If you are looking for a fantastic melt-in-your-mouth cake, then you have to try this sour cream pound cake recipe. First, set your oven to 352 Fahrenheit and add three cups of all-purpose flour to a large bowl. Add one teaspoon of kosher salt to that flour and half a teaspoon of baking soda for leavening. Give that a quick whisk to combine all the ingredients and set it aside.

Add one cup of unsalted butter to the bowl of a stand mixer or a large mixing bowl, then cream the butter until light and very fluffy. Add three cups of granulated sugar in batches and start mixing on low speed, then high and mix until it gets nice and fluffy. While mixing, add one tablespoon of vanilla extract, break six eggs in a separate bowl, add the eggs one at a time, and mix until it is incorporated before adding the next.

Add about half of the flour mixture to the butter mixture and mix that in on low. Then, alternate with 8 ounces of sour cream. Sour cream will add more moisture and a little bit of tang to your cake and make everything delicious. After adding the sour cream, mix it on low until combined, then add the rest of the flour mixture and mix until almost combined. Finish the mixing with a spatula so you do not overmix the batter.

Get your pans; use a small, medium or loaf pan for this cake. Grease your pans well. Divide the batter into the pans, then tap them on the counter to remove any trapped air in the batter. Bake in the 325F preheated oven for 45 to 50 minutes. If you use a bundt or loaf pan, bake it for 70 to 80 minutes at 325F. Once the cake is baked and out of the oven, flip it over a wire rack and let it cool down before serving. This cake is delicious; dust it with powdered sugar and serve it with your favourite cream. Enjoy.


  • 3 cups (360g/ 12.6Oz) all-purpose flour
  • 1 teaspoon kosher salt or ½ tsp fine-grained
  • ½ teaspoon baking soda
  • 1 cup (225g/ 7.9Oz) unsalted butter at room temperature
  • 3 (600g/ 21Ozcups granulated sugar
  • 6 eggs large room temperature
  • 1 tbsp (15ml) vanilla extract
  • 1 cup (8oz/227g) sour cream