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Sour Cream Pound Cake
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5 from 4 votes

Sour Cream Pound Cake

This Sour Cream Pound Cake recipe holds a very special place in my heart. It's inspired by my late Aunt's pound cake recipe that was simply out of this world. It's buttery and fluffy and so easy to make.
Prep Time15 mins
Cook Time1 hr 20 mins
Course: Cakes, Pies, Tarts, desserts
Cuisine: American
Servings: 12 servings
Calories: 575kcal
Author: Britney


  • 2 sticks Salted Butter room temperature
  • 3 cups Sugar
  • cup Vegetable Oil
  • 6 Eggs room temperature
  • 1 ¼ cup Sour Cream
  • 1 tsp Vanilla Extract
  • 1 tsp Orange Extract
  • ½ tsp Lemon Extract
  • 3 cups All-Purpose Flour
  • 3 tsp Baking Powder
  • ½ tsp Salt


  • Preheat oven to 325 degrees F.
  • In a large bowl or stand mixer fitted with the paddle attachment, cream butter until light and fluffy, about 1 minute. Add sugar and oil and continue to mix together for another 30 seconds. Add eggs, one at a time while continuing to mix. Add sour cream, vanilla extract, orange extract, and lemon extract and mix until all ingredients are fully incorporated. Batter may curdle/separate a bit, this is completely normal.
  • In a separate bowl, combine flour, baking powder, and salt. Whisk together. Add half of the dry ingredients to the wet ingredients and mix together. Then add the remainder of the dry ingredients to the batter and mix for another 15-30 seconds.
  • Coat a bundt/cake pan in oil and dust with flour, ensuring that flour has coated the entire pan. Tap off any excess flour.
  • Pour batter into cake pan and bake for 1 hour and 20 minutes.


Calories: 575kcal | Carbohydrates: 75g | Protein: 7g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 364mg | Potassium: 100mg | Fiber: 1g | Sugar: 51g | Vitamin A: 739IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg