“Southern Sour Cream Pound Cake! Velvety soft using simple, old-fashioned ingredients! A true classic!”
Visual learner? Watch me make this Sour Cream Pound Cake from start to finish!
I woke up at 3:30 am Monday to start my homemade sour cream since it has to sit for 24 hours. I want to brag that I always wake up in the wee hours of the morning to prepare from-scratch ingredients, but the truth is I couldn’t sleep!
Why couldn’t I sleep, you ask? Well… because I was thinking about this Southern Sour Cream Pound Cake that I was going to make this week. I know, I’ve got to get some more exciting things happening in my life LOL.
Food and recipe developing excite me! It’s in my veins! Especially when it’s something I haven’t had in a long time, and I get to share it with you guys. Like…seriously…when I have a favorite recipe to share I’m so excited to wake up and test it out.
I talk my poor husband’s head off about how I’m gonna try adding this or that to improve the texture or swapping out extracts. Bless his heart. He acts interested, but I know cooking is not something he enjoys.
This recipe didn’t need much testing though because it’s a variation of my grandma Barb’s sour cream pound cake. Although I usually tweak her recipes a tad, I can pretty much bet my bottom dollar that it’s going to come out flawless as is.
This Southern Sour Cream Pound is seriously straddling the edge of being my favorite! My goodness, how it the world did I forget how good this cake was!?!?
I forgot how incredible a good old-fashioned sour cream pound cake is! How moist and velvety soft the crumb is and how it tastes downright heavenly by itself or topped with berries and fresh cream. You certainly don’t have to follow my lead and use fresh sour cream. Store-bought sour cream will taste just as good!
What does Sour Cream Pound Cake taste like?
No worries, it doesn’t taste like sour cream. When I told my boys I was making a sour cream pound cake they proceeded with gagging, dry heaving sounds. Sour cream pound cake taste like a classic pound cake with a slightly richer taste. Being that this recipe uses buttermilk and sour cream, the taste is very rich with a tight, moist crumb. It’s good, warm, room temperature and cold.
I think out of all the classic plain pound cakes (cream cheese, butter, and vanilla) sour cream is my favorite! That’s saying something because, for a while, cream cheese pound cakes were my boo!
If you need a casual dessert after dinner, MAKE THIS SOUR CREAM POUND CAKE! If you need an elegant dessert for a party, grab some fresh berries and homemade whipped cream and MAKE THIS SOUR CREAM POUND CAKE!
Southern Sour Cream Pound Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 ½ cups unsalted butter 3 sticks
- 3 cups granulated sugar
- 5 eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk room temperature
- 1 cup sour cream
- Preheat oven to 325 F. Grease and flour a bundt pan and set aside.
- In a large bowl sift together flour, baking powder and salt. Set aside.
- In a large bowl, cream together butter and sugar just until creamy on low speed.
- Mix in eggs one at a time.
- Mix in vanilla extract.
- Add dry ingredients to wet ingredients, alternating with the buttermilk. (Be sure to mix on low JUST until combined. Overdoing it will result in a cake with streaks)
- Mix until batter is well combined and fluffy.
- Mix in sour cream just until combined.
- Spoon batter into prepared pan.
- Bake on middle rack for 90 minutes.
- Remove from oven and let cake sit in pan until pan is warm.
- Remove cake from pan and place on a cooling rack to finish cooling.
- Serve plain or topped with berries and fresh cream!