Pecan Sour Cream Pound Cake Recipe

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Most Helpful Positive Review

Jul 31, 2007

Everyone loves this cake when I make it. If your looking for that pound cake with the crunchy crust, look no further. This cake is really heavy, but moist. For you nut lovers, try adding pecans to the batter also. Very good! I would try less sugar next time. Maybe 2 1/2 cups instead of 3. It's a little sweet for my taste. I also increased the vanilla to 1/2 tbsp for more flavor.

—EMCQUAY81

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Most Helpful Critical Review

Oct 30, 2003

Everyone loved it, only after i'd reduced the sugar to 1 1/2 cup. Texture and taste is good. BUT I HAVE THIS TO ADD: I'm surprised that nobody thought the cake was too sweet. The first time i made this cake, it was awfully sweet that we all got a bit sick from eating it. 3 cups of sugar for 2 cups of cake flour and 1 cup of ground pecans do not sound like a right equation at all! Doesn't anyone else feel like this?

—JAANEMAN

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296 Ratings

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Jul 19, 2006

DEVINE!!!! Just what I was looking for. Only made 2 changes, didn't use the pecans (my husband is allergic, but can't wait to try making it with the pecans for my dad and myself)and added one ingredient to the recipe-added 1 tsp. of almond extract (along with the 1 tsp. of vanilla extract) My favorite pound cake is the Tastefully Simple Absolutely Almond Pound Cake and this is pretty close. My kids prefer this over chocolate chip cookies! LOVED IT!

—Bella 26

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Jun 26, 2009

This is a classic recipe for pound cake but this is the first time I've made it with cake flour rather than all purpose. I've decided either can be used with perfect results. Moist, dense, buttery and delicious, just as a good pound cake should be - so long as you cream the butter and sugar well, don't overmix once the flour mixture is added, and don't overbake! I skipped the pecans and threw in maybe 1-1/2 cups of blueberries. To finish, I topped the cake with a glaze of powdered sugar and lemon juice. I used a specialty Bundt cake pan and between it and the polka dots of blueberries it made for a beautiful presentation!

—naples34102

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Sep 11, 2005

This is the perfect pound cake. My benchmark for pound cake is "Sara Lee"...this one is even better. Perfect texture, crumb and flavor! I usually do this without the pecans and bake in loaf pans. Half of the recipe makes one large loaf pan or three small. I also vary the flavoring depending on how I'll be serving this. Some of my favorites include, coconut, rum and almond flavorings instead of the vanilla. Try this...cut a slice of pound cake, place on a sheet of foil. Butter cake slice and top with a slice of pinapple, place a marachino cherry in the center of the pineapple, sprinkle with about a tsp. of brown sugar. Wrap in the foil; place on the grill and grill until nice and hot; about 10 min. Delicious!

—COOKYKAMP

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Apr 21, 2006

This was made for a friend's husband that only likes Sour Cream Pound Cakes from Publix's.... I omitted the nuts as I am allergic to them and can't cook with them, but everything else was the same. Her husband now only wants me to bake his pound cakes! This was a very moist cake. Will make again! I used a bundt pan to bake it in.

—MARILYNJ100

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May 16, 2006

My first ever pound cake attempt was a HUGE success with this recipe. My boyfriend advise a cake this good deserved a marriage proposal. Moist several days later with a great taste.

—Chel

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Jan 16, 2007

This cake is amazing!!! Next time I will add a little bit of orange juice and rind to the cake batter and double the glaze recipe - but believe me, it's great either way!!

—SunSticker

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Nutrition

Calories
594 kcal
30%

Carbohydrates
89.7 g
29%

Cholesterol
155 mg
52%

Fat
23.8 g
37%

Fiber
0.8 g
3%

Protein
7.1 g
14%

Sodium
171 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pecan Sour Cream Pound Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 594
Calories from Fat: 214

% Daily Value *
Total Fat 23.8g 37 %
Saturated Fat 13.2g 66 %
Cholesterol 155mg 52 %
Sodium 171mg 7 %
Potassium 123mg 3 %
Total Carbohydrates 89.7g 29 %
Dietary Fiber 0.8g 3 %
Protein 7.1g 14 %
Sugars 60.6g
Vitamin A 15 %
Vitamin C 4 %
Calcium 6 %
Iron 32 %
Thiamin 36 %
Niacin 32 %
Vitamin B6 4 %
Magnesium 5 %
Folate 46 %

* 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.