I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.

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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.

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  • In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.

  • Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

  • To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

Nutrition Facts

593.9 calories; 7.1 g protein; 89.7 g carbohydrates; 142.1 mg cholesterol; 171.3 mg sodium. Full Nutrition

Reviews (324)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/31/2007
Everyone loves this cake when I make it. If your looking for that pound cake with the crunchy crust look no further. This cake is really heavy but moist. For you nut lovers try adding pecans to the batter also. Very good! I would try less sugar next time. Maybe 2 1/2 cups instead of 3. It's a little sweet for my taste. I also increased the vanilla to 1/2 tbsp for more flavor. Read More
(124)

Most helpful critical review

Rating: 3 stars
10/30/2003
Everyone loved it only after i'd reduced the sugar to 1 1/2 cup. Texture and taste is good. BUT I HAVE THIS TO ADD: I'm surprised that nobody thought the cake was too sweet. The first time i made this cake it was awfully sweet that we all got a bit sick from eating it. 3 cups of sugar for 2 cups of cake flour and 1 cup of ground pecans do not sound like a right equation at all! Doesn't anyone else feel like this? Read More
(175)
373 Ratings
  • 5 star values: 286
  • 4 star values: 51
  • 3 star values: 18
  • 2 star values: 8
  • 1 star values: 10
Rating: 3 stars
10/30/2003
Everyone loved it only after i'd reduced the sugar to 1 1/2 cup. Texture and taste is good. BUT I HAVE THIS TO ADD: I'm surprised that nobody thought the cake was too sweet. The first time i made this cake it was awfully sweet that we all got a bit sick from eating it. 3 cups of sugar for 2 cups of cake flour and 1 cup of ground pecans do not sound like a right equation at all! Doesn't anyone else feel like this? Read More
(175)
Rating: 5 stars
07/31/2007
Everyone loves this cake when I make it. If your looking for that pound cake with the crunchy crust look no further. This cake is really heavy but moist. For you nut lovers try adding pecans to the batter also. Very good! I would try less sugar next time. Maybe 2 1/2 cups instead of 3. It's a little sweet for my taste. I also increased the vanilla to 1/2 tbsp for more flavor. Read More
(124)
Rating: 5 stars
07/19/2006
DEVINE!!!! Just what I was looking for. Only made 2 changes, didn't use the pecans (my husband is allergic, but can't wait to try making it with the pecans for my dad and myself)and added one ingredient to the recipe-added 1 tsp. of almond extract (along with the 1 tsp. of vanilla extract) My favorite pound cake is the Tastefully Simple Absolutely Almond Pound Cake and this is pretty close. My kids prefer this over chocolate chip cookies! LOVED IT! Read More
(95)
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Rating: 5 stars
06/26/2009
This is a classic recipe for pound cake but this is the first time I've made it with cake flour rather than all purpose. I've decided either can be used with perfect results. Moist dense buttery and delicious just as a good pound cake should be - so long as you cream the butter and sugar well don't overmix once the flour mixture is added and don't overbake! I skipped the pecans and threw in maybe 1-1/2 cups of blueberries. To finish I topped the cake with a glaze of powdered sugar and lemon juice. I used a specialty Bundt cake pan and between it and the polka dots of blueberries it made for a beautiful presentation! Read More
(72)
Rating: 5 stars
09/11/2005
This is the perfect pound cake. My benchmark for pound cake is "Sara Lee"...this one is even better. Perfect texture crumb and flavor! I usually do this without the pecans and bake in loaf pans. Half of the recipe makes one large loaf pan or three small. I also vary the flavoring depending on how I'll be serving this. Some of my favorites include coconut rum and almond flavorings instead of the vanilla. Try this...cut a slice of pound cake place on a sheet of foil. Butter cake slice and top with a slice of pinapple place a marachino cherry in the center of the pineapple sprinkle with about a tsp. of brown sugar. Wrap in the foil; place on the grill and grill until nice and hot; about 10 min. Delicious! Read More
(41)
Rating: 5 stars
04/21/2006
This was made for a friend's husband that only likes Sour Cream Pound Cakes from Publix's.... I omitted the nuts as I am allergic to them and can't cook with them but everything else was the same. Her husband now only wants me to bake his pound cakes! This was a very moist cake. Will make again! I used a bundt pan to bake it in. Read More
(35)
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Rating: 5 stars
05/16/2006
My first ever pound cake attempt was a HUGE success with this recipe. My boyfriend advise a cake this good deserved a marriage proposal. Moist several days later with a great taste. Read More
(33)
Rating: 5 stars
01/16/2007
This cake is amazing!!! Next time I will add a little bit of orange juice and rind to the cake batter and double the glaze recipe - but believe me it's great either way!! Read More
(31)
Rating: 5 stars
02/27/2007
I cannot say enough about how great this cake was. I made it for a birthday and now everyone wants one of their own. Read More
(23)