SOUR CREAM POUND CAKE BY MA KETTLE RECIPE

If you’re looking for a classic, moist, and buttery pound cake that feels like it came straight from Grandma’s kitchen, this Sour Cream Pound Cake by Ma Kettle Recipe is a must-make. Using a Butter Recipe Yellow Cake Mix as the base, this easy pound cake comes together quickly but tastes completely homemade.

The addition of sour cream gives this bundt cake a rich, tender crumb, while butter flavoring enhances the classic Southern pound cake taste. Perfect for holidays, Sunday dinners, or serving with fresh berries and whipped cream, this simple sour cream pound cake recipe never disappoints.

Why You’ll Love This Sour Cream Pound Cake by Ma Kettle Recipe

• Ultra moist and buttery texture
• Made with simple pantry ingredients
• Easy shortcut using cake mix
• Perfect for holidays and gatherings
• Beautiful bundt presentation
• Great with fruit, glaze, or powdered sugar

Ingredients for Sour Cream Pound Cake by Ma Kettle

The Cake Base

1 Betty Crocker Butter Recipe Yellow Cake Mix

Using a butter recipe cake mix gives this pound cake its rich flavor while keeping the recipe simple and foolproof.

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The Moisture & Structure

4 large eggs
1 cup sour cream
⅔ cup vegetable oil
¼ cup water

Sour cream creates a tender, moist crumb, while eggs and oil provide structure and richness. Water helps blend everything smoothly.

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The Flavor Boost

¼ cup sugar
1 teaspoon butter flavoring (optional)

A small amount of sugar enhances sweetness, and butter flavoring deepens the classic pound cake flavor. Vanilla extract may also be used as a substitute.

Equipment We Love for This Recipe

• Bundt Cake Pan

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How to Make Sour Cream Pound Cake by Ma Kettle

Start by preheating your oven and preparing a well-greased and floured bundt pan to prevent sticking. In a large bowl, combine the cake mix, eggs, sour cream, vegetable oil, sugar, water, and optional butter flavoring.

Using a hand mixer, beat the mixture on medium speed for a full five minutes to ensure a smooth, airy batter. Pour the batter evenly into the prepared bundt pan and bake until golden brown and set.

Allow the cake to cool in the pan for 15 minutes before carefully inverting onto a serving plate. This step ensures the cake releases cleanly and maintains its beautiful bundt shape.

What to Serve with Sour Cream Pound Cake

This moist butter pound cake pairs beautifully with:

• Fresh strawberries and whipped cream
• Summer Fruit Salad
• Vanilla ice cream
• Coffee or sweet tea (try our Praline Coffee)

Perfect for brunch, holidays, or dessert tables.

Storage & Reheating

Storage:
Store in an airtight container at room temperature for up to 3 days.

Refrigeration:
Store up to 5 days if refrigerated.

Freezing:
Wrap tightly and freeze up to 3 months.

Reheating:
Warm individual slices in the microwave for 10–15 seconds if desired.

Frequently Asked Questions

Can I use a different cake mix flavor?
Yes, but Butter Recipe Yellow Cake Mix gives the most traditional pound cake flavor.

Is the butter flavoring necessary?
No, it’s optional. You can substitute vanilla extract if preferred.

How do I keep the cake from sticking to the bundt pan?
Spray thoroughly and dust lightly with flour before adding batter.

Can I add a glaze?
Yes, a simple powdered sugar glaze or lemon glaze works beautifully.

Final Thoughts

This Sour Cream Pound Cake by Ma Kettle Recipe is a simple, comforting Southern dessert that’s rich, moist, and beautifully tender. With its buttery flavor and easy cake mix base, it’s a dependable recipe you’ll make again and again for holidays, family dinners, and special occasions.

If you make this recipe, tag us so we can see. We love seeing how you style your food and bring a little Southern hospitality into your home.

Enjoy!

McKaylee & Michele
MckMich Collective