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Vanilla Pound Cake


Paula Deen

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  • 1 cup butter, softened
  • 3 cups sugar
  • 1 vanilla bean, split lengthwise and scraped
  • 6 large eggs, separated
  • 3 cups cake flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup sour cream
  • 1/2 cup sliced almonds



Step 1

Preheat oven to 325. Spray a 12-15 cup fluted pan with nonstick baking spray with flour.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add scraped vanilla bean, beating until combined. Add egg yolks, one at a time, beating well after each addition.

In a medium bowl, combine flour, baking soda and salt; sift. Gradually add to butter mixture, alternately with sour cream, beginning and ending with flour mixture.

Beat egg whites at high speed with an electric mixer until foamy. Gently fold into butter mixture. Spoon into prepared pan. Sprinkle almonds evenly over top of cake. Bake for 1 hour to 1 hour and 15 mins, until a wooden pick inserted in center comes out clean. Let cool in pan for 10 mins. Remove from pan, and cool completely on a wire rack.

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