Brown Sugar Sour Cream Pound Cake

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Recipe photo
Hands-on time:
Baking time:
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Yield: 1 cake, 16 slices

Recipe photo

Tender, just sweet enough, with a bit of tang, this cake is perfect with fresh berries.

Brown Sugar Sour Cream Pound Cake

star rating (17) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 cake, 16 slices
Published: 09/12/2012



1) Preheat the oven to 350°F. Lightly grease a 9 or 10-cup Bundt pan.

2) In a large bowl, beat the butter and sugars until light and fluffy.

3) Add the eggs one at a time, beating for a minute or two between additions. Scrape the sides and bottom of the bowl.

4) Add the baking powder, salt, and baking soda, then gently beat in half the flour.

5) Gently beat in the sour cream and vanilla, then add the remaining flour, mixing just until blended.

6) Scoop the batter into the prepared pan, and bake for 55 to 60 minutes, until a cake tester or toothpick inserted in the center comes out clean.

7) Remove the cake from the oven, and cool in the pan for 15 minutes before transferring to a rack to finish cooling. Cool completely before slicing.

Yield: 1 cake, 16 slices.


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  • star rating 04/08/2015
  • magicallydelicious from KAF Community
  • Cakes are something that I haven't always been good at. This one seems foolproof. The texture is very fine, moist, light...perfect. The flavor - like other reviewers, I thought the ingredients seemed a little too simple for this to have a lot of flavor. I was so wrong. The vanilla, brown sugar and butter really shine through and create this flavor that reminded me so much of my favorite sugar cookies. And like other reviewers when I spooned the thick batter into the pan I was afraid it would be dense but it's surprisingly light. I sprayed the pan with baker release and it popped right out without sticking. I just did a little gentle shaking as I rotated the pan to be sure that it wouldn't tear when I flipped the pan. Unfortunately I was a little too quick to flip and I did get a tear in one side of the cake, but no sticking. I took that opportunity to sneak a slice while it was warm, which I know will probably make the cake a little more dry after it cools but I think it will still be great. This one would be great adapted with a little less sugar in the mix and an added ribbon of streusel in the middle, too - or just cinnamon & sugar on the outside, snickerdoodle style. I'm going to have to take pictures of this beauty before it disappears :)
  • 03/29/2015
  • gen6tex from KAF Community
  • Made this recipe this morning. It smells wonderful and what I can see looks great. You got it, it is still hanging suspended in the upside down Bundt pan. Lol, I shook it, pounded it on the counter, ran a silicon spatula down all the sides (cake had pulled away from the sides when I removed it from the oven) reheated the pan and plunged it into ice water. NOW I remember why I abandoned Bundt cakes 25 years ago. Will make it again in a proper dish and then will give it a rating.
  • star rating 02/02/2015
  • Natalie from NY
  • This cake is delicious! I am a decent baker, however, my cake stuck to the pan when I turned it out after 15 minutes of cooling. I did only grease the pan, and not grease and flour - would that have been better? Also, the cake is so soft that it seems to be falling apart. My husband still says it's the best cake ever. If anyone has any tips, I would appreciate it!
    I am so happy you are both thrilled with the flavor! You could try flouring but usually folks flour if they are concerned about the grease from preparing the pan leaching into the surface cake. What I would suggest is be sure you have greased the pan well and unmold the cake a little sooner (after 5 minutes). Elisabeth@KAF
  • star rating 02/01/2015
  • Kathie W. from Yorba Linda, CA
  • Delicious and easy to make pound cake. Made just as recipe outlines. Mine only took 50 minutes to bake. Very moist. Will make again.
  • star rating 01/06/2015
  • Ro from LA, CA
  • Easy to make, very moist & flavorful,
  • star rating 11/28/2014
  • Betty from Simpsonville, SC
  • This cake is excellent, moist but not overly moist. Really good with a scoop of ice cream.
  • star rating 10/25/2014
  • Victoria from South Carolina
  • Perfect!! I layed all of my ingredients out along with measuring spoons before I began mixing. It was an easy recipe. I only changed one thing, I added 2 tsp of vanilla instead of 1 1/2 since I like vanilla, other than that I followed recipe exactly. The texture is light, not heavy like some other pound cakes can be. The brown sugar made a very light crunch to the crust which is amazing!! I checked it twice with a toothpick before taking it out of the oven. The top was a gold/light brown and the bottom was a richer colored brown. The flavor is wonderful. I recommend this recipe. It is great with strawberries or blueberries and whipped cream!!
  • star rating 10/13/2014
  • efrazee from KAF Community
  • In spite of a very thick batter, almost as thick as a drop cookie dough, this cake comes out light and tender. The flavor from the brown sugar is terrific. However, I have trouble calling it a pound cake. It is not sturdy enough to stand up to a fruit topping without getting soggy and falling apart. I do recommend it, but not if you are looking for a pound cake to serve with fruit.
  • 10/05/2014
  • Jennifer from Canaan, NH
  • They had samples of this Brown Sugar Sour Cream Pound Cake available for tasting in the KAF store today. It is excellent.
  • 09/11/2014
  • JT from Washington State
  • I would just like to confirm that this recipe only requires 2 cups of flour. To me, it seems like too little for a bundt pan (but what do I know).
    Yes, the recipe is correct as written. Enjoy! ~ MJ
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