Hey There — Ready for the Best Sour Cream Pound Cake?
So, this is the pound Cake I pull out whenever my family’s hovering in the kitchen, acting like they haven’t eaten in days. Actually, I have this memory of my aunt dropping by “just for a visit” and somehow leaving with half the Cake, boxed up in foil. I never did see that borrowed Cake plate again, by the way; I feel like every family has one of those, right? My point is: this Cake vanishes — fast. And confession: I have hidden a slice behind the garlic powder so I can have it with coffee the next morning. (Absolutely worth it.)
Why You’ll Love This — Or Why I Do, Anyway
I make this whenever I want to feel a little more accomplished than just slapping together a quick treat; you know, for those cloudy Saturdays or when someone needs a pick-me-up. My family goes crazy for the crispy, golden edges (the middle tends to mysteriously shrink by the next day — no idea how that happens). And while it’s rich and buttery, it’s also got this tangy lift — probably the sour cream, though I once convinced myself it was the magic of my ancient wooden spoon. Oh, and if you’ve ever cursed at lumpy batters (guilty as charged), this one’s practically foolproof after the first try.
Let’s Talk Ingredients — Swaps Welcome
- 1 cup (2 sticks) unsalted butter, softened to room temp (truth: I’ve totally nuked it in the microwave when I’m impatient; just don’t melt it completely)
- 3 cups granulated sugar (my grandma swore by cane sugar, but honestly, regular sugar works fine — I even use half brown sometimes for a deeper flavor)
- 6 large eggs, room temp (farm eggs if I can get ‘em, but that’s rare)
- 3 cups all-purpose flour (I tried whole wheat once. Don’t.)
- 1/2 teaspoon baking soda (not baking powder — made that mistake in a pre-coffee haze, Cake still tasted fine, actually)
- 1/4 teaspoon salt
- 1 cup sour cream (don’t fuss about full-fat vs. light, but full-fat is creamier)
- 1 tablespoon vanilla extract (the real stuff’s best, but the bargain bottle won’t ruin your day)
- Optional: zest from one lemon (for a [slight] zing), or swap half the vanilla for almond extract if you’re feeling adventurous
How To Throw This Together: Directions, If You Can Call Them That
- Preheat that oven to 325°F (160°C). Grease up a Bundt or tube pan with butter (I’ll grab a paper towel and just smear it around, none of those fancy brushes here).
- In a big mixing bowl, cream the butter and sugar together on medium speed until it’s pale and fluffy. Should take about 3–5 minutes. This is where I taste it, though someone said you shouldn’t because of raw eggs, but live a little, right?
- Add the eggs in, one at a time. Beat well after each – if you forget and dump two in at once, nothing will catch fire, but the batter just isn’t quite as silky.
- Whisk your flour, baking soda, and salt in another bowl. (I tend to fling flour everywhere at this point. It’s part of my process. Or clumsiness.)
- Now, alternately add the flour mix and sour cream to your butter-egg bowl, starting and ending with flour. Three parts flour, two parts sour cream. I dump things in while chatting away so if it gets switched around, don’t stress, just don’t add everything at once or it gets tricky to mix.
- Toss in the vanilla (and that lemon zest, if you’re up for it) and mix just a sec more.
- Pour the batter into your prepped pan — it’s thick, so use a spatula (I once tried to pour, nearly lost a wrist). Spread it somewhat even-ish.
- Bake for about 1 hour 15 minutes, or until a skewer comes out clean with just a crumb or two — I start sniffing around after an hour because my oven’s sorta unpredictable. If it’s browning too much, I’ll tent with foil.
- Let it rest in the pan for 20 minutes (I tell myself this prevents disasters, but really, it’s because hot cake is lava). Then turn out onto a rack. Don’t panic if it sticks – just call it rustic and eat those bits first, nobody’s judging.
A Few Honest Notes
- Don’t stress if creaming the butter and sugar doesn’t look as fluffy as a cloud – sometimes weather messes with it
- One time, I barely had a cup of sour cream and topped off with yogurt — actually, I’ll keep doing that
- If you use a dark pan, the cake browns faster (sometimes I forget and it’s fine, just a bit more “crust” for dipping in tea)
Variations (Not All These Experiments Worked…)
- Swapped half the vanilla for almond extract; turned out great when I wanted something different
- Chucked a handful of blueberries in — not bad, but they sank and made a purple moat at the bottom
- Chocolate chips? Sure. But it gets sweet fast, so maybe cut back on the sugar a tad if you try this
Do You Really Need That Pan? Equipment Ideas
I usually use a Bundt pan because it looks fancy; but to be honest, a plain loaf tin works too (just split between two if they’re small). No electric mixer? Muscle power with a wooden spoon works (give your arms a workout!).
How To Store (Though Honestly, Good Luck Needing This)
If — and I mean if — this lasts past day one, keep it wrapped in foil or plastic wrap. It’s happy at room temp for three days. I think it tastes even better on day two (something magic happens). You can freeze slices, but we never have leftovers to know for sure.
Serving: Here’s How We Do It
Honestly, just slice and eat. But if it’s a special day, I’ll dust with powdered sugar or serve with berries and a scoop of vanilla ice cream. My cousin insists on a dunk in her morning coffee — who am I to judge?
“Wish I’d Known This” Pro Tips
- Don’t try to rush beating the eggs — I did once, and the cake ended up more like a brick
- Your butter needs to be soft, not just “not cold” (learned this after breaking two spatulas)
- If you overbake by ten minutes, call it “toastable pound cake” for breakfast; nobody needs to know it was an accident
FAQ: Real Questions From Friends/Family — And My Honest Answers
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Can I use Greek yogurt instead of sour cream?
Totally — I’ve swapped in full-fat yogurt when that’s all I had; the texture’s basically the same, but it’s a little tangier. Works in a pinch! -
What if I only have salted butter?
Go for it. Just skip the extra salt in the recipe — though, to be honest, I rarely notice a huge difference either way. -
Is this cake good for shipping/gifting?
Ha — it’s sturdy enough, but I’ve never managed to get one out the door before someone slices into it. If you’re more disciplined, good for you! -
Can I halve the recipe?
Yup, but watch the bake time. I check mine at the 45 min mark if I do smaller tins. (Actually, last time, it was done in 38 min, so poke it early…) -
Favorite source for baking pans?
I like [King Arthur Baking](https://www.kingarthurbaking.com/shop) for pans, and [Serious Eats](https://www.seriouseats.com/tools) has great write-ups on kitchen stuff if you want to geek out more than I do.
Okay, this is officially the longest recipe I’ve ever written down without being interrupted by someone asking where the whisk went. (It’s in the salad bowl, for the record.)
If you give this a whirl, let me know how it turns out! Or, you know, just eat it straight from the rack — I promise, no judgment here.
Ingredients
- 3 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup sour cream
- 6 large eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
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1Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
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2In a large bowl, cream together the softened butter and sugar until light and fluffy.
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3Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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4In a separate bowl, whisk together flour, baking soda, and salt.
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5Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with flour. Mix until just combined.
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6Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
425 caloriescal
Protein:
6gg
Fat:
20gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
55gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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