This delicious, dense, buttery pound cake is one of Paula Deen’s favorite family recipes. I’m always impressed when “sour cream” is in a dessert recipe…it makes breads like this so moist. You’re going to love this one.
This particular photo was another “meal ministry”- You may actually have all the ingredients just sitting around in your refrigerator already…so go ahead and make your neighbors morning tomorrow 😉 Serve with berries or slice and grill in a pan with butter. YUM!
| Sour Cream Pound Cake |
Prep time: 25 mins
Cook time: 1 hour 20 mins
Total time: 1 hour 45 mins
Serves: 8-10
Ingredients
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 6 large eggs
- 3 cup flour
- 1 cup sour cream
- 3 cup sugar
- 1/2 lb (2 sticks) butter
Instructions
- Preheat oven to 325 degrees.
- In a large mixing bowl, combine and cream the butter, sugar, and add the sour cream.
- Sift the baking soda and flour together.
- Add the sifted flour to the creamed mixture alternating with eggs, beating each egg one at a time.
- Add the vanilla.
- pour the mixture into a greased and floured 10- inch tube pan.
- Bake for 1 hour 20 minutes.
This sounds yummy! I have a question for you. I’ve heard that ladies have been substituting plain greek yogurt for sour cream–since greek yogurt is healthy and I always have it on hand. I even put it on baked potatoes in place of sour cream or make a chip dip with it. I was wondering if it’s ok to substitute in this recipe. I want to try it! I have fresh blueberries, raspberries, and blackberries right now! Thanks Janelle!
Great idea- YES try it!
Dense and moist. Looks perfect!
Thank you my friend!!! 😉
Wow Janelle, another beautiful picture and neighbor ministry idea….thank you!
I’m curious if this will work in a regular loaf pan. I don’t have a tube.
Jessie- I would try halving the recipe, but yes- it could work for sure!!!