sour cream pund cake

One of my family’s favorite cakes to have at home is Paula Deen’s delicious Sour Cream Pound Cake. This homey cake is perfect for making in the winter months as its flavor compliments teas and coffees perfectly. It is so simple to make, even if you aren’t a big baker. And the best part is that most of the ingredients are probably already in your cupboards which is why this cake has become the ideal for spur of the moment sweet fixes for us!

You will not be disappointed with this one. The tasty and moist foundation is also accommodating to flavorful additions like orange zest, almond extract, or even some dried fruits or shaved nuts.

Enjoy and let me know if you add anything to it!


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


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.

Recipe courtesy of Paula Deen, 2008







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Tasty Time! Paula’s Sour Cream Pound Cake
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