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Grandmother Paul's Sour Cream Pound Cake

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“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.”
1hr 45mins

Ingredients Nutrition


  1. Preheat the oven to 325.
  2. Cream butter and sugar together with your heavy-duty mixer.
  3. Add the sour cream and mix thoroughly.
  4. Sift baking soda and flour together.
  5. Add the flour to the creamed mixture, alternating with one egg at a time (about 1/2 cup of flour each time).
  6. Mix well after each addition.
  7. Add the vanilla and mix well.
  8. Spoon the mixture into a well greased and floured 10 inch tube or bundt pan.
  9. Bake for 1 hour and 20 minutes, or until toothpick inserted in cake tests COMPLETELY clean.
  10. Let cake cool in the pan on a wire rack for 15 minutes.
  11. Invert cake on wire rack, removing from pan and let cool completely.
  12. Frost as desired (powdered sugar glaze is good) or leave plain and garnish with fresh berried and freshly whipped cream.

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