Sour Cream Pound Cake

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

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 stick butter, room temperature
  • 1 1/2 cups sugar
  • 1/2 cup sour cream
  • 1/4 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
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 80
This pound cake load was amazing! so yummy! i was wondering if i could add crushed chocolate chips to the batter? If so, how can make it so all of the chips do not sink to the bottom? item not reviewed by moderator and published
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
This recipe turned out perfect. Dense, moist, perfect crumb/texture for a pound cake. I normally follow baking recipes exactly the first time before I try adjusting anything. Except, I didn't have any sour cream (but I had a lot of fresh summer berries that I knew would go great with pound cake, so I had to make this. Instead of sour cream I substituted buttermilk, which I happened to have on hand and thought it would work well...and it did! The cake came out perfect and delicious. So, I wanted to post this in case others were wondering if you can substitute other dairy for the sour cream in this recipe, and I can verify it turns out great using buttermilk. Pound cake is one of my husband's faves so I will keep this recipe on hand and make again for sure! item not reviewed by moderator and published
Great recipe! Moist and delicious! My family likes to toast thick slices in the toaster, then add a light "Shmear" of honey butter...heavenly! I always chuckle when I read reviews that change the recipe and THEN rate it poorly! Could it be that the problems were the changes you decided to make? item not reviewed by moderator and published
This cake is easy to make and sooo addictive....Yummy!! item not reviewed by moderator and published
It was so good. My kids loved it! item not reviewed by moderator and published
I just made 4 of these pound cakes for a bake sale and they were super easy. Mine took 55 minutes exactly. I love that they aren't too sweet and the crunchy edges ARE very, very tasty. This recipe was an easy one - I usually have to look at a recipes 10 times but I had this one down pat after one cake. I changed nothing in the recipe and they came out of the pans very well (I used a non-stick metal loaf pan and a PC Stone loaf Thanks Paula!!!! item not reviewed by moderator and published
This was the easiest recipe EVER!!! And what an outcome!! Delicious from start to finish! Served it with whipped cream and strawberries (soaked in a little sugar for 20 minutes. The only thing I changed was that I added a 1/4 tspn of salt to the recipe and left it in the oven until the centre was baked (at least 55 minutes. Had to keep watching it after 40 minutes, because the sides looked like they were done....but that was actually the best part of the cake. Although the sides looked over browned, the were delicious! Thanks for this easy and delish recipe Paula! item not reviewed by moderator and published
This cake came out perfect! My hubby could barely wait to get a slice! I added 1/2 tsp of salt based on the other comments left, (& just b/c I think sweets always need salt...lol. It came out of the pan like a dream too! This is my first pound cake so I'm super-excited! I plan on making one for my mom just to brag! I love you Paula...thank you!!! item not reviewed by moderator and published
Delicious! I only added 1 1/4 cup of sugar and it was perfect. I greased and floured my pan plus I placed parchment paper at the bottom-- I had no problem taking the cake out! My 2 -year-old son loved it! Will definitely bake this again soon before my sour cream in the fridge gets bad. Thanks Paula! item not reviewed by moderator and published
I made this cake for the 4th of July. It was very easy to make. The batter was delicious and the cake is even better. Can't wait to have this with old fashioned vanilla ice cream. item not reviewed by moderator and published
This cake is amazing. The second time I made it I substituted brown sugar. This added a vey subtle flavor change. I top it with a sauce made from greek yougurt and fresh berries. Simply amazing item not reviewed by moderator and published
I'm writing this review as I watch my cake bubbling and overflowing the pan and ruining my clean oven. I decided to follow a few other reviewers' advice and added an additional 1/2 tsp of baking soda to the recipe. I made no other changes. The recipe doesn't specify what size loaf pan to use, so I opted for 8 x 4, perhaps that was part of the problem. I'm going to continue baking the cake and see if it can be salvaged......more later Had to cut the edges off to get it out of the pan--it looks okay, but the pieces I tasted were really sweet. I guess I should try it again without the extra baking soda item not reviewed by moderator and published
My daughter found this easy to make. Not quite sweet enough though. Would be great with lemon curd or strawberries on top. We're using it to make fake grilled cheese sandwiches for her April Fools birthday party!! item not reviewed by moderator and published
Everyone loved it. Used a bundt pan to make it a bit fancier looking. Edges has a very tasty crunch. Topped with fresh Florida strawberries, delicious! item not reviewed by moderator and published
Loved it! Used egg beaters and light sour cream to keep the calorie count down. Very good! item not reviewed by moderator and published
This was the easiest cake to make and all I changed was the sour cream, I used light sour cream. It was yummy. Thanks Paula item not reviewed by moderator and published
absolutely loved it...reduced sugar to 1 cup, it was the hit of the party! item not reviewed by moderator and published
My family loved it too even my son who doesn't eat cake! very easy to make, yet rich and delicious I also used a little less sugar. Thanks Paula item not reviewed by moderator and published
My family absolutely loved it.... I am not a baker, but this was easy enough for me to make. Loved it!!! item not reviewed by moderator and published
This was an easy to follow recipe with an excellent result. I want to try making alterations to the receipt next adding nuts, chocolate chips, and other items to give it some variety. But this is just like what my mom used to make. item not reviewed by moderator and published
It was very easy to make. My family loves it & wants me to make another one tonight. item not reviewed by moderator and published
Amazing! I have made about 3 variations now, haven't actually tried the recipe without alterations. I like to use greek yogurt instead of sour cream. I have made blueberry lemon, orange and amaretto; all with glazes. All where hits. The amaretto would have been better if i had just done a vanilla glaze. With all the extras I added it only takes about an hour and ten mins for it to bake. Great recipe lots of fun!! So many things you can do with it! Thank you Paula D! item not reviewed by moderator and published
I added 4oz. cream cheese instead of sour cream and also added a little milk and 1/4 tsp lemon juice to the recipe and this cake is awesome. Perfect amount of cake for me and my husband to eat for a few days!! The cake is sweet, so with the cream cheese you may want to do like others mentioned and add only 1 cup sugar. Thanks so much Paula!! item not reviewed by moderator and published
Moist and delicious. Seemed like a lot of sugar to me, so I only added 1 cup very sweet even with the lesser amount. Also doubled the vanilla and stirred in about 1/4 cup chocolate chips as the last step. Fool proof cake - try it !! item not reviewed by moderator and published
Same recipe as 'Grandmother Paula's Sour Cream Pound Cake', but 1/2 the size. Have made this for at least 2 years now, my favorite recipe for pound cake. I use different extracts instead of vanilla. lemon is my favorite. Also add lemon zest. item not reviewed by moderator and published
It tasted good but..... I have made this twice and each time it "fell" in the middle. I used "self rising flour" so I'm not sure if that was my down-fall? I also used vanilla and almond flavoring which worked out very well. So I will try it ONCE again "FOLLOWING THE RECIPE NOTE BY NOTE!" item not reviewed by moderator and published
I made this pound cake for my bake sale on Friday's at my job.....WOW what a hit my signature cake has taken a back seat to this... only thing the middle keeps falling in but i sell it anyway. Could someone tell me what i am doing wrong???? i do follow the directions. Thanks Paula I love ya.... item not reviewed by moderator and published
I've tried atleast 4 different pound cake recipes, and this one is the best! And my picky husband loved it! I love the moist texture, its not too sweet, and the sugary crust on top is FAB. Thumbs up Mrs. Deen. Thank you. item not reviewed by moderator and published
I grew up loving my mom's Southern pound cake. Preparing and eating this cake took me back to those days and gave me a warm feeling. I do recommend adding a pinch of salt, like some other reviewers suggested. The cake is delicious. And it is great to have a pound cake recipe small enough for a loaf pan? Paula rules! item not reviewed by moderator and published
From one georgia girl to another, Paula this recipe is GREAT! I have made it several times for family and friends. Its not too sweet which I like and also very MOIST. I do double the recipe and put it in a bundt pan also I add some almond extract which is very good too! I would very much recommend this recipe! item not reviewed by moderator and published
This was a very good recipe; it's not too sweet. I used light butter and fat free sour cream. It was marvelous and moist! item not reviewed by moderator and published
I was going to an outdoor concert where we could pack a lunch. I wanted something sweet and easy to pack. I also did not want something that would melt in the heat!! Paula's pound cake is a keeper! Not too sweet, very moist Browned beautiful on top.. We dipped it in a chocolate sauce we took along. Will certainly make this again. Thanks Paula!! item not reviewed by moderator and published
Oh Paula,You have outdone yourself girl! From one Georgia Girl to another,this is my new best pound cake recipe .I always made the cold oven pound cake, but it has got to take a back seat to this pound cake.I have made this several times and it always turns out fabulous.It freezes quite well also. Thanks ,Paula . item not reviewed by moderator and published
I love Paula's recipes anyway, but this was the best pound cake recipe I have ever made. It was easy and moist and not too sweet. I liked that it was not a huge cake too. I made this for strawberry shortcake. Excellant!!! Thanks Pula item not reviewed by moderator and published
I had to search for a recipe that I could make with what I had on hand because I didn't feel like going out (it was a rainy day) and I found this recipe. I was greatly surprised by how well it turned out! I am making two cakes for mothers day and gonna do sides of strawberries, pineapple, chocolate sauce, ice cream and whip cream so everyone can top it how they want! Can't wait! item not reviewed by moderator and published
Made this for a friend for her BD cake. Her request was a pound cake. It turned out excellent. Made enough batter for 2 loaf pans. Only used 2.5 cups of sugar as others suggested. PERFECT. Cooked exactly in the amount of time stated. I also used a little almond extract as was suggested. Nice flavor. Very moist and delicious! item not reviewed by moderator and published
I've never been a great baker, i left that to my mom--who was an EXCELLET baker (& cook). But since she's been stricken with Alzeheimers, i had to do something! I bought a kitchen aid mixer and tried this recipe---it came out GREAT!! So light & fluffy! My family was SO impressed--my brother even thought it was better than moms ( thought to me no one will ever be as good as my mom). Looking forward to trying other ingredients as other reviews have tried--because now that i know i can do it....there's no stopping me!! item not reviewed by moderator and published
After reading all the comments I altered the recipe. I added a pinch of salt, increased the baking soda and added 2 small drops of lemon. the batter taste great but the center never got done. Right when I logged on to post my comment I saw one comment that said to not increase the baking soda if adding lemon or center will never get done -- the poster was sooo right it never got done. After 1 hr i just took it out - it taste good but too thick ( not sure I'm using the best word to describe the texture of it. Anyway it's my fault - I will try and and stick to recipe item not reviewed by moderator and published
I decided on the spur of the moment I wanted to make a pound cake however most recipes I looked at called for cake flour which I didn't have. I stumbled upon this recipe and thought it looked simple enough. I had the batter together in less than 10 minutes. I used a stoneware loaf pan so I had to leave it in the oven for an extra 10 minutes (50 min total). Good overall taste, balanced sweetness, great crust and very moist. I highly recommend and will definitely make again, perhaps with lemon or almond extract as a fun variation. item not reviewed by moderator and published
I made this recipe in little Christmas Tree molds and put on a lemon glaze and sprinkles. Really yummy. My husband who doesn't normally eat sweets ate dozens of them. item not reviewed by moderator and published
I've made this pound cake so many times, and have shared the recipe with my sister. It's a staple in both her home and mine. It always turns out perfect! I've made it for other people as gifts and the comments are always the same. My neighbor was delighted with it, said her mother-in-law ate most of it and wanted to know where it came from! item not reviewed by moderator and published
My sister told me about thiis Paula Dean recipe she tried yesterday and how delicious, easy and simple it was. She was so excited over it until I had to give it a try. It was all the good things she said about it. We like the fact that it is simple and you can add flavours and fruity toppings to it. It would have recieved a 5 star, but I had to reduce the augar by half. Will bake this cake over and over again. item not reviewed by moderator and published
I wanted a basic pound cake and found this recipe online. Can be made with ingredients I have on hand, so I will use this again in the future when I need a quick desert. We made parfaits with cubes of cake, vanilla pudding (cooked, not instant) and fresh berries. Excellent experience all the way around. Thank you for sharing this basic recipe. In Arizona, many of us use Mexican vanilla, and it was perfect for this recipe! item not reviewed by moderator and published
I made this cake with the posted suggestions of more vanilla and baking soda. Then I decided to put in lemon zest and juice from the lemon. DONT up the baking soda if using lemon! I overflowed my pan and the center never got done. Made it again with the recipe amount of baking soda and 1 tsp of vanilla, lemon zest and juice from the lemon and was fantastic. I frosted it with powdered sugar icing with orange zest. Went great as a desert with coffee after a heavy pasta dinner. item not reviewed by moderator and published
paula always does us right! item not reviewed by moderator and published
Easy, moist, and delicious-what more can you ask for. If you prefer more flavor add a different extract. This cake is also fabulous with blueberries(my favorite variation) I have also added choc chips. The variations are endless with this versatile cake. I will say the next time I make it I will up the baking powder to 2 tsp. I have a similiar recipe that calls for 1/2 cup of oil as opposed to the butter in Paula's recipe. The recipe with the oil tastes ok but the "crown" on it is beautiful. So I am hoping the addition of more baking powder will give me a higher cake. And if it doesn't, well this is still may favorite little cake! item not reviewed by moderator and published
As noted by many, this is a good basic pound cake. I found it to be moist with a good flavor. I did throw in some chocolate chips to add a little extra flavor and served it with strawberries and chocolate sauce. I will make this again and like someone's idea of added some lemon zest and lemon juice. You could do many things with this solid, basic recipe. item not reviewed by moderator and published
This cake was not at all moist. I was so disappointed. I think it should be made in a bundt pan not a loaf pan. I made this cake twice in the same day.....the first loaf pan overflowed so I made it in a bundt pan. item not reviewed by moderator and published
Best pound cake and my first to make. Super moist love the flavor simple classic pound cake. item not reviewed by moderator and published
The dough was delicous, my mom ate two spoonfuls and liked the stiring spoon. I suggest you take the suggestion of uping the salt, baking soda, and vinalla to 1 tsp. Without that I think it wouldn't be as good. The final product was dissapointing in ways, it tastest pretty good but its not the best pound cake. I eat little parts of it here and there. It had high hopes because my mom said "I really want some pound cake right now" i searched the other paula deen sour cream pound cake and almost all reviews were good but we only had one stick of butter when the recipie called for two. I was dissapointed in ways but glad in others. Possibly make this again. item not reviewed by moderator and published
I was not impressed with Paula's pound cake. I usually love her stuff. It was not dense enough and wasn't moist enough either. I would not make it again. item not reviewed by moderator and published
This is a wonderful recipe that produces a moist, vanilla 'plain cake' with a crunchy brown crust. It tastes of the ingredients a pound cake should - good butter, not too sweet and a hint of vanilla. this is better than Cooks Illustrated's recipe by far. i did alter a few things: added 1 tsp salt to enhance flavor, increased baking soda to 1 tsp to give a nice, slight dome and slightly less dense crumb, and boosted the vanilla to 1 tsp. but those are minor changes to a recipe that should be a staple. this pound cake is a good base for berries, syrups of any kind, or just plain with a cup of tea. it can be glazed or sprinkled with powdered sugar. my favorite way to eat it is warm from the oven, or with lightly sugared and macerated strawberries. enjoy! item not reviewed by moderator and published
I'm confused when people say there isn't any flavor in the cake.... if extracts aren't called for in the recipe (besides a little vanilla) then it's kind of obvious that there won't be any specific "flavor" to it. The flavor of the butter and sour cream are what really comes through, and the point of the pound cake is to liven it up any way you choose! I've made this cake several times and my family has loved it. We eat it mostly with fresh strawberries and a little ice cream. It's so simple to make and the taste is delicious. Once again Paula Deen comes through with a winner! item not reviewed by moderator and published
Easy to make but I added a pinch of salt and should have added add'l vanilla too. Great that this is a smaller cake using a loaf pan. Has great texture but lacks enough flavor. I will make again but add add'l flavorings or extra vanilla item not reviewed by moderator and published
I also liked the fact that this was a one loaf recipe. It was so simple to make that after making it a couple times, my 11 yr. old niece surprised me and made it all by herself the 3rd time. I think I will add a teaspoon of lemon zest and lemon extract and poppy seeds next time I make it for a change. I was surprised someone threw their cake away. Maybe they missed an ingredient. This cake was very good and you could dress it up with whipped cream and strawberries like someone suggested if you like. Definitely a kepper! item not reviewed by moderator and published
this cake was the bomb.making it again to serve to my in -laws. item not reviewed by moderator and published
This pound cake was very good, my husband loved it for his b-day. I frosted it with creme cheese frosting and served with fresh berries, the creme cheese frosting definately complimented the cake. I used margerine (blue bonnet) instead of butter and used fat free sour cream and it came out great! Will definately make again and again. item not reviewed by moderator and published
this is a great pound cake recipe when you're in a rush to make a simple and delicious dessert. the cake is moist, fluffy, quick to make and only requires a few everyday ingredients. i was having a dinner party and served it with fresh strawberries and whipped cream. it was a hit with everyone, in fact, i made it the next day for my office at work. i would highly recommend trying this one out...believe me, you won't regret it! item not reviewed by moderator and published
Paula I love this pound cake! Its so soft and delicious. You can't go wrong with this recipe.... it taste great and smells great! Thanks!!!!! item not reviewed by moderator and published
Like another reviewer, I'm so happy to have a smaller, loaf-pan-size recipe for pound cake (dare I say: single-serving size? LOL). To those who love the pure, simple flavor and texture of vanilla pound cake, Paula's recipe will not disappoint. But for those of you who are under the misassumption that you are going to get a cake that tastes like more than the sum of its ingredients (like the reviewers who complained about lack of flavor), you will be probably not be happy with this recipe either. So then you might want to bake some other kind of cake that includes more flavorings than just the taste of butter, sugar, and vanilla. Or you could douse your finished cake in rum or liqueur if you're looking for more "flavor" than traditional pound cake (which, again, usually just tastes like vanilla). Also, Paula has a recipe for chocolate pound cake, so maybe that would be more to your liking. Last thought: according to a blind taste test performed by America's Test Kitchen, artificial vanilla extract flavoring was actually preferred to pure vanilla extract! Who knew? I always use pure, but next time I make this cake I think I'll have to try the artificial and let you know how it turns comes out. :-) item not reviewed by moderator and published
I wanted to think of a thoughtful Christmas gift to pass out to my family and friends on Christmas day, something different and something made with love. I'm so glad that I was lead to this recipe. I absolutely love Ms. Paula Deen and had faith that she could help me carry out this Holiday Mission. I've never made a Sour Cream Pound Cake before but after reading the simple recipe and reviews, I felt confident that this could be a success, even on a first try. Ms. Paula, this is a fabulous recipe, my family and friends loved the thought and the taste and so did I, my youngest son doesn't even like cake, but he loved this one. Thank you so much for sharing one of your obvious talents with so many. God Bless & Happy New Year!!!! item not reviewed by moderator and published
I've made several recipes before, but I like this recipes because it uses less ingridients and time, but I was disappointed in flavor. I would probably add a liqueor or another flavoring/extract next time and see how it may taste. The cake was very moist, but it took at least an hour to bake. item not reviewed by moderator and published
My Mom and I were looking for an easy pound cake recipe to make and this was it. It was easy and delicious! I like that the cake turns out with the moist inside and kind of soft crusty delicious top. The sweetness is perfect, not too sweet so you can taste the vanilla flavor in the cake. Thanks Paula and Food Network! item not reviewed by moderator and published
sour cream add a little bit milky smell and help keep moisture inside. it's super easy receipt. I minus some butter in this receipt to keep health. item not reviewed by moderator and published
I followed the recipe to a T and did not find this to be very flavorful. I ended up throwing 99% of it (I did take a bite). It just was not for me. item not reviewed by moderator and published
This receipe was very easy to follow. The finished product tasted great. item not reviewed by moderator and published
This recipe is awesome. It is easy to make, moist, and delicious. item not reviewed by moderator and published
I've been cooking and baking for forty years and made a number of different pound cakes in that time. I've made this pound cake several times since I found the recipe on foodnetwork.com and it is always perfect! I've even baked it in a toaster over and it was perfect! It's moist and delicious and freezes extremely well. I split the batter and bake in two 8" loaf pans for 2 smaller cakes, cool, slice and freeze individual slices single layered in a freezer bag. You can take out as many pieces as you want and either wait for them to defrost in about 1/2 hour or pop in the microwave for 8 seconds for a piece of cake that tastes like it just came from the over. My grandchildren check my freezer when they come to visit, hoping I have some put away! This is great for unexpected company or when you live alone and can't eat an entire cake before it stales! Thanks to Paula Dean for sharing this great cake! item not reviewed by moderator and published
No flavor and way too sweet item not reviewed by moderator and published
finally a small one loaf pound cake. I used 1/4 tsp each of orange and almond extract. (borrowed from Paula Deans Almond pound cake receipe) I also used a convection oven and reduced the temp to 325 and baked for one hour. 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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