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Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like making breads and desserts. I'm one of six children, and I learned to cook young! This recipe came from my aunt in Alabama. I've used it in all sorts of different ways over the years—as strawberry shortcake...tucked under ice cream and chocolate syrup like a hot fudge sundae...or like pound cake with powdered sugar.
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 piece) equals 311 calories, 13 g fat (7 g saturated fat), 96 mg cholesterol, 163 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Sour Cream Pound Cake in Country Woman May/June 1991, p31
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jun. 03, 2012 by Cheryl Scanlan
Not only would I make this recipe again, I'm sharing it with everyone I know. Right amount of sweetness (some are too bland). Right amount of moisture - some too dry. Right amount of consistency - some are just too dense. Even as it got stale, it was still delicious. I highly recommend following the recipe exactly - including beating after each egg as I could see the consistency of the batter change with each addition. Enjoy!!
Reviewed on Mar. 24, 2012 by Jaroburk
This is the first recipe I have tried for pound cake and we absolutely love it! I followed the suggestion from another review to dust the pan with sugar then flour, after spraying the pan, and the crust on the cake comes out irresistible. The only warning I would give is on the baking: if you, like I did, choose to follow the picture rather than the directions and use a bundt pan instead of a tube pan, you may want to put another pan under your bundt pan. I placed a thin round pizza pan underneath my cake while baking and was very glad that I did so, as it saved me scrubbing cake batter off of my oven!
Reviewed on Nov. 15, 2011 by whywhat
OMG this is the best, is sweet but ooh so good. I put a light vanilla glaze and served as Birthday cake. Loved it!!!
Reviewed on Oct. 10, 2011 by kayandjavi
Overall it was really good, moist and sweet-ish. I put brown sugar in the bottom of the pan over the PAM spray and it still stuck a little, I had to separate it with a knife some. And for me it was done 30 mins early, I would recommend checking on it every 20-30 mins. Overall good though. :)
Reviewed on Jul. 25, 2011 by turtledaisy
We LOVE this pound cake! Delicious and so moist.
Reviewed on Jul. 24, 2011 by cakecato
The first time I made this recipe I added a cup of fresh blueberries and it was great. The second time I added half cup of fresh brewed coffee and orange flavoring instead of vanilla and turned out fine. Great "springboard" recipe to build on. Loved it!
Reviewed on Jul. 04, 2011 by carelting397
This recipe definitely a keeper. It's easy to make, taste delicious, and uses ingredients that I always have on hand. It's also easy to cut the recipe in half, which I did, and then baked it in a bread loaf pan for 1 hour.
Reviewed on Apr. 22, 2011 by nonsox
Wonderfully moist and flavorful pound cake. Not only would I make it again, I am making it for a second time in a month right now. You'll love this recipe.
Reviewed on Mar. 26, 2011 by lindaa
excellent
Reviewed on Feb. 25, 2011 by ewritebol
Excellent recipe! To add a bit of a twist to is before flouring the tube pan I coated it with PAM, then sugar, then flour and it made a delicious sugar coat on the outside of the cake. I had no problems getting the cake out of the pan after it sat for 15 minutes to cool.
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