Grandma's Sour Cream Pound Cake

Grandma's Sour Cream Pound Cake

167
LVJOANNE 3

"This is a recipe the whole family loves. It's always a hit!"
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Ingredients

2 h servings 494 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 56.7g
  • 18%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan or 9-inch tube pan.
  2. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg.
  3. Pour the flour mixture into the bowl alternately with the sour cream, mixing until just incorporated. Transfer the batter into the prepared pan and spread it smooth.
  4. Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

167
  1. 205 Ratings

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Most helpful positive review

Excellent!! This is the 4th pound cake I've tried from this site and I've finally found a keeper. It's exactly what a pound cake should be in flavor and texture: dense, moist and rich. I did ...

Most helpful critical review

To say this is a "moist" pound cake is a misnomer. It is a "butter saturated" pound cake. To discuss using lemon versus mace, no mace, more vanilla, less sugar, more sugar, adding baking powder...

Excellent!! This is the 4th pound cake I've tried from this site and I've finally found a keeper. It's exactly what a pound cake should be in flavor and texture: dense, moist and rich. I did ...

To say this is a "moist" pound cake is a misnomer. It is a "butter saturated" pound cake. To discuss using lemon versus mace, no mace, more vanilla, less sugar, more sugar, adding baking powder...

I already have a good pound cake recipe but wanted to try this one because of the sour cream addition - wanted a nice variation. I used the existing reviews as guides and my recipe as a point of...

I've been looking for a moist heavy poundcake and this is it. I did make two small changes. I omitted the mace. I wanted a rich buttery stand alone cake that would marry with berries. Removing ...

This cake is the bomb,this is my second time making this cake,I didn't have any mace so i just add 2 Tsp of vanilla extract and 1 Tsp Of lemon extract and a half of Tsp of almond extract.,And ...

I was very pleased with this recipe. It gave me a cake that had a good texture and taste. I did make two technical adjustments and one based on personal preference. I added the 1/4 tsp. baking p...

Great recipe! Great cake! It was dense as pound cake should be, but not heavy at all. This was my first attempt at making a pound cake and it came out perfect! I used three sticks of butter, egg...

I had a lot of eggs and wanted to bake a cake to get rid of them. This one (with 6 eggs) turned out great. Very moist, very tasty. Tips: use a little more than a pinch of ground mace (up to 1...

Wow...what a moist and flavorful cake. I've been searching for a sour cream bundt cake recipe like my mom used to make and this is it. I made the following modifications after reading the review...