Home RecipesDesserts Sour Cream Pound Cake

Sour Cream Pound Cake

This recipe for Sour Cream Pound Cake makes a moist and tender cake. The sour cream gives it a great flavor and a fine texture. Add an easy vanilla glaze if you prefer frosting.

Have Cold Ingredients at Room Temperature

This vanilla-flavored pound cake is so delicious! It cooks at a low temperature for an hour and a half and comes out of the oven golden brown, moist, and very tasty! A secret to great cakes is to let the refrigerated ingredients come to room temperature before using them. Cold ingredients can affect the baking time, and they don’t mix as well as room-temperature ingredients, which can cause overbeating and a less tender cake.

Sour Cream Pound Cake

Cake Flour for Sour Cream Pound Cake

Use cake flour in this recipe. It is a fine flour with lower protein content than all-purpose flour which makes a tender cake. If you don’t have access to cake flour, you can easily make your own by mixing all-purpose flour and cornstarch.

Sour Cream Pound Cake
How to Make Cake Flour
  1. Measure 1 cup of all-purpose flour.
  2. Remove 2 tablespoons of flour from the measured 1 cup.
  3. Add 2 tablespoons of cornstarch (cornflour or maize starch) to the all-purpose flour.
  4. Do this for every cup of flour called for in the recipe.
  5. Sift the flour and cornstarch mixture together. As shown in the above photo, I used a wire mesh strainer and stirred the flour and cornstarch with a whisk to sift it.

How to Measure Flour

It is important to measure correctly when making a pound cake. If the recipe calls for 3 cups of flour, measure it carefully using a large spoon. Add flour by spoonfuls into a measuring cup, being careful not to pack it. Then use a knife to level the top of the measuring cup. When all the flour is measured, sift it.

Sour Cream Pound Cake

This method helps prevent you from adding too much flour to the batter, which can cause a dry cake.

Sour Cream Pound Cake

Preparing the Pan for Sour Cream Pound Cake

Use shortening to grease the cake pan. I have found that a basting brush works best because you can spread the shortening faster and more evenly than other methods. After smearing the pan with shortening, dust the pan with flour and pour out any excess.

Sour Cream Pound Cake

A Large Cake

This recipe makes a large cake so use a full-size tube pan that is deep.

Sour Cream Pound Cake

Fine Texture

This cake has a fine texture as shown in the photo (below). A good tip: Use a serrated knife to cut cake slices for a cleaner cut.

Sour Cream Pound Cake

Glaze for Sour Cream Pound Cake

This cake recipe includes a glaze to spoon over the cake. The cake tastes fine without the glaze but it is a nice touch!

Sour Cream Pound Cake

Storing Sour Cream Pound Cake

The cake will stay fresh for 3-4 days if stored covered on the countertop. For longer storage, wrap it tightly in plastic wrap or place it in an airtight container and refrigerate. It will keep for about 1 week refrigerated or several weeks frozen.

Sour Cream Pound Cake

Other Pound Cake Recipes You Might Like

I hope you enjoy this sour cream pound cake! Below are some other pound cake recipes. Click on the name or image to go to the recipe.

Sour Cream Pound Cake

Sour Cream Pound Cake

Vanilla-flavored sour cream pound cake with glaze
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 16
Calories 507 kcal


  • 1 large pound cake or Bundt pan
  • mixer


  • 3 cups cake flour, sifted
  • ½ teaspoon baking powder
  • teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • ½ cup shortening
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • ¼ cup whole milk, room temperature
  • 1 cup sour cream, room temperature
  • extra shortening
  • extra flour for dusting pan
Glaze (optional)
  • 3 ounces cream cheese, softened
  • 3 tablespoons whipping cream (or whole milk)
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 ½ cups powdered sugar (icing sugar)


  • Preheat the oven to 325 degrees F. Use a basting brush to coat a tube or Bundt cake pan with shortening. Dust it with flour. Shake out any extra flour once the pan is coated.
  • Sift 3 cups flour into a large mixing bowl. Whisk in the baking powder and salt until blended well. Set aside.
  • With a mixer, beat the butter and shortening together until light and fluffy.
  • Add the sugar a cup at a time and beat until well mixed.
  • Add the eggs one at a time, beating just until incorporated.
  • Mix the vanilla, milk, and sour cream in a small bowl.
  • Add the flour mixture slowly, alternating with the sour cream mixture. Continue alternating the dry and wet ingredients, beginning and ending with flour. Do not overbeat the batter.
  • Pour the batter into the prepared pan.
  • Bake for 1 hour and 30 minutes or until an inserted toothpick comes out clean or with crumbs. Do not overbake.
  • Cool in the pan for 10 minutes and then turn out onto a cake plate or cooling rack.
  • Beat the cream cheese until smooth. Add the whipping cream, vanilla, and salt. Beat well.
  • Add the sugar, by 1/2 cupfuls, and beat until smooth. Drizzle on top of the cake.


Room Temperature Ingredients

Refrigerated ingredients such as butter, sour cream, and eggs must be at room temperature. Take them out of the refrigerator 2 hours before starting the cake.

Sour Cream

For best results, use full-fat sour cream.

Use Aluminum Foil

Check the cake 15-20 minutes before it has finished cooking. If it looks like it might get too brown, place a sheet of aluminum foil (sprayed with cooking spray) on the top of the cake to prevent overbrowning.

Light Colored Pan

This cake cooks best in a light-colored cake tube pan. If you use a dark-colored pan, the cake can overcook so consider lowering the temperature by 25 degrees.


This cake freezes well.


Calories: 507kcalCarbohydrates: 67gProtein: 6gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 103mgSodium: 197mgPotassium: 92mgFiber: 1gSugar: 50gVitamin A: 594IUVitamin C: 0.1mgCalcium: 64mgIron: 1mg
Keyword Cream Cheese Pound Cake, sour cream pound cake
Tried this recipe?Let us know how it was!

You may also like