Sour Cream Pound Cake Recipe

Name: Sour Cream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 3 tablespoons dry breadcrumbs; 4 cups sifted cake flour (about 1 pound); 1/4 teaspoon salt; 1 1/2 cups light sour cream; 1 teaspoon baking soda; 3/4 cup butter; 2 3/4 cups sugar; 2 teaspoons vanilla extract; 3 large eggs; 2 tablespoons fresh lemon juice

Servings: persons

1
Preheat oven to 350u00b0.
2
Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.
3
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt; stir with a whisk. Combine sour cream and baking soda; stir well. Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add sugar and vanilla, beating until well blended. Add eggs, 1 at a time, beating well after each addition. Add juice; beat 30 seconds. Add flour mixture alternately with sour cream mixture to sugar mixture, beating at low speed, beginning and ending with flour mixture.
4
Spoon batter into prepared pan. Bake at 350u00b0 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

1609

kcal

Calories

Fat

244

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Cooking spray, 3 tablespoons dry breadcrumbs, 4 cups sifted cake flour (about 1 pound), 1/4 teaspoon salt, and more.

Yes, Sour Cream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sour Cream Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions