My Family Recipe
Aunt Ruby's Signature Sour Cream Pound Cake (& Its Many Origin Stories)
Tracing a family recipe can be hard. Luckily, eating it is very easy.
Photo by Bobbi Lin
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dcbevents May 25, 2020
I have made this cake several times now. Each time it came out beautifully. It reminds me of the phenomenal cakes my grandmother used to make. This last time, I made a few alterations: instead of vanilla extract, I used 1 tablespoon of Almond extract and 1 teaspoon of lemon extract. I added nutmeg (no idea how much, it was by sight and taste), I also added the zest of 1 lemon. After baking and still warm and while in the pan, I poked holes and poured 1/2 of a lemon glaze (1 cup lemon juice, 2/3 cup of sugar, zest of 1 lemon). After turning onto my cake plate, I poked more holes and poured the rest of the glaze over the top. Once completely cooled, sprinkled with confectioners sugar. Absolutely delicious.
Sue February 22, 2020
I seldom have sour cream in the house but do make my own whole milk greek yogurt....do you think that would work as a substitute or should I get some sour cream? Can't wait to try this delicious sounding recipe. Thanks for sharing.
Aaron H. February 24, 2020
I've used store-bought Greek yogurt before and it's turned out well. (Not exactly the same, but still great!)
dorothyskitchen December 15, 2019
I just made this beautiful pound cake yesterday and it was perfect, ethereal in fact, and brought back memories of one from my childhood that a great aunt would make for Christmas gifts. Thanks for this lovely story and for sharing this treasured family recipe!
Nancy G. September 13, 2019
I made this cake today to serve to my company tomorrow. I followed the recipe exactly. Batter overflowed creating a burnt mess in my oven. Are you certain the ingredient proportions are correct? I certainly hope this tastes good enough to offset having to clean my oven now and get the smell of burnt cake batter out of my house so it doesn’t greet my guests tomorrow.
Aaron H. October 31, 2019
What exactly do you mean butter overflowed? It sounds like you might have used a pan that was too small or batter might have leaked out of the pan if it's bent.
Nancy G. November 1, 2019
Followed the recipe, including pan size. It overflowed from top. Batter appeared to be too high in pan when I filled it. Should have followed my instincts and removed some. But since it was my first time with the recipe I wanted to follow it. The only thing that was different was are use my KitchenAid instead of a regular mixer. I don’t see how if I over beat it perhaps it would’ve done that. Would it?
Aaron H. November 3, 2019
Any type of mixer is fine. And you used a 10-inch tube pan? The recipe says that it makes a 10-inch cake, but I just realized the instruction don't specify the pan size. (I just updated it to make it clearer.) There are also 8- and 9-inch tube pans, which might have led to the overflow if you happened to use one of those. I'm so sorry this happened to you!
Aaron H. April 24, 2020
I would use a 10-inch tube pan as specified. I don't know if a 10 cup Bundt pan would be large enough.
Carol C. March 26, 2019
I got a very similar recipe from my old boyfriend’s mother Helen in North Carolina. You can substitute 8 ounces of cream cheese for the sour cream, change to 1 1/2 teaspoons of almond extract and add 1/3 cup poppyseeds. Always have these ingredients handy for an emergency! Excellent crust in any of my ten beautiful bundt pans and delicious with sliced fruit.
Deborah A. March 15, 2019
I have not tried this recipe yet but love pound cakes, I know the sugar in this recipe contributes to the crusty outside you talked about in your family tradition. However, I am a diabetic and would like to try the recipe with a substitute sweetener, have you tried doing this?
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