Pound Cake Recipe With Cream Cheese And Sour Cream Sour Cream Pound Cake

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Prep:
25 mins

Cook:
90 mins

Total:
115 mins

Servings:
12
to 16 servings


Yield:
1 cake
Nutrition Facts (per serving)
429 Calories
18g Fat
63g Carbs
5g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 12
to 16
Amount per serving
Calories 429
% Daily Value*
Total Fat 18g 23%
Saturated Fat 10g 52%
Cholesterol 113mg 38%
Sodium 188mg 8%
Total Carbohydrate 63g 23%
Dietary Fiber 1g 2%
Total Sugars 45g
Protein 5g
Vitamin C 0mg 1%
Calcium 35mg 3%
Iron 1mg 8%
Potassium 77mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This sour cream pound cake is the perfect cake for a special occasion, or bake it for a special family dessert. Finish the pound cake with the optional vanilla glaze or dust the cooled cake with sifted confectioners’ sugar. Slices of pound cake are fabulous with fruit sauces, berries, or lemon dessert sauce. Or slice the pound cake and make this delicious pound cake French toast.

Pound cakes get their fine texture from a lengthy beating that incorporates air into the batter, and this pound cake gets an extra boost of lightness from beaten egg whites. Cream the butter and sugar for at least 3 to 4 minutes before you add the remaining ingredients, but don’t overbeat when adding the egg yolks and dry ingredients or you’ll deflate some of those air bubbles. You’ll find some helpful pound cake tips below the recipe.

Ingredients

For the Cake:

  • 3 cups granulated sugar

  • 1 cup (8 ounces) unsalted butter, room temperature

  • 6 large eggs, separated and brought to room temperature

  • 1 teaspoon pure vanilla extract

  • 1 cup sour cream

  • 3 cups all-purpose flour

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

For the Optional Vanilla Glaze:

  • 2 tablespoons unsalted butter, softened

  • 1 cup confectioners’ sugar

  • 1 teaspoon pure vanilla extract

  • 1 to 2 tablespoons milk, or hot water

Steps to Make It

Make the Cake

  1. Gather the cake ingredients.

    Ingredients of sour cream pound cake

    The Spruce / Diana Chistruga 


  2. Heat the oven to 350 F. Generously grease and flour a flat bottom tube cake pan or Bundt cake pan.

    Generously grease and flour a bundt cake pan

    The Spruce / Diana Chistruga 


  3. Cream together granulated sugar and 1 cup of butter in a mixing bowl with an electric mixer, for about 4 minutes, or until very light and fluffy.

    Blend butter and sugar in a bowl

    The Spruce / Diana Chistruga 


  4. Add the egg yolks, one at a time, beating after each addition just until blended into the creamed mixture.​​​​

    egg and butter in a bowl

    The Spruce / Diana Chistruga 


  5. Blend in the vanilla and sour cream until blended.

    sour cream added to the butter mixture in the bowl

    The Spruce / Diana Chistruga 


  6. Whisk together the flour, salt, and baking soda in a separate bowl.

    Whisk together the flour, salt, and baking soda in a bowl

    The Spruce / Diana Chistruga 


  7. Add the dry ingredients to batter; beat until blended.

    batter in a bowl

    The Spruce / Diana Chistruga 


  8. Beat the egg whites in another bowl—preferably stainless steel or glass—until almost stiff peaks form.

    beaten egg whites in a bowl

    The Spruce / Diana Chistruga 


  9. Fold the beaten egg whites gently into the cake batter.

    cake batter in a bowl

    The Spruce / Diana Chistruga 


  10. Pour into a greased and floured tube pan or Bundt cake pan.

    batter in a cake pan

    The Spruce / Diana Chistruga 


  11. Bake in preheated oven for about 1 1/2 hours or until cake tests done.

    baked cake in a bundt pan

    The Spruce / Diana Chistruga 


  12. Cool cake in the pan on a rack for 10 to 15 minutes.

    cake on a cooling rack

    The Spruce / Diana Chistruga 


  13. Invert the pan carefully onto a rack. If using a flat-bottom tube pan, invert the cake onto the rack and then invert it onto another rack.

    cake on a cooling rack

    The Spruce / Diana Chistruga 


Make the Optional Vanilla Glaze

  1. Gather the glaze ingredients.

    glaze ingredients

    The Spruce / Diana Chistruga 


  2. Beat the 2 tablespoons of softened butter with 1 cup of confectioners’ sugar in a medium bowl with an electric mixer on medium speed.

    butter and sugar in a bowl

    The Spruce / Diana Chistruga 


  3. Beat in 1 teaspoon of vanilla and then beat in 1 to 2 tablespoons of milk or hot water, or enough to make a thin icing.

    glaze in a bowl

    The Spruce / Diana Chistruga 


  4. Drizzle the icing over the cooled cake. Slice and serve.

    Sour Cream Pound Cake

    The Spruce / Diana Chistruga 


Tips

  • Use a long skewer that will reach the bottom of the pan to test a pound cake for doneness.
  • To bring the eggs to room temperature, place them in a bowl and cover with hot tap water; let stand for about 5 minutes.
  • If the batter looks curdled after the eggs are added, don’t worry. Once the flour is beaten in the batter will be smooth.
  • Don’t open the oven door in the first 15 minutes of baking and don’t move the cake within the first 20 minutes. 
  • If the top is browning excessively, tent the top of the cake loosely with foil.
  • If your oven lacks any indication that the oven is preheated, give it about 10 to 15 minutes to come to temperature. Or use an oven thermometer. It’s a good idea to check the oven temperature periodically with an oven thermometer.
  • Because some ovens can be off by a few degrees, test the cake about 5 to 10 minutes before the end of the suggested baking time.
  • Eggs are much easier to separate when they are cold, so separate them into bowls and let stand until they are room temperature. 

Video about Pound Cake Recipe With Cream Cheese And Sour Cream

How to Make an Easy Vanilla Pound Cake with Sour Cream and Cream Cheese – NO FAIL!

How To make this Super Easy, No Fail Vanilla Pound Cake. Recipe is listed below and there’s a secret ingredient… Sour Cream! I also added cream cheese for good measure 😩😩. You already know it’s bomb! You can’t add that much decadence to a cake and have it not be good.

If you watched my original pound cake recipe video then you know that it was my grandmother’s famous recipe. This one is the result of me trying to answer some of the questions I got in the comments about technique. A lot of you were worried that if you didn’t do things perfectly the cake wouldn’t turn out right. Don’t know how to properly cream butter and sugar? No problem. Not sure when to add the eggs? Got you covered. Want to know what happens if you lower the sugar? I tested it. I tried doing all the things that could mess up this cake and it still turned out beautifully, so when I say no fail… I mean it!

*RECIPE*
Butter – 3 1/2 Sticks
Sugar – 2.5 cups
Flour – 3 cups
Eggs – 6
Cream Cheese – 1/2 brick/4 oz
Sour Cream – 1/2 cup
Baking Powder – 4 tsp
Vanilla – 2 Tbsp
Salt – 1 tsp

*PRODUCTS*
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