Easy pound cake that's super-soft and moist from sour cream, with a little crust, and flavored with maple and orange zest. It's great for dessert or for a breakfast treat with a cup of ginger-lemon-honey tea.Jump to Recipe
Sour cream cakes of any kind are a reliable crowd-pleaser. They are moist and have just a little tang to them that sharpens all the flavors. This one adds some grated orange zest, although you can use any citrus you like, including lemons.
The citrus zest brightens the cake, so don't skip it. Another wonderful pound cake with citrus is this Key Lime Pound Cake.
By the way, just as sour cream makes a pound cake moist, so does yogurt in this pear yogurt cake and farmhouse strawberry yogurt cake. And I find sour cream and Greek yogurt pretty interchangeable, so if I want to swap out ½ cup of sour cream for yogurt, I still only need ½ cup.
🧅 Main Ingredients + Notes
For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.
- All-purpose flour - I prefer King Arthur flour for its consistency.
- Baking soda
- Unsalted butter
- Granulated sugar
- Orange zest
- Sour cream - either cultured or full fat is best in this recipe.
- Vanilla extract
- Maple extract
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📝 Instructions Overview
Detailed instructions for making this sour cream pound cake are in the recipe card below, but here's a quick overview!
Whisk. Whisk together the flour and baking soda. Set aside
Make the cake batter. Cream the butter and sugar until the butter is lighter in color. Add the zest, sour cream and extracts. Mix well.
Add the eggs one at a time, alternating with portions of the dry ingredients. Pour into a bundt pan.
Bake. Bake until a cake tester or toothpick comes out clean. Cool briefly before flipping the cake out over a cooling rack.
💡Ideas for Possible Variations
Substitute lemon zest for orange zest.
Eliminate the maple extract.
🤷♀️ Maple Sour Cream Pound Cake FAQ
Can I make this ahead and freeze it?
Yes. Double wrap it in plastic wrap, and then wrap in foil. If you have a sealed container or zipped baggie large enough for it, place the wrapped cake in it, and seal it.
Maple Sour Cream Pound Cake
- Preheat oven to 325˚F. Prepare a 10-inch bundt or tube pan by spraying very generously with non-stick cooking spray. (Or use 4 paper mini-loaf bakeware measuring 2.5” wide X 7” long X 1.8” high like I did which don't need any prepping at all.)
- In a medium bowl, whisk together the baking soda and flour and set aside.
- In a large mixing bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar together. If your butter is cold, run the mixer at the second speed for a few minutes to warm it up. Then mix on high for 7 minutes. The butter - sugar mixture should turn lighter in color when ready.Add the orange zest and mix for another 2 minutes.
- Add the sour cream, vanilla extract, and maple extract, and mix until completely incorporated.
- Add the eggs one at a time, alternating with adding portions of the dry ingredients. Do not add an egg until the previous egg and dry ingredients are mixed into the batter.
- Pour the mixture into the prepared pan, place on a baking sheet (just in case any runs over), and bake for 1 hour 20 minutes. When done, the top of the cake should feel springy to the touch, and a toothpick inserted into the middle of the cake should come out clean.(If you use the smaller paper loaf pans, for example for gifts, bake for 1 hour 10 minutes.)
- Cool for 5 minutes on a cooling rack, and then slip a sharp knife around the outer and inner edges of the pan. Turn the pan upside down to release the cake.