"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Grandmother Paul's Sour Cream Pound Cake Recipe

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This recipe for Grandmother Paul's Sour Cream Pound Cake, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Sutton
Added: Friday, August 21, 2009


Cake Ingredients:
1/2 lb. (2 sticks) of real butter, room temp.,
(3) cups sugar,
(1) cup sour cream,
(3) cups of all-purpose flour,
1/2 tsp. baking soda,
(6) Lg. eggs, room temp.,
(1) tsp. vanilla flavoring,

Icing Ingredients:
(1) stick butter at room temp.,
(1) - 8 oz. pkg. cream cheese,
(1) box of powdered sugar, sifted,
1/2 tsp. Almond extract,
1/2 tsp. vanilla flavoring

Preheat oven to 325 degrees. First cream the butter and sugar together. Next add in the sour cream. Then in another bowl sift the flour and soda together. Add to the creamed mixture. Mix very well. Then add in the eggs, mixing well after each addition. Last add in the vanilla. Pour batter into a greased or floured tube pan and bake for 1 hour & 20 minutes. When done take out and let it cool completely. Once cake has cooled take out of tube pan and place onto a cake plate. Then in another mixing bowl combine all the cake icing ingredients together mixing up well. Spread onto top of cake and on the sides a thick layer of frosting. This icing makes a lot!!

Personal Notes:
Personal Notes:
An original recipe from Paula Deen's Grandmother




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