Grandmother Paula's Sour Cream Pound Cake

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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....

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Easy and delicious

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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!

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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!

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Made this cake last year for Easter and am making it again. Great cake. It's Paula's!!!

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First pound cake that I did not destroy although I mistakenly used baking powder not baking soda will use baking soda next time

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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?

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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!

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The texture and color of this cake was beautiful, but I didn't think it had enough flavor. Maybe it needs more vanilla

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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!!!!