Sour Cream Pound Cake

This classic sour cream pound cake is rich, buttery, and irresistibly tender. The addition of sour cream creates a moist crumb, while a sweet vanilla glaze elevates it to dessert perfection. Whether for a special occasion or a casual treat, this cake is a crowd-pleaser.

Why You’ll Love This Recipe

Incredible texture: The sour cream makes the cake moist and tender.

Easy to make: Simple ingredients come together effortlessly for a stunning result.

Versatile: Dress it up with a glaze or keep it plain; it’s delicious either way.

Great for any occasion: Perfect for brunches, celebrations, or a quiet coffee break.

Rich and flavorful: A hint of lemon zest and vanilla gives this cake an elegant flavor profile.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pound Cake:

1 cup unsalted butter (2 sticks), softened

3 cups granulated sugar

6 large eggs

3 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

1 cup sour cream

2 tsp vanilla extract

Zest of 1 lemon (optional, for extra flavor)

For the Glaze:

2 cups powdered sugar

2-3 tbsp milk or heavy cream

1 tsp vanilla extract

Pinch of salt

Directions

Prepare the Cake Batter:

Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or tube pan to prevent sticking.

In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Begin and end with the dry ingredients. Mix until just combined.

Stir in the vanilla extract and lemon zest if you’re using it.

Bake the Cake:

Pour the batter evenly into the prepared pan.

Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Prepare the Glaze:

In a medium bowl, whisk together powdered sugar, milk or heavy cream, vanilla, and a pinch of salt until smooth. Adjust the consistency with more milk or powdered sugar as needed.

Drizzle the glaze generously over the cooled cake, letting it drip naturally for a beautiful finish.

Servings and Timing

Servings: 12 slices

Prep Time: 20 minutes

Cooking Time: 1 hour 15 minutes

Total Time: 1 hour 35 minutes

Variations

Citrus Twist: Replace the vanilla extract with orange or lemon extract and add orange zest for a citrusy kick.

Chocolate Lover’s Edition: Add a handful of mini chocolate chips to the batter before baking.

Nutty Delight: Stir in chopped pecans or walnuts for a crunchy texture.

Fruity Swirl: Add a layer of berry preserves in the middle of the batter before baking.

Coconut Flavor: Swap some of the milk in the glaze with coconut milk and top with shredded coconut.

Storage/Reheating

Room Temperature: Store the cake in an airtight container for up to 3 days.

Refrigerator: Keep the cake refrigerated for up to 1 week. Let it come to room temperature before serving.

Freezer: Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

Related Recipes:

• Homemade Pound Cake Recipe
• Strawberry Cheesecake Filling Pound Cake
• 7 Up Pound Cake

FAQs

How do I prevent my pound cake from sticking to the pan?

Grease the pan thoroughly with butter or non-stick spray, then dust it with flour. Make sure to cover all crevices of the bundt pan.

Can I make this cake without sour cream?

Yes, you can substitute sour cream with full-fat yogurt or buttermilk, though the texture may vary slightly.

Why is my pound cake dry?

Overbaking is the most common reason for dryness. Make sure to check the cake at the 1-hour mark and use a toothpick to test for doneness.

Can I use a loaf pan instead of a bundt pan?

Yes, you can divide the batter between two loaf pans. Adjust the baking time to about 50-60 minutes and test for doneness.

How do I make the glaze thicker or thinner?

To thicken the glaze, add more powdered sugar. To thin it out, mix in small amounts of milk or cream until you reach your desired consistency.

Conclusion

This sour cream pound cake is a timeless dessert that’s both elegant and comforting. With its moist crumb, rich buttery flavor, and beautiful glaze, it’s perfect for sharing with loved ones—or enjoying all to yourself. Try it today and savor the homemade goodness.

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