Grandmother Paul's Sour Cream Pound Cake
Indulge in the timeless charm of Grandmother Paul’s Sour Cream Pound Cake, a dessert that embodies rich, buttery perfection with every slice. This Southern classic boasts a luscious texture, thanks to the addition of tangy sour cream, and balances its sweetness with a hint of vanilla. Made with simple pantry staples like butter, sugar, and all-purpose flour, this cake is baked to golden perfection in a bundt pan for a beautifully domed presentation. Perfect for family gatherings, holiday celebrations, or an afternoon treat, this pound cake recipe is as easy to prepare as it is impressive. With a baking time of 90 minutes, your patience will be rewarded with a moist, tender crumb that’s delicious on its own or paired with whipped cream and fresh berries. Grandmother Paul’s Sour Cream Pound Cake is the ultimate comfort dessert that will leave your guests begging for seconds!
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Ingredients
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour, sifted
- 0.25 teaspoons baking soda
- 1 cup sour cream
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly, ensuring all crevices are coated to prevent sticking.
Step 2
Using a stand mixer or hand mixer, cream the softened butter and sugar together in a large mixing bowl until the mixture is light and fluffy. This should take about 3-5 minutes.
Step 3
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated and the batter remains smooth.
Step 4
In a separate bowl, sift the all-purpose flour and baking soda together to combine and aerate the dry ingredients.
Step 5
With the mixer on low speed, alternately add the sifted flour mixture and sour cream to the batter, beginning and ending with the flour mixture. Mix just until combined; avoid overmixing.
Step 6
Stir in the vanilla extract by hand using a spatula, ensuring it is evenly distributed throughout the batter.
Step 7
Pour the batter into the prepared bundt pan, using a spatula to smooth the surface and even it out.
Step 8
Bake in the preheated oven for 1 hour and 30 minutes, or until a toothpick or skewer inserted into the center of the cake comes out clean.
Step 9
Once the cake is done, remove it from the oven and let it cool in the pan on a wire rack for 15-20 minutes.
Step 10
Carefully invert the cake onto a serving plate, allowing it to release from the pan entirely. Let it cool completely before slicing and serving. Enjoy!
Nutrition Facts
| Serving size | (1747.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6242.7 |
| Total Fat 271.6g | 0% |
| Saturated Fat 161.7g | 0% |
| Cholesterol 1747.7mg | 0% |
| Sodium 928.6mg | 0% |
| Total Carbohydrate 908.2g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 616.9g | |
| Protein 84.4g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 569.5mg | 0% |
| Iron 19.4mg | 0% |
| Potassium 794.0mg | 0% |
Source of Calories