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Sour Cream Pound Cake

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This easy old fashioned sour cream pound cake recipe from scratch is firm and dense but still very moist. Perfect for carving/ cake decorating or just serving with whipped cream and fresh fruits like strawberries.
Course Cake, Dessert
Cuisine American
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Servings 12 Slices
Calories 597
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


  • 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.
  • Add eggs, one at a time, while mixing.
  • Add sour cream and extracts and mix until just combined.
  • 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!
  • Pour this batter in a greased/floured loaf pan (Dimensions: 10 x 5).
  • Bake at 325 degrees for 1 hour and 25 minutes or until an inserted toothpick comes out clean.
  • Once the cake has cooled down, frost the top with whipped cream or buttercream icing.
  • Add some fresh strawberries and drizzle Nutella syrup over the whole cake. Enjoy!


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


Calories: 597kcal | Carbohydrates: 88g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 132mg | Sodium: 270mg | Potassium: 120mg | Fiber: 1g | Sugar: 63g | Vitamin A: 710IU | Vitamin C: 7.3mg | Calcium: 45mg | Iron: 2mg