Sweet, tangy, perfectly dense and moist sour cream pumpkin pound cake is a delicious taste of fall that you’ll crave all year long! This easy recipe is packed with pumpkin puree and classic autumn spices, and is finished with a sour cream glaze.
I honestly cannot get enough of sweet pumpkin everything as soon as autumn arrives. Especially baked goods… There is something just so comforting and satisfying about those iconic pumpkin spice fall flavors wrapped up in a warm, freshly baked treat! Also try this delicious chocolate chip pumpkin bread!
This fantastic recipe combines a traditional buttery and tender pound cake with pumpkin puree and, of course, everyone’s favorite pumpkin pie spices. We also include tangy sour cream for the most moist and flavorful pumpkin pound cake.
But the star here might be the sweet sour cream and vanilla glaze (optional, not pictured). It comes together super quick and easy, and gets drizzled all over the cake before serving. Talk about fall-ing in love!
While this sour cream pumpkin cake is warm right out of the oven, add a nice dollop of homemade vanilla ice cream right on top. So good and comporting!
How to make sour cream pumpkin pound cake
Begin by setting your oven’s temperature to 350°F and wait for it to warm up. While the oven is warming, take a regular-sized loaf pan and lightly coat the inside with some butter or oil. After that, sprinkle a bit of flour over the greased surface, tapping it around so it sticks. This will help prevent your cake from sticking to the pan.
Next, grab a large bowl and mix your softened butter and sugar. You can use a spoon or a mixer for this. Keep stirring until the mixture feels soft and looks pale and creamy.
Now, you’ll want to add the eggs. Break one egg and add it to your creamy butter and sugar mix. Stir it until it’s completely mixed in. Then, break the next egg and do the same. Continue this process until all the eggs are mixed in.
Now, in another bowl, you’ll need to combine all your dry ingredients. This includes the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Give them a good stir so they’re well-mixed. In a different bowl, mix together the sour cream, pumpkin puree, and vanilla until well-blended.
Here’s where everything comes together. Slowly add a bit of the dry ingredient mix to the butter and egg mixture and stir. Then, add a bit of the pumpkin mixture and stir again. Keep doing this, alternating between the dry ingredients and the pumpkin mixture, but always start with the dry mix and finish with the dry mix.
Once you’ve mixed everything together, pour the batter into the prepared loaf pan. Use a spatula or the back of a spoon to smooth out the top. Place the loaf pan in your preheated oven and bake for 50-60 minutes. You’ll know it’s done when you can stick a toothpick or thin knife into the middle of the cake and it comes out clean.
After baking, take the cake out of the oven but leave it in the pan. Allow it to cool in the pan for about 10 minutes. Then, carefully move it from the pan to a wire rack to cool completely.
While waiting for the cake to cool, it’s time to make the drizzle. In a bowl, mix together the powdered sugar, sour cream, vanilla, and milk until it’s smooth and creamy. Once the cake is completely cooled, pour this sweet mixture over the top. Your cake is now ready to be enjoyed!
Unsalted butter. Recommended for the best tasting baked goods.
Granulated white sugar. Makes a delightfully sweet cake that’s perfect for dessert.
Eggs. Room temperature eggs are best as they blend more easily into the butter and sugar.
All-purpose flour. For that classic dense yet tender pound cake crumb.
Baking powder and baking soda. Together these leavening agents make the pumpkin cake rise just right in the loaf pan. These are not typically found in pound cake recipes but including both makes a fluffier – and, in my opinion, tastier – cake versus a true old-fashioned recipe.
Salt. A small pinch goes a long way in balancing all of the sweet and buttery.
Pumpkin pie spices. A combination of ground cinnamon, nutmeg, cloves, and ginger. You can use a store bought packaged spice blend if you prefer.
Sour cream. Adds a deliciously tangy taste and the perfect amount of moisture to the pound cake.
Pumpkin puree. Canned pumpkin is easy to work with and tastes amazing!
Vanilla extract. An essential ingredient for most sweet baked goods. Vanilla helps to mellow the sweetness without overpowering.
For the glaze (optional)
Powdered sugar. Also known as confectioners’ sugar, this super fine sugar easily melts into liquid.
Sour cream. Compliments the sour cream in the baked cake.
Vanilla extract. Again, here we use vanilla to brighten the sweetness of the dessert.
Milk. Just a bit to make the glaze pourable without watering it down.
Dairy-free. Swap traditional ingredients with plant-based butter or vegetable oil, dairy-free sour cream, and your favorite plant milk alternative.
Gluten-free. Use GF-friendly all-purpose flour substitute.
Add-ins. Fold in extra goodies like chocolate chips, chopped nuts, or shaved coconut into the batter before pouring into the baking pan.
Frequently asked questions
Yes! Pumpkin puree comes in a can, and is just another way to say canned pumpkin. Both names refer to cooked and pureed pumpkin without any other ingredients like sugar or spices added.
Over baking is the most likely reason a pound cake is dry. Be sure to check at the lowest end of the time estimate… If it isn’t quite done, pop it back in the oven but continue to check again every minute or two.
Adding sour cream makes the crumb super moist. And the yummy tangy taste really highlights the sweet, earthy pumpkin flavor.
As a bonus, it also makes the cake stay fresher for longer.
These are quite different ingredients… But in a pinch yes, you can technically swap regular pumpkin puree for pie filling.
The pie filling will already contain sugar and spices. So you’ll want to skip adding those ingredients to the cake, which will alter the texture of the crumb a bit.
Expert tips and notes
- Make sure the eggs are at room temperature. This ensures even blending and helps in getting a uniform texture.
- Always let the cake cool down properly before drizzling. If the cake is too warm, the drizzle will melt and get absorbed into the cake, making it soggy.
- Spices like cinnamon, nutmeg, cloves, and ginger can lose their punch if they’ve been sitting in your pantry for too long. For the best flavor, make sure your spices are fresh.
Store leftover bread in an airtight container or seal it tightly in plastic wrap or aluminum foil to keep it fresh. Always store in a cool, dry place, and check for mold if kept for several days due to its moist nature. If refrigerated, warm slightly before serving to improve texture.
Freezer. This sour cream pumpkin pound bread freezes well. If you want to store it for a longer duration, wrap it tightly in plastic wrap and then in aluminum foil or a resealable freezer bag. Label with the date and store in the freezer for up to 3 months. Thaw at room temperature when ready to eat.
More fall recipes
- Peruvian turkey
- Turkey liver pate
- Air fryer turkey cutlets
- 3 ingredient pumpkin bread
- Amish pumpkin bread recipe
- Oreo pumpkin balls
- Pumpkin ricotta cookies
- Turkey liver recipe
- Bang bang Brussels sprouts
- Crockpot turkey wings
Hope you will like this sour cream pumpkin pound cake recipe as much as we do. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
- ½ cup (1 stick) unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- ½ cup sour cream
- ¾ cup pumpkin puree
- ½ teaspoon vanilla extract
For the glaze
- ½ cup powdered sugar
- 1 tablespoon sour cream
- ⅛ teaspoon vanilla extract
- Preheat your oven to 350°F. Grease and flour a standard loaf pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, fully incorporating each before adding the next.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a separate bowl. Mix the sour cream, pumpkin puree, and vanilla in another bowl.
- Gradually mix dry ingredients into the butter mixture, alternating with the pumpkin mixture. Start and finish with the dry ingredients.
- Pour batter into the loaf pan, smoothing the top. Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack.
- If making a glaze, mix powdered sugar, sour cream, vanilla, and milk. Drizzle over the cooled cake.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 54mgSodium: 217mgCarbohydrates: 44gFiber: 1gSugar: 30gProtein: 4g