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my grandma keenum's sour cream poundcake

Shebalucky avatar
Recipe by
Janie Massey
@Shebalucky
Danielsville, GA

This is the best pound cake I have ever tasted. After I took it to a 'everybody' bring something in the Nursing unit where I worked, frosted and decorated to see how it went over among all in the unit; I was nominated to bring it to every one of our bring food for all to partake of affairs. We worked the 11 P.M. to 7 AM shift in a short term surgical unit. So each of us went to our break room when we could squeeze the time in to eat. This pound cake is wonderful by itself or frosted if desired ;-)

yield 8 -10
prep time 20 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For my grandma keenum's sour cream poundcake

  • 1 c
    crisco shortening
  • 3 c
    (scant) sugar
  • 3 c
    all-purpose flour
  • 1/4 tsp
    baking soda
  • 1/2 tsp
    salt
  • 6
    eggs
  • 1 c
    sour cream
  • 1 tsp
    vanilla extract

How To Make my grandma keenum's sour cream poundcake

  • 1
    Sift together: Flour, baking soda and salt. Set aside.
  • 2
    Cream shortening and sugar together using electric mixer until smooth and well incorporated.
  • 3
    Add eggs one at a time beating well after each addition. Then beat in vanilla extract.
  • 4
    Add dry ingredients alternately with sour cream, ending with dry mixture. Beat until smooth.
  • 5
    Pour batter into a Tube or Bundt Pan. Bake at 350 degrees for 1 1/2 hours. Cool 15 minutes before removing from pan.
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