Sour Cream Pound Cake
This sweet, buttery Sour Cream Pound Cake is an easy cake recipe made with simple ingredients. Serve it with fresh fruit as a simple summer dessert.
Sour Cream Pound Cake
This beautiful Sour Cream Pound Cake brings back so many good memories of summers spent at my grandma’s house. She had a garden full of strawberries and when she didn’t make her blackberry cobbler for dessert she made sour cream pound cake served with fresh strawberries that had been sugared to make a sweet juice that soaks into the cake. It’s still one of my favorite summer desserts.
Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!
Why Do they Call It a Pound Cake?
It is called a pound cake because that used to be an accurate description of the ingredients that went into making a pound cake. The recipe called for 1 pound of flour, sugar, butter, and eggs.
Sour Cream Pound Cake isn’t only delicious, it’s super easy to make! All of the ingredients go into 1 bowl, you mix them together and pour them in a prepared bundt pan or tube pan. That’s it!
Tips for Making Sour Cream Pound Cake:
- Use melted butter to grease the inside of your bundt pan and then lightly dust it with flour. This will ensure that your sour cream pound cake comes out easily.
- Sift your flour and use room temperature ingredients. This will give your pound cake the best texture and rise.
- Use real butter for this cake! Do not substitute with margarine. I’m sure it can be done but it won’t yield the same results.
- Once baked the top of the pound cake (which will be the bottom when you flip it out of the pan) will have a cracked and sugary crust. In fast the whole outside of the cake will be a little firmer than you are probably used to. This is because pound cake has a much higher ratio of sugar than a standard cake.
- Store your sour cream pound cake in an airtight container at room temperature. This will help it maintain it’s texture.
Once your sour cream pound cake has baked and cooled it’s ready to be served. My grandma would sprinkle a little sugar over fresh sliced strawberries and let them sit in the refrigerator while the cake was prepared, baked, and cooled. Then when it was time to serve dessert she would spoon the strawberry slices and juice over the pound cake. I wouldn’t serve it any other way!
What you will need to make Sour Cream Pound Cake:
- Bundt Pan – I used a classic bundt pan to make my sour cream pound cake but if you want to get a little fancy try this one
- Mixer – I don’t know what I would do without my stand mixer. It makes all of my baking so much easier!
Want more easy cake recipes?
SOUR CREAM POUND CAKE
Like this recipe? Pin it to your DESSERT board!
Follow Home. Made. Interest. on Pinterest
Sour Cream Pound Cake
Ingredients
- 3 cups Flour, sifted
- 1/4 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 cup Butter, room temperature
- 3 cups Sugar, granulated
- 6 Eggs
- 8 ounces Sour Cream
- 2 teaspoons Vanilla
Instructions
- Preheat oven to 325 degrees F.
- In a large bowl sift together the flour, baking soda, and salt.
- In the bowl of your mixer add butter and sugar. Cream together until light and fluffy.
- As you continue to mix add the eggs one at a time, making sure each egg is fully combined before adding the next egg.
- Once the eggs are combined add the flour mixture ½ cup at a time alternating with the sour cream until everything is completely combined.
- Add the vanilla and finish mixing everything together.
- Pour the cake batter into a greased and floured bundt pan.
- Bake at 325 degrees F for 1 hour and 20 minutes or until a toothpick stuck in the center comes out clean.
- Let the cake cool for about 10 minutes and then turn it out onto a cutting board. Let the cake cool completely.
- Enjoy!
Nutrition
Summer dessert for me is a pound cake in the box. I even put it my kids tiffin box. This one looks absolutely delicious. i also love that you used butter instead of margarine.
Yes!!! We will only use margarine as a last resort 🙂
Pound cakes remind me of my grandmother! She used to make them all the time! Your pound cake looks so delicious and the texture is perfect! I would never have thought to make it in a bundt cake! I can’t wait to try your recipe to see if it tastes as heavenly as it looks!
Wow that cake is just beautiful. It just screams summer, right? I bet it’s perfect with afternoon coffee or tea. Now I’m so craving this.
Love an old fashioned pound cake inspired by grandma!! My grandmother put strawberry slices in the fridge too with a touch of sugar. That naturally draws out the juices! Such a great dessert for summer!
I bought too much sour cream recently so this looks like just the recipe to use up the leftovers! My mouth is watering just thinking about it!
Isn’t it amazing how our grandparents would bake in the summer, and so many of us don’t even want to turn on the stove when it’s hot outside? This pound cake looks delicious, and I love the idea of pairing it with strawberries. You’re right that this cake needs to be made with real butter. There’s nothing that compares to butter in a pound cake.
That looks so scrumptious! Love the idea of serving it with sliced strawberries!
A good pound cake is such a classic. I’ve been meaning to break out my bundt pan and this looks like a great way to use it!
My grandma used to do the same thing with sugar and strawberries. It’s the perfect accompaniment for desserts like this one. It looks absolutely beautiful!
This really is the perfect cake to make with any fresh fruits that are available for Summer. Looks so good!
Looks so moist, delicious and gorgeous!I will try this for our anniversary. Thanks.
That is such an interesting history behind the name pound cake! Love the wonderful buttery, rich taste and texture of a good pound cake, especially with fresh berries. Pinning to give this a try!
