Community Pick
Grandmother Paul's Sour Cream Pound Cake
"Recipe courtesy of Paula Deen and the Food Network. I like to make this one in NordicWare's "violet" bundt pan. No frills, just good cake."
photo by run for your life
- Ready In:
- 1hr 45mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 cup butter
- 3 cups sugar
- 1 cup sour cream
- 1⁄2 teaspoon baking soda
- 3 cups all-purpose flour
- 6 large eggs
- 1 -2 teaspoon vanilla
directions
- Preheat the oven to 325.
- Cream butter and sugar together with your heavy-duty mixer.
- Add the sour cream and mix thoroughly.
- Sift baking soda and flour together.
- Add the flour to the creamed mixture, alternating with one egg at a time (about 1/2 cup of flour each time).
- Mix well after each addition.
- Add the vanilla and mix well.
- Spoon the mixture into a well greased and floured 10 inch tube or bundt pan.
- Bake for 1 hour and 20 minutes, or until toothpick inserted in cake tests COMPLETELY clean.
- Let cake cool in the pan on a wire rack for 15 minutes.
- Invert cake on wire rack, removing from pan and let cool completely.
- Frost as desired (powdered sugar glaze is good) or leave plain and garnish with fresh berried and freshly whipped cream.
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Reviews
-
This makes the absolute perfect pound cake. It's the exact recipe that my mother in law has been using for 40 years or more! I collect bundt pans and this is the perfect recipe for the intricate patterned bundt pans that I have. -
Very easy and good! I did 1 Tablespoon of Vanilla instead of 1-2 teaspoons. -
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This was very easy to make and delicious too! I liked that it wasn't overly sweet and the texture was great. Next time, I'll add some extract as other posters have suggested as the flavor could use just a little extra something. Will definitely make again. Thank you for great recipe :) -
I reduced the sugar also to 2 1/2 cups -
I have same family recipe but with two variations that for us makes this a spectacular treat. We also include 1t Almond extract and bake for 1 - 1 1/2 hours and for the last 15-20 min reduce heat to 250 for a crusty top
see 34 more reviews
Tweaks
-
1 Tablespoons of Vanilla instead of 1-2 teaspoons and coated pan with Butter and Sugar instead of grease and flour for a crunchy Crust.
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The recipe I've got calls for 1t Vanilla and 1t Almond Extract. I like how it improves the flavor if using fresh fruit to top. It also has the eggs separated adding yolks one by one and then beating the egg whites until firm and gently folding in at the end of mixing. It lightens it up a bit.
RECIPE SUBMITTED BY
Kay D.
Simpsonville, South Carolina
