Friday, June 3, 2011

Deep South Eats: Sour Cream Pound Cake

We affectionately refer to this pound cake as my little nut's First Birthday Cake. It is a wonderful pound cake that is so dense and flavorful. Fresh fruit and whipped cream or ice cream are fantastic toppings. You could even throw a few slices on the grill for a unique dessert.


  • 1 cup of butter (2 sticks)
  • 3 cups of sugar
  • 1 cup sour cream
  • 3 cups of all-purpose flour
  • 1/2 teaspoon of baking soda
  • 6 eggs
  • 1 teaspoon of vanilla
  • 1 teaspoon of almond
  • Preheat oven to 325 degrees.
  • Grease and flour your desired bundt pan or tube pan. This is the tried and true best way to get your cakes to come out of the pan.
  • Cream butter and sugar together on medium speed. 
  • Add sour cream and combine.
  • Mix the flour and baking soda together in a separate bowl.
  • Add the flour mixture to the creamed mixture a little bit at a time alternating with eggs. Beat after each addition... add a little flour mixture...beat...add an egg....beat....repeat until all eggs and flour are combined into mixture.
  • Add vanilla and almond and combine.
  • Pour into prepared pan and bake for 1 hour and 20 minutes. Allow to cool for 10 minutes on a wire rack before removing from pan - if your cake has risen slightly above pan you will want to run a knife gently around the edge to ease it away.
Original recipe from Paula Deen's: The Lady and Sons Savannah Country Cookbook

blog signature - 4/2011


  1. I'll be making this soon. yum yum.

  2. Lemons are good. They many uses too. I want to try this for a cake. Thanks for the ingredients and instructions!

    Best Cheesecake