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Sour cream pound cake

Pound Cake Recipe

This is the BEST Pound Cake Recipe! It's an easy old fashioned sour cream pound cake that's moist and tender and full of vanilla flavor. If you want to make a classic pound cake recipe, this is the one to try.
Course Dessert
Cuisine American
Keyword cake
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings 12 servings
Calories 560kcal
Author Dorothy Kern
Cost $10


  • 1 ½ cups (339g) unsalted butter softened
  • 2 ¾ cups (550g) granulated sugar
  • 6 large eggs room temperature
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • ¾ cup (184g) sour cream room temperature
  • 3 cups (372g) all purpose flour
  • 2 tablespoons cornstarch


  • Preheat oven to 350°F. Grease and flour a 10-inch fluted bundt pan (or spray well with the nonstick cooking spray that has flour in it).
  • Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream the mixture for a few minutes, or until it’s light and fluffy and light in color.
  • Mix in the eggs, one at a time, beating just until the egg is mixed in before adding the next one.
  • Add baking powder, vanilla extract, and salt and stir, then add the sour cream, cornstarch and flour. Mix just until combined.
  • Pour mixture into prepared pan. Bake for about 55-65 minutes or until a toothpick comes out clean from close to the middle of the cake.
  • Let cool 15 minutes then turn out onto serving plate and cool completely. (The cake will come out easier when it’s warm.)
  • Dust cooled cake with powdered sugar for serving. Store in an airtight container for up to 4 days.


Serving: 1serving | Calories: 560kcal | Carbohydrates: 72g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 150mg | Sodium: 241mg | Potassium: 108mg | Fiber: 1g | Sugar: 46g | Vitamin A: 917IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg