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Grandmother Paul’s Sour Cream Pound Cake

By Paula Deen


Difficulty: Medium

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 6 large eggs
  • 3 cups all purpose flour
  • 1 cup sour cream
  • 3 cups sugar
  • ½ lb butter (2 sticks)


Preheat oven to 325 °F.

In a large mixing bowl, combine and cream the butter, sugar and add the sour cream. Sift the baking soda and flour together. Add the sifted flour to the creamed mixture alternating with eggs, beating each egg one at a time, starting with flour and ending with flour. Add the vanilla and pour the mixture into a greased and floured 10- inch tube pan. Bake for 1 hour 20 minutes.