A classic southern dessert, the sour cream cake is light and fluffy. It is one of the best homemade pound cakes. With a moist, dense interior with a slightly crispy crust, this old-fashioned but very popular cake recipe from scratch is a crowd pleaser. So here’s how to make sour cream cake at home.

How to make a great Sour Cream Pound cake?

  • The more airy the cake batter, the softer the cake.
  • Therefore, beat the cake batter for a long time. Use the best butter available.
  • You will see how it greatly improves the taste and texture of the cake.
  • Also make sure to cream the butter and sugar well before mixing them with the rest of the ingredients.
  • Do not forget to add sour cream – as it guarantees softness.

Ingredients of Sour Cream Pound Cake

  • 1 cup real butter no substitutions
  • 3 cups granulated sugar
  • 6 large eggs room temperature
  • ounces sour cream room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour
  • 1 tablespoon vanilla extract


Instructions of Sour Cream Pound Cake

  1. Preheat the oven to 325 degrees F. Coat a shortening tube mold with solid vegetables and flour.
  2. Cream the butter and sugar until fluffy. Add the eggs and beating each before adding the next. Stir in sour cream.
  3. Combine flour, salt and baking powder in a small bowl, then add 1/2 cup at a time to dough until well blended. Stir in vanilla.
  4. Place the dough in the prepared pan. Bake 325 degrees for 80 to 85 minutes. A long wooden pick is insert in the center of the cake.
  5. The cake is made when dry crumbs stick to your choice.
  6. Let the cake cool on a wire rack for 1 to 20 minutes before turning it over on a tray so that it cools completely.