I made this with a few changes.. I used 1 tbsp lemon extract instead of vanilla and for the icing I used lemon also.. what a delicious and moist cake.. it was gone by the next day because everyone wanted a piece

By Cassi on May 19, 2013

I made this cake earlier in the week and it was awesome. It did take a little over an hour to bake. I knew I should have made 2. The first cake was gone in 2 days, so I made 2 tonight and lol, I forgot the vanilla extract.... everyone thought it was the same and couldn't taste a difference. I also cut the sugar to 1 1/4 cups. Still soooo good!

By Vikki on April 26, 2013

My daughter and I are huge fans and we enjoy every recipe we try out. But this is by far the best dessert ever! I have so many family members and friends asking me to make this all the time. Its a hit. I wouldn't change a thing on this recipe. MOST DELICIOUS POUND CAKE ever!!! Thanks Paula!

By Bahiya Iman on April 26, 2013

I love your pound cake I enjoyed the cake u made from savannah Georgia but I enjoyed all the wonderful recipes.

By helenmanuelharrison on April 25, 2013

Hello Lillian Mott, This cake does not have a glaze. What you're seeing is just a little flour. Thanks for visiting our web site, please check out our other recipes!

By Jocelyn Morera on April 23, 2013

The picture of the sour cream pound cake seems to have a topping or glaze. Could you please tell me how I do this. I have just returned from The States and loved this cake. Many thanks

By Lilllian Mott on April 23, 2013

So easy! I make this loaf cake all the time and when I am on vacation.

By Marion on April 17, 2013

Walmart carries Paula Deen cakes and I bought this one twice and it is wonderful, now I will have to bake it.

By susie on February 04, 2013

This recipe sounds delicious. Since there seems to be so much batter for a regular sized load pan, can I use a BUNDT PAN? Thanks again.

By Lynn on January 26, 2013

What size loaf pan do I need to bake this or can I use a regular pound cake tube pan.

By CHANDA RABON on December 30, 2012

great recipe

By george thompson on December 19, 2012

Delicious! I will definitely make this pound cake for x'mas.. ..very easy to make. It is very moist and the top gets a bit crusty.

By Anonymous on November 27, 2012

This pound cake was the best I have ever tasted. Made it for Thanksgiving, everyone enjoyed it! Thank you for sharing.

By Lialeh on November 25, 2012

I was going to make another pound cake but it seem like to much so I came to here. I read this one and thought it would a lot easier than the one I was going to try and make. This was my first time making anything home made. I followed the instructions and it turned out WONDERFUL !!! I am so proud of my cake. This will be a recipe I keep and make forever and I will also share with my friends. Thanks Paula Deen !!!! Love your fan from Waycross Georgia Tina Marie Price Hiott

By Tina Hiott on November 13, 2012

I just love your pumpkin goody butter cake they are the best but the walmart don't keep them in the stores. i regret for letting my three teenager taste ur cake now they want one every time i go to the store. They even promise me they will be good just to get on of your pumpkin goody butter cake.now that's some good baking .

By trissue p on November 08, 2012

It tasted great, but didn't look quite right. Mine too fell in the middle, which could have been from overbeating - plus I doubled the recipe to make two loaves, so who knows how that might have contributed to the outcome. I noticed another commenter said it looked like it had too much butter. When sliced, mine too looked really thick with butter - to the point where there was a greasy looking dense spot in the cener. I may try this recipe again, being careful not to overbeat - but one thing that also struck me as a bit odd was what seemed like a rather small amount of levening - only 1/4 tsp soda?... ok - but no baking powder? I looked at another recipe for pound cake out of one of my trusty cookbooks and it called for baking powder, so this leaves me wondering about the accuracy of this recipe...

By Scott on October 01, 2012

This is my 1st time baking a cake from scratch the only pastry I bake are sweet potatoe pies that are to die for. Thanks to the cooking channels I am coming out the box. This cake was excellent I just used 1 cup of sugar and from reading how to prime a cake I added 1/4 tsp of salt and I sifted confection sugar over the finished cake. My daughter said she is proud of me and my husband ate half the cake. I just have one question why was no salt added to bring out the flavors of the cake? Thanks Paula I will be making this again..

By raisinet on September 12, 2012

Is there anyway you can make it in a 9x13 pan? I don't have a round or loaf pan!

By Anonymous on July 22, 2012

Thanks to reviews, I discovered that the amount of butter was posted incorrectly in the recipe. See: http://www.foodnetwork.com/recipes/paula-deen/grandmother-pauls-sour-cream-pound-cake-recipe/index.html. This most likely takes care of all the cooking time and sagging center issues people mentioned in the reviews. It cooked perfectly in the hour that is posted and it was so easy. Will definitely make again.

By Barb on July 15, 2012

Paula Deen and family you all are the best we love your cooking and always will God bless you.

By Sumautree Hardison on May 22, 2012