Grandmother Paula's Sour Cream Pound Cake

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Wonderful Sour Cream Pound Cake. Best I've ever had. I made it in a tube pan and also in a bundt pan and both worked wonderful! After the first cake, I make it at least every few weeks now. Can't go wrong with this one!!!!

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I made it by the recipe. It turned out great, had no troubles. I did use the tube pan no bubbling over. will most definetly make this again.

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YESSS!! Add lemon zest to the dough to make it more exciting. Also I would recommend using less sugar than the recipe asks, especially if you plan to top it with something sweet

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I had some sour cream that was about to expire so I did a search for sour cream recipes, and when I saw a Paula Deen pound cake recipe I knew that was what to do!! This recipe came out great... I'm not sure about the others who had problems w/ it overflowing the pan. I used a standard bundt pan, and it came out fine. I took it out a little too early though even though it seemed done... the inside could have used just a bit longer so stick to the full time recommendation.

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This is one of the best pound cakes I have ever made! Followed the recipe exactly. Don't know why so many of you had problems unless your baking soda was old or you used too small of a pan. Mine turned out perfect the first time. I will definately bake this one again!

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This is a delicious pound cake!!!! I baked this cake twice within one week and each time it did not last long. My family and I really enjoyed it. It is great without anything extra (that's how we had ours. This recipe will definitely be my "go to" for a delicious pound cake. Thanks Paula!!!!

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Paula's done it again. I made this cake and my teenage son fell in love for the first time! It was simply delicious. It was moist and the crust was fabulous. I am making another one to take to work for my co-workers. I followed the instructions to the letter and the cake was picture perfect.

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Oh, this was great! I made it tonight. The only thing different I did was to add more vanilla and add almond flavoring. It was moist, rich, sweet, crunchy on top and my hubby just loved it! It is a keeper! Thanks Paula!!!

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I used this recipe for strawberry shortcake. It was really good but way to much sugar I would cut it even more than others to 1 and 3/4's cup. It was also like a double batch so I used one loaf pan and the rest i poured into custard cups. It was perfect for a serving of strawberry shortcake.

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realizing by the ingredients this was going to be a hefty cake i used a bunt pan also added a small amount of almond extract yummmmmmmmmmmm is all i can say crust is wonderful and cake is so moist this will be your fav pound cake recipe if you try it.