Reviewed: Mar. 16, 2010

I gently hand mixed as I added flour/sour cream as was suggested by other reviews, used regular sour cream instead of low fat, and didn't bake as long as suggested (started checking at 1 hr). I couldn't believe how moist this was! DELICIOUS!

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Reviewer:

Erin Go Braugh

Cooking Level: Intermediate

Reviewed: Feb. 11, 2010

Regular pound cake is often too dry for me, and I prefer these sour cream recipes. This one is a very moist, very good sour cream pound cake. Like one other reviewer, I added the flour in thirds, alternated with the sour cream, just mixing until it was incorporated, not beating it. It's a classic recipe, and it turns out very well. I didn't cook it quite as long as the recipe states, instead checking the cake at 1 hr. and taking it out then. Oven temps can vary greatly, and obviously mine does.

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Reviewer:

lyricalb

Reviewed: Jan. 19, 2010

This cake was very yummy... but I didn't have the right pan so it was just normal cake shape!

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Reviewer:

Desiree

Cooking Level: Intermediate

Living In: Barrie, Ontario, Canada

Reviewed: Jan. 8, 2010

I was about to submit this EXACT recipe. It is identical to my mother-in-law's famous sour cream pound cake. The ONLY difference would be that we do not use a reduced-fat sour cream. Perhaps that is the difference in the moistness that people are speaking of. Because her pound cake is super moist and delicious! And the outer crust that's formed while baking is, oh my goodness, delicious!

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Reviewer:

timnlia

Reviewed: Dec. 2, 2009

With minor variations, this is a classic, tried and true pound cake recipe. The formula here of 3 c. flour, 1 c. butter, 3 c. sugar, 6 eggs and 1 c. sour cream is standard, so Breakstone, the commercial sponsor, definitely got this right. However, shame on Breakstone for the following instructions: "Add flour mixture to sugar mixture, alternately in thirds with sour cream, beating well after each addition." Whoa, do I ever take issue with that! It should read to add those mixtures in thirds (beginning and ending with the flour) JUST UNTIL INCORPORATED. Yes, cream the butter and sugar well and add the eggs one at a time, beating well after each addition. But once the flour is added it should be mixed with a gentle hand to avoid ending up with a heavy, coarse crumbed, dry cake. I found as I was in the middle of making this that I didn't have enough sugar so I used half white and half brown sugar. I also used full fat sour cream. We invited guests over for dessert after an indulgent dinner out. This was easy, simple and perfect to serve with mixed fresh berries and whipped cream. As I knew it would be, it was delicious.

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Oct. 21, 2009

This is the best sour cream pound cake I have made to date! Its a keeper.

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Reviewer:

WonderWoman

Cooking Level: Expert

Home Town: Brampton, Ontario, Canada

Reviewed: Oct. 8, 2009

Made this recipe for the first time last night. I added less sugar, but I did follow the recipe as it was written. It turned out moist and the texture was nice. I used a bundt pan, it came out beautiful. My teenage sons thought the house smelled good during baking. They loved the taste and the moistness of this pound cake. I will make this recipe again and again. Thanks for sharing.

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Reviewer:

Meemers

Reviewed: Sep. 2, 2009

I saw the bad reviews but went ahead and made it. I thought that it was a very good cake. It is best served the day after making and topped with your favorite ice cream for an extra added delight.

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Reviewer:

Edith

Reviewed: Jul. 29, 2009

I am not an experienced baker, but I know good cooking. I tried this recipe and we loved it! I split the batter for 1/2 almond and 1/2 vanilla. I also baked in small pans to freeze, took one out today after 3 days and it's still delicious. The first of many cakes.

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Reviewer:

Vern's Proven Recipes

Reviewed: Jul. 23, 2009

I hardly EVER give less than 5 stars, but just wanted to be fair to others who want a moist pound cake, this recipe didn't do it for me. I am a fairly experienced baker and was not impressed with this recipe....

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