Few desserts bring the same sense of comfort as a freshly baked pound cake filling the kitchen with its buttery aroma. The Old-Fashioned Sour Cream Pound Cake is a timeless favorite—rich, moist, and perfectly tender thanks to the addition of tangy sour cream. This Southern classic has been loved for generations, often making its way to family gatherings, church suppers, and cozy afternoon teas. With its simple ingredients and foolproof method, it’s a recipe you’ll come back to again and again.

Ever wonder why it’s called a pound cake? Traditionally, the recipe used a pound each of butter, sugar, eggs, and flour—a straightforward method that gave the cake its name. Today, we keep the same spirit of simplicity, with just a touch more finesse. However you look at it, one slice is enough to understand why this cake has stood the test of time.

Why You’ll Love It

This cake is proof that simple ingredients can create something extraordinary:

Moist and tender crumb – Sour cream keeps the texture rich without being heavy.
Budget-friendly – With just a few pantry staples, you can skip store-bought cakes that never taste quite as good.
Versatile – Delicious on its own, dusted with powdered sugar, or dressed up with berries and whipped cream.

If you enjoy classic desserts like a Lemon Drizzle Cake, this pound cake will be another keeper in your recipe box.

Ingredients

1 cup unsalted butter, softened
3 cups granulated sugar
6 large eggs
1 cup sour cream
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt

Step-by-Step Instructions

Prep the oven and pan – Preheat to 325°F (163°C). Grease and lightly flour a 10-inch Bundt pan.
Cream butter and sugar – Beat together until light and fluffy, about 5 minutes.
Add eggs – Mix in one at a time, making sure each is fully incorporated.
Add sour cream and vanilla – Stir until smooth.
Combine dry ingredients – Whisk flour, baking powder, and salt in a separate bowl.
Mix gently – Add dry ingredients to the wet mixture, stirring just until combined.
Bake – Pour batter into the pan and bake for 60 minutes, or until a toothpick comes out clean.
Cool – Let rest in the pan for 15–20 minutes before inverting onto a wire rack.

Serving Ideas

Classic – Dust lightly with powdered sugar.
Fruity – Add fresh berries and a dollop of whipped cream.
Indulgent – Pair with vanilla ice cream or a drizzle of chocolate sauce.

For beverages, a hot cup of coffee or tea makes the perfect pairing.

Tips for Success

Use room temperature butter and eggs for the best texture.
Avoid overmixing once you add the flour—this keeps the cake soft, not dense.
Start checking for doneness at 50 minutes, as ovens can vary.

Storage

Room temperature: Wrap tightly; stays fresh up to 3 days.
Refrigerated: Keeps for up to 1 week.
Frozen: Store slices up to 3 months. Thaw at room temperature or warm gently in the microwave for that just-baked taste.

This Old-Fashioned Sour Cream Pound Cake is the kind of dessert that feels like home—simple, nostalgic, and endlessly satisfying. Bake one for your family, share it with friends, or savor a slice with your afternoon coffee.