Sour Cream Pound Cake

 

Few desserts offer the rich comfort, buttery flavor, and velvety texture that a classic pound cake delivers. When you take that timeless tradition and enhance it with tangy sour cream and top it off with a smooth, sweet white glaze, you elevate the dessert to a whole new level. The Sour Cream Pound Cake with White Glaze is the kind of treat that feels both nostalgic and indulgent, perfect for holidays, family gatherings, afternoon tea, or simply as a treat-yourself moment.

The inclusion of sour cream adds moisture and a light tang that balances out the sweetness, while the glaze, made from powdered sugar and milk or cream, gives it a sleek finish that turns a humble cake into a showstopper. Whether served warm or chilled, with coffee or berries, this cake shines with its dense crumb and heavenly aroma.

Let’s dive into the ultimate recipe that brings this delicious creation to life.

Ingredients

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 3 cups granulated sugar

• 6 large eggs

• 3 cups all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup sour cream

• 1 tablespoon pure vanilla extract

For the White Glaze:

• 1½ cups powdered sugar (confectioners’ sugar)

• 2–3 tablespoons milk (or heavy cream for richer flavor)

• ½ teaspoon vanilla extract

• Optional: A pinch of salt to balance sweetness

Preparation

Step 1: Prepare the Oven and Pan

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan thoroughly. You can also use baking spray with flour for easier release. Ensure every crevice is coated to prevent sticking.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the butter on medium speed until smooth and creamy, about 2–3 minutes. Gradually add in the sugar, beating continuously until the mixture is light, fluffy, and pale—this can take up to 5 minutes. This creaming process is key for incorporating air, ensuring a soft crumb.

Step 3: Add the Eggs

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is well combined. The mixture should be thick and slightly glossy.

Step 4: Mix the Dry Ingredients

In a separate bowl, sift together the flour, baking soda, and salt. Sifting helps prevent lumps and ensures an even texture throughout the batter.

Step 5: Combine Wet and Dry

With the mixer on low speed, alternate adding the flour mixture and sour cream to the batter, starting and ending with the flour. Do this in 3 additions of flour and 2 of sour cream. Add the vanilla extract and mix until just combined—do not overmix.

Step 6: Bake the Cake

Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool the Cake

Let the cake cool in the pan for 15–20 minutes. Then, carefully invert it onto a wire rack and let it cool completely before glazing.

Step 8: Prepare the Glaze

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk (for a thinner glaze) or more sugar (for a thicker glaze).

Step 9: Glaze the Cake

Once the cake is fully cooled, drizzle the glaze over the top using a spoon or pour from a measuring cup. Let the glaze set for about 10–15 minutes before slicing.

Variation

• Lemon Twist: Add 1 tablespoon of lemon zest and replace the vanilla in both cake and glaze with lemon extract for a citrusy zing.

• Chocolate Marble: Swirl in ½ cup of melted semi-sweet chocolate into the batter before baking.

• Almond Flavor: Use almond extract instead of vanilla for a nutty aroma.

• Berry Infusion: Serve with fresh berries or swirl a raspberry compote into the batter for bursts of fruit.

COOKING Note

• Room temperature ingredients yield the best results—ensure your eggs, butter, and sour cream aren’t cold.

• The cake continues to cook slightly in the pan after baking, so don’t overbake.

• Use a light-colored pan for more even baking and to avoid overbrowning.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

• Pair with fresh fruit like strawberries, blueberries, or sliced peaches.

• Enjoy with coffee or tea for an elegant afternoon treat.

• Slice and toast leftovers with a pat of butter for a decadent breakfast.

Tips

• Use a high-quality vanilla extract for the best flavor.

• Don’t rush the creaming process—it adds lightness to the cake.

• Store at room temperature for up to 3 days, or refrigerate for up to 7 days.

• Freeze individual slices tightly wrapped in plastic and foil for up to 3 months.

• Always cool the cake completely before glazing to prevent the glaze from melting.

Prep Time: 20 minutes

Cooking Time: 1 hour 20 minutes

Total Time: 1 hour 40 minutes

Nutritional Information (Per Slice – based on 12 servings)

• Calories: 480

• Protein: 6g

• Sodium: 220mg

• Carbohydrates: 60g

• Sugars: 40g

• Fat: 24g

• Saturated Fat: 14g

• Cholesterol: 120mg

• Fiber: 0.5g

FAQs

Q1: Can I make this pound cake ahead of time?

Yes! This cake actually tastes better the next day. It gives the flavors time to develop. Simply store it in an airtight container at room temperature.

Q2: Can I substitute Greek yogurt for sour cream?

You can. Full-fat Greek yogurt is a good substitute, though the flavor will be slightly different. Sour cream yields a richer texture.

Q3: Why did my cake crack on top?

That’s totally normal for pound cakes! It’s a dense batter, and as it bakes and rises, the top often cracks. It’s part of the charm.

Q4: Can I use a loaf pan instead of a bundt pan?

Yes, but you’ll need to adjust the baking time. Use two 9×5-inch loaf pans and start checking for doneness at the 55-minute mark.

Q5: How do I prevent my cake from sticking to the bundt pan?

Use a generous coating of butter and flour or a baking spray that contains flour. Make sure every nook of the pan is covered.

Conclusion

The Sour Cream Pound Cake with White Glaze is a dessert that perfectly balances indulgence and tradition. Rich, dense, and moist, this cake showcases the magic of simple ingredients coming together in a beautiful harmony of flavor and texture. The sour cream makes it uniquely tender and keeps it moist for days, while the sweet white glaze adds an elegant finish that makes each slice feel special.

Whether it’s your first time baking or you’re a seasoned cake-maker, this recipe is virtually foolproof and endlessly versatile. It’s the kind of cake that makes memories, brings people together, and tastes just as wonderful the next day—if it lasts that long.

This is more than just a dessert—it’s comfort in every bite.

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