Sour Cream Pound Cake

The combination of sour cream and buttermilk in this recipe creates a lighter pound cake. For a decadent breakfast, serve toasted slices with butter and preserves. 

Sour Cream Pound Cake
Photo: © Abby Hocking
Active Time:
20 mins
Total Time:
2 hrs
1 10-by-5-inch loaf cake


  • 2 sticks unsalted butter, at room temperature, plus more for greasing

  • 3 cups all-purpose flour, plus more for dusting

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 2 cups granulated sugar

  • 1 teaspoon pure vanilla extract

  • 4 large eggs

  • 1 cup sour cream

  • 1/2 cup buttermilk

  • Confectioners’ sugar, for dusting


  1. Preheat the oven to 350°. Butter and lightly flour a 10-by-5-inch loaf pan, tapping out any excess flour.

  2. In a medium bowl, whisk the 3 cups of flour with the baking soda and salt. In a large bowl, using a hand mixer, beat the 2 sticks of butter with the granulated sugar and vanilla at medium speed until light and fluffy, about 5 minutes. At low speed, beat in the eggs one at a time until well incorporated. Beat in the sour cream. Beat in the dry ingredients and the buttermilk in 2 alternating additions, scraping down the bowl, just until well combined.

  3. Scrape the batter into the prepared pan and smooth the surface. Bake for about 1 hour and 40 minutes, until golden and a cake tester inserted in the center comes out clean. Transfer the cake to a rack and let cool completely. Dust with confectioners’ sugar and serve.

Make Ahead

The pound cake can be stored in an airtight container at room temperature for up to 2 days.

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