Sour Cream Pound Cake

Sour Cream Pound Cake

The Spruce / Diana Chistruga 

Prep: 25 mins
Cook: 90 mins
Total: 115 mins
Servings: 12 to 16 servings
Nutrition Facts (per serving)
444 Calories
21g Fat
61g Carbs
5g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 444
% Daily Value*
Total Fat 21g 27%
Saturated Fat 11g 55%
Cholesterol 121mg 40%
Sodium 394mg 17%
Total Carbohydrate 61g 22%
Dietary Fiber 2g 6%
Protein 5g
Calcium 76mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This sour cream pound cake is the perfect cake for a special occasion, or bake it for a special family dessert. Finish the pound cake with the optional vanilla glaze or dust the cooled cake with sifted confectioners' sugar. Slices of pound cake are fabulous with fruit sauces, berries, or lemon dessert sauce. Or slice the pound cake and make this delicious pound cake French toast.

Pound cakes get their fine texture from a lengthy beating that incorporates air into the batter, and this pound cake gets an extra boost of lightness from beaten egg whites. Cream the butter and sugar for at least 3 to 4 minutes before you add the remaining ingredients, but don't overbeat when adding the egg yolks and dry ingredients or you'll deflate some of those air bubbles. You'll find some helpful pound cake tips below the recipe.

Ingredients

  • For the Cake
  • 3 cups granulated sugar
  • 1 cup butter (room temperature, 68 F to 72 F)
  • 6 eggs (separated and then brought to room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 3 cups all-purpose flour ( spoon and sweep)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • For the Optional Vanilla Glaze
  • 2 tablespoons butter (softened)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 to 2 tablespoons milk (or hot water)

Steps to Make It

Make the Cake

  1. Gather the cake ingredients.

    Ingredients of sour cream pound cake

    The Spruce / Diana Chistruga 

  2. Heat the oven to 350 F. Generously grease and flour a flat bottom tube cake pan or bundt cake pan.

    Generously grease and flour a bundt cake pan

    The Spruce / Diana Chistruga 

  3. Cream together granulated sugar and 1 cup of butter in a mixing bowl with an electric mixer, for about 4 minutes, or until very light and fluffy.

    Blend butter and sugar in a bowl

    The Spruce / Diana Chistruga 

  4. Add the egg yolks, one at a time, beating after each addition just until blended into the creamed mixture.​​​​

    egg and butter in a bowl

    The Spruce / Diana Chistruga 

  5. Blend in the vanilla and sour cream until blended.

    sour cream added to the butter mixture in the bowl

    The Spruce / Diana Chistruga 

  6. Whisk together the flour, salt, and baking soda in a separate bowl.

    Whisk together the flour, salt, and baking soda in a bowl

    The Spruce / Diana Chistruga 

  7. Add the dry ingredients to batter; beat until blended.

    batter in a bowl

    The Spruce / Diana Chistruga 

  8. Beat the egg whites in another bowl—preferably stainless steel or glass—until almost stiff peaks form.

    beaten egg whites in a bowl

    The Spruce / Diana Chistruga 

  9. Fold the beaten egg whites gently into the cake batter.

    cake batter in a bowl

    The Spruce / Diana Chistruga 

  10. Pour into a greased and floured tube pan or bundt cake pan.

    batter in a cake pan

    The Spruce / Diana Chistruga 

  11. Bake in preheated oven for about 1 1/2 hours or until cake tests done.

    baked cake in a bundt pan

    The Spruce / Diana Chistruga 

  12. Cool cake in the pan on a rack for 10 to 15 minutes.

    cake on a cooling rack

    The Spruce / Diana Chistruga 

  13. Invert the pan carefully onto a rack. If using a flat-bottom tube pan, invert the cake onto the rack and then invert it onto another rack.

    cake on a cooling rack

    The Spruce / Diana Chistruga 

Make the Optional Vanilla Glaze

  1. Gather the glaze ingredients.

    glaze ingredients

    The Spruce / Diana Chistruga 

  2. Beat the 2 tablespoons of softened butter with 1 cup of powdered sugar in a medium bowl with an electric mixer on medium speed.

    butter and sugar in a bowl

    The Spruce / Diana Chistruga 

  3. Beat in 1 teaspoon of vanilla and then beat in 1 to 2 tablespoons of milk or hot water, or enough to make a thin icing.

    glaze in a bowl

    The Spruce / Diana Chistruga 

  4. Drizzle the icing over the cooled cake. Slice and serve.

    Sour Cream Pound Cake

    The Spruce / Diana Chistruga 

Tips

  • Use a long skewer that will reach the bottom of the pan to test a pound cake for doneness.
  • To bring the eggs to room temperature, place them in a bowl and cover with hot tap water; let stand for about 5 minutes.
  • If the batter looks curdled after the eggs are added, don't worry. Once the flour is beaten in the batter will be smooth.
  • Don't open the oven door in the first 15 minutes of baking and don't move the cake within the first 20 minutes. 
  • If the top is browning excessively, tent the top of the cake loosely with foil.
  • If your oven lacks any indication that the oven is preheated, give it about 10 to 15 minutes to come to temperature. Or use an oven thermometer. It's a good idea to check the oven temperature periodically with an oven thermometer.
  • Because some ovens can be off by a few degrees, test the cake about 5 to 10 minutes before the end of the suggested baking time.
  • Eggs are much easier to separate when they are cold, so separate them into bowls and let stand until they are room temperature.