I do not have diabetes but know you can loose weight by following a diabetic diet. Would like to see some of the things ya'll have for diabetics.

By Julia Rogers on January 17, 2012

I just love you Paula Deen.

By Elizabeth Roy on January 10, 2012

i just love your sour cream cake.

By danny on January 09, 2012

I have been baking this for about 50 minutes now and it still isn't done in the center and the edges are already brown. Not sure why this happened or how to fix it. Hoping it tastes good... I forgot to add in the vanilla. Oops!

By Heather W. on January 06, 2012

I have tried this recipe two times. First time, it bubbled out of the pan all over the oven. This time, I used a larger pan. It tastes great but looks just awful. Most of it stuck in the pan, even though I greased and floured it. I think this is my last try! It's too expensive to make and get these results. Very sad that I won't have the pound cake for Christmas Eve dinner.

By Pat on December 23, 2011

paula i would like to try this sour cream pound cake but i need to know if i can use a tube cake pan to bake it your response would be greatly appreciated

By lynn raindrop on December 21, 2011

I've made this recipe a few times and it's to DIE for!! So moist and tasty, the term 'Pound Cake' doesn't do it justice...it's heaven!! It is a tad sweet for our tastes so we reduce the sugar a bit (in the cake), but otherwise, PERFECT!! Thanks Paula, for one of my favorite go to recipes.

By Patti Meador on November 04, 2011

I made this for a family get together, I went over GREAT. I made two, one did fall in the center but it was great. I have since made it again and limited my beating of the batter and that remedied the problem.

By Rick on October 07, 2011

I saw this recipe and I said, wow how easy it seems and how good the picture looks. And after reading these awesome reviews, I said that I have to make this sour cream pound cake today. I will keep you all posted. I do have one question, is it possible to use the mini loaf pans instead of the loaf pan? I wanted to share with family. Thanks, Yolanda, Duluth, GA

By Yolanda Moore on September 16, 2011

paula,i bought a strawberry pound cake made by you at walmart that was the best tasting cake do you have a recipe for it?if so i would love to have it.love you and your shows thanks debbie roller

By debbie roller on September 09, 2011

I tried this cake about two weeks ago, and it came out good. Thank you.

By Shirley Osborne on August 29, 2011

Your sour cream pound cake is the most delicious thing I have tasted in a long while! Thank you for putting it in the stores. Also tahnk you for having a web site to get the recipe! Have a nice day! Brenda

By Brenda Gass on August 14, 2011

You are so Awesome Mrs. Paula . God give you a gif.

By Kimberly Jackson on July 25, 2011

I just baked this and am eating it now. First off I didn’t have any vanilla (I know WHAT!!!) So I used Almond Extract so alls good. The Almond extract does change the flavor a little. But I like it. It did take a lot longer to bake than i expected I wound up having to bake it for about 1 hour 30 minutes for the center to be firm enough to eat. The crust however got too hard from the over baking to compensate for the middle. But I would bake it again it was an easy tasty dessert to make with only a few ingredients.

By Heather on July 24, 2011

Hey Ellen! It is important not to overbeat your batter. This could be the cause of your cake falling in the center. It could also be your oven. Test your oven with an oven thermometer to make sure it is heating correctly. Happy Baking!

By Libbie Summers, Senior Food Editor for Paula Deen on July 04, 2011

Absolutly wonderful!!! Easy and delicious recipe.

By Anita Colvin on June 27, 2011

Paula I love your show.you make cooking look so eazy. I would like to know how too cook some of your dessert. I am most fun of your camel cake.

By Vivian Sprowl on June 17, 2011

Ok... I have made this pound cake (3) THREE TIMES and every single time it has dropped in the center! I thought my flour was the culprit the first time so I purchased new flour (self rising).....made it again and it dropped again....This time I put in the soda even though I was using (self rising) flour....and it dropped AGAIN! The caks taste's AMAZING......but why O why is it still dropping in the center?????

By Ellen Guillory on June 15, 2011

My family and I just loved this pound cake. It was gone the next day!! I deem this recipe worthy enough to go into my recipe box.! Love ya Paula!

By Robin on April 20, 2011

I was very disappointed with this cake. I've made another of Paula's pound cakes with great results. I felt there was too much butter (imagine that) so I made a second cake with 1/2 cup butter and only 1 cup sugar. Still too dense. Maybe too much egg? I do like the size, nice for just 2 of us. Time to move onto another recipe.

By Kelley P on March 26, 2011