Sour Cream Pound Cake

My Aunt Nina makes the best pound cake in the history of the world.  Trust me on that.  It’s light, fluffy and moist on the inside and has a thin, buttery, crispy crust all around the outside – every single time.  No need for glazes or icings or any kind.  I have yet to duplicate it exactly.  As you might expect Paula Deen makes a good pound cake too, at least her recipes do.  Not as good, but perfectly respectable.  This cake is heavier than Nina’s, but it has a tiny tang to it that’s nice.

The thing about pound cake is that every recipe I have makes a huge cake and takes 1 1/2 – 2 hours to bake.  A whole tube or bundt pan.  That’s a lot of pound cake.  Fortunately it freezes really well.  Still it takes a long time.  I’m giving this as gifts so I didn’t want to give each person part of a cake that had already been cut.  Turns out that the amount of batter that you need for a whole tube pan is about the same as the amount of batter you need for two loaf pans.  It’s not as pretty, but easier to divide among friends.  It bakes 70-80 minutes so it saves you a little time too.

If you like a little flavor add a little lemon, lime or orange zest to the batter, but follow the measurements to the letter.

Good? Of course.
Easy? Not at all. Doing the flour/egg alternating with 6 eggs is a big pain.
Good for company? You bet.
Special shopping? Nope.

Grandmother Paul’s Sour Cream Pound Cake


  • 1/2 pound (2 sticks) butter
  • 3 cups sugar
  • 1 cup sour cream
  • 1/2 teaspoon baking soda
  • 3 cups all-purpose flour
  • 6 large eggs
  • 1 teaspoon vanilla


Preheat oven to 325 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 each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.


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