Paula Deen Grandmother Paul’s Sour Cream Pound Cake

Paula Deen Grandmother Paul's sour cream pound cake is an easy old-fashioned dessert made with butter, sour cream and 6 eggs, ready in 1 hour 40 minutes. This make-ahead Southern pound cake fits the holiday table, potluck and Sunday dinner, and it tastes even better beside fresh summer berries.

Beat the eggs in one at a time, alternating with the flour and starting and ending with flour. Dumping them in together can break the batter and leave you with a heavy, uneven crumb.

Paula bakes the whole batter in one greased and floured 10-inch tube pan, which gives a tall cake with a sturdy golden crust. The almond extract next to the vanilla adds a quiet bakery note that plain vanilla pound cakes miss.

Paula Deen Grandmother Paul's Sour Cream Pound Cake

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

1

hour 

20

minutes

Calories

560

kcal

A dense, buttery crumb with a tender middle and a golden crust, thanks to creamed butter and sugar and a good dose of sour cream. Once it cools, it slices cleanly and holds berries or a dusting of sugar well.

Ingredients

• 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)
  

Directions

• Preheat and prep: Preheat the oven to 325°F, then grease and flour a 10-inch tube pan. Setting the pan up first means the batter goes straight in once it's mixed.
• Cream the butter: Beat 1/2 pound of butter and 3 cups sugar in a large mixing bowl until light and creamy. Then add 1 cup sour cream and mix until it's smooth.
• Sift the dry ingredients: Sift 3 cups all purpose flour, 1/2 teaspoon baking soda and 1 teaspoon salt together into a separate bowl. Sifting keeps the soda and salt evenly spread, so the cake rises and tastes the same all the way through.
• Alternate flour and eggs: Add the sifted flour to the creamed mixture a little at a time, alternating with 6 large eggs. Beat each egg in one at a time, starting with flour and ending with flour.
• Add the flavorings: Stir in 1 teaspoon vanilla and 1 teaspoon almond extract once the last of the flour is mixed in. Then give the batter one final stir so the flavor is even.
• Bake the cake: Pour the batter into the prepared tube pan and bake for 1 hour 20 minutes. It's done when the top is golden and the cake pulls slightly from the sides.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Chicago Metallic angel food tube pan, removable center, ThermoPro digital kitchen timer, Nielsen-Massey pure almond extract. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a Bundt pan instead of a tube pan?

A Bundt pan works if it holds about 12 cups, though the batter fills it high. Grease and flour every groove well so the cake releases cleanly, and start checking a few minutes before the 1 hour 20 minutes are up.

How long does sour cream pound cake keep?

Wrapped well and kept at room temperature, it stays good for about 3 days. For longer storage, wrap slices tightly and freeze them, then thaw on the counter before serving.

Can I make this pound cake ahead for a holiday?

Yes, and it holds up well because pound cake is dense and moist. Bake it a day ahead, let it cool completely, and wrap it tightly so it doesn't dry out.

Can I leave out the almond extract?

You can use 2 teaspoons of vanilla instead if you don't have almond extract or don't care for it. The cake will taste more classic and a little less bakery-style, but it'll bake exactly the same.

What's the biggest mistake with pound cake?

Adding all the eggs at once or skipping the sifting is the usual trouble. Both can leave you with a heavy, uneven crumb, so take your time and add the eggs one at a time.