Grandmother Paul’s sour cream pound cake

Paula Deen

Makes: 16-20 servings

  • 1/2 pound (2 sticks) butter
  • 3 cups sugar
  • 1 cup sour cream
  • 1/2 teaspoon baking soda
  • 3 cups all-purpose flour
  • 6 large eggs
  • 1 teaspoon vanilla

Preheat oven to 325 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

*Chef’s note: Delish. I used a bundt pan, and 80 minutes was perfect. Not too sweet. I may even add 1/8-1/4 tsp. salt next time to round out the flavor, but with homemade whipped cream and fresh strawberries, this pound cake was pretty much perfect! I think I’ll go have another slice….

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