry-lemon-pound-cake/']Blueberry Lemon[/URL], [URL='https://therecipecritic.com/cream-cheese-pound-cake/']Cream Cheese Pound[/URL], and [URL='https://therecipecritic.com/lemon-pound-cake/']Glazed Lemon Pound [/URL]Cake, among others. Here are a few more recipes to try. [URL='https://therecipecritic.com/strawberry-pound-cake/'][IMG alt="Strawberry Pound Cake"]https://therecipecritic.com/wp-content/uploads/2018/04/Strawberry-Pound-Cake.jpg[/IMG][/URL] Desserts [HEADING=1][URL='https://therecipecritic.com/strawberry-pound-cake/']Strawberry Pound Cake[/URL][/HEADING] 1 hour 10 minutes [URL='https://therecipecritic.com/chocolate-pound-cake/'][IMG]https://therecipecritic.com/wp-content/uploads/2022/08/chocolatebundtcake-3-2.jpg[/IMG][/URL] Desserts [HEADING=1][URL='https://therecipecritic.com/chocolate-pound-cake/']Chocolate Pound Cake[/URL][/HEADING] 1 hour 25 minutes [URL='https://therecipecritic.com/red-velvet-pound-cake/'][IMG]https://therecipecritic.com/wp-content/uploads/2016/02/red-velvet-pound-cake-2-2.jpg[/IMG][/URL] Cake [HEADING=1][URL='https://therecipecritic.com/red-velvet-pound-cake/']Red Velvet Pound Cake[/URL][/HEADING] 1 hour 10 minutes [URL='https://therecipecritic.com/cream-cheese-pound-cake/'][IMG]https://therecipecritic.com/wp-content/uploads/2024/04/cream-cheese-pound-cake-4-2.jpg[/IMG][/URL] Desserts [HEADING=1][URL='https://therecipecritic.com/cream-cheese-pound-cake/']Cream Cheese Pound Cake[/URL][/HEADING] 1 hour 30 minutes [/QUOTE]

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