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+ servings
An overhead view of two slices of pound cake on a white plate and a slice cake on a wooden cake stand.
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4.46 from 98 reviews

Sour Cream Pound Cake

I spent months testing cake batter mixing methods and ingredients to achieve Pound Cake Perfection. This Sour Cream Pound Cake is a variation of my favorite all-butter cake.
Prep Time: 30 minutes
Bake Time: 55 minutes
Total Time: 1 hour 25 minutes
12 slices

Ingredients 

  • 3 large eggs (room temp)
  • 4 egg yolks (room temp)
  • 1 teaspoon vanilla extract
  • 4 oz sour cream (½ cup, divided)
  • 8 oz cake flour (1 ¾ cups, see note)
  • ¼ teaspoon table salt
  • 1 teaspoon baking powder
  • 10 oz granulated sugar (1 ¼ cups)
  • 8 oz unsalted butter (room temp)

Instructions

  • Preheat the oven to 350 °F. Butter and flour a 9"x5" loaf pan or Bundt pan.
  • Combine 3 large eggs, 4 egg yolks, 1 teaspoon vanilla extract and half of the sour cream in a small bowl, whisk to combine and set aside.
  • Sift together 8 oz cake flour, ¼ teaspoon table salt, and 1 teaspoon baking powder in a mixing bowl. Add 10 oz granulated sugar to the flour and mix at low speed for 30 seconds. Add 8 oz unsalted butter to the flour and mix until combined. Add the remaining sour cream and increase the speed to medium high. Mix for a full 2-3 minutes. The batter will lighten in color and texture. If using a hand mixer add another minute to the mixing time.
  • Scrape the bowl and beater thoroughly. On low speed, add the egg mixture in 3 increments, scraping the bowl after each addition. Mix just until the eggs are incorporated.
  • Pour the batter into the prepared pan. Bake at 350°F until a toothpick inserted in the middle comes out clean (about 55 minutes).

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Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition

Serving: 12g | Calories: 350kcal | Carbohydrates: 38g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 108mg | Potassium: 58mg | Fiber: 0.5g | Sugar: 24g | Vitamin A: 677IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!