Grandma's Sour Cream Pound Cake Recipe
This is a moist pound cake that is baked in a Bundt pan. This is a recipe the whole family loves. It's always a hit!
Much better than the standard pound cake, I got the recipe from a great-aunt, over 40 years ago.
This grandma's beloved sour cream pound cake makes the perfect sweet treat to bring to funerals or special occasions to show you care.
Butter and cream cheese provide the rich taste in this deliciously dense pound cake.
This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder, or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)
Great recipe! Great cake! It was dense as pound cake should be, but not heavy at all. This was my first attempt at making a pound cake and it came out perfect! I used three sticks of butter, egg substitute, fat free sour cream, omitted the mace, used the zest and juice of one lemon, 1 3/4 tsp. vanilla extract, and 1/4 tsp. of almond extract. I followed the advice of other viewers and beat the sugar and butter for seven minutes. I mixed for one minute after the addition of each egg. I folded in the flour mixture and sour cream and I was very careful not to over work the batter, so that the cake would not be tough. This is a definite keeper! Thanks for sharing.
I had a lot of eggs and wanted to bake a cake to get rid of them. This one (with 6 eggs) turned out great. Very moist, very tasty. Tips: use a little more than a pinch of ground mace (up to 1/4 teaspoon) and watch the cake closely for the final 15 minutes (I almost left it in the oven too long...next time I'll bake it at 325 degrees). This one is a keeper!
What do all these delicious cakes have in common? They're incredibly moist, thanks to one powerhouse secret ingredient: sour cream.