Moist Paula Deen Sour Cream Pound Cake Recipe

Paula Deen’s sour cream pound cake emerges as a silky symphony of Southern comfort, weaving culinary magic with its luscious, buttery essence.

Velvety crumbs whisper tales of cherished family recipes passed through generations.

Each slice carries the warmth of traditional baking, blending rich dairy notes with delicate vanilla nuances.

Butter and tangy cream waltz together, creating a dessert that transcends ordinary expectations.

Simple ingredients transform into an extraordinary experience that resonates with both novice and seasoned bakers.

This cake doesn’t just satisfy hunger; it nourishes the soul with its nostalgic embrace.

Let this decadent masterpiece transport you to a world of sweet Southern indulgence.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Calories: 365 kcal

Servings: 11

Everything in Paula’s Sour Cream Pound Cake Recipe

• Softened Butter: Choose high-quality unsalted butter at room temperature for smooth blending.
• Granulated Sugar: Select pure, fine-grain sugar for even sweetness and texture.
• Sour Cream: Opt for full-fat sour cream to enhance moisture and richness.
• Eggs: Pick fresh, large eggs at room temperature for better incorporation.

• All-Purpose Flour: Use fresh, sifted flour to ensure a light, tender crumb.
• Baking Soda: Select aluminum-free baking soda for clean, neutral flavor.

• Pure Vanilla Extract: Choose high-quality, pure extract for deep, authentic vanilla notes.

Essential Tools to Prep Sour Cream Pound Cake

• Electric Mixer: Powerful tool for creaming butter and sugar to fluffy perfection.
• Large Mixing Bowl: Spacious container for combining ingredients smoothly.
• Sifter: Essential for evenly blending dry ingredients without lumps.
• 9×5 Inch Loaf Pan: Perfect shape for creating a classic cake with even baking.
• Wire Rack: Helps cake cool evenly and prevents soggy bottom.
• Toothpick: Quick test to check if cake is fully baked.
• Measuring Cups and Spoons: Precise tools for accurate ingredient amounts.
• Spatula: Great for scraping batter and spreading evenly in the pan.

Paula Deen’s Steps for the Perfect Sour Cream Pound Cake

• Warm Up the Oven

Fire up your oven to a cozy 350°F and nestle the rack right in the middle for perfect baking action.

• Create a Creamy Base

Grab your mixing bowl and whip the butter and sugar into a cloud-like, pale yellow dream. Use an electric mixer and beat until the mixture looks light and fluffy as a summer morning.

• Blend in Moisture

Splash in some tangy sour cream and mix until everything looks silky smooth and perfectly combined.

• Combine Dry and Wet Elements

Gently fold in the flour and baking soda, then dance in the eggs one at a time. Stir with love until everything is just beautifully blended.

• Boost the Flavor

Drizzle in vanilla extract, giving your batter a quick, gentle stir to wake up those delicious notes.

• Prepare the Baking Vessel

Lovingly coat your loaf pan with a light layer of grease and flour, making sure every corner is protected.

• Bake and Transform

Pour your batter into the pan, spreading it out evenly like a soft blanket. Slide into the oven and bake for 40-60 minutes until a toothpick comes out clean as a whistle.

• Cool and Enjoy

Let the cake rest in the pan for a quick 10 minutes, then transfer to a wire rack. Allow it to cool completely before slicing into this heavenly treat.

Sour Cream Pound Cake Tweaks & Helpful Hints

Experiment with different flour types like whole wheat or almond flour to change the cake’s density and nutritional profile.

Enhance the vanilla taste by using Nielsen-Massey or Madagascar vanilla extract for a richer, more complex flavor profile.

Fold in 1/2 cup Greek yogurt alongside sour cream to create an ultra-moist, tender crumb that stays fresh longer.

Drizzle a simple glaze made with powdered sugar and milk, or dust with powdered sugar for an elegant finishing touch that adds sweetness and visual appeal.

Stylish Ways to Serve Sour Cream Pound Cake

• Serve with Sweet Companions: Pair this delightful cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an indulgent treat that elevates the dessert's richness.
• Create Elegant Breakfast Moments: Slice the cake into thin pieces and serve alongside morning coffee or tea, transforming an ordinary breakfast into a special culinary experience.
• Dress Up for Gatherings: Dust the cooled cake with powdered sugar or drizzle with a light glaze made from powdered sugar and milk, making it perfect for potlucks and family celebrations.
• Store with Care: Keep the cake wrapped in plastic wrap or stored in an airtight container at room temperature for up to 3 days, ensuring maximum freshness and soft texture.

How to Prep & Store Sour Cream Pound Cake Like a Pro

• Preserve Freshness: Store the cake in an airtight container at room temperature for up to 3-4 days, keeping it moist and delicious.
• Freeze for Later: Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months to enjoy a sweet treat anytime.
• Slice Smart: Cut only the portions you plan to eat, leaving the remaining cake whole to maintain its moisture and texture.
• Revive Refrigerated Cake: Bring the cake to room temperature before serving to restore its soft, tender crumb and enhance its natural flavors.

Velvety Paula Deen Sour Cream Pound Cake Recipe

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4.5 from 13 reviews

• Total Time: 1 hour 10 minutes
• Yield: 11 1x

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Description

Paula Deen’s sour cream pound cake offers a classic Southern dessert with rich, buttery flavor. Moist crumb and delicate sweetness make this cake perfect for sharing with loved ones you enjoy.

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Ingredients

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• 1 cup (226 g) butter, room temperature
• 1 ½ cups (300 g) sugar
• 3 large eggs
• 1 ½ cups (180 g) all-purpose flour
• ½ cup (120 ml) sour cream
• ½ tsp vanilla extract
• ¼ tsp baking soda

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Instructions

1. Preheat Preparation: Configure the oven to 350°F (175°C), creating an optimal thermal environment for baking the pound cake.
2. Creaming Process: Whip softened butter and sugar in a large mixing bowl until the mixture transforms into a light, fluffy texture with a delicate, pale hue.
3. Moisture Integration: Fold sour cream into the butter-sugar mixture, blending thoroughly to establish a smooth, cohesive base.
4. Dry Ingredient Composition: Sift flour and baking soda together, eliminating potential lumps and ensuring a fine, consistent powder.
5. Batter Construction: Alternately introduce sifted dry ingredients and eggs into the creamy foundation, mixing carefully to maintain a velvety consistency and prevent overmixing.
6. Flavor Enhancement: Gently incorporate vanilla extract, distributing the aromatic essence evenly throughout the batter.
7. Pan Preparation: Generously grease a 9 x 5 inch loaf pan with butter and dust with flour, creating a non-stick surface for easy cake removal.
8. Baking Execution: Pour the batter into the prepared pan, smoothing the surface to ensure uniform depth, then place in the preheated oven.
9. Doneness Verification: Bake for 45-55 minutes, checking with a toothpick inserted into the center – a clean removal indicates the cake is perfectly cooked and ready to be removed from the oven.

Notes

• Butter Temperature Matters: Ensure butter is softened at room temperature for seamless creaming, which creates the cake’s signature light and fluffy texture.
• Mixing Technique Precision: Cream butter and sugar thoroughly until pale and fluffy, as this step incorporates air and determines the cake’s ultimate volume and tenderness.
• Egg Incorporation Strategy: Add eggs one at a time, fully mixing each before the next to prevent batter separation and guarantee a smooth, consistent mixture.
• Toothpick Testing Technique: Check cake doneness by inserting a clean toothpick into the center; when it comes out clean with minimal crumbs, the cake is perfectly baked.

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 11
• Calories: 365
• Sugar: 27 g
• Sodium: 75 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 0.5 g
• Protein: 4 g
• Cholesterol: 80 mg