If you have a soft spot for comforting desserts that blend rich flavor with a tender crumb, this Sour Cream Pound Cake Recipe is destined to become your new favorite. It’s a beautifully moist cake thanks to the creamy tang of sour cream, perfectly balanced by the warmth of vanilla and a hint of lemon zest if you choose. Whether you’re serving it for a special occasion or craving a slice with afternoon tea, this pound cake is a timeless treat that showcases simplicity and indulgence in every bite.
Ingredients You’ll Need
The magic of this Sour Cream Pound Cake Recipe lies in its straightforward but thoughtfully selected ingredients. Each one plays a vital role: butter and sugar create a silky, fluffy base; eggs build structure; flour and leavening give it a light rise; and sour cream brings that signature moistness and subtle tang. Vanilla and lemon zest add aromatic depth, while the glaze adds a sweet, smooth finish.
- 1 cup unsalted butter (2 sticks), softened: Soft butter cream-whipped with sugar forms the cake’s rich and silky foundation.
- 3 cups granulated sugar: Sweetens the batter and helps achieve a tender crumb.
- 6 large eggs: Bind the ingredients together and add structure and moisture.
- 3 cups all-purpose flour: The base that provides strength and body to the cake.
- 1/2 tsp baking powder: Ensures a subtle lift without overpowering the texture.
- 1/4 tsp salt: Enhances all the flavors, balancing sweetness.
- 1 cup sour cream: The star ingredient that adds moisture and a gentle tang, making every forkful luscious.
- 2 tsp vanilla extract: Brings warmth and a comforting aroma to the batter.
- Zest of 1 lemon (optional): Adds a refreshing brightness that elevates the flavor profile.
- 2 cups powdered sugar: For the glaze, providing smooth sweetness.
- 2-3 tbsp milk or heavy cream: Adjusts the glaze’s consistency for that perfect drizzle.
- 1 tsp vanilla extract: Infuses the glaze with delightful flavor.
- Pinch of salt: Balances the sweetness of the glaze beautifully.
How to Make Sour Cream Pound Cake Recipe
Step 1: Prepare the Cake Batter
First things first, preheat your oven to 325°F (165°C). Get your bundt or tube pan ready by greasing and lightly flouring it—this step ensures your cake will release easily when it’s baked to perfection. A well-prepared pan is the secret to a flawless presentation.
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until your mixture is light and fluffy. This usually takes about 3 to 5 minutes with a mixer. This step is crucial because it incorporates air, which helps your pound cake rise beautifully and develop a tender crumb.
Step 3: Add Eggs One at a Time
Next, add the eggs slowly, one at a time, mixing well after each addition. This steady incorporation helps to keep the batter smooth and fully blended, preventing any curdling, while building structure that will keep your cake moist yet stable.
Step 4: Combine Dry Ingredients and Add Sour Cream
In a separate bowl, whisk together the flour, baking powder, and salt. Then, gradually add this mixture to the butter and egg batter, alternating with the sour cream. Begin and end with the dry ingredients. This technique keeps the batter light and easy to mix, ensuring the sour cream is evenly distributed for that signature moist texture.
Step 5: Add Vanilla and Lemon Zest
Now stir in the vanilla extract and, if you like a touch of brightness, the lemon zest. These add layers of fragrance and flavor that make this cake truly irresistible, lending it a perfect balance of richness and zest.
Step 6: Bake the Cake
Pour your batter into the prepared pan and slide it into the oven. Bake for 1 hour to 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. The slow and low temperature ensures a moist interior and a beautiful golden crust.
Step 7: Cool and Glaze
Once baked, let the cake cool in the pan for 10 minutes before gently turning it out onto a wire rack to cool completely. While the cake cools, whisk up the glaze by combining powdered sugar, milk or cream, vanilla, and a pinch of salt. Drizzle this over the cooled cake for a sweet, smooth finish that’s simply irresistible.
How to Serve Sour Cream Pound Cake Recipe
Garnishes
A simple sprinkle of powdered sugar, fresh berries, or a few edible flowers can add a stunning touch to the cake. You might also consider a dollop of whipped cream or a few thin slices of lemon for extra elegance and flavor contrast.
Side Dishes
Pair this cake with a cup of coffee or tea for a perfect afternoon treat. For a more decadent pairing, serve with fresh fruit compote or a scoop of vanilla ice cream. Light and fresh accompaniments complement the richness of the pound cake beautifully.
Creative Ways to Present
Try slicing and layering this cake with berries and pastry cream to make a simple trifle. Or serve mini slices alongside a cheese board for a surprising yet delightful dessert option. The moist texture and subtle tang make it versatile for various presentations.
Make Ahead and Storage
Storing Leftovers
You can store leftover Sour Cream Pound Cake Recipe wrapped tightly in plastic wrap or kept in an airtight container at room temperature for up to three days. This keeps the cake moist and fresh without drying out.
Freezing
If you want to keep the cake longer, wrap it well and freeze it for up to two months. Defrost overnight in the fridge or at room temperature to enjoy later without losing any of its amazing texture.
Reheating
Warm slices gently in the microwave for about 15 seconds or in a low oven to refresh the texture and bring back that just-baked warmth, perfect for serving with your favorite toppings.
FAQs
Can I substitute Greek yogurt for sour cream in this recipe?
Yes, Greek yogurt is a good substitute and will still provide moisture and tang, although the texture might be slightly less rich than with sour cream.
Why does this recipe use such a low oven temperature?
The low temperature ensures the cake bakes evenly, preventing the exterior from browning too much before the interior cooks through, resulting in a tender crumb.
Can I make this cake without lemon zest?
Absolutely! The lemon zest adds a bright note but is optional, so you can skip it without affecting the overall success of the cake.
What type of pan works best for this recipe?
A bundt or tube pan is ideal because it encourages even baking and gives the cake a beautiful shape with more surface area for the glaze.
How thick should I apply the glaze?
The glaze should be poured in a moderate drizzle to complement the cake without overwhelming it. You can add more or less depending on your preference for sweetness.
Final Thoughts
This Sour Cream Pound Cake Recipe is a warm hug in dessert form — rich, moist, and bursting with flavor that’s simple yet sophisticated. I can’t recommend enough giving it a try, whether for a get-together or just because you deserve a little homemade sweetness. Once you experience that perfect balance of creamy sour cream and classic pound cake texture, this will definitely become one of your go-to recipes.
Print
Sour Cream Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Sour Cream Pound Cake is rich, moist, and tender with a delicate crumb. The addition of sour cream adds moisture and a slight tang, perfectly balanced by a smooth vanilla glaze that enhances its buttery flavor. Ideal for dessert or an afternoon treat with coffee.
Ingredients
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)
Glaze
- 2 cups powdered sugar
- 2–3 tbsp milk or heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Cake Batter: Preheat your oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, usually about 3 to 5 minutes.
- Add Eggs: Incorporate the eggs one at a time, ensuring each egg is fully mixed in before adding the next. This helps create a stable batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing until just combined without overworking the batter.
- Add Flavorings: Stir in the vanilla extract and, if using, the lemon zest to enhance the cake’s flavor profile.
- Transfer Batter to Pan: Pour the prepared batter evenly into the greased bundt or tube pan, smoothing the top as needed.
- Bake the Cake: Bake for 1 hour to 1 hour and 15 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs attached.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set. Then, carefully remove it from the pan and place it on a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk or heavy cream, vanilla extract, and a pinch of salt. Adjust the consistency by adding more milk or powdered sugar if needed to get a smooth drizzle.
- Glaze the Cake: Once the cake is fully cooled, drizzle the glaze evenly over the top, letting it drip down the sides for a beautiful finish.
Notes
- Ensure the butter is softened but not melted for proper creaming.
- Do not overmix the batter once the flour is added to maintain cake tenderness.
- Optional lemon zest adds a fresh citrus note but can be omitted for a more traditional flavor.
- The glaze can be thickened or thinned depending on your desired finish.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to 1 week.
