Ohhh, this one is a classic-classic 🍰—rich, tender, and buttery with that subtle tang from sour cream. Perfect plain, toasted, or dressed up with berries.
All-Buttered Sour Cream Pound Cake
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup full-fat sour cream
- 2 tsp pure vanilla extract
Instructions
- Prep
- Preheat oven to 325°F (165°C).
- Grease and flour a 10-inch tube or bundt pan.
- Cream butter & sugar
- Beat butter until creamy.
- Gradually add sugar; beat 5–7 minutes until very light and fluffy
(this step = tender crumb).
- Add eggs
- Add eggs one at a time, beating well after each.
- Dry ingredients
- Whisk flour, baking soda, and salt together.
- Combine
- Add flour mixture and sour cream alternately, beginning and ending with flour.
- Mix just until combined.
- Stir in vanilla.
- Bake
- Pour batter into pan, smooth top.
- Bake 1 hour 20 minutes to 1 hour 30 minutes.
- Toothpick should come out clean or with a few moist crumbs.
- Cool
- Cool in pan 15 minutes, then turn out onto rack.
- Cool completely before slicing.
Pro Tips (Grandma-Approved)
- Room-temp eggs + butter = smooth batter.
- Don’t rush the creaming step—it’s the secret.
- If top browns too fast, tent loosely with foil.
- Even better the next day.
Optional Upgrades
- 🍋 Lemon zest + glaze
- 🍊 Orange extract for a bakery vibe
- 🍓 Serve with fresh berries & whipped cream
Want a cream cheese version, loaf-pan size, or old-fashioned glaze next?