Paula Deen Sour Cream Pound Cake Recipe (Print Version)
Learn how to make Paula Deen's famous Sour Cream Pound Cake for a moist, buttery dessert that melts in your mouth. Perfect for any occasion!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 90 Minutes minutes
Total Time: 105 minutes
Servings: 8 servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains dairy, contains eggs
# Ingredients:
→ Main Ingredients
01 -
1 cup unsalted butter, softened
02 -
2 ½ cups granulated sugar
03 -
6 large eggs
04 -
3 cups all-purpose flour
05 -
1 cup sour cream
06 -
1 teaspoon baking powder
07 -
1 teaspoon vanilla extract
# Instructions:
01 -
Cream butter and sugar together until light and fluffy. Gradually add eggs, then alternate adding dry ingredients and sour cream until fully combined.
02 -
Pour batter into prepared pan and bake in a 325°F oven for 90 minutes or until a toothpick comes out clean.
03 -
Allow the cake to cool in the pan for 10 minutes before flipping onto a wire rack. Serve warm or at room temperature.
# Notes:
01 -
Room temperature ingredients are key. Wrap leftovers tightly to maintain freshness.
# Tools You'll Need:
01 -
Stand mixer (or hand mixer)
02 -
loaf or bundt pan
03 -
measuring cups
04 -
silicone spatula
# Nutrition Facts (Per Serving):
Calories: 490 per slice
Total Fat: 25g
Total Carbohydrate: 58g
Protein: 6g