Sour Cream Pound Cake
By Paula Deen
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Paula Deen’s sour cream pound cake recipe is a moist and delicious cake that’s easy to put together.
Paula Deen’s sour cream pound cake recipe is a moist and delicious cake that’s easy to put together.
Difficulty: Easy
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 10
Ingredients
- 1/2 teaspoon vanilla extract
- 3 large eggs
- 1/4 teaspoon baking soda
- 1/2 cup sour cream
- 1 1/2 cups sugar
- 1 cup room temperature butter
- 1 1/2 cups all purpose flour
Directions
Preheat oven to 350 °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.
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Please note that the Grandmother Paul's Sour Cream Pound Cake recipe is this recipe, doubled, except for the butter, (and the small addition of salt and almond extract). This makes no sense. An extra stick of butter is a big difference in a pound cake. Looks like another reader noticed this as well, but the recipe has not been changed.
Cooked this and after almost two hours it still was not done all the way
Looked at comments and the cake falling or taking longer is common comments.
If I look at this
https://www.foodnetwork.com/recipes/paula-deen/sour-cream-pound-cake-recipe-1911018
They say 1 sick of butter, this says a pound. Will try again with the other recipe. Think the lower reviews are based on the measurement issue.
Thank you and we will take a look at this.
Thanks,
The Deen Team