GRANDMOTHER PAUL'S SOUR CREAM POUND CAKE

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Grandmother Paul's Sour Cream Pound Cake image

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.

Provided by Kay D.

Categories     Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 7

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

Steps:

  • Preheat the oven to 325.
  • Cream butter and sugar together with your heavy-duty mixer.
  • Add the sour cream and mix thoroughly.
  • Sift baking soda and flour together.
  • Add the flour to the creamed mixture, alternating with one egg at a time (about 1/2 cup of flour each time).
  • Mix well after each addition.
  • Add the vanilla and mix well.
  • Spoon the mixture into a well greased and floured 10 inch tube or bundt pan.
  • Bake for 1 hour and 20 minutes, or until toothpick inserted in cake tests COMPLETELY clean.
  • Let cake cool in the pan on a wire rack for 15 minutes.
  • Invert cake on wire rack, removing from pan and let cool completely.
  • Frost as desired (powdered sugar glaze is good) or leave plain and garnish with fresh berried and freshly whipped cream.

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