Sour Cream Pound Cake is one of those classic desserts that never go out of style. It’s buttery, moist, and just sweet enough to satisfy your sweet tooth.
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The addition of sour cream gives it a rich flavor that pairs perfectly with fresh berries or powdered sugar.
Whether you’re baking it for a holiday, Sunday dinner, or just because, this easy pound cake recipe will quickly become one of your go-to desserts.
Table of Contents
🍰 Ingredients
- All-purpose flour
- Sour cream
- Butter
- Sugar
- Vanilla extract
- Eggs
- Baking powder
- Salt
- Berries, powdered sugar, marshmallows (optional, for serving)
👩🏼🍳 Step-by-Step Instructions
- Prep the butter
Remove the butter from the refrigerator and let it soften at room temperature. This step is key for a creamy batter. - Cream the butter and sugar
In a large mixing bowl, beat the butter with sugar until light and fluffy. - Add eggs
Crack in the eggs one at a time, beating well after each addition until smooth and pale. - Mix in sour cream
Add the sour cream and vanilla extract. Blend until everything is fully incorporated. - Combine the dry ingredients
In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. - Bring it together
Gradually add the dry mixture to the wet mixture, stirring until just combined.
7. Chill the batter
Place the batter in the refrigerator for 20 minutes to rest. This helps the cake bake more evenly.
8. Bake the cake
Preheat your oven to 375°F. Transfer the batter into a silicone mold or greased loaf pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool and serve
Let the cake cool in the pan, then transfer it to a wire rack. Top with powdered sugar and fresh berries for serving.
🙋🏻♀️ Frequently Asked Questions (FAQs)
Yes! Wrap the cooled cake tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw at room temperature before serving.
Greek yogurt or crème fraîche work well as substitutes.
Store the pound cake in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
🧁 More Desserts You’ll Like
- Mexican Flan
- Conchas (Mexican Sweet Bread)
- Marranitos
- Mexican Sprinkle Cookies
- Key Lime Pie Bars Recipe
A slice of Sour Cream Pound Cake is pure comfort. It’s a simple recipe that delivers big flavor, perfect for serving with coffee, tea, or a scoop of ice cream. Bake it once, and you’ll see why it’s a dessert worth keeping in your recipe box.
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Sour Cream Pound Cake
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup sour cream
- ½ cup butter
- ¾ cup sugar
- 1 teaspoon vanilla
- 3 eggs
- ¼ teaspoon baking powder
- pinch salt
- berries or powdered sugar optional
Instructions
- Take butter out of the refrigerator to soften.
- Beat the butter with sugar until creamy.
- Add eggs, continue beating until smooth and fluffy.
- Add sour cream and mix some more.
- In a separate bowl, mix the dry ingredients – flour, salt and baking powder.
- Combine dry and wet ingredients.
- Let the mixture rest for 20 minutes in the refrigerator.
- Preheat oven to 375° F.
- Put the mixture in a silicone mold and bake for 50 minutes.
- It’s ready when a toothpick comes out clean from the center of the cake.
- Cool in the mold. Transfer to a wire rack, and then to a plate.
- Decorate with strawberries and powdered sugar, if using.
- Serve and enjoy!
Notes
- Can I freeze sour cream pound cake?
Yes! Wrap the cooled cake tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw at room temperature before serving. - What can I use instead of sour cream?
Greek yogurt or crème fraîche work well as substitutes and will still give the cake a tender crumb. - How do I store leftovers?
Store the pound cake in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
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