If you are looking for a rich, moist, and flavorful pound cake, Paula Deen lemon Sour Cream Pound Cake is one you need to try. It delivers that classic buttery taste with a texture that’s hard to resist. Stick with me, and you’ll see why this cake is one you’ll want to make over and over.

How-To-Make-Paula-Deen-Sour-Cream-Pound-Cake-Recipe

Pound cakes have been around for centuries, originating in 18th-century England. From what I’ve gathered, the name comes from the original recipe, which called for a pound each of butter, sugar, eggs, and flour. But over time, recipes like Paula Deen’s added a Southern twist that really takes it to the next level.

What I love most about this recipe is how the sour cream balances out the sweetness, giving it a depth that sets it apart from other pound cakes. Paula Deen’s version has become a classic, and for good reason, it’s simple, comforting, and absolutely delicious.

By the end of this recipe, you’ll see just how simple and satisfying this cake is to bake. Whether you’re a beginner or an experienced baker, this recipe won’t disappoint. So, without further ado, let’s dive into the details of making this delicious cake!

Equipments Required

Mixing Bowl: A sturdy mixing bowl is essential for combining ingredients smoothly. I prefer glass or stainless steel for easy cleaning and resistance to odors.
Hand Mixer or Stand Mixer: I love using my stand mixer because it saves time, but a hand mixer is an excellent alternative if you don’t have one.
Spatula: A silicone spatula is perfect for scraping down the bowl and folding ingredients. It’s heat-resistant and won’t scratch your mixing bowl. A rubber spatula is also a good option!
Sifter: Sifting helps incorporate air into the flour, resulting in a lighter texture. I use a fine-mesh sieve for versatility, but a traditional sifter is excellent, too.
Measuring Cups and Spoons: Accurate measurements are crucial in baking, so I highly recommend using them.
Loaf Pan: A good-quality loaf pan shapes your cake. I typically use a non-stick metal pan for even baking, but glass or ceramic pans work well too if properly greased.
Cooling Rack: A cooling rack prevents sogginess by allowing air to circulate. If you don’t have one, the back of a baking sheet can work in a pinch, but I recommend a proper rack for the best results.

Paula Deen Sour Cream Pound Cake Ingredients And Substitutions

Note: This recipe yields 4 servings of Paula Deen Sour Cream Pound Cake. If you want to make more or fewer portions, feel free to adjust the quantities accordingly.

1½ Cups All-Purpose Flour: If you’re out of all-purpose flour, I recommend using cake flour for a lighter texture or whole wheat flour for a denser result.
½ Cup Sour Cream: As an alternative, I suggest using plain Greek yogurt or a mix of 1/4 cup mayonnaise and 1/4 cup milk to retain moisture.
1½ Cups Sugar: For a richer flavor, you can substitute brown sugar for granulated sugar, which adds a hint of molasses.
1 Cup Room-Temperature Butter: I recommend using margarine as a substitute for butter, or coconut oil, which will slightly alter the flavor.
½ Teaspoon Vanilla Extract: Almond extract can work in a pinch for a different flavor if you don’t have vanilla extract. Alternatively, vanilla bean paste provides a rich vanilla flavor.
1 Large Egg
¼ Teaspoon Baking Soda

Preparation And Cooking Time

Preparation Time	Baking Time	Total Time
15 Minutes	40 Minutes	55 Minutes

How To Make Paula Deen Sour Cream Pound Cake At Home

Step 1

Start by taking the butter in a large mixing bowl and adding the sugar. Beat together until combined and lumpy.

Step 2

Into this mixture, add the sour cream and beat until it’s smooth.

Step 3

Now, add the flour to the bowl.

Step 4

Stir in the baking soda.

Step 5

Once that’s combined, add in the egg.

Step 6

Next, incorporate the vanilla extract and beat the mixture until everything is combined.

Step 7

Pour the batter into a greased and floured loaf pan.

Step 8

Bake in a preheated oven at 350°F for 40 minutes to 1 hour, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Once baked, let it cool slightly over a cooling rack. Then, cut it into even slices, and now it’s ready to be served and enjoyed!

Expert Tips That I Recommend

I suggest adding an extra egg yolk for a more decadent, denser crumb. The added fat makes the cake more tender and flavorful.
Brown the butter before using it. The nutty caramel notes give the cake a deep, sophisticated flavor.
I prefer infusing the sugar with vanilla beans a few hours ahead for an intense, aromatic vanilla boost. This trick makes a huge difference in flavor.
To get a delicate caramelized crust, consider sprinkling sugar in the buttered loaf pan before adding the batter.
I recommend using a mix of full-fat Greek yogurt and sour cream to enhance creaminess and add a subtle tang that balances the sweetness.
Warm your vanilla extract slightly before mixing it in to release its full fragrance. I find it makes the flavor much more pronounced.
Chilling the batter for 30 minutes before baking helps achieve a finer, more even crumb. I recommend this if you want a perfectly risen cake.
For a melt-in-your-mouth texture, I prefer adding a tablespoon of cornstarch to the flour. It helps create an even more tender and delicate cake.
I recommend brushing the baked cake with flavored syrup, like lavender or orange blossom, to elevate the flavor and keep it moist.
Lightly toasting the flour adds a subtle, nutty flavor without altering the cake’s delicate texture. It’s a simple step I suggest for added depth.
For a luxurious finish, I prefer brushing the cooled cake with melted butter and a tiny pinch of sea salt to enhance the buttery richness.
If you want extra depth, I suggest incorporating a tablespoon of bourbon or rum into the batter. The alcohol burns off during baking, leaving behind a rich, warm undertone.
I recommend wrapping the cake tightly in plastic wrap and letting it rest overnight before serving. This allows the flavors to deepen and enhances the texture.
To ensure even baking and browning, I suggest rotating the pan 180 degrees halfway through baking, especially if your oven has hot spots.

FAQs About Paula Deen Sour Cream Pound Cake

Why does your cake taste bland?

If your cake tastes bland, it may be due to insufficient flavorings or stale ingredients. To enhance flavor, use high-quality vanilla extract or fresh vanilla beans. Infusing the sugar with vanilla beans a few hours before baking can significantly intensify the cake’s sweetness and aroma. Adding a touch of citrus zest, like lemon or orange, can also brighten the overall flavor profile.

Why is your cake dry?

A dry cake is often the result of overbaking or inaccurate measurements. To avoid this, check your cake about 10 minutes before the suggested baking time (around 30 minutes into a 350°F bake) using a toothpick inserted in the center; it should come out clean or with a few moist crumbs. If your batter seems too thick, consider adding an extra tablespoon of sour cream or melted butter for added moisture.

Why did your cake not rise properly?

A cake that fails to rise can result from old leavening agents or overmixing the batter. Ensure your baking soda is fresh and properly measured. Mix just until combined after adding flour to prevent excess gluten development. Additionally, your oven should be fully preheated to 350°F before placing the cake inside; an unheated oven can cause poor rise.

Why is your cake dense?

A dense cake may result from overmixing or using cold ingredients. To achieve a light and fluffy texture, make sure your butter and eggs are at room temperature before mixing. If your cake is still dense, consider adding an extra egg yolk or a tablespoon of cornstarch, which can help create a more tender crumb.

How can you tell when the cake is done?

To check if your cake is done, insert a toothpick into the center. It should come out clean or with a few moist crumbs clinging to it. Additionally, the edges of the cake should start to pull away slightly from the pan. You can also lightly press the top of the cake. If it springs back, it’s likely done. If it leaves an indentation, it needs more time.

How can you get a more tender crumb?

To achieve a tender crumb, add an extra egg yolk to increase moisture and richness. Alternatively, you can substitute a tablespoon of flour with cornstarch, which softens the texture. Using cake flour instead of all-purpose flour can also make a significant difference due to its lower protein content.

Why did your cake sink in the middle?

A sinking cake typically results from underbaking or opening the oven door too early. To prevent this, avoid checking on the cake until it’s at least 30 minutes into baking. If your cake sinks, it may also be due to an excess of leavening agent. Stick to the recipe’s exact measurements to maintain balance.

What can you do if your cake has a greasy texture?

A greasy texture can occur if the butter isn’t creamed well enough with the sugar, so ensure you beat them together until fluffy and light. If your batter feels oily, it might be due to overmixing. Mix just until combined once the flour is added to prevent this issue.

Why does your cake have large air pockets?

Large air pockets form when the batter is overmixed, incorporating too much air. To prevent this, stir the dry ingredients in gently and avoid vigorous mixing once the flour is added. Tapping the loaf pan gently on the counter before baking helps release any trapped air bubbles, ensuring a more even crumb.

What can you do if your cake is sticking to the pan?

If your cake sticks, it’s likely due to insufficient greasing or flouring. Make sure to thoroughly grease the pan with butter and dust it with flour, or use parchment paper for easier removal. If sticking persists, brushing the sides with melted butter and lightly dusting with sugar can help create a barrier, allowing for a smoother release.

What can happen if you overmix the batter?

If you overmix the batter, your pound cake can become dense and tough. This happens because overmixing activates the gluten in the flour, leading to a firmer, less tender cake. Instead of the light, moist crumb you’re aiming for, you could end up with a chewy or rubbery cake. To avoid this, ensure that you mix just until the ingredients are combined.

Nutritional Information Per Serving

While delicious, this Lemon Sour Cream Pound Cake is not particularly healthy, primarily due to its high sugar and butter content. While it’s a delicious treat, I suggest enjoying it in moderation to balance your diet, especially if you’re mindful of your sugar intake.

Below are the exact nutritional values for this recipe for your reference.

Calories	213 kcal
Carbohydrates	45 g
Protein	3 g
Fat	3 g
Saturated Fat	1 g
Polyunsaturated Fat	0.3 g
Monounsaturated Fat	1 g
Trans Fat	0.002 g
Cholesterol	23 mg
Sodium	38 mg
Potassium	41 mg
Fiber	1 g
Sugar	30 g
Vitamin A	96 IU
Vitamin C	0.1 mg
Calcium	17 mg
Iron	1 mg

This sour cream pound cake can be enjoyed by those who are not following any specific dietary restrictions. However, it’s not suitable for individuals on low-carb, keto, paleo, gluten-free, dairy-free, lactose-free, or vegan diets.

Recipe Variations For Different Diets

Keto or Low-Carb Diet: To lower the carb count, I recommend replacing all-purpose flour with a keto-friendly flour such as almond flour. Use a blend of almond and coconut flours to improve structure. For the sugar, consider using erythritol or monk fruit sweetener. These variations keep the cake low in carbs and keto-friendly while retaining its flavor.
Gluten-Free Diet: If you’re following a gluten-free diet, I suggest using a gluten-free all-purpose flour blend instead of all-purpose flour. Ensure it contains xanthan gum, or add 1 teaspoon to improve texture. Also, opt for gluten-free baking powder for proper rising.
Vegan Diet: To make this cake vegan, I recommend substituting the large egg with a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). For the sour cream, use plant-based yogurt or homemade cashew cream, and replace the butter with dairy-free margarine or coconut oil.
Paleo Diet: To adapt this recipe for a paleo diet, substitute sugar with coconut sugar or maple syrup. For the flour, use almond or coconut flour, but be mindful that coconut flour absorbs moisture, so adjust the liquids as needed.

Storing And Reheating This Recipe

Storing

Refrigeration: I suggest wrapping the leftover Lemon Sour Cream Pound Cake Recipe tightly in plastic wrap or placing it in an airtight container to keep it moist. This way, it will last about 5 to 7 days in the refrigerator. Just be sure it’s completely cooled before wrapping to avoid condensation making it soggy.
Freezing: For longer storage, freezing is a great option! I recommend slicing the cake into individual portions, wrapping each slice in plastic wrap, and placing them in a resealable freezer bag or airtight container. It can last in the freezer for up to 3 months, so just label the container with the date.

Reheating

Oven Method: I prefer oven heating to maintain the cake’s texture. Simply preheat the oven to 350°F (175°C), place the wrapped cake or slices on a baking sheet, and bake for 10 to 15 minutes, until warmed. This really helps restore that fresh-baked taste.
Microwave Method: If you’re in a hurry, the microwave works, too! I suggest placing a slice on a microwave-safe plate and covering it with a damp paper towel to keep it moist. Heat it in 10 to 15-second intervals until warmed to your liking. Just be careful not to overdo it, as that can make your cake rubbery.

What To Serve With This Recipe

Here are some delightful serving suggestions to enhance your sour cream pound cake:

Herbal Tea: To wash it all down, I’d recommend a cup of Herbal Tea, such as chamomile or peppermint. The soothing flavors create a perfect end to your dessert experience.
Cream: For a classic pairing, I recommend a scoop of Ice Cream. The creaminess melts into the cake, making each bite heavenly.
Hot Mulled Wine: Consider pairing your sour cream pound cake with Hot Mulled Wine. Its deep, spiced flavors are a cozy match for the cake.

Printable Version

More Paula Deen Dessert Recipes That You Can Try

Paula Deen Chocolate Chip Cookies ft — Paula Deen Monster Cookies

Paula Deen Eggnog Custard Pie — Paula Deen Monster Cookies

Conclusion

Every time I bake this Paula Deen Sour Cream Pound Cake, I’m reminded of why I keep coming back to it. The process is simple, yet the results are always impressive. It’s perfect for any occasion and pairs beautifully with a variety of toppings and sides.

If you’re looking for a go-to dessert that you can whip up with essential ingredients, this is the one. It’s versatile enough to serve at a party or enjoy with a cup of coffee in the afternoon. You really can’t go wrong with this recipe.

I’d love for you to try this recipe and see for yourself just how delicious and simple it is. If you do, feel free to comment and share your experience. Happy baking!

Judith

September 8, 2024 at 4:17 am

Is the batter supposed to be overly thick? Should I add more lemon juice or something else?

Chef Jasbir
September 9, 2024 at 5:41 pm

Hello Judith,

As this is a pound cake recipe, the batter is meant to be overly thick, as that helps get a denser crumb, which pound cakes are known for. However, if you find the batter too dense and difficult to work with, add one more egg to the batter, to make the consistency easier to work with. Lastly, adding extra lemon juice may result in an overly sour flavor, so it would be best not to add more of it, unless you want a sharper lemon flavor.

Paula Deen Lemon Sour Cream Pound Cake Recipe

Equipments Required

Paula Deen Sour Cream Pound Cake Ingredients And Substitutions

Preparation And Cooking Time