Sour Cream Pound Cake Recipe

My family's sour cream pound cake recipe is velvety, buttery, and rich filled with the moistness and flavor of sour cream.

Prep time: PT20M

Cook time: PT85M

Total time: PT80M

Rating

4.5 stars (285 reviews)

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1 1/2 cup unsalted butter (room temperature)
3 cups granulated sugar
6 large eggs
3 cups cake flour (sifted)
1 tsp salt
1/8 tsp baking soda (optional!) (I don't usually add this since I think pound cakes don't need it so this optional.)
1 cup sour cream (room temperature)
2 tbsp pure vanilla extract

Start by preheating your oven to 325 F then liberally spray a 12 cup bundt pan with non-stick baking spray.
In your stand mixer bowl, add butter and sugar and mix for 3-4 minutes on high speed until very pale yellow and fluffy.
Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt and baking soda. Be careful not to overbeat.
Lastly add in sour cream and vanilla extract, scrape down sides and mix until just combined and turn off mixer.  
Pour cake batter into prepared bundt pan, and bake for 1 hour and 15-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool in pan on a wire rack for 10 minutes then invert cake on serving plate for at least an hour or until the cake is cool to touch.

Mary on 2026-04-15 (5 stars):
So good, delicious and fluffy. I like it
Tiffany on 2026-03-09 (5 stars):
Hello, do you use the paddle or the whisk attachment of the stand mixer? The pictures show the paddle but I thought I saw the whisk in the video (or is using either one ok)?
Charlene on 2026-03-01 (5 stars):
I’m obsessed with this cake. I’ve made one every Sunday for six weeks. The texture, the butter taste is pure heaven. It is just beautiful.
Tasia J on 2026-02-09 (5 stars):
Tried this for the first time last Sunday. It was gone by that Tuesday! I added a little powdered sugar on top. So good! I’ll be making it again for a work event
Mallory White on 2025-11-03 (5 stars):
Hello I have a C vs F oven temp, in the past this recipe has came out perfect for me, but now with a C oven temp, it keeps coming out gummy/dense in the middle what do you recommend I do differently?
Victoria Dixon on 2025-10-12 (5 stars):
This is a five star recipe. Not a 4.5 star. It’s shockingly delicious. Everyone wanted a second piece. Immediately.