Why students love this Sour Cream Pound Cake
You know that moment when the dining hall is closed, your brain is melted from study guides, and your wallet says “please.” That’s when Sour Cream Pound Cake swoops in like the hero of cozy, buttery desserts. It’s cheap, it’s forgiving (even if you forget to set a timer—no judgment), and it tastes like you paid bakery prices.
This Easy Sour Cream Pound Cake is designed for student life: minimal gear, inexpensive ingredients, and zero culinary school vibes. Sour cream adds serious moisture and a tender crumb, so your cake stays soft for days—aka perfect for late-night bites while cramming.
Table of Contents
Ingredients for a budget-friendly Sour Cream Pound Cake
Dry ingredients
- 2 cups (240 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon fine salt
Wet ingredients
- 1 cup (2 sticks/226 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- 1 cup (240 g) full-fat sour cream
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- Optional but delish: ½ teaspoon almond extract or zest of 1 lemon
Simple vanilla glaze (optional)
- 1 cup powdered sugar
- 2–3 tablespoons milk (or heavy cream)
- ½ teaspoon vanilla extract
- Pinch of salt
Why these work for students:
- All-purpose flour keeps costs low and results reliable.
- Sour cream = moisture and structure without fancy techniques.
- Butter + sugar creamed together by hand still gets you that classic pound cake texture.
Step-by-step: Easy Sour Cream Pound Cake (no mixer)
Pan & oven prep (5 min):
Preheat to 325°F (163°C). Grease a 9×5-inch loaf pan or a 10-cup bundt pan with butter or cooking spray, dust with flour, and tap out excess. (If using a toaster oven, see tips below.)
1) Mix the dry:
In a bowl, whisk flour, baking powder, salt. Set aside.
2) Cream by hand:
In a large bowl, mash and whisk butter + sugar until pale and fluffy, 2–3 minutes. (Use a fork if you don’t have a whisk. It’s arm day.)
3) Add the moisture:
Whisk in sour cream until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla (plus almond extract/lemon zest if using).
4) Combine:
Add the dry mix to the wet in 2 additions, stirring gently until no dry pockets remain (don’t overmix).
5) Bake:
Pour batter into the pan and smooth the top.
- Loaf pan: 60–70 minutes
- Bundt pan: 65–75 minutes
- Check for doneness: a toothpick should come out with moist crumbs, not wet batter. If the top browns fast, tent loosely with foil after 45 minutes.
6) Cool & (optional) glaze:
Cool in pan 15 minutes, then transfer to a rack. Whisk glaze ingredients and drizzle over the cooled cake.
Yields: 10–12 slices
Skill level: Beginner-friendly
Total time: ~1 hr 30 min
Dorm & small-kitchen baking tips
- Toaster oven win: Bake in two mini loaf pans; start checking at 40–45 minutes.
- Microwave mug-hack: 4 tablespoons batter in a mug, microwave 90–110 seconds (texture is more “snack cake,” but it slaps with ice cream).
- No stand mixer? A whisk or fork totally works. Warm the butter 10 seconds in the microwave if cold.
- No cooling rack? Flip an oven rack over a bowl or use the microwave trivet.
- Measure smart: If you don’t have a scale, spoon flour into cups and level. This helps avoid dense cake.
If you love bundt-style cakes, check out our bundt cake recipe for pan sizes, glaze ideas, and beginner tips.
Student swaps & cheap substitutions
Because sometimes you’re making dessert from vibes and whatever’s left in the fridge.
| If you don’t have… | Use this instead | Notes |
|---|---|---|
| Sour cream | Plain Greek yogurt | Full-fat preferred; still super moist. |
| Unsalted butter | Salted butter | Reduce added salt to a tiny pinch. |
| Granulated sugar | 1 cup sugar + ¼ cup honey | Slightly more moist; check doneness early. |
| Eggs | ¼ cup applesauce per egg | More dense; still tasty. |
| All-purpose flour | 1¾ cup AP + ¼ cup cornstarch | DIY cake-flour-ish texture. |
Flavor upgrades on a student budget
- Fold in 1 cup berries (frozen OK) or chocolate chips.
- Swirl in 2 tablespoons jam for a “breakfast loaf” vibe.
- Add 1 teaspoon cinnamon + pinch nutmeg for cozy fall mode.
Craving a lemony twist? Try our lemon yogurt bundt cake—bright, tangy, and also budget-friendly.
How to store, freeze & reheat
Room temp: Wrap tightly in plastic/foil; keeps 4–5 days.
Fridge: Airtight container; brings flavor together, but let slices come to room temp before eating.
Freezer: Slice, wrap individually, then bag. Keeps up to 3 months.
Reheat: Microwave slice 10–15 seconds for that “freshly baked” softness.
Serving ideas: make your Sour Cream Pound Cake extra
- Dorm-trifle: Cube cake + whipped cream + berries in a clear cup.
- Breakfast flex: Toasted slice with peanut butter and banana.
- Late-night dessert: Warm slice + vanilla ice cream + chocolate drizzle.
- Coffee shop dupe: Slice + iced latte = Starbucks who?
Want a tiny treat you can make fast? Peep our microwave mini bundt cake—it’s a 5-minute lifesaver during finals.
If you’re into viral sweets, our TikTok chocolate dessert has that “post-it-on-stories” wow factor.
FAQ: Sour Cream Pound Cake
What does sour cream do in a pound cake?
It adds fat and acidity, which tenderize the crumb and keep it moist for days. That’s why Sour Cream Pound Cake tastes rich without being heavy.
Can I make Sour Cream Pound Cake without a mixer?
Yes! Cream the butter and sugar by hand with a whisk or fork. It’s totally doable—and student-approved.
How do I keep my pound cake from getting dry?
Measure flour correctly (spoon and level), don’t overmix, and bake at 325°F. Start checking 5–10 minutes before the earliest time.
Can I bake this in a toaster oven?
Sure—use mini loaf pans and keep an eye on the top browning. Tent with foil as needed and check early.
Can I use low-fat sour cream or yogurt?
You can, but full-fat is best for that classic moist, buttery pound cake texture.
How do I know when it’s done?
A toothpick should come out with moist crumbs, not wet batter. If you have a thermometer: center should be around 210°F.
Can I add flavors (lemon, almond, etc.)?
Totally. Add ½ tsp almond extract or lemon zest with the vanilla. Fold in berries or chocolate chips to switch it up.
What glaze works best?
A simple vanilla glaze (powdered sugar + milk + vanilla) is classic. For citrus fans, use lemon juice instead of milk.
How long will Sour Cream Pound Cake last?
Up to 5 days at room temp when wrapped well, or 3 months in the freezer (slice first for easy snacking).
Can I halve the recipe?
Yes. Bake in a 8×4-inch loaf pan and start checking at 40–45 minutes.
Conclusion
If you want a dessert that’s affordable, reliable, and tastes bakery-level without the bakery price, this Easy Sour Cream Pound Cake is your new signature move. It’s tender, buttery, and moist enough to survive study marathons, roommate taste-tests, and 2 a.m. cravings. Mix it with a fork, bake it in a basic pan, and enjoy all week—no culinary degree required.
If you loved this bake, keep your dessert game rolling with our bundt basics, quick microwave treats, and viral chocolate ideas linked above. And don’t forget to share your slice on stories—tag us so we can cheer you on!
Easy Sour Cream Pound Cake for Students
Ingredients
- 2 cups all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp salt
- 1 cup unsalted butter softened
- 1.5 cups sugar
- 1 cup full-fat sour cream
- 3 large eggs
- 1 Tbsp vanilla extract
- 0.5 tsp almond extract or lemon zest optional
- 1 cup powdered sugar
- 2-3 Tbsp milk
- 0.5 tsp vanilla extract
- salt pinch
Method
- Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or 10-cup bundt pan.
- Whisk together flour, baking powder, and salt in a bowl.
- In a large bowl, cream butter and sugar by hand until pale and fluffy (2–3 minutes).
- Whisk in sour cream. Add eggs one at a time, mixing after each. Stir in vanilla and optional almond extract or lemon zest.
- Fold in dry ingredients just until combined. Do not overmix.
- Pour into prepared pan. Bake 60–70 minutes (loaf) or 65–75 minutes (bundt), until a toothpick inserted comes out with moist crumbs. Tent with foil if browning too quickly.
- Cool for 15 minutes in the pan, then transfer to a wire rack to cool completely.
- Whisk together glaze ingredients and drizzle over cooled cake. Slice and serve.