Classic Southern Sour Cream Pound Cake

A quintessential Southern heirloom perfected. Inspired by cherished family tradition, this Old-Fashioned Sour Cream Pound Cake delivers a remarkably fine, velvety crumb wrapped in that signature crisp, crackly top crust. The addition of cultured sour cream imparts gentle tang and richness while keeping the interior melt-in-your-mouth moist for days. Finished with a post-bake covered rest to lock in steam, it embodies the timeless art of Southern baking.

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Planning

  • Prep Time:

    20 minutes

  • Cook Time & Temp

    70–80 minutes @ 325°F (165°C)

  • Chill/Set Time:

    Sweat & Cool: 1–2 hours

  • Yield & Servings:

    One 10-inch tube cake (14–16 servings)

Preparation

  • Materials

    10-inch tube pan or Bundt pan
    Stand mixer with paddle attachment
    Sifter / fine-mesh sieve
    Silicone spatula
    Digital kitchen scale

  • Prep

    Bring butter, eggs, and sour cream to room temperature (68°F–70°F / 20°F–21°C).
    Butter the tube pan thoroughly and dust with granulated sugar or flour (tapping out excess).
    Sift cake flour, baking powder, and fine sea salt together twice.
    Whisk eggs and pure vanilla extract together lightly in a measuring cup.
    Preheat oven to 325°F (165°C) with rack in the center position.

  • Ingredients

    DRY INGREDIENTS
    Cake Flour 360g (3 cups)
    Granulated Sugar 600g (3 cups)
    Baking Powder 5g (1 tsp)
    Sea Salt 3g (½ tsp)

    WET INGREDIENTS
    Butter, unsalted 227g (2 sticks/1 cup)
    Eggs 300g (6 large)
    Sour Cream 240g (1 cup)
    Vanilla Extract 15ml (1 tbsp)

  • Shopping List

    Cake Flour (T45)
    Granulated Sugar, fine
    Baking Powder
    Sea Salt, fine
    Butter, unsalted
    Eggs
    Sour Cream, Cultured, full-Fat
    Vanilla Extract

Ingredients & Steps

  • Steps

    STEP 1: CREAM THE BUTTER & SUGAR
    Fit the stand mixer with the paddle attachment. Cream the softened butter and granulated sugar on medium speed for 5–7 minutes until exceptionally pale, light, and fluffy.

    STEP 2: STREAM THE EGGS & VANILLA
    Reduce speed to medium-low. Slowly drizzle in the whisked eggs and vanilla in a steady stream, allowing each addition to fully emulsify before adding more. Scrape the bowl down completely.

    STEP 3: ALTERNATE DRY INGREDIENTS & SOUR CREAM
    With the mixer on the lowest speed, add the sifted flour mixture in three parts, alternating with the sour cream in two parts (Flour Sour Cream Flour Sour Cream Flour). Mix only until just incorporated; do not overmix. Give a final fold by hand with a spatula.

    STEP 4: PAN & RELEASE AIR
    Spoon the thick batter into the prepared tube pan, leveling the top with an offset spatula. Tap the pan firmly on the countertop 2–3 times to release large air bubbles. Lightly sprinkle granulated sugar across the batter surface for a crackled crust.

    STEP 5: BAKE TO GOLDEN PERFECTION
    Bake at 325°F (165°C) for 70–80 minutes, until a wooden skewer inserted into the thickest part comes out clean and the internal temperature reaches 208°F–210°F.

    STEP 6: OVEN REST & SWEAT TECHNIQUE
    Turn off the oven, prop the door ajar, and let rest for 15–20 minutes. Transfer pan to a wire rack for 10 minutes, then invert onto a cake board, and immediately cover with a cake dome or inverted bowl while still warm. Let it "sweat" for 10–15 minutes to lock in moisture and create that signature soft-yet-crusty exterior.

  • Notes

    SERVING
    Pound cake is a favorite cake for eating plain. If you like, pour an icing glaze over the top or a dusting of powdered sugar or cut and serve with whipped cream and fruit.

    STORING
    Sour cream pound cake is good for 3-5 days at room temp and a little more in the fridge. Either way, the air will dry it out, so keep it covered in a cake dome. If you put it in the fridge wrap it in plastic wrap, right on the cake all the way around. To serve slice it and heat it a little.

    FLAVORING
    Classic sour cream pound cake has no flavor other than vanilla. If you want a different twist on an old classic try adding a little almond, hazelnut, or rum extract.

    SWEATING THE CAKE FOR A MOIST POUND CAKE CRUST
    Set the cake back down on the counter and cover it with a cake cover and let it 'sweat' for ten more minutes.

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