Sour Cream Pound Cake Slices

Sour Cream Pound Cake

  • Author: Rebecca Neidhart


Sour Cream Pound Cake is an heirloom recipe with a moist, sweet crumb and a tangy, light frosting. Best served with berries piled high.



  • 1 cup unsalted butter, softened to room temperature
  • 3 cups white sugar
  • 3 tsp. vanilla extract
  • 1 tsp. almond extract
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1 cup sour cream

For the Frosting:

  • 1 egg white (see notes)
  • 1/8 tsp. cream of tartar
  • 3 1/2 cups powdered sugar
  • 34 Tbsp. sour cream
  • 1 tsp. vanilla extract
  • 2 Tbsp. soft butter


Preheat your oven to 325F and butter and flour a bundt pan generously. In the bowl of a stand mixer, use the paddle attachment to cream the butter, sugar, and extracts on medium speed until they are light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing it in completely after each addition. In a separate bowl, sift together the flour and salt. Add one cup of flour, then half of the sour cream and repeat, ending with the last cup of flour and baking soda. Make sure that all of the flour is well combined, but try not to overmix the batter. Pour the mix into the floured pan and bake for 45 minutes – 1 hour. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.

For the frosting:

Beat the egg white to medium peaks, then add in 1 cup of the powdered sugar. Alternate tablespoons of sour cream with the rest of the sugar, then beat in the vanilla extract and soft butter.    


  • Buttering and flouring your pan is key to keep it from sticking. It seems like a bothersome step, but it’s definitely worth it!
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