i just love paula deen pound cake keep up the good cooking thank you

By susanne michelle on March 27, 2013

Love your recipes and your show.. I too an diabetic (10) years. doing great. Hugs, Ruth Hawkins

By RUTH HAWKINS on March 24, 2013

Thought this is the one featured this week on her show - said it was Grandma's but she used cream cheese - this calls for sour cream. Read the reviews before baking - some people seemed to have trouble. HOWEVER, this cake was EASY, came out moist and yummy. The only thing I'll change the next time is coating my pans with pan coat instead of spraying. Had a little trouble getting it out but was able to "repair" and you can't even tell it. Very moist, very flavorful! WIll be baking this one LOTS!

By Nancy Norris on March 02, 2013

Question do the sour cream-eggs butter need to be @ room temp before staring the baking process

By gee on January 17, 2013

Paula, I love this cake. I have made it many times and have never had any problems. It takes me back to memories of my grandmother and her pound cakes. I make them for my dad who is now 82. He loves a good pound cake. Thank you so much.

By Deborah Druce on December 31, 2012

I followed this recipe to the letter (twice) and I can't figure out how to balance the altitude. My cake has fallen twice...Please help!!!

By pam "cocoa" m. on November 25, 2012

you did not mention above if self rising floor or plain... I assume plain.

By chip welborn on October 25, 2012

This recipe was easy and taste great.

By Laura Mastel on August 29, 2012

Paula; sour cream pound cake was/is solo good.

By Georgia m. Harper on August 26, 2012

I made this cake exactly as the recipe called. It turned out of the pan a beautiful cake. The texture of the cake was like cornbread and very dry. There was no taste to it, either. I bought all my ingredients new, and double checked measurements and timing before completing the cake. Sadly, my family could not eat this cake. I wasted a lot of time and money and had to toss this cake. Whatever could have gone wrong?

By Rose Jones on August 21, 2012

I used to make a Bannana Split Cake and lost the recipe, I have been looking for one for ten years. I finally found one almost exactly like mine today ! Thank you Paula , I don't know why I did not turn to you sooner. I mean I have all your books and watch you every day. I guess sometimes you really can't see the forest for the trees. I add marachino cherries and chopped pecans to the top of my cake, that is the only difference. Thanks so much. I make this pound cake for all occasions, it is just like my grandmothers, it brings back so many memories, it is easy to follow and so delicious.

By michelle alford on August 02, 2012

I have had this cake in the past, it is wonderful. I made this cake using the above recipe. The cake didn't turn out. The texture was coarse and oily. What am I doing wrong. Please help.

By Tracy McCullough on June 29, 2012

Today I made Easter dinner for my family, for dessert I made your sour cream pound cake,every one said it was wonderfull !! I baked the cake in an electric oven I think next time i will probably bake for 1hour and 15min I thought it was just a tad dry, no one but no one complain. Thank You !!!!!

By Lin Mason on April 08, 2012

Love this recipe! It is a new family favorite!

By rkrueger on March 30, 2012

Anytime I do this type of baking, memories of my Grandma just flood in. I have pulled this recipe out several times when the world seemed upside down and by the time I'm pulling it out of the oven things are always alittle bit better. It's a great recipe, my family loves it, it's not difficult or fussy, and in the summer its almost like a little slice of heaven topped with some fresh ripe strawberries or peaches and a spoonful of whipped cream. YUMMY!

By Beth on February 24, 2012

This cake has lots of good reviews but I've baked this cake twice and it still comes out dry I followed the instructions carefully but still the same outcome can someone please tell me what am I doing wrong

By young on December 26, 2011

I have tried this cake four times now, and everytime it falls. what am I doing wrong?

By Agnes Wilson on December 21, 2011

I have used both all purpose flour and cake flour and they both made the pound cake a hit with my family!!! I make every holiday and any occasion!! Grandma Paul's recipe is the best pound ever!! Thanks Paula Deen!!

By Angeniene Mitchell on November 23, 2011

TaJuana, Hi! If you were to take out the maximum amount of sugar it will not have the same taste and the middle would not be done with consistency because it would have too much butter. Try changing the sugar brand if the sweet is the issue. sweet n low?

By Chamell on November 18, 2011

Hi, I would like to try to make the pound cake. What do I do, if I want to use less sugar in baked recipes? Thanks.........TaJuana

By TaJuana Brown on October 22, 2011