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After making more of these pound cakes than I can count over the holidays, I've decided to share this fabulous recipe. This is my grandmother's, and it definitely packs on the pounds! Don't leave this lying around your house, because you will eat it all! I also decorate the top with colored sugars depending on the holiday or event.


Recipe Summary

15 mins
1 hr 20 mins
35 mins
2 hrs 10 mins
1 10-inch tube cake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.

  • Beat butter with an electric mixer until soft and creamy, scraping the sides of the bowl as you go, about 2 minutes. Gradually add in sugar on medium speed. Add eggs one at a time, beating after each addition until the yellow disappears from the previous one.

  • Combine flour and baking soda in a bowl. Add sour cream to the creamed butter mixture alternately with the flour, ending with sour cream. Beat in vanilla and almond extract just until combined. Pour batter into the prepared cake pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes. Dust with powdered sugar.

Cook's Notes:

Do not use a Bundt(R) pan for this, the cake won't bake evenly.

If your ingredients are not at room temperature, the batter will curdle if mixing warm with cold. So make sure everything has sat out for at least a half hour.

If you have trouble getting the cake out of the pan, set it over a burner for a couple seconds to heat up the fats at the bottom and sides. Give it a few taps and it should pop right out. I always run a knife as close as I can on the inside of the pan to help ease it out.

Nutrition Facts

526 calories; protein 7.1g; carbohydrates 76.1g; fat 22.1g; cholesterol 142mg; sodium 74mg. Full Nutrition