Few desserts carry the quiet elegance of a true pound cake. Dense yet tender, rich but not overwhelming, it’s the kind of cake that doesn’t need elaborate frosting or flashy decoration to impress. Among all its variations, Sour Cream Pound Cake stands out as a favorite for one simple reason: incredible moisture.
The addition of sour cream transforms a traditional pound cake into something softer, richer, and beautifully balanced. It adds subtle tang, enhances texture, and keeps the crumb tender for days. Whether served plain, dusted with powdered sugar, or topped with berries, this cake never goes out of style.
Why Sour Cream Makes a Difference
Classic pound cake relies on butter, sugar, eggs, and flour. While delicious, it can sometimes lean toward dry if not baked perfectly. Sour cream changes the game by:
Adding moisture without thinning the batter
Creating a finer, softer crumb
Balancing sweetness with mild tang
Extending shelf life
The result is a cake that feels indulgent but still refined.
Ingredients
Here’s what you’ll need:
1 cup (2 sticks) unsalted butter, softened
2 ½ cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup full-fat sour cream
2 teaspoons pure vanilla extract
Optional additions:
½ teaspoon almond extract
Lemon zest for brightness
Step-by-Step Instructions
