Classic Sour Cream Pound Cake Recipe

This classic sour cream pound cake recipe is firm and dense but still very moist. Perfect for carving or just serving with whipped cream and fresh fruits!

This CLASSIC sour cream pound cake recipe is probably one of the most vintage cake recipes that I have ever come across.

I have seen TWO types of pound cakes- with sour cream and without sour cream.

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They both taste GREAT but I think the one with sour cream is more moist and soft!

You can check out my non-sour cream version from my early blogging days… Just pardon the horrible pictures! lol.

The key to making the best pound cake is to CREAM the heck out of your butter and sugar.

That incorporates teeny tiny air pockets into the batter.


A GOOD pound cake is dense and firm but still moist with a light brown buttery and sugary crust.

Top it off with some fluffy buttercream icing/ whipped cream , fresh strawberries and a Nutella syrup drizzle and it’s a HEAVENLY dessert that you can serve at any occasion!

Just keep that drizzle going…


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In case you haven’t made a pound cake before, here are a few TIPS:

  • There is no baking powder in pound cakes, only a little bit of baking soda.
  • This classic sour cream pound cake is also perfect for carving and making those cool 3D shaped cake designs!
  • All the ingredients MUST be at room temperature so that they blend together smoothly.
  • You must cream the butter and sugar for 7-10 minutes or until the mixture is so pale that it’s “whitish” in color.
  • Yes, that is the correct baking time. Pound cakes generally bake for 1 hour or a little more than that.
  • Yes, that is the correct temperature. Pound cakes generally bake more evenly at 325 degrees than 350 degrees.

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Well, that’s all for today.

If you liked this post, you may like some of these other cake recipes too…

Mango cake

Ginger ale cake

Avocado marble cake

5 from 3 votes
Nutrition Facts
Sour Cream Pound Cake
Amount Per Serving
Calories 597 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 13g 65%
Cholesterol 132mg 44%
Sodium 270mg 11%
Potassium 120mg 3%
Total Carbohydrates 88g 29%
Dietary Fiber 1g 4%
Sugars 63g
Protein 6g 12%
Vitamin A 14.2%
Vitamin C 8.8%
Calcium 4.5%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Sour Cream Pound Cake

Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins

This classic sour cream pound cake recipe is firm and dense but still very moist. Perfect for carving or just serving with whipped cream and fresh fruits!

Servings: 12 Slices
Course: Cake, Dessert
Cuisine: American
Calories: 597 kcal
Author: CakeWhiz


  • 3 cups All-purpose flour
  • 1 cup Sour cream Full fat
  • 1 cup Butter Unsalted
  • 3 cups Granulated sugar
  • 6 Eggs Large
  • 1/2 tsp Baking soda
  • 1 tbsp Vanilla extract
  • 1/4 tsp Almond extract Optional
  • 1 cup Strawberries Washed, Patted dry, Sliced in half
  • 1 cup American buttercream frosting
  • 1/2 cup Nutella syrup


  1. Add butter and sugar in a mixing bowl and cream for 7-10 minutes until the mixture is so pale that it's "whitish" in color.

  2. Add eggs, one at a time, while mixing.

  3. Add sour cream and extracts and mix until just combined.

  4. Combine the flour and baking soda in a separate bowl and dump this dry mixture into the wet mixture. Mix until just combined. Don't over-mix or else you will end up with a flat and tough cake!

  5. Pour this batter in a greased/floured loaf pan (Dimensions: 10 x 5).

  6. Bake at 325 degrees for 1 hour and 25 minutes or until an inserted toothpick comes out clean.

  7. Once the cake has cooled down, frost the top with whipped cream or buttercream icing.

  8. Add some fresh strawberries and drizzle Nutella syrup over the whole cake. Enjoy!

Recipe Notes

  • Read all my tips above. 
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Until next time, tata my lovelies!

9 comments on “Classic Sour Cream Pound Cake Recipe”

  1. This is calling my name! I want this right now!

  2. I love this! Such a classic favorite!

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