This Grandmother Paul’s Sour Cream Pound Cake is a moist and dense recipe, which is made with tangy sour cream and a hint of almond extract. It’s a classic, foolproof recipe, a perfect old-fashioned dessert ready in about 2 hours and 35 minutes.
Grandmother Paul’s Sour Cream Pound Cake Ingredients
A simple, classic list for the ultimate buttery pound cake.
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ lb (2 sticks) Butter, softened
- 3 cups sugar
- 6 large eggs
- 1 cup Sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
How To Make Grandmother Paul’s Sour Cream Pound Cake
A step-by-step guide to this wonderfully dense and moist cake.
- Prep the Oven and Pan: Preheat the oven to 325°F. Generously grease and flour a 10-inch tube pan.
- Cream the Base: In a large mixing bowl, cream the softened butter and sugar together with an electric mixer until light and fluffy. Beat in the sour cream.
- Alternate Flour and Eggs: In a separate bowl, sift the flour and baking soda together. With the mixer on low speed, add the flour mixture to the creamed mixture in three parts, alternating with the eggs. Add one egg at a time, beginning and ending with the flour mixture.
- Add Flavorings and Bake: Stir in the vanilla and almond extracts. Pour the thick batter into the prepared tube pan and smooth the top.
- Bake and Cool: Bake for 1 hour and 20 minutes, or until a long wooden skewer inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about 15 minutes before inverting it to cool completely.

Recipe Tips
For the perfect, moist pound cake every time.
- How to get a moist pound cake? The sour cream is the secret ingredient here, as its acidity and fat content create a wonderfully dense and moist crumb. Using room temperature ingredients (butter, eggs, sour cream) is also crucial for a smooth, well-emulsified batter.
- How to prevent the pound cake from sticking? Proper pan preparation is essential for a tube or Bundt pan. Use solid vegetable shortening or softened butter and a pastry brush to get into every single nook and cranny. Then, dust it with flour, tapping out any excess. This creates a non-stick barrier.
- Why add flour and eggs alternately? This classic baking technique is key to a pound cake’s structure. It allows the flour to be hydrated gradually and prevents the batter from curdling when the eggs are added, resulting in a fine, even crumb.
- Can I use a Bundt pan instead of a tube pan? Yes, absolutely. A 10- or 12-cup Bundt pan is a perfect substitute for a tube pan in this recipe. Just be sure to grease and flour it meticulously.
What To Serve With Sour Cream Pound Cake
Simple accompaniments for this rich and buttery cake.
This classic pound cake is wonderfully versatile and delicious on its own, but it’s also fantastic served with:
- A simple dusting of powdered sugar
- Fresh berries (like strawberries or raspberries) and a dollop of whipped cream
- A scoop of vanilla bean or peach ice cream
- A hot cup of coffee or tea
How To Store Sour Cream Pound Cake
Keeping your cake fresh and moist.
- Room Temperature: Once completely cooled, this pound cake keeps exceptionally well. Wrap it tightly in plastic wrap or store it in an airtight container or cake dome. It will stay moist and delicious at room temperature for up to 5 days.
Grandmother Paul’s Sour Cream Pound Cake Nutrition Facts
An estimated guide per slice.
- Calories: 480 kcal
- Carbohydrates: 65 g
- Protein: 7 g
- Fat: 22 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A dry pound cake is usually the result of over-baking or measuring the flour incorrectly. Spoon your flour into the measuring cup and level it off, rather than scooping directly from the bag. A long, slow bake is key, so start checking for doneness with a skewer at the lower end of the time range.
Yes, this is a perfect make-ahead cake! Its flavor and dense, moist texture are often even better on the second or third day after baking.
Yes. If you’re not a fan of almond, you can simply omit it and double the amount of vanilla extract to 2 teaspoons for a classic vanilla-sour cream pound cake. A teaspoon of lemon extract would also be a delicious variation.
Try More Recipes:
- Paula Deen Grandgirl’s Fresh Apple Cake Recipe
- Paula Deen Simply Delicious Strawberry Cake Recipe
- Paula Deen Chocolate Lava Cake Recipe

Grandmother Paul’s Sour Cream Pound Cake Recipe
Description
A classic, old-fashioned sour cream pound cake with a wonderfully moist, dense crumb and a rich, buttery flavor with a hint of almond. The perfect foolproof dessert for any occasion.
Ingredients
Instructions
- Preheat oven to 325°F. Generously grease and flour a 10-inch tube pan.
- In a large bowl, cream the softened butter and sugar. Beat in the sour cream.
- Sift the flour and baking soda together.
- On low speed, add the flour mixture and the eggs alternately to the creamed mixture, beginning and ending with the flour. Beat in each egg one at a time.
- Stir in the vanilla and almond extracts until just combined.
- Pour the batter into the prepared pan and bake for 1 hour and 20 minutes, or until a skewer comes out clean.
- Cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Notes
- Using room temperature ingredients (butter, eggs, sour cream) is crucial for a smooth batter and a tender cake.
- Be careful not to overmix the batter once the flour is added, as this can result in a tough cake.
- A long, slow bake at a low temperature is the secret to a perfectly dense yet moist pound cake.
- This cake is delicious on its own, but also serves as a wonderful base for fresh fruit and whipped cream.