Grandmother Paula's Sour Cream Pound Cake

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

8 to 10 servings

  • 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

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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4.5 431
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

Not what you're looking for? Try:

Sour Cream Pound Cake

Recipe courtesy of Paula Deen