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Grandma's Sour Cream Pound Cake
January 20, 2008

I was very pleased with this recipe. It gave me a cake that had a good texture and taste. I did make two technical adjustments and one based on personal preference. I added the 1/4 tsp. baking powder mentioned by other reviewers, and I added 3 Tbsp vanilla because mine is weak (if you have stronger extracts, this would probably be too much. I like a more pronounced vanilla flavor). After reading how quickly this cake browned at 350, I decided to try starting it in a cold oven. I set it to 325 after the pan was in place and did not open the door for 60 minutes. It rose well and browned golden, not dark, with a nice crust, taking a total of 70 minutes. The recipe didn't specify type of butter, so I used 2 sticks salted and 2 sticks unsalted; the full 3 cups of sugar; and 1/4 teaspoon mace. I use Baker's Joy Spray in my pan, and it popped out easily and intact. After it was cool, I brushed it with a glaze made of softened cream cheese, unsalted butter, half and half, glazing sugar, and vanilla and lemon extracts. This does make a large amount of thick batter, so make sure you have a true 12 cup Bundt pan, use a larger Angel-food type pan, or plan on making a second smaller cake that will have to come out of the oven sooner. I will definitely make this recipe again.

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