This is the only Pound Cake Recipe you will ever need! It is perfect soft, moist with a delicate crumb and soooo buttery!! The sour cream, butter and eggs make this sour cream pound cake so tender! Serve with fresh strawberries and homemade whipped cream for a fresh Summer time dessert!
If you love this recipe then you’ll love my Strawberry Upside Down Cake!
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Sour cream pound cake
Classic pound cake is a simple and delicious dessert, but I have noticed that sometimes it is just a little to dry and dense. This pound cake recipe takes classic pound cake and makes it moist and tender thanks to the addition of sour cream! The extra fat and liquid in sour cream helps to make this cake the perfect texture.
Not only is this sour cream pound cake super yummy, it is also super easy to make! All it takes is mixing together the ingredients to make the cake batter and then baking until it is golden brown on the edges and done in the middle. Pound cake is quite dense so it takes a while to bake, but it is so worth it!
I love pairing sour cream pound cake with some fresh strawberries and homemade whipped cream for a light and fresh Summer dessert!
ingredients
- Butter: Make sure to soften it to room temperature! I found that using softened butter worked better for pound cake versus melted butter. When you whip up softened butter it produces air bubbles and makes for a lighter pound cake with more crumb!
- Sugar: For a slightly sweet pound cake. Regular, granulated sugar works great here!
- Eggs: Eggs are essential for a moist pound cake. They keep the texture from becoming too dense and create structure!
- Vanilla: Is added for flavor! You could also add in almond extract instead.
- Sour Cream: Sour cream keeps this pound cake moist and super tender!
- All Purpose Flour and Cornstarch: A lot of pound cake recipes call for using cake flour to provide a lighter cake with more crumb. I didn’t have cake flour on hand so I made my own by combining all purpose flour and cornstarch! If you have cake flour then simply omit the cornstarch!
- Salt: A pinch of salt is important to balance all of the flavors.
- Baking Powder: Baking powder will help this sour cream pound cake rise in the oven to create a fluffier texture!
- For Serving: Top it off with freshly sliced strawberries and fresh whipped cream! Or make it into a mini strawberry shortcake!
how to make sour cream pound cake
- Preheat & Prep: Preheat the oven to 350 degrees. Grease and flour a 9 x 5 inch loaf pan.
- Cream the Butter & Sugar: Add butter and sugar to a stand mixer fitted with the paddle attachment. Cream for a full 3-4 minutes. This helps to incorporate air into the pound cake.
- Add Eggs: Add in eggs one at a time until incorporated and then add in vanilla and sour cream.
- Prepare Dry Ingredients: In a medium bowl, combine the dry ingredients: flour, cornstarch, salt and baking powder.
- Add to Stand Mixer Bowl: Slowly add in the dry ingredients and mix just until incorporated.
- Pour into Loaf Pan: Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until the top is golden brown and a toothpick comes up mostly clean with a few crumbs.
- Allow to Cool: Allow the cake to cool in the loaf pan for 15 minutes then remove from the pan to cool completely.
- Slice & Enjoy: When it’s cool, slice and serve with fresh strawberries and whipped cream! Enjoy!
tips for creating the best pound cake
- Don’t over mix! Once you add the dry ingredients to the wet ingredients, make sure to gently mix just until the flour is incorporated. Too much mixing will result in a dense and tough cake!
- Serve with fresh berries or peaches! This sour cream pound cake is light in flavor and slightly sweet which pairs perfectly with some fresh fruit.
- Cream the butter and sugar together! Make sure that your butter is at room temperature and spend the time (at least 3-4 minutes) to cream the butter and sugar together. Creaming is simply mixing room temperature butter and sugar together using the paddle attachment until the butter is light and fluffy. This adds air as well as lift to the batter. Skipping this step could result in your pound cake sinking in the middle.
- Bring ingredients to room temperature: I like to not only bring my butter to room temperature but my eggs and sour cream as well. This helps them incorporate better and leads to a smooth batter.
frequently asked questions
Why do you add sour cream to a cake?
Sour cream just like butter has a higher fat content which helps to add moisture to the pound cake. Pound cake is naturally dense, so the extra moisture is definitely needed!
How should I store sour cream pound cake?
To store, place in an airtight container at room temperature for up to 3 days. You can store it in the fridge, but it is more likely to dry out that way. To freeze, place in a freezer safe container and freeze for up to 3 months! Thaw in the fridge overnight or on the counter for a few hours when you are ready to eat it.
More Dessert Recipes to Try
- Strawberry Cheesecake Cookies
- Double Chocolate Loaf Cake
- Mini Peach Upside Down Cakes
- Carrot Cake Loaf
- Blueberry Sour Cream Coffee Cake
products i used
Sour Cream Pound Cake
Ingredients
- 1 cup softened butter
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla
- 1/2 cup sour cream, room temperature
- 1 1/2 cups all purpose flour
- 3 tbsp cornstarch
- 1/2 tsp salt
- 1 tsp baking powder
- sliced strawberries for serving
- fresh whipped cream for serving
Instructions
- Preheat oven to 350 degrees. Grease and flour a 9 x 5 loaf pan.
- Add butter and sugar to a stand mixer fitted with the paddle attachment.Cream for a full 3-4 minutes. This helps to incorporate air into the pound cake.
- Add in eggs one at a time until incorporated then add in vanilla and sour cream.
- In a medium bowl combine the dry ingredients: flour, cornstarch, salt and baking powder.
- Slowly add in the dry ingredients and mix just until incorporated.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until the top is golden brown and a tooth pick comes up mostly clean with a few crumbs.
- Allow the cake to cool in the loaf pan for 15 minute then remove to cool completley.
- When it's cool slice and serve with fresh strawberries and whipped cream! Enjoy!
Nutrition Information
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