Indulge in Paula Deen’s Dreamy Sour Cream Pound Cake Recipe

Paula Deen’s sour cream pound cake stands as a quintessential Southern delicacy that captures comfort and indulgence in every slice.

Soft, dense textures meld with rich dairy notes, creating a dessert that whispers nostalgic memories of family gatherings.

Butter and tangy cream combine to produce an irresistibly smooth crumb that melts effortlessly on your tongue.

Delicate vanilla undertones dance through each bite, providing subtle warmth and depth to this classic treat.

Home bakers appreciate its straightforward preparation and minimal ingredient list, making it accessible for novice and experienced cooks.

Simple yet sophisticated, this cake transforms ordinary ingredients into an extraordinary experience that feels both familiar and special.

Slice into this decadent creation and savor a taste of Southern hospitality:

Why Paula Deen’s Sour Cream Pound Cake is Extra Moist

• Indulge in Creamy Comfort: This Paula Deen pound cake delivers a rich, velvety texture that melts in your mouth, offering a luxurious dessert experience that feels like a warm hug from grandma's kitchen.
• Effortless Baking Delight: The simple mixing method makes this recipe approachable for bakers of all skill levels, requiring just basic ingredients and minimal technical expertise to create a show-stopping dessert.
• Versatile Crowd-Pleaser: Perfect for multiple occasions from casual family gatherings to elegant dinner parties, this sour cream pound cake serves as a reliable and impressive sweet treat that pairs wonderfully with coffee, tea, or a scoop of vanilla ice cream.
• Quick Culinary Reward: With a total preparation and baking time of just over an hour, you'll quickly transform basic pantry ingredients into a decadent homemade dessert that looks and tastes like it came from a professional bakery.

What You Need for Paula Deen’s Sour Cream Pound Cake

• Butter: Rich, creamy base that provides tender texture and deep flavor, best when at room temperature.
• Sugar: Sweetens the cake and helps create a light, fluffy structure.
• Sour Cream: Adds moisture and tanginess, creating a soft and tender crumb.
• Eggs: Provide structure, richness, and help bind the ingredients together.
• All-Purpose Flour: Main dry ingredient that gives the cake its structure and form.
• Baking Soda: Helps the cake rise and creates a light, airy texture.

• Vanilla Extract: Adds depth of flavor and classic aromatic sweetness, pure vanilla works best.

• Powdered Sugar: Light dusting can add a delicate sweet finish to the cake.

How to Make Paula Deen’s Sour Cream Pound Cake

Step 1: Prepare the Oven

Set the oven temperature to 350°F (175°C) and ensure the rack is positioned in the center of the oven.

Step 2: Cream Butter and Sugar

• Softened butter
• Granulated sugar

Beat the ingredients using an electric mixer until the mixture becomes light, fluffy, and pale yellow (about 5-7 minutes).

Step 3: Incorporate Sour Cream

Blend in of sour cream until the mixture is smooth and well combined.

Step 4: Mix Dry Ingredients

• All-purpose flour
• Baking soda

Gradually add the dry ingredients to the butter mixture, alternating with 3 eggs (add 1 egg at a time, mixing thoroughly after each addition).

Step 5: Add Flavor

Stir in of pure vanilla extract, mixing until just combined.

Step 6: Prepare the Pan

Grease and flour a 9×5 inch loaf pan, ensuring even coverage to prevent sticking.

Step 7: Bake the Cake

Pour the batter into the prepared loaf pan, spreading it evenly.

Bake for 40-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

Remove the cake from the oven and let it cool in the pan for 10 minutes.

Carefully transfer to a wire rack and allow to cool completely before slicing and serving.

Tips for Paula Deen’s Sour Cream Pound Cake

• Whip Butter Strategically: Cream butter and sugar until fluffy and pale, creating tiny air pockets that guarantee a light, tender crumb.
• Measure Flour Precisely: Spoon flour into measuring cups gently and level with a knife to prevent adding too much, which could make the cake dry and dense.
• Control Mixing Intensity: Fold dry ingredients gently and minimally, stopping exactly when flour disappears to maintain the cake's delicate structure.
• Enhance Flavor Subtly: Experiment with vanilla bean seeds or orange zest for unexpected depth without overwhelming the classic pound cake taste.
• Cool Cake Carefully: Rest cake in pan briefly, then transfer to a wire rack, allowing steam to escape and preventing soggy bottom edges.

How to Store Paula Deen’s Sour Cream Pound Cake

• Room Temperature Seal: Preserve freshness by placing the cake in a sealed container with a tight-fitting lid. Protect the delicate texture from air exposure, which can quickly dry out the tender crumb. Keep the container away from direct sunlight and heat sources to maintain optimal moisture.
• Refrigeration Strategy: Extend the cake's life by carefully wrapping it in plastic wrap, then placing inside an airtight container. Refrigeration helps prevent spoilage and maintains the cake's rich flavor for up to 5 days. Position the cake on a middle shelf to avoid temperature fluctuations near the fridge door.
• Freezer Preservation: Slice the cake before freezing for easier future serving. Wrap each slice individually in plastic wrap, then place inside a heavy-duty freezer bag. Remove excess air to prevent freezer burn and maintain the cake's delectable taste for up to 3 months.

Creative Twists on Paula Deen’s Sour Cream Pound Cake

• Citrus Zinger: Enhance the cake's flavor by adding lemon or orange zest to the batter, creating a bright and refreshing profile that complements the rich sour cream base.
• Chocolate Marble Swirl: Divide the batter in half, mixing cocoa powder into one portion. Gently swirl the two batters together before baking for a stunning visual and taste combination.
• Nutty Crunch: Fold in chopped pecans or almonds into the batter, sprinkling additional nuts on top before baking to add a delightful texture and depth of flavor.
• Spiced Autumn Edition: Mix in ground cinnamon, nutmeg, and a touch of ginger to transform the pound cake into a warm, comforting seasonal treat that evokes cozy fall memories.

Final Words on Paula Deen’s Sour Cream Pound Cake

Paula Deen’s sour cream pound cake embodies Southern baking tradition with its rich, moist texture and classic flavor profile.

Home bakers cherish this recipe for its simplicity and delightful taste that evokes nostalgic memories of family gatherings.

Butter, sugar, and sour cream combine to create a luxurious base that guarantees a tender crumb and irresistible aroma.

Classic ingredients merge seamlessly, producing a dessert that speaks directly to comfort and indulgence.

Baking enthusiasts will appreciate how effortlessly this recipe comes together, promising a crowd-pleasing treat that impresses with minimal effort.

Slice, savor, and share this delectable masterpiece – you’ll want to snap a photo, tag friends, spread the love, and inspire fellow bakers to experience this remarkable Southern classic.

Paula Deen Sour Cream Pound Cake Recipe

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4.7 from 40 reviews

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

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Description

Rich Paula Deen sour cream pound cake delivers classic Southern comfort with its buttery, tender crumb and delicate vanilla essence. Home bakers can effortlessly craft this irresistible dessert that promises pure indulgence and warm memories at your family table.

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Ingredients

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Main Ingredients:

• 1 cup room temperature butter
• 1 ½ cups sugar
• 3 large eggs
• 1 ½ cups all-purpose flour

Dairy and Moisture Ingredients:

• ½ cup sour cream
• ½ teaspoon vanilla extract

Leavening and Binding:

• ¼ teaspoon baking soda

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Instructions

1. Prepare the oven environment by calibrating the temperature to 350°F (175°C), ensuring an ideal baking atmosphere.
2. In a spacious mixing vessel, thoroughly amalgamate softened butter and granulated sugar until the mixture achieves a pillowy, aerated consistency with a pale, creamy appearance.
3. Introduce smooth, tangy sour cream into the butter-sugar emulsion, blending with precision until a uniform texture emerges.
4. Meticulously sift baking soda and all-purpose flour through a fine-mesh strainer, creating a light, clump-free dry ingredient blend.
5. Gradually incorporate the sifted dry ingredients into the creamy base, alternating with whole eggs, ensuring each egg is fully integrated before adding the next.
6. Enhance the flavor profile by gently folding in pure vanilla extract, distributing the aromatic essence throughout the batter.
7. Prepare a standard 9 x 5 inch (23 x 13 centimeters) loaf pan by thoroughly coating the interior with butter and dusting with a light layer of flour to prevent sticking.
8. Transfer the silky batter into the prepared loaf pan, smoothing the surface with a spatula to create an even distribution.
9. Position the pan in the preheated oven and bake for 45 to 55 minutes, periodically testing for doneness by inserting a clean toothpick into the center – it should emerge without any raw batter clinging to it.

Notes

• Room temperature ingredients blend more smoothly, creating a lighter cake texture.
• Gentle mixing prevents tough, dense cake by keeping gluten development minimal.
• Precise baking requires a toothpick test to confirm perfect moisture and doneness.
• Zesty citrus or nutty extracts transform the basic recipe into a personalized treat.
• Cooling within the pan helps the cake settle and prevents potential structural collapse.

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

Nutrition

• Serving Size: 10
• Calories: 310
• Sugar: 24g
• Sodium: 150mg
• Fat: 16g
• Saturated Fat: 9g
• Carbohydrates: 36g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 95mg