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.
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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
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- 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
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 315 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 20 minutes and then turn it out onto a cutting board. Let the cake cool completely.