Sour Cream Pound Cake

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Sour Cream Pound Cake Sour Cream Pound Cake


Servings: 6 to 8 servings
Prep Time: 15 min
Cook Time: 1 hour
Difficulty: Easy

Ingredients Add to grocery list

1/2 teaspoon vanilla extract
3   large eggs
1/4 teaspoon baking soda
1/2 cup sour cream
1 1/2 cup sugar
1 cup butter, room temperature
1 1/2 cup all-purpose flour

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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Reader Comments:

54321

This recipe is the best pound cake ever. My second time making it, but first time using this recipe. My cake fell in the middle but was still amazing and extremely delicious. Any ideas on why this may of occurred?

By Tori Jackson on January 28, 2014

54321

I can't wait to try this recipe. Sour Cream Pound cake is as southern as it gets. I've made other SC # cakes with Almond and Lemon extract and it tastes like some wedding cakes I've enjoyed. Paula's recipes are always great. I baked her old fashioned oatmeal raisin cookies for a fund raiser and sold out immediately. People were asking for the recipe. Paula, you must know how much you are loved and admired. We all have said and done goofy things in our lives, and no one thought it was a big deal. Because you are in the spotlight and the media is mean spirited, you became the target, but we know better and stand by you 100%. Come back soon, we miss you and love you!

By Zoe on November 19, 2013

54321

the other sites (food network) call for 1 stick of butter...not 2...who is right? thank you

By lee ann on November 05, 2013

54321

OMG this cake was SO moist! It was my first time baking a pound cake and it was so simple and easy to make! I did forget to add vanilla lol but it still tasted great.

By DJ on October 08, 2013

54321

I'm making cakes for a fund raiser for a family in need to help raise money to help their baby girl. I would like to know if I could freeze the sour cream pound cake up ahead of time so I can have more to sell. Thanks, Doris Haralson

By Doris Haralson on August 28, 2013

54321

This is the most moist pound cake I have ever tasted and I am 67 and have had many many of them. Paula our home loves you and respect you very much and it is not the people neither White nor Black who did what was done to you it was the Media and a few people who think they are better than others-99% of Americans Love and respect you.

By clifford Neeley on August 11, 2013

54321

Wonderful especially topped with strawberries and whipping cream. My family loves it and it lasts a day, if that. Everything in moderation... most thinking folks eat extra yummy treats occasionally. You can teach them to cook, but they're responsible for their own common sense. I say, "rock on, Paula."

By d. latting on August 09, 2013

54321

Very easy an simple

By Teresa holland on July 26, 2013

54321

I made this using Greek yogurt, Sweetleaf stevia baking blend, and Jules gluten free all purpose flour. I used 1/2 cup butter, and 1/2 cup coconut oil. It turned out amazing!!!!

By Mel Hardy on July 21, 2013

54321

love you, keep your chin up.you are great

By ellen on July 20, 2013

54321

Best pound cake I have ever made. Had a 8 oz. carton of sour cream ready to expire, when I came across this recipe. Was easy to put together, nice and moist. Thanks for sharing, Paula. Made two, one for now and one I put in the freezer to share with company. Are they in for a treat. Julie Vasalani - July 19, 2013

By Anonymous on July 19, 2013

54321

Needed to use up the plain Greek yogurt I had in my fridge and decided on making this pound cake. Took about an hour twenty in the oven but when it was done and cooled it was gone in less than an hour! This one is a keeper.

By Irene on July 10, 2013

54321

Excellent pound cake. I loved the smooth and creamy texture of the cake but the best part was the crust that formed on the top.

By Rebecca on June 27, 2013

54321

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 grin

By Cassi on May 19, 2013

54321

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

54321

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

54321

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

54321

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 Anonymous on April 23, 2013

54321

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

54321

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

By Marion on April 17, 2013

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