Sour Cream Pound Cake Recipe for a Loaf Pan, Made Easy

This sour cream pound cake is a buttery, close-crumbed loaf made with flour, sugar, eggs, and tangy sour cream. Baked in a standard loaf pan, it stays tender without needing a glaze or elaborate decoration, and it is easy to slice for coffee, afternoon tea, or dessert.

Ingredients

1½ cups (188 g) all-purpose flour, spooned into the measuring cup and leveled. Avoid packing it in, which can make the cake heavy.
1 cup (200 g) granulated sugar. This gives the loaf its classic sweetness and helps create a fine crumb when creamed with the butter.
½ cup (113 g) unsalted butter, softened to room temperature but not oily or melted.
2 large eggs, brought to room temperature for easier mixing and a more even batter.
½ cup (120 g) full-fat sour cream, at room temperature. Its moisture and acidity help make the crumb tender and add a gentle tang.
1 teaspoon (5 ml) vanilla extract.
½ teaspoon (2 g) baking powder. This small amount gives the dense batter a little lift.
¼ teaspoon (1.5 g) fine salt. If using salted butter, reduce this to a pinch.

Instructions

Prepare the pan and oven. Set a rack in the center of the oven and preheat to 350°F (177°C). Grease a 9-by-5-inch (23-by-13-cm) loaf pan, then line it with a strip of parchment paper that covers the bottom and long sides, leaving enough overhang to lift out the cake. Grease the exposed short sides as well.
Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set the bowl aside. Whisking distributes the small amount of baking powder so the loaf rises more evenly.
Cream the butter and sugar. In a large bowl, beat the softened butter and sugar with a hand mixer on medium speed for about 3 minutes, scraping down the sides once. The mixture should look paler and fluffy, though it will still feel slightly grainy. If using a stand mixer, use the paddle attachment.
Add the eggs and vanilla. Beat in the eggs one at a time, mixing just until each is incorporated and scraping the bowl as needed. Stir in the vanilla. If the mixture looks a little curdled, continue with the recipe; adding the flour mixture gradually should bring the batter together.
Mix in the flour and sour cream. Add about one-third of the dry ingredients and mix on low until only a few flour streaks remain. Mix in half the sour cream, then repeat with another third of the flour, the remaining sour cream, and the last of the flour. Stop as soon as the batter is smooth and no dry pockets remain. For egg safety, USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for egg dishes; the center of a properly baked cake will normally be hotter than that.
Fill the pan and bake. Scrape the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes, checking from 58 minutes onward. The top should be golden, with a crack down the middle, and a wooden pick inserted into the center should come out clean or with a few dry crumbs. A thermometer inserted into the center without touching the pan will usually read about 200–205°F (93–96°C) when this style of cake is baked through. If the top is browning too quickly before the center is done, loosely tent it with foil for the remaining bake.
Cool before slicing. Set the pan on a rack for 15 minutes. Use the parchment overhang to lift the loaf out, then cool it on the rack for about 75 minutes, until the center is no longer warm. Slicing while hot can compress the soft crumb and cause the pieces to break. Use a serrated knife and a gentle sawing motion for neat slices.

Tips

Bring the cold ingredients to room temperature. Set the butter, eggs, and sour cream out for about 30 to 45 minutes before mixing. Cool ingredients can make creamed butter firm up and leave the batter uneven. If the butter feels greasy or partly melted, it is too warm; chill it briefly until soft but still holds its shape.
Measure flour lightly. A kitchen scale is the most consistent option. If measuring by volume, fluff the flour, spoon it into the cup, and level it without tapping. Too much flour is a common reason pound cake turns dry or dense.
Mix gently after adding flour. Once flour is in the bowl, use low speed and stop as soon as it disappears. Overmixing develops gluten and can make the crumb firm. Scrape the bottom of the bowl once to catch any hidden flour, then fold it in by hand if needed.
Use the right pan and judge doneness by cues. A light-colored metal 9-by-5-inch pan gives the most predictable bake. Dark or glass pans may brown the sides sooner, so begin checking early. Loaf pans vary in capacity; if yours is smaller, do not fill it more than about two-thirds full, and bake extra batter in a muffin cup rather than risking overflow.

Serving Suggestions

Serve the loaf plain in slices once it has cooled completely; the buttery flavor and sour cream tang are satisfying without a topping. For a simple afternoon snack, pair a slice with coffee, black tea, or a glass of milk. The cake is also good with fresh berries, sliced peaches, or softly whipped cream when you want to turn it into a dessert. If serving with fruit, add it just before eating rather than storing the fruit on the cake, where its juices can make the crumb soggy.

For a slightly dressier finish, dust the top lightly with powdered sugar after cooling. You can also toast a slice in a dry skillet over low heat for a few minutes per side until the edges are lightly golden; keep the heat gentle so the sugar in the crumb does not scorch. Warm slices pair well with a spoonful of yogurt or a little jam, but the loaf is rich enough that a small slice is usually plenty.

Variations

Lemon sour cream loaf: Rub 1 tablespoon (12 g) finely grated lemon zest into the sugar with your fingertips before creaming it with the butter. The oils in the zest perfume the whole cake. For a brighter finish, stir 1 tablespoon (15 ml) lemon juice into the sour cream, but do not add much more liquid or the loaf may need extra baking time.

Almond version: Replace the vanilla with ½ teaspoon (2.5 ml) almond extract, or use ¼ teaspoon (1.25 ml) almond extract alongside the vanilla for a more subtle flavor. Almond extract is concentrated, so measure carefully. A tablespoon or two of sliced almonds scattered over the batter adds crunch, though they will toast as the loaf bakes.

Berry loaf: Fold in ¾ cup (110 g) fresh blueberries or raspberries after the batter is mixed. Pat washed berries dry first and toss them with 1 teaspoon of the measured flour to help limit sinking. Frozen berries can be used straight from the freezer; fold gently and expect a little color streaking in the batter.

Using Greek yogurt: Plain full-fat Greek yogurt can replace the sour cream in the same quantity. It gives a similarly tender crumb with a slightly sharper tang. Regular plain yogurt is thinner, so it may make the batter looser; choose a thick variety, or strain it briefly through a fine sieve before measuring.

Storage and Reheating

Because this loaf contains eggs and dairy, refrigerate it within 2 hours of baking or serving. Once fully cool, wrap the cake tightly or place it in an airtight container and refrigerate for 3 to 4 days. For the best texture, let a slice sit at room temperature for about 15 minutes before eating; cold cake is firmer and its butter flavor is less pronounced. Keep the loaf covered so it does not absorb refrigerator odors or dry out.

To freeze, wrap the cooled whole loaf or individual slices in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months for best quality. Thaw wrapped slices in the refrigerator overnight or at room temperature until soft, and unwrap after thawing to prevent condensation from collecting on the cake. To warm a slice, heat it in a 300°F (150°C) oven for about 8 to 10 minutes, loosely covered with foil, or microwave it for 10 to 15 seconds. Reheat only the portion you plan to serve so the rest of the loaf stays moist.

Frequently Asked Questions

Can I bake this pound cake in an 8-by-4-inch loaf pan?

A smaller pan may not hold all the batter safely, and a fuller pan can overflow before the center bakes. Fill it no more than about two-thirds full and bake any remaining batter in a greased muffin cup. The smaller loaf may need a little longer to bake than a wide, shallow one, so rely on the clean tester and center-temperature cues rather than the clock alone.

Why did my sour cream pound cake turn out dense?

Some density is normal in pound cake, but a heavy or gummy center can come from too much flour, butter that was too cold to cream properly, overmixing after adding flour, or removing the cake before the center was baked. Measure flour by weight if possible, cream the butter and sugar until fluffy, and check the center in the final part of baking.

Can I use low-fat sour cream?

Yes, but full-fat sour cream gives the loaf a richer texture and more reliable tenderness. A low-fat version may make the crumb a little less rich and slightly less soft. Avoid fat-free sour cream, which can be thinner and does not behave quite the same way in this buttery batter.

How do I know when the loaf is done without a thermometer?

Look for a golden top and a central crack, then insert a wooden pick into the deepest part of the cake. It should come out clean or with a few dry crumbs, not wet batter. If the top is browned but the pick still shows batter, cover the loaf loosely with foil and continue baking in short intervals.

Can I make the batter ahead of time?

It is best to bake the batter soon after mixing. Once the baking powder is combined with the wet ingredients, letting the batter sit can reduce its lift, and the butter may firm up. If you want to prepare ahead, bake the loaf, cool it fully, and refrigerate or freeze it instead; the finished cake holds and slices well.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).