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Sour Cream Pound Cake

Light, buttery, and the most tender pound cake ever! This makes a smaller, 6 cup bundt cake.

Prep Time 15 minutes
Cook Time 55 minutes
Servings 12


  • 1/2 cup butter softened
  • 1/2 cup sour cream
  • 1 cup sugar
  • 3 large eggs
  • 1.5 tablespoon lemon curd or zest from one lemon
  • 1 teaspoon vanilla extract
  • 1 1/4 cups AP flour
  • 1/4 cup corn starch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt


  1. Preheat oven to 350 degrees. Butter and lightly flour a 6 cup bundt pan.

    Use your stand mixer to cream butter and sugar for 5 minutes, until pale and fluffy.

    Then add eggs one at a time, beating after each addition.

    Add vanilla and sour cream (and lemon curd, if using). Beat another 2 minutes.

    Then sift together salt, cornstarch, flour, and baking soda.

    Turn mixer to lowest setting and add dry ingredients. If using zest, then add here.

    Then spoon into the cake pan. Bake for approximately 45-55 minutes, until toothpick comes out clean and cake is golden brown. Cool in pan for 10 minutes before turning out onto a rack to finish cooling.