Paula Deen Sour Cream Pound Cake

Paula Deen Sour Cream Pound Cake is a seven-ingredient loaf that takes about 15 minutes to mix and an hour to bake. It feeds 10 and needs nothing more than a dusting of powdered sugar. The kind of recipe Southern grandmothers pull out for Sunday supper or a last-minute church potluck.

The sour cream is what separates this from a dry, crumbly pound cake. Half a cup keeps the crumb dense and moist for days. Paula creams the butter and sugar first, folds in the sour cream, then alternates flour and eggs so the batter stays smooth. Rush that step and the cake turns heavy.

Use room temperature butter and eggs so everything blends evenly. Grease and flour the loaf pan well or the cake will stick at the edges. Start checking at 40 minutes with a toothpick. Every oven runs different, so watch it close toward the end.

Paula Deen Sour Cream Pound Cake

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

380

kcal

A buttery, tight-crumbed pound cake made with sour cream for extra moisture. Creamed butter and sugar get folded with flour, eggs, and a touch of vanilla, then baked low and slow in a loaf pan until golden.

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: Preheat oven to 350 °F.
• Mix the batter: 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.
• Bake: 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.

Tools for this recipe

• USA Pan 1-pound loaf pan, KitchenAid 5-speed hand mixer, Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long does sour cream pound cake stay fresh?

Wrapped tightly in plastic wrap, it keeps at room temperature for three to four days. After that, refrigerate it for up to a week. You can also freeze it whole or in slices for up to three months. Let it come to room temperature before serving for the best texture.

Can I use Greek yogurt instead of sour cream?

Full-fat Greek yogurt works as a swap, but the texture will be slightly different. Sour cream has more fat and less protein, which gives the cake a richer, more tender crumb. If you use yogurt, stick with plain and full-fat so the cake does not dry out.

Why did my pound cake sink in the middle?

The most common reason is opening the oven door too early. The structure has not set, so the rush of cool air collapses it. Overmixing the batter can also cause sinking because it traps too much air that the cake cannot hold. Mix just until the ingredients come together.

Why alternate the flour and eggs instead of adding them all at once?

Adding everything at once can overwhelm the creamed butter and break the emulsion, making the batter curdle. Alternating keeps the mixture smooth and evenly blended. Paula adds one egg at a time between scoops of flour so the batter absorbs each addition before the next.

Can I make this pound cake the day before?

Pound cake actually tastes better the next day because the crumb firms up and the flavors settle. Bake it, let it cool completely, then wrap it in plastic wrap and leave it on the counter overnight. Slice it right before serving.