Grandmother Pauls Sour Cream Pound Cake Recipe
If you want a rich, buttery and soft cake, this Grandmother Paul’s Sour Cream Pound Cake Recipe is perfect.
Ingredients
- 1 cup butter softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
Instructions
Preheat Oven
- Preheat oven to 325°F (165°C). Grease and flour a Bundt pan.
Cream Butter & Sugar
- In a large bowl, beat butter and sugar until light and fluffy.
Add Eggs
- Add eggs one at a time, mixing well after each addition.
Mix Dry Ingredients
- In another bowl, combine flour, baking soda and salt.
Combine Batter
- Add dry ingredients to the butter mixture, alternating with sour cream. Mix gently.
Add Vanilla
- Stir in vanilla extract.
Pour Batter
- Pour batter into prepared pan and smooth the top.
Bake Cake
- Bake for about 1 hour 15 minutes or until a toothpick comes out clean.
Cool Cake
- Let cake cool in pan for 10–15 minutes, then remove and cool completely.
Notes
- Use room temperature ingredients for best results
- Do not overmix the batter
- Add lemon zest for a fresh twist
- Top with powdered sugar or glaze
- Use a loaf pan if Bundt pan is not available
- Add almonds or nuts for crunch
- Serve with berries for extra flavor