Grandmother Paula's Sour Cream Pound Cake

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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.

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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.

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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.

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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:

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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!!

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This is the best pound cake thus far. If I can give it more stars I would.

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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.

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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.

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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!!!

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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.