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Sour cream pound cake sliced on a wooden board.
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5 from 6 votes

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.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Cooling Time15 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Servings: 12 Servings
Calories: 479kcal
Author: Aimee Mars

Equipment

  • Bundt Pan or 2 9x5 loaf pans
  • Electric Mixer or Handheld Mixer

Ingredients

  • 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 9x5 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 9x5 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