Vanilla Pound Cake

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Recipe Courtesy of

Servings: 8 to 10
Prep Time: 34 min
Cook Time: 1 hour 15 min
Difficulty: Easy

Ingredients Add to grocery list

Nonstick baking spray with flour
1 cup (2 sticks) butter, softened
3 cups sugar
1 vanilla bean, split lengthwise and seeds scraped
6 large eggs, separated
3 cups cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/2 cup sliced almonds
Black Cherry Sauce, recipe follows

Black Cherry Sauce:

2 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon lime zest
1/2 cup black cherry juice
1 (12-ounce) package frozen dark sweet cherries





Preheat the oven to 325 degrees F. Spray a 12 to 15-cup fluted pan with nonstick baking spray with flour.

In a large bowl, beat the butter and sugar at medium speed with an electric mixer until fluffy. Add the scraped vanilla bean seeds, beating until combined. Add the egg yolks, 1 at a time, beating well after each addition.

In a medium bowl, sift together the flour, baking soda, and salt. Gradually add to the butter mixture, alternately with the sour cream, beginning and ending with the flour mixture. Beat the egg whites at high speed with an electric mixer until foamy. Gently fold into the butter mixture. Spoon into the prepared pan. Sprinkle the almonds evenly over the top of the cake. Bake until a wooden pick inserted in the center comes out clean, 1 hour to 1 hour and 15 minutes. Let cool in the pan for 10 minutes. Remove from the pan, and cool completely on a wire rack. Serve with Black Cherry Sauce, if desired.

Tools You May Need

Black Cherry Sauce:

In a medium saucepan, combine the sugar, cornstarch, and lime zest. Stir in the black cherry juice, whisking until smooth. Add the cherries. Bring to a boil over medium heat, stirring frequently, until thickened, about 1 minute.. Remove from the heat and let cool.

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Reader Comments:


Love your recipes.Watch you everyday.May i please have a autograph picture of you .bobby and jamie ty. Linda Marrisett 217 Bridges Street apt405 Belleville Ontario k8n 5e4

By Linda on July 13, 2012


Sure does seem like a lot of sugar tome, has anyone made this?

By Ann on June 05, 2012


Love your show, watch it every day. I plan to try your vanilla pound cake recipe, if it turns out ok I plan to take it to our County Fair. We are a small community and each year its the same cakes and pies. I would like to try something different.on the recipe card I will say it can be served with a topping of fruit sauces or whipped cream etc.My family likes pound cake just the way it comes out of the oven. Me, the more calories, the better the recipe. I also plan to try this at our church dinner this Sunday. If it is a go with them, it will be a go for the fair.( They are my test kitchen.)Keep up the good recipes. Eleanor

By Eleanor Faught on July 12, 2011

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