These deep-fried pastries, a variant on a Mennonite classic, are sometimes served with chilled watermelon slices. On steamy summer days or at picnics, it’s a lovely combo.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 40 mins |
| Servings: | 14 |
| Yield: | 1 (10-inch) Bundt cake |
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 cups white sugar
- 1 cup unsalted butter, softened
- 6 large eggs
- 1 tablespoon vanilla extract
- 1/8 teaspoon ground mace or 1/4 teaspoon ground nutmeg
- 1 cup sour cream
- confectioners’ sugar, or as needed
Instructions
- Gather all ingredients.
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- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt or angel food cake pan).
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- Mix flour, salt, baking soda, and mace in a bowl; set aside.
- Beat sugar and butter with an electric mixer in a large bowl until light and fluffy, about 5 minutes.
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- Add eggs, one at a time, beating well after each addition. Beat in vanilla.
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- Add flour mixture to wet ingredients alternately with sour cream, mixing until just incorporated.
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- Pour batter into the prepared pan; use the back of a spoon to smooth out the surface of the batter.
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- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour and 25 minutes. Run a thin knife or offset spatula around the edge of cake. Cool in the pan on a wire rack for 20 minutes, then invert onto a wire rack and cool completely.
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- Dust with confectioners’ sugar before serving.
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- The butter amount has been reduced based on review feedback. The original recipe called for 2 cups.
Nutrition Facts
| Calories | 420 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 119 mg |
| Sugars | 44 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I thought the recipe needed more butter so I added back in the original amount. It’s delicious and was a crowd hit! Served it with strawberry sauce.
Great recipe and delicious cake. However, I looked at the picture and it showed four sticks of butter when it should’ve only shown two and I accidentally put in 4
I eliminate the vanilla extract and nutmeg.
This is the BEST Poundcake ever!!!
I loved the recipe and this site is my go-to for any recipe. I made a few changes because I like a lighter pound cake. I used 1 cup of all purpose flour and 2 cups of self-rising (did not add any baking power or salt) I used 3 sticks of butter and a half cup of oil. The cake was delicious!
Loved it
Delicious! Especially liked the crusty outside, yum!
Delicious! A real crowd-pleaser. Used Allspice in lieu of mace on first try – worked fine.
Before trying, I read thru about 100 reviews and changed things accordingly.. 1/4 tsp baking powder, 1/4 tsp baking soda, 1 1/2 cups butter, no mace, 1 1/2 tsp pure vanilla extract, 1/2 tsp almonds extract, beat eggs 10 mins each before adding the next, be sure to butter your pan/dish completely but not clumpy or thick. Coat with flour and tap out excess. If you notice empty spots after flouring, add a dab of softened/melted butter and flour. Be sure to SMOOTH the batter as much as possible after transferring to the pan. Bake on 325 for 1 hour 20mins. Comes out perfect every time!! I’ve made this for Thanksgiving and Christmas for the last 3 years. It doesn’t survive the day.
This pound cake is phenomenal. My brother-in-law loves pound cake and he says this is the best. (I have tried lots of recipes on him!). I occasionally add lemon zest but that’s it!
There is NOT a party or holiday that I’m not asked to make this pound cake for. There are chefs that ask me to make it! Thank you so much for sharing your family recipe.
I’ve made this several times and with a 9″ bundt it rises too much. The last time I made it, I made 3 baby bundts along with the 9″ bundt.
Fantastic recipe ! First time to make it followed recipe and everyone loved it !!!! Will make again ….
This turned out really well. I did have a few problems but it was because of my lack of experience. My bundt pan was too small for the full recipe and I overcooked by a bit. However, in spite of this my cake still turned out good. Next time it should be perfect!!
My aunt made a sour cream pound cake when I was a kid that I absolutely loved. I’ve been looking for a recipe for years and this one comes the closest. I baked mine in two loaf pans and it only took an hour. LOVE IT!
Excellent! I made some modifications, I used 2C sugar , baked 325 degrees for 1 hour 15 minutes. It’s a keeper!
Best pound cake recipe I’ve tried in a while. I doubled the vanilla cause I like to.
A classic sour cream recipe I have made many times. I agree with other reviewers. This is double the amount of butter I have ever used. Perhaps it was a typo? 2 sticks of butter or one cup. Certainly not two cups! Other than that I get rave reviews from anyone who tastes it. In the final minutes of baking I pour a mixture of lemon juice and sugar on top ( 2 Tbs sugar and 2-3 TVs of lemon juice). I make two loaf pans. This doesn’t last long I my house!
I used the ingredients in this recipe exactly as written – almost. The recipe doesn’t specify salted or unsalted butter, but I assumed it was salted from the small amount of salt to be added. However, I always use unsalted butter, so I modified the recipe by increasing the amount of salt to 1 teaspoon. This is a beautiful cake that tastes delicious. I had to decrease the temperature to 325 about halfway through the bake because the top was burning. Next time I’ll bake it at 325 for the entire baking time. This recipe is definitely a keeper!
This is the second time I made this cake and my friends and family loved it! It’s super moist and scrumptious! The only thing I did different was stiff the flour. The second time I made it I added lemon zest to it.
Love it! Actually, I’ve made it twice. Added some personal taste changes such as topping with nuts. Everyone that taste it love the favor as well This is a can’t go wrong recipe. Love, love, love it