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Extremely dense and spongy with a buttery taste this Sour Cream Pound Cake is a simple cake with only 5 ingredients, each weighing 1 pound. Perfect for parties, brunch, or pairing with your afternoon tea or coffee.
Simple recipes like this one are some of my favorites as they’re always classics. Sometimes though I like to take a simple recipe and level it up like this Chocolate Guinness Cake or this Red Velvet Marble Bundt Cake.
Why This Recipe Works
Pound cake will always be one of my favorite simple desserts. Made with only 5 common ingredients this recipe is delicious and has always been a classic. It works for any event, season, or time of year.
This cake is tender and dense with a buttery flavor. You can add many different kinds of toppings from simple such as powdered sugar or more complex such as chocolate ganache.
Best of all it’s easy to make and if baking it in a bundt pan will turn out beautifully. This comforting dessert is great as a snack with afternoon tea or coffee or makes a great decadent breakfast option.
Ingredients Needed
Ingredient Notes
- Flour: this recipe will need all-purpose flour and you’ll need 3 and 1/4 cups or 1 lb of flour. Spoon and level it when measuring it using measuring cups so you don’t end up with too much. You also do not want to use self-rising flour.
- Sour Cream: with only 5 ingredients you’ll want to get the best and the full-fat version. You can use low-fat sour cream, but your cake won’t be as richly flavored.
- Butter:
Recipe Variations
- Flavorings: there are no added flavors to this pound cake, but you can easily add some vanilla extract, almond extract, rum extract, or even butter extract for more flavor.
- Toppings: I usually don’t put much of any toppings on my pound cake except powdered sugar, however, you can top yours off with some berries and whipped cream, any type of glazes such as vanilla or citrus, or add some crunch with nuts and a chocolate ganache.
Step-by-Step Instructions
- Recipe prep. Lightly grease a bundt pan or 2 9×5 inch loaf pans and coat with a dusting of flour (shake out any excess) and preheat the oven to 350ºF.
- Cream the butter and sugar. Using an electric stand mixer fitted with the paddle attachment or a handheld mixer cream the butter and sugar until light and fluffy, about 5 to 7 minutes.
PRO TIP: Scrape down the sides of the bowl after each ingredient addition to get a smooth batter.
- Mix in the eggs. Add the eggs 1 at a time and mix until smooth after each addition.
- Add in the flour and sour cream. Add half of the flour and then 1/2 the sour cream to the batter and mix until smooth. Mix in the remaining flour and sour cream.
- Bake. Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 20 minutes (check the cake at about 45 or 50 minutes for doneness then adjust the time accordingly).
PRO TIP: Allow the cake to cool for 10 to 15 minutes in the pan before removing it.
Storage and Freezing Information
- Make-Ahead Instructions: You can prepare this cake up to 3 days in advance of when you plan on serving it. It can be stored in an air-tight container and kept in the pantry or countertop. It doesn’t need to be refrigerated.
- Freezing Instructions: Allow the cake to cool to room temperature before wrapping in plastic wrap and then placing it in an air-tight freezer-safe bag or container. It will last for up to 2 months. Let the cake thaw completely before serving it.
- Storage Instructions: This cake doesn’t need to be refrigerated. It can be stored in an air-tight container and kept in the pantry or on your countertop.
Helpful Equipment
- Bundt Pan
- Electric Mixer or Handheld Mixer
Recipe Notes and Tips
- Grease and flour your bunt pan or loaf pan. I prefer to use palm oil shortening first and then lightly dust the pan with flour.
- Instead of using a bundt pan try baking a pound cake loaf and using a 9×5 loaf pan. Grease it the same way you would the bundt pan, but you will only need to cook it for 45 to 50 minutes.
- Scrape down the bowl after each ingredient addition. This allows the ingredients to incorporate easier and turns the batter into a smooth texture.
- All ingredients need to be at room temperature before you begin to prepare the cake. This will create a lighter cake that’s tender but also yields a smooth batter. The ingredients will incorporate easier.
- Use an electric mixer fitted with the paddle attachment if you have one. This will allow you to really cream the butter and sugar initially which creates a fluffy texture. Then you can mix in the dry ingredients easily without overmixing them.
- Don’t overbake this cake. Use the toothpick test to check if the center of the cake is done. Each oven can be different and my pound cake is usually done in about 1 hour. Check yours at 45 or 50 minutes and then add time if needed.
- Allow the cake to cool in the pan for 10 to 15 minutes before removing it.
FAQs
Can I use cake flour?
Yes, you can use cake flour. If measuring the cake flour by weight you will need 1 lb, but if you’re using cups you will need 2 and 1/4 cup of cake flour.
How long does pound cake last?
This cake will stay fresh for 4 to 5 days if kept in an air-tight container and if you place it in the fridge you’ll get about 2 additional days. Allow it to come to room temperature before serving though.
Sour Cream Pound Cake
Extremely dense and spongy with a buttery taste this Sour Cream Pound Cake is a simple cake with only 5 ingredients, each weighing 1 pound. Perfect for parties, brunch, or pairing with your afternoon tea or coffee.
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Servings: 12 Servings
Calories: 479kcal
Equipment
- Bundt Pan or 2 9×5 loaf pans
- Electric Mixer or Handheld Mixer
Ingredients
- 3¼ cups All-Purpose Flour
- 2 cups Sugar
- 1 cup Sour Cream
- 1 cup Butter softened
- 9 large Eggs room temperature
- Powdered Sugar optional, for dusting
Instructions
- Lightly grease a bundt pan or 2 9×5 inch loaf pans and coat with a dusting of flour (shake out any excess) and preheat the oven to 350ºF.
- Using an electric stand mixer fitted with the paddle attachment or a handheld mixer cream the butter and sugar until light and fluffy, about 5 to 7 minutes.
- Add the eggs 1 at a time and mix until smooth after each addition.
- Add half of the flour and then 1/2 the sour cream to the batter and mix until smooth. Mix in the remaining flour and sour cream.
- Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 20 minutes (check the cake at about 45 or 50 minutes for doneness then adjust the time accordingly).
Notes
- Grease and flour your bunt pan or loaf pan. I prefer to use palm oil shortening first and then lightly dust the pan with flour.
- Instead of using a bundt pan try baking a pound cake loaf and using a 9×5 loaf pan. Grease it the same way you would the bundt pan, but you will only need to cook it for 45 to 50 minutes.
- Scrape down the bowl after each ingredient addition. This allows the ingredients to incorporate easier and turns the batter into a smooth texture.
- All ingredients need to be at room temperature before you begin to prepare the cake. This will create a lighter cake that’s tender but also yields a smooth batter. The ingredients will incorporate easier.
- Use an electric mixer fitted with the paddle attachment if you have one. This will allow you to really cream the butter and sugar initially which creates a fluffy texture. Then you can mix in the dry ingredients easily without overmixing them.
- Don’t overbake this cake. Use the toothpick test to check if the center of the cake is done. Each oven can be different and my pound cake is usually done in about 1 hour. Check yours at 45 or 50 minutes and then add time if needed.
- Allow the cake to cool in the pan for 10 to 15 minutes before removing it.
Storage and Freezing Information
- Make-Ahead Instructions: You can prepare this cake up to 3 days in advance of when you plan on serving it. It can be stored in an air-tight container and kept in the pantry or countertop. It doesn’t need to be refrigerated.
- Freezing Instructions: Allow the cake to cool to room temperature before wrapping in plastic wrap and then placing it in an air-tight freezer-safe bag or container. It will last for up to 2 months. Let the cake thaw completely before serving it.
- Storage Instructions: This cake doesn’t need to be refrigerated. It can be stored in an air-tight container and kept in the pantry or on your countertop.
Nutrition
Serving: 1serving | Calories: 479kcal | Carbohydrates: 60g | Protein: 9g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 182mg | Potassium: 117mg | Fiber: 1g | Sugar: 34g | Vitamin A: 795IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 2mg
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