This recipe has been on our blog for years and has always been one of my favorite cakes! Many of you know this but years ago, this blog was a group blog with many many contributors. As the blog grew and life went on we narrowed down the contributors to those with serious interest in food blogging. Many of the recipes shared by our previous contributors are still on this blog and so delicious!
Because I love this recipe so much I decided to give it a little facelift and bring it forward a few years! (Yes it’s been that long! April 8th, 2011 was the original publish date!) The previous photos just did not do it justice. Hopefully these will entice you to make this sweet cake. Being a pound cake, it’s thick and rich. When you bake, it takes time.. an hour and twenty minutes! You need that long slow cook to get the heat all the way through the thick batter. So prepare for that extended baking time. I made mine will making breakfast. I was able to have breakfast made, eaten, cleaned and still shower and get ready will it still was baking! But that’s ok, you want this cake done to perfection and it is worth the wait!
My only other advice is to grease and flour the bunt pan well. You want the cooled cake to slide out easily to keep that beautiful shape the pan will give. Sprinkle a little powder sugar over or top with a lemon zest glaze.. oh that would be divine! Serve with berries and whipped cream.
I do want to add that the previous publisher mentioned she believed this was a Paula Dean recipe.. well I did a little research and looks like it is! No wonder it’s so good! We normally do not use other recipes on this blog. We try to stay to ‘unpublished’ recipes of family and friends or our own creations. However, with this recipe having been on our site for so many years I just couldn’t bring myself to delete it! Just know the original publisher was at some point Miss Paula Dean her self.
Sour Cream Pound Cake
- 1/2 lb 2 sticks butter
- 3 cups sugar
- 1 cup sour cream
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 6 eggs
- 1 teaspoon vanilla
- Top with strawberries and anything else that sounds good
Preheat oven to 325 degrees. Cream butter and sugar together; add sour cream.
Sift flour and baking soda together.
Add to creamed mixture, alternately with eggs, one at a time, beating after each.
Pour into a greased and floured bundt pan and bake for 1 hour 20 minutes.