Grandmother Paula's Sour Cream Pound Cake

Total Time:
1 hr 45 min
Prep:
25 min
Cook:
1 hr 20 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 1/2 pound (2 sticks) butter
  • 3 cups sugar
  • 1 cup sour cream
  • 1/2 teaspoon baking soda
  • 3 cups all-purpose flour
  • 6 large eggs
  • 1 teaspoon vanilla
Directions
Watch how to make this recipe

Preheat oven to 325 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.


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4.5 433
I love this recipe. It is tried and true over and over agin. Was wondering though, if I could do this for some pound cake cupcakes? Don't wanna waste my supplies if it won't come out. Has anyone else tried? item not reviewed by moderator and published
I love the kitchen!  Learn so much and so easy to understand...have more events on love and tips plus money saving ideas and there will not be a show to pass it!.... item not reviewed by moderator and published
Perfect Cake! You must give the butter and sugar ample time to cream, it will work. I did however add one TABLESPOON vanilla instead of the teaspoon. I find that to be a more intense flavor. Best quality ingredients also make a difference. I made two cakes, one in a tube pan and one in a loaf pan to get the feel for it. PERFECT!! If your cakes tend to be dryer on the outside yet you think not quit where you want it done in the middle try putting a 4 cup with water in bake of oven while cake is baking. I've do this with several pound cakes and it really helps the overall baking process. item not reviewed by moderator and published
I wonder if people are using salted butter in their recipes? It doesn't specify in the recipe, but b/c there's no salt listed, I would suggest using salted butter not sweet cream butter. As to complaints about it being bland, it's a pound cake not a chocolate-almond drizzle thingy. I suggest using high quality butter (like Kerry Gold) to up the taste factor. item not reviewed by moderator and published
I used the exact ingredients and made it like recommended. But instead of a tube pan, I poured half of the batter into a loaf pan. I added 1/2 cup cocoa powder, 1/2 tsp salt and 1/4 cup mini chocolate chips to the second half of the batter and poured it into another loaf pan. They both took the same amount of baking time as the tube pan would have. The taste is fabulous but my tops are crunchy, middle in underbaked and bottoms are flirting with being too dry... I guess I will try again and cover them for the first 45 minutes of baking. item not reviewed by moderator and published
Love this one. item not reviewed by moderator and published
Have made this several times and always comes out perfect!! item not reviewed by moderator and published
This recipe confuses me. I've read the reviews. Made it first time in a loaf pan, came out fine (tho a little bland/boring as some say. I like the cream cheese pound cake recipe better.) Decided to try it again...this time, same ingredients, followed same process, the cake overflowed in the pan as described by some reviewers. I don't know what happened. I was careful with measurements & following instructions. Somehow, tho, my 2nd attempt made for a messy oven! Cake also fell in the middle, but the edges taste fine! I don't know that it's worth the headaches to try this one again. Never experienced such a temperamental pound cake recipe before! item not reviewed by moderator and published
Previous reviewer...the reason your cake didn't turn out is because you used 2 CUPS of butter. The recipe calls for 2 STICKS of butter. Oops. item not reviewed by moderator and published
This cake looked beautiful when I took it out of my bundt pan. It fit perfectly in my wilton pan. It was, however, way too sweet. I should have know when I saw the ratio of butter to sugar. There is no way to cream 2 cups butter into 3 cups sugar. I MIGHT try it again with 2 cups sugar and the juice of a lemon. I wouldn't put the strawberries in the simple syrup either. Just the Peach Schnapps. item not reviewed by moderator and published
I spread 1/3 of this batter onto a standard cookie sheet (1/2 sheetpan). Bake @ 400 until sides start to separate from pan, cool, and then layered with raspberry jam, topped with a vanilla bean-whipped cream to make light and beautiful petit fours. Big hit at the party!!! item not reviewed by moderator and published
I love this recipe. Cake is great. I make i all the time to take to parties. I use a cream cheese frosting... YUMMO... item not reviewed by moderator and published
When I saw Paula's Pound Cake I got a big smile on my face My cake has.the very same ingredients and the measurement are the same. There was ONE BIG DIFFERENCE. The eggs, instead of beating the whole eggs into the batter, you separate the whites from the yoke. Then beat the egg whites until they hold a nice peak, Oh I almost forgot you beat 1/4 teaspoon of salt into the egg whites. You add the egg yoke to the sugar, then you alternate adding flour then sour cream. After you get all the ingredient mixed together, you FOLD IN THE WHIPPED EGG WHITES I have tried it both ways and whipping the egg whites seems to make the cake lighter. Oh when I bake this pound cake I bake it in a tube pan. When the cake has cooled down a little, I put a whole can of Cherry Pie Filling in the hole that you have from the tube baking pan, then when the cake has cooled down evern more, I put some of the cherries on top of the cake then pour a glaze over the whole cake, yes over the cherries too. item not reviewed by moderator and published
I baked this cake earlier today. I was looking for something a little different (I usually make a cream cheese pound cake). I made it exactly according to the directions but it fell in the middle of the bake. Any ideas on why that would have happened? item not reviewed by moderator and published
So this was my first homemade cake...decided to bake for Christmas. It was delicious! I used baking powder as I didn't have baking soda. I used a blender which I think made it too loose, second time I simply mixed by hand. Make sure you soften the butter by leaving it out or soften in microwave for a few seconds. My biggest problem was there was a lot of mix and I filled it too high...cake batter ran over the oven constantly the 1st time. So fill a little over half. My husband who is picky loved the cake, as did my mom who was surprised I'd made such a good homemade cake, and the kids even loved it. The day after Christmas I was making two more cakes. Oh I didn't measure vanilla, simply poured a capful. Very tasty, top of cake was crusty and sweet...nice texture and inside soft and moist. item not reviewed by moderator and published
Best pound cake I have ever made. Grandson requests it all the time. item not reviewed by moderator and published
Great recipe everyone loved it! I will definitely bake again soon. item not reviewed by moderator and published
Good recipe, very rich and mild so it would take well to any extract. I would definitely double the vanilla next time and only use very good quality extracts because the extract is pretty much the only flavor that comes thru. It seems to rise more than most pound cakes so do not overfill. I was using this for 6" round cakes and was able to get 4 but they rose so well that i could have easily gotten 5 out of the batch. The results are dense so it would be a good cake for soaking in alcohol or using in a professional application such as heavily frosted and decorated, covered in marzipan or fondant, or tiered. Definitely a keeper. item not reviewed by moderator and published
Love this cake. I do not place all the batter in one pan. Use at least 2 pans and it will not go over. Always delicious. item not reviewed by moderator and published
A woman I work with brought this cake into the office. I took a slice and it tasted like more! Awesome flavor, moist and tender. Just a wonderful cake. item not reviewed by moderator and published
This cake is in the oven as I am typing this, I have had to remove all the batteries from my smoke alarms since the batter is bubbled over and dripped onto the heating element in my oven. IF this cake is edible at all after baking in a smoky oven, and I feel compelled to make it again, I would bake some of the batter in a medium loaf pan. I am using a Wilton bundt cake pan like I always do so I don't know what size pan you could possibly use to prevent this from happening. item not reviewed by moderator and published
Very easy...very delicious. The only changes I made was to cut back on the sugar by 1/2 a cup, added 1/2 tspn of salt and increased the vanilla to 1 Tablespoon. Delicious!!! item not reviewed by moderator and published
Outstanding item not reviewed by moderator and published
I tried this recipe and the cake tasted great! I followed the recipe but, added 1/2 teaspoon of salt,and 2 tablespoon of vanilla flavoring. Instead of 1 teaspoon.As I said it tasted Great. I will be making this cake again!!!!!!!! item not reviewed by moderator and published
I was delighted to find this simple recipe versus store bought. I actually cut it in half, since there are only two of us and served it warm with a blueberry compote. Great, basic, amazing. I reduced the sugar significantly because I don't like desserts too sweet. Next time I may throw in dried fruit. Must use care when baking, can dry out quickly. Mine took an hour in the oven. item not reviewed by moderator and published
I've been baking for a long time. I have always made this delicious Italian pound cake, but I wanted to try something different. This is a terrible recipe. There is no flavor, it's just very sweet. I even reduced the amount of sugar slightly b/c American recipes tend to favor lots of sugar. It was desperately missing flavor. Box cakes, which I am not a fan of, tasted better than this. item not reviewed by moderator and published
Love this recipe and I love Paula Deen. You all need to bring her back to the Food Network!!! item not reviewed by moderator and published
I LOVE Paula Deen and all of her recipes!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Trudy Jacksonvilla, Florida item not reviewed by moderator and published
I make this recipe for my bakery and it is a huge hit!! The only change we made is that we add 1 Tbs of vanilla, or 2 tsps of flavor and 1 tsp vanilla... Love, love, love!! item not reviewed by moderator and published
My son always asks for me to make this on holidays and special occastions. I am not a "baker" per say, but this is amazing. I fill the center with berries and make a glaze for the top. It never lasts very long. Makes for a beautiful presentation. item not reviewed by moderator and published
Excellent ! Really good pound cake. Any folks who posted that a pound cake is light and fluffy, they just don't know what a pound cake is. How anyone can say this is tasteless with 3 cups of sugar and a good tsp of vanilla really doesn't know what a pound cake should taste like. To the person who couldn't figure out if the flour she used had something to do with the final result, I would just like to say that's the reason you have a recipe, especially in baking. Follow it! item not reviewed by moderator and published
This is a good pound cake. I've made it a couple of times with very good results. This time I used salted butter (picked up by mistake, and I added an extra tsp of vanilla, just for giggles. The salt makes a difference! To all of you who are complaining about this being too dense......IT'S A POUND CAKE! They are supposed to be dense. If you are looking for a lighter texture, I would suggest baking a regular yellow cake, or perhaps an angelfood cake. The only reason I'm giving this 4 stars is because it needs salt, other than that, it is delicious! Oh, and mine only took an hour to bake this time. Oven problems I guess. item not reviewed by moderator and published
My pound cake came out perfect! I read some of the reviews while mine was in the oven and was worried that it would be tasteless. The taste is delicious. Moist, sweet, and buttery. I think the people who complained about the taste may not have followed the recipe correctly. I can't wait to make this again. item not reviewed by moderator and published
I have a recipe from my grandmother that is very similar, with the following changes. I also separate the egg yolks and whites. Beat the egg whites are until very stiff. Fold into batter after all other ingredients have been well blended. Also, add 1 teaspoon of salt and change vanilla to 2 teaspoons and baking soda to 1/4 teaspoon. Add soda to sour cream and stir. You can also use 1 teaspoon of vanilla and 1 teaspoon of almond extract. This recipe makes one of the best pound cakes you'll ever eat. item not reviewed by moderator and published
I'd give 4.5 if that were an option. I virtually never bake. But I'm a huge fan of sour cream. I made this cake today. It made way more batter than I though it would so I had to change pans at the last minute. I used my Corningware pan. It just came out of the oven when I was reading the reviews (I did cook it for less time than Paula calls for because my oven is old and unpredicatble... so I watched it and took it out when it began turning brown on top. The flavor is top notch. I just brought a piece to my husband with some fresh strawberries (plan on serving it for desert with mascerated berries and fresh whipped cream and he said "yum, hon". He is rather easy to please but I really loved the flavor. I will try this again and half the recipe and maybe add some more sour cream to add some more moistness. I don't understand the comments about it lacking flavor. And I DID use salted butter because, well, salt makes everything better. item not reviewed by moderator and published
I have been baking since I was 5, literally. In 35 years of baking this was one of my few failures. It wasn't dry as others said but it was bland. I am not sure why this has the positive rating it does, I can't imagine anyone liking it. My 9 year old son and 15 year old daughter even turned their noses up to it. Either the people making it were box cooks or my kids and myself are culinary snobs. Not making this again. :( I'd really hoped this would be awesome with all that butter too. sigh.... item not reviewed by moderator and published
Easy and delicious item not reviewed by moderator and published
I made this cake today for my mom's 81st birthday. It was a big hit! However I made a few changes. Instead of 3 cups of all purpose flour, I used 2 cups and 1 cup of cake flour. Also because I saw all the "bland" comments, I added 1/4 teaspoon of salt. It was delicious! item not reviewed by moderator and published
This is a great recipe. Instead of using sour cream, I used coconut yogurt, and added 3/4 tsp. of coconut flavoring. The cake came out moist, with just the right amount of coconut undertone. It filled my lamb cake mold plus a large loaf pan so I had the lamb cake to take to our church Easter Brunch and a loaf cake to keep at home for the family. This is going into our family's best recipes file! item not reviewed by moderator and published
Made this cake last year for Easter and am making it again. Great cake. It's Paula's!!! item not reviewed by moderator and published
First pound cake that I did not destroy although I mistakenly used baking powder not baking soda will use baking soda next time item not reviewed by moderator and published
I baked this cake today. I used cake flour and not all purpose flour. The caked turned out with a texture of almost as light as a sponge cake. Usually a pound cake is very dense. Should I have followed the recipe and not used the cake flour? item not reviewed by moderator and published
This is my go to recipe for pound cake. The secret is to whip the butter and sugar on high for at least 5 minutes. Then continue to follow the recipe. I add 1/2 tsp salt too. I substitute 1 tbspn of vanilla extract for the tsp it calls for, which gives it the flavor it lacks. For orange or lemon versions I use Greek yogurt 2 percent ( don't use full fat it doesn't come out light instead of the sour cream, and orange or lemon extract for the vanilla...at least 1 1/2 tsp. Perfect! item not reviewed by moderator and published
The texture and color of this cake was beautiful, but I didn't think it had enough flavor. Maybe it needs more vanilla item not reviewed by moderator and published
I am a very good baker, especially pound cakes. My pound cakes are always moist and light, never dry, dense or tasteless. This recipe is horrible!!!! This could be used as CORN BREAD!!!! item not reviewed by moderator and published
This recipe is very easy. The cake came out very good, although it was not as moist as I would prefer. It could be due to it being slightly uncovered but I will make this cake again. item not reviewed by moderator and published
This wasn't awful, but it wasn't good either. Virtually tasteless and the texture was too light. I won't make this again AND I won't waste calories by eating it. item not reviewed by moderator and published
It's so good. item not reviewed by moderator and published
Great pound cake. I like to add lemon zest I put it in with the vanilla. item not reviewed by moderator and published
This is the prettiest pound cake! It looks so good...too bad there is no flavor to it. I followed the recipe exactly! Of course, with berries and whipped cream, or, a glaze...it would have flavor....maybe adding in some almond extract in addition to the vanilla! Thanks! item not reviewed by moderator and published
Absolutely delicious!!! Can't go wrong with this recipe! item not reviewed by moderator and published
WHY DID MY CAKE COME OUT BROWN, LIKE IT WAS A CHOCALATE CAKE item not reviewed by moderator and published
I have made this pound cake several times with the same FANTASTIC results. If you follow the directions given it is Perfect. Thank You Mrs Paula Dean I Love It All Smiles here. item not reviewed by moderator and published
I have made this recipe several times and it is always great. It is becoming my-bring this- recipe. My family all raves about the texture and taste. I use a stand mixer and follow the directions exactly. item not reviewed by moderator and published
I think I know why the cakes are sinking. I just made one and it has sunk and the center is not done within the hour and 20 min. time frame. The culprit is cake flour I think. It is too refined. Well, to rule out this possibility, I will try it again with all purpose flour. item not reviewed by moderator and published
The batter was soooo delicious! That was my first indicator that this was gonna be one of those "slap yo mama it's so good" desserts! My first pound cake ever...but not my last! I followed the recipe exactly and the results were fantastic! After reading some of the negative reviews, I can't understand how people don't get the same results if we all "follow it to the tee." Perhaps it was in the mixing process? I used a stand mixer and used the whisk attachment and creamed the butter, sugar, and sour cream until the sugar granules were somewhat dissolved...the mixture was thick and frothy. Then I added a large spoonful of the flour/baking soda that I had sifted together, alternating with each egg (I used extra large eggs and it was the last ingredient added before mixing in the vanilla extract...and the results were WOW! item not reviewed by moderator and published
I just made this cake and was very disappointed! The taste was very bland and all I could taste was flour. Yuck! item not reviewed by moderator and published
I've made this cake three times and it comes out perfectly. I cut the recipe in half and add fresh blueberries. Best pound cake I've ever tasted. Thanks Ms. Paula!! item not reviewed by moderator and published
I've been baking for years and thought I would try this recipe. I followed it exactly and it came out very dense. I will say the flavor was tasty though. I wil continue searching for the perfect sour cream pound because this isn't it. item not reviewed by moderator and published
This recipe is delicious, but I used cake flour instead of all-purpose flour. You will see the difference in the texture. With my oven, I only needed to bake the cake for 1 hour and 15 minutes. Its delicious. Try it this way! No disrespect to Ms. Paula : item not reviewed by moderator and published
My grandaughter Lamesha and I love this recipe. She always wants me to make it for her. item not reviewed by moderator and published
Yummy! item not reviewed by moderator and published
One of my favorite pound cakes. Make it just as the recipe says (ok, maybe an extra tsp. of vanilla. Sweet??? It's a cake! Give it a try. Great topped with unsweetened strawberries. item not reviewed by moderator and published
Made this for the second time today. Did not change a thing and in came out beautifully. Rose perfectly and had a wonderful taste. As I bit into it I recalled perfectly the sour cream poundcake made by my own grandmother. item not reviewed by moderator and published
Huh? Do not get all these 5-star reviews. I've been baking for 40 years; perhaps others here have not made many pound cakes. Followed recipe exactly, right to the tee. No sinking, not too sweet, no problems at all except taste and texture--both left much to be desired. Bland taste, dense cornbread-like texture as another reviewer aptly suggested. Terrible. item not reviewed by moderator and published
This is a recipe to save. Worked out beautifully! I substituted half of the sour cream with room temperature cream cheese, also I baked the batter in two 8" rounds and turned down the temperature to 300 degrees after 25 minutes, then continued to bake for another 30 minutes. I used parchment paper in the bottom of the pans (this really helped and DO grease and flour your pans! The large amount of sugar in the cake WILL make it stick! I used this recipe for a mothers day cake. Came out moist, sweet and dense like a pound cake should: item not reviewed by moderator and published
This was the very first cake I've made that turned out perfectly!! I only cut the sugar by 1/2 c after following the recipe exactly the first time. Love love love this cake!! item not reviewed by moderator and published
This is the best pound cake thus far. If I can give it more stars I would. item not reviewed by moderator and published
i made this and it took 2+hours in the oven before it stopped having a wiggle to it. i wasn't sure if the looseness of the cooking batter was normal or not. i watched the video, and my uncooked batter looked exactly like paula's. and also my cake fell real bad. i really wanted to make this for my husband since it was a treat his mother used to make him. maybe someone could tell me where i went wrong. item not reviewed by moderator and published
I cut the sugar to 2 1/2 cups. Added 1/2 teaspoon baking powder and 3 drops coconut extract. I split the batter in half, half went in a loaf pan and half was split in a mini loaf pan (8 mini loaves. I baked both together for 50 minutes and overcooked the minis. I left the full loaf in for a total of 1 hour 10 minutes. I seriously thought the full loaf came out wrong. I was pleasantly surprised when it turned out PERFECT!!!! Delicious! Thank you! Everyone raved about it. I can't wait to make it again. item not reviewed by moderator and published
I've made this cake twice (it's actually baking as I typeI'm thinking where's the milk and salt in this recipe?? None needed, everyone loved this cake including my husband, I told him I was making a sour cream pound cake and he snarled up his nose and said ewww, well he changed his tune after he tasted it!!! Can't wait for this one to finish baking!!! The best sour cream pound cake ever!!! item not reviewed by moderator and published
This is a great pound cake recipe. I think the sour cream is what makes the difference. I put a little more vanilla extract in than called for but other than that, It comes out great. Freezes well. item not reviewed by moderator and published
I’ve just made this cake again for the third time. I never change anything and it comes out perfect every time. My only experiment is to try and double the recipe as it freezes so beautifully! item not reviewed by moderator and published
Excellent cake. Moist, tender and simply delicious. Keeper recipe item not reviewed by moderator and published
I have made this pound cake so many times. For those who only gave it one star had to have done something wrong (sorry. This is easy and always gets plenty of compliments. It would be worth your while do try again. item not reviewed by moderator and published
I tried this recipe while visiting my mother and I have to say this is the best sour cream pound cake I ever made. Go Paula. Everyone enjoyed eating this cake. This cake was eaten in one day. Everyone wanted me to make another one but I had other things to do. This is the first chance I have to make it since I left Michigan. I will make it again now that I'm back home in Texas. item not reviewed by moderator and published
This cake was my first attempt at a pound cake and I must say it turned out really good. To the people that tasted it I got rave reviews. Also the next time I make it I will also add some lemon flavor and a lemon glaze. I think it will set it off. Thanks Paula item not reviewed by moderator and published
I made this cake and it was pretty flavorless. I also did not like the texture of it. I think it would be okay if served with a berry compote and whipped cream. It definitely is not a cake that I would just eat without a topping, and I am a cake purist. item not reviewed by moderator and published
I followed the recipe exactly and it was the best pound cake my family ever ate. It was so moist. item not reviewed by moderator and published
I made this cake for the first time the other day and it turned out to be the best pound cake I have made. I have tried a lot of other recipes and this one is my favorite. It was the right consistency, texture and was moist. I wasn't sure if I should use salted or unsalted butter but my Mom said when baking you usually cook with unsalted butter unless stated otherwise. I didn't follow the recipe exactly: I used 5 eggs instead of 6 and 2 cups of sugar instead of 3, added 1 tsp of almond extract along with the vanilla and 1/2 tsp of baking powder along with the baking soda. I read in other reviews that their cake sinks, adding the baking powder will help it to rise. I think 3 cups of sugar is too much and 2 cups was sweet enough along with the 1 tsp of almond extract. But if you want a really sweet cake, go for the 3 cups of sugar. item not reviewed by moderator and published
Finally... I did it... Pretty delicious if I must say so myself... Thanks Granma Paula... you rock! item not reviewed by moderator and published
OK ... I've made this cake several times and, while the taste and texture are wonderful, it ALWAYS sinks. I've followed the recipe exactly each time, monitored the temp and cooking times, tried different pans ... loaf, bundt, tube ... and it sinks. I an experienced baker and this is driving me crazy. Anyone else have this problem? Thoughts/suggestions? item not reviewed by moderator and published
I made this for New Year's Eve and it was delicous! I added the zest of one whole lemon which made it even better. Really yummy! item not reviewed by moderator and published
I love this poundcake. If you want to cut this recipe in half, search for "sour cream poundcake" by Paula. item not reviewed by moderator and published
Flavor is good but the texture came out a lot like cornbread. item not reviewed by moderator and published
Ok, I just made this cake. I read a lot of the reviews where people were saying it was too sweet. So I reduced the sugar to two cups, and what a mistake!!! When I first try a recipe, I make it as is to be able to rate it fairly. This cake baked up beautifully, and smelled wonderful while in the oven, but it was not sweet enough...You need all THREE cups of sugar in this cake!!! Now I am going to make it again as written, and enjoy a delicious sour cream pound cake. item not reviewed by moderator and published
I am no baker by any means! This is the first cake that I have ever baked and my family and friends loved. I was so surprised! I am so pround of myself....Thank you so much! item not reviewed by moderator and published
I over baked this one so it was a little dry, but the taste was very good. I used a ganache on top. The family liked it very much. item not reviewed by moderator and published
Out of two loaf's there was nothing left by mid-afternoon the next day.we like to take berries and give them a good smashing here and there of corse with sugar all over them then cover them put them in the fridg let them break down and do there thing together and once there ready pour it all over the top of scpc top with whipping cream home made of corse and welcome to heaven. item not reviewed by moderator and published
Best Pound Cake Ever! Dense, heavy -- in a good way, moist, flavorful, buttery, yokey, awesome, nice vanilla flavor. Everything you'd want in a pound cake-style cake. Freezes beautifully. Travels well. Love, love, love this cake! item not reviewed by moderator and published
Cake is good, didnt had any baking powder so I made a meringue with the egg whites and fold it in the mixture last. Also I added orange zest for more flavor. item not reviewed by moderator and published
Great taste! Will definitely make these on a regular basis : item not reviewed by moderator and published
I made this recipe for a family dinner recently and it was a huge hit!! I did not have a 'tube pan' so I made it with a bundt pan and came out perfect. Nice and crispy on the outside but yet moist and sweet on inside. My in-laws said I have to make this whenever we get together from now on. Huge hit!! item not reviewed by moderator and published
LOVE this recipe Paula, thanks so much! I used 2 1/2 cups of sugar as suggested by some. I also used salted butter and IMO it would have been fine to use all three cups of sugar to balance the salt in the butter. I also erred on the side of caution and got some brand-new baking soda. I don't have a tube pan and instead of substituting with a bundt I used 3 3"x8" loaf pans. I like the convenience of popping a loaf out of the freezer whenever I'm in the mood, and I've found that if you freeze freshly baked pound cake, pumpkin bread, or banana bread, once defrosted it is even moister than before. I baked my loaves at 325 as specified for about 1 hour and 15 minutes. They came out PERFECTLY! Beautiful crumb, less dense than some recipes, sweet and buttery with a divinely crisp and sugary crust. YUM! item not reviewed by moderator and published
Made this today and followed the recipe and it turned out perfect. My cake didn't fall. My personal opinion was that it was a little too sweet. That being said I made it for my boyfriend who LOVES pound cakes and he thought it was perfect. item not reviewed by moderator and published
I loved this pound cake. It was just the perfect balance being not too dense. I added a little bit of almond extract along with the vanilla and it was wonderful. Everyone raved about it. item not reviewed by moderator and published
Delicious pound cake! I've reduced the sugar by half (used only 1 1/2 cup instead of 3 cups and it turn out perfect. It's a keeper. item not reviewed by moderator and published
Great receipe... for those that had problems with cake falling. this recipe calls for baking soda instead of baking powder. Longer cooking lengths such as 1 hour and 20 minutes will sometimes exceed the limits of baking soda... maybe try baking powder instead? item not reviewed by moderator and published
A MUST TRY!! This is so easy to make. I have made this twice in the past week my family loves it! Cake is so moist and not real sweet which is how we like it. This is a keeper thanks Paula! item not reviewed by moderator and published
OMG! This is so delicious!! I've made 5 and everytime they come out yummy and delicious. Today I made one and put 1/2 pack of Tastefully Simple's Key Lime Cheese Ball Mix in the batter before baking. Then with the remaining cheese ball mix I added it to a can of cream cheese frosting. Mixed well. Warmed the frosting for 45 seconds in the microwave then drizzled that over the cake...OMG!!! SO GOOD!!! you can see photos of the cake in a bit on my fan page at Simply Tasteful by Rachel on facebook. Can I just say again....Its sooo delicious!!! item not reviewed by moderator and published
Try baking it a tube baking pan, and separate the egg whites from the yoke, beat the egg whites until they hole a nice peck. After you get all the other ingredient mixed together, FOLD in the egg whites. When I bake a sour cream pound cake this way, IT NEVER FAILS.. Happy Eating.! item not reviewed by moderator and published
Try a tube baking pan. item not reviewed by moderator and published
if you used a bundt pan instead of a 10 inch tube pan, that is why it overflowed. item not reviewed by moderator and published

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