Grandmother Paula's Sour Cream Pound Cake

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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!

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I just made this cake and was very disappointed! The taste was very bland and all I could taste was flour. Yuck!

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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!!

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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.

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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 :

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My grandaughter Lamesha and I love this recipe. She always wants me to make it for her.

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Yummy!

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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.