Sour Cream Pound Cake

Moist, buttery, and downright irresistible, this sour cream pound cake is the kind of old-school recipe I turn to when I want a dessert that feels like home. It bakes up with a rich, tender crumb that holds up beautifully to a simple glaze or a scoop of ice cream on the side. This is my go-to for holidays, family gatherings, or slow, quiet mornings when I just want to bake something special.

What a Week

You know those weeks when you’re running on fumes? That’s been me lately. The fall and winter months always sneak up on me with all their busy energy. Every year, I swear I’ll plan ahead for the holidays—but sure enough, I’m up to my elbows in wrapping paper and travel lists and collapsing into bed before 8 PM.

But one thing I’ve been sticking to—and honestly loving—is my slow, early-morning routine. I wake up before anyone else, make a strong cup of coffee, and take a little time to journal or just sit in the quiet. My favorite new ritual? Morning baking. There’s something so peaceful about being in the kitchen before dawn, with that pale blue glow coming through the window. It’s like the world hasn’t quite woken up yet, and it’s all mine.

This week’s baking project was this sour cream pound cake. Let me tell you, it’s the kind of cake that makes you close your eyes with the first bite.

Southern Sour Cream Pound Cake

This isn’t just any pound cake. I’ve made lots of pound cakes over the years—from classic butter to cream cheese versions—but this sour cream pound cake has completely won me over. It’s so moist and tender, with a rich, buttery crumb that just melts in your mouth.

Honestly? I think it’s the best one I’ve ever made. I even baked an extra and tucked it into the freezer for holiday company, because pound cake is one of those desserts that freezes like a dream. It’s always a relief to have a homemade dessert ready to pull out when guests pop by unexpectedly.

Why Sour Cream?

If you’ve never baked with sour cream before, you’re in for a treat. It’s the secret to that velvety, melt-in-your-mouth texture. Sour cream gives this pound cake richness and a softer, moister crumb than buttermilk alone. It has the classic buttery pound cake flavor but with an extra level of luxury.

One of my favorite tricks? Playing with extracts. I love using a mix of vanilla, almond, and lemon extracts for a subtle, layered flavor. They don’t overpower the buttery richness—they just lift it, giving you those lovely little hints of something extra in every bite.

Ingredients

I really believe in using the best you can get your hands on here. High-quality butter, full-fat sour cream, and real extracts make all the difference. Don’t skimp if you want that true old-fashioned bakery-style result.

CAKE

• All-purpose flour, sifted
• Baking soda
• Salt
• Unsalted butter, room temperature
• Granulated sugar
• Sour cream
• Vanilla extract
• Almond extract
• Lemon extract
• Large eggs, room temperature

GLAZE

• Powdered sugar
• Heavy whipping cream
• Fine sea salt
• Vanilla extract

How to Make Sour Cream Pound Cake

1. Preheat your oven to 325°F. Grease a 9.5-inch bundt pan with shortening and dust with flour. Don’t skip this—it helps the cake release cleanly.
2. Sift together the flour, baking soda, and salt in a bowl. This makes sure there are no lumps and keeps the crumb light.
3. In a large bowl, beat the butter and about a cup of the sugar together first. Set a timer for 3 minutes, and add the remaining sugar gradually on low speed. You want it fully creamed and fluffy by the end.
4. Mix in the sour cream on low until combined, scraping the bowl as needed. This is where it starts to look really silky.
5. Stir in your extracts—vanilla, almond, and lemon. These are the flavor builders, so don’t rush.
6. In another bowl, whisk the eggs just until the yolks and whites are combined.
7. Alternately add the dry ingredients and eggs to the butter mixture, mixing gently until everything is fully incorporated. Don’t overmix, but make sure there are no streaks of flour.
8. Spoon the batter into your prepared pan, tapping it on the counter to knock out any air bubbles.
9. Bake for about 1 hour and 15–20 minutes. Test with a toothpick—it should come out clean or with a few moist crumbs.
10. Cool on a wire rack for about 20 minutes until the pan is just warm to the touch. Then invert it carefully to release the cake. Let it cool completely before glazing.
11. For the glaze, sift the powdered sugar into a bowl. Stir in heavy cream a little at a time until you get the consistency you want. Add vanilla and a pinch of salt. Drizzle it over the cooled cake and let it set before slicing.

Tips for Making the Best Sour Cream Pound Cake

• Use the Best Ingredients
  Go full-fat on the sour cream. Use real butter and the best extracts you can buy. You’ll taste the difference in every bite. When I use cheap butter, I always regret it—it just doesn’t have that depth.
• Mind Your Mixing
  Don’t rush the creaming step. It’s what gives you that fine, even crumb. And don’t overmix once you add the flour and eggs—just until combined.
• Garnish Freely
  While I love this with just a classic vanilla glaze, you can dress it up with fresh berries, lemon zest curls, or a handful of toasted nuts. It looks gorgeous on a dessert table.
• Check Your Pan
  Make sure it’s properly greased and floured. Older bundt pans can stick more easily, so be generous with that flour dusting.

How to Store Sour Cream Pound Cake

This cake is wonderfully sturdy and stays moist for days.

• Room Temperature: Wrap it tightly in plastic wrap or store it in an airtight cake carrier. It’ll stay fresh for up to a week.
• Refrigerator: It’ll last even longer chilled, though it can firm up a bit. Let it come back to room temp before serving for best texture.
• Freezing: This is my favorite trick. I slice it, wrap each piece in plastic or foil, and store them in an airtight container. It’ll keep for up to 3 months. Great for holiday planning or last-minute guests.
• Reheating: Let it thaw at room temp or zap it in the microwave for a few seconds for that just-baked warmth.

Serving Suggestions

• A thick slice with morning coffee is pure bliss.
• Dress it up with a scoop of vanilla ice cream or a dollop of whipped cream.
• Add fresh berries or a spoonful of homemade fruit compote for a simple but stunning dessert.
• For brunch, serve it with citrus curd or berry jam on the side.

I love how versatile this cake is—it’s simple enough for everyday but special enough to be the star of your holiday dessert table.

Frequently Asked Questions

Can I use low-fat sour cream?
I don’t recommend it. Full-fat sour cream is what gives this cake its rich, moist texture. Low-fat just doesn’t deliver the same results.

Can I make this in loaf pans instead of a bundt?
Yes! Just adjust the baking time—it will likely be a bit shorter. Start checking around the 55-minute mark.

Does this freeze well with the glaze?
It sure does. The glaze firms up nicely when frozen and holds its shape beautifully when thawed.

What if I don’t have almond or lemon extract?
You can stick with just vanilla, but I love the extra layers of flavor those extracts bring. It’s worth picking them up if you can.

Try other recipes:

• Lemon Bundt Cake
• Honey Cake
• Gluten Free Chocolate Cake