Sour Cream Pound Cake

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr

Yield:
6 to 8 servings
Level:
Easy

Ingredients
Directions

Preheat oven to 350 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 in each egg 1 at a time. Add vanilla.

Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.


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4.6 79
The cake turned out great and I am eating the last slice right now. The only thing I would change is reducing the sugar next time I bake it. I found it way too sweet, even after using 3/4 cup sugar. Will try using a 1/2 cup next time. item not reviewed by moderator and published
This is the best cake ever. I put sliced apples, brown sugar and melted butter on the bottom and it is a apple upsidedown cake. The sour cream makes it so rich and moist. Thanks Paula! item not reviewed by moderator and published
FANTASTIC! My husband wanted something easy that HE could make. This was it. and it is absolutely fantastic. He serves it with canned pie filling and whipped cream on top. item not reviewed by moderator and published
Do you think i can make this into cupcakes? item not reviewed by moderator and published
I also borrowed from Paula Deans Sour Cream receipe and added 1/4 additional butter and 1/4 ts. pure lemon extract and baked for 64 mins. item not reviewed by moderator and published
Excellent , substituted vanilla with one tspn of lemon extract. item not reviewed by moderator and published
This is such an easy recipe! I tweaked it though. Preheating my oven at 325 degrees. Instead of sour cream and the 3rd egg, I used one cup of buttermilk. I also added a little lemon extract, too. I loved how it turned out in my bundt cake pan! This cake is very moist AND delicious, and I would say it's a very good foundation for a pound cake. Absolutely perfect for a family of two or even three! item not reviewed by moderator and published
This was a really good recipe, but I think I will add other extracts or flavorings to give the recipe some pizzazz next time. . item not reviewed by moderator and published
I've made this recipe twice. The fist time, I followed the recipe exactly, it came out great. The second time, instead of vanilla extract, I substituted with almond extract and it came out even better! Yum! item not reviewed by moderator and published
Perfect for a quick pound cake. I only had 2 eggs so I used 1/4 homemade applesauce (just happened to have been given a jar for the 3rd egg. I have substituted banana or applesauce for an egg in the past and it always works!. Used up leftover ingredients from my refrigerator. Will make again and add orange rind. item not reviewed by moderator and published
I made the cake today with !/2 c. of sugar. The cake came out a bit dense, almost bread-like. I used a larger loaf pan, which may have made a difference. The sweetness was elusive; just enough to make you mad! But that might be okay for some folk. I agree with you, though, that the recipe has too much sugar. When I made Grandma Paula's Sour Cream Pound Cake (this is the same recipe, only halved), I reduced the sugar to 2 c. (would be 1 c. in this version) and the cake turned out fine. item not reviewed by moderator and published

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