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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (217g) Recipe makes 8 servings |
||
| Calories 782 | ||
| Calories from Fat 299 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 33.2g | 51% | |
| Saturated Fat 19.6g | 97% | |
| Monounsaturated Fat 9.2g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 232mg | 77% | |
| Sodium 310mg | 12% | |
| Potassium 150mg | 4% | |
| Total Carbohydrate 112.4g | 37% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 75.5g | ||
| Protein 10.7g | 21% | |
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Grandmother Paul's Sour Cream Pound Cake
By: Kay Demonbren
Jul 8, 2004
Recipe courtesy of Paula Deen and the Food Network. I like to make this one in NordicWare's "violet" bundt pan. No frills, just good cake.
SERVES 8
Ingredients
- 1 cup butter
- 3 cups sugar
- 1 cup sour cream
- 1/2 teaspoon baking soda
- 3 cups all-purpose flour
- 6 large eggs
- 1-2 teaspoon vanilla
Directions
1
Preheat the oven to 325.2
Cream butter and sugar together with your heavy-duty mixer.3
Add the sour cream and mix thoroughly.4
Sift baking soda and flour together.5
Add the flour to the creamed mixture, alternating with one egg at a time (about 1/2 cup of flour each time).6
Mix well after each addition.7
Add the vanilla and mix well.8
Spoon the mixture into a well greased and floured 10 inch tube or bundt pan.9
Bake for 1 hour and 20 minutes, or until toothpick inserted in cake tests COMPLETELY clean.10
Let cake cool in the pan on a wire rack for 15 minutes.11
Invert cake on wire rack, removing from pan and let cool completely.12
Frost as desired (powdered sugar glaze is good) or leave plain and garnish with fresh berried and freshly whipped cream.
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Featured Reviews for This Recipe
From: Cooking Criolla
On Aug 30, 2008
I made this cake for a benefit we're attending tonight. I had extra that made 6 cup cakes. After reading some reviews I used 1 tbspn of vanilla but I agree with some other reviewers, cake is good but needs something! Flavor is sort of bland. Not sure what it needs. Maybe additional vanilla or almond extract?
From: cook from scratch
On Aug 4, 2008
Mmmmm, heavenly dense pound cake! I had some sour cream to use up and really wanted a pound cake so this was the recipe I chose. Super yummy, moist and dense, just like it should be!
From: Marie
On Mar 7, 2006
The very best pound cake you could ever want to eat. In my oven, it took the entire hour and 20 minutes. Served it with a custard sauce poured over, topped it with whipped cream and garnished with fresh raspberries. Fabulous! Thanks so much for posting.
From: Pam-I-Am
On Feb 26, 2006
My daughter requested a pound cake with strawberries for her birthday. This was an excellent, if not perfect recipe for a dense, moist and flavorful pound cake. Can't go wrong with a Paula Deen recipe! (I did reduce my baking time to 1 hour 10 minutes as my cake was done) Pam
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