Comments on: Sour Cream Pound Cake

By: Sam Merritt

Sam Merritt — Tue, 23 Jun 2026 17:52:32 +0000

In reply to Tajma Head. I hope you love it! :)

By: Tajma Head

Tajma Head — Mon, 22 Jun 2026 22:07:17 +0000

My cake is in the oven I’m excited for it to be done

By: Sam Merritt

Sam Merritt — Mon, 01 Jun 2026 17:13:21 +0000

In reply to Penny Baird. Hi Penny! I have not tried those substitutions. I think stevia could potentially work, but I'm not sure almond flour would work well here. :(

By: Penny Baird

Penny Baird — Sun, 31 May 2026 04:36:17 +0000

Have you ever tried using almond flour and strevia to make this diabetic friendly? Any advice on the substitutions?

By: Sam Merritt

Sam Merritt — Wed, 25 Mar 2026 20:42:34 +0000

In reply to Tom Nolan. Thank you so much for trying my recipe, Tom! I'm so glad it was such a hit! :)

By: Tom Nolan

Tom Nolan — Wed, 25 Mar 2026 17:30:14 +0000

I have looked at and made several recipes for this cake……..this one is the best (including my mom’s). The egg whites are a bit more effort but worth it. The batter is a bit stiff so be cautious folding in the egg whites. Definitely a level above many similar recipes.

By: Jennifer R. Kimbrell

Jennifer R. Kimbrell — Sat, 31 Jan 2026 05:42:30 +0000

Love this cake. I use sugar instead of flour to “flour the pan” I also dont separate eggs. Still it is the best cake I ever ate. Everyone who has tried it agrees!

By: Sam Merritt

Sam Merritt — Mon, 29 Sep 2025 01:02:38 +0000

In reply to DAWN HELMS. I'm so glad you enjoyed it so much, Dawn! :)

By: DAWN HELMS

DAWN HELMS — Mon, 29 Sep 2025 00:33:06 +0000

This pound cake is so delicious. First time I’ve made it after making your best pound cake. It had less ingredients but just as good!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 15 Jul 2025 17:55:00 +0000

In reply to Colleen. Thanks for trying our recipe, Colleen! We are so happy this one was such a hit for you

By: Colleen

Colleen — Tue, 15 Jul 2025 17:39:05 +0000

First time making a pound cake and everyone raved about it. Definitely a keeper, served with raspberry compote and whipped cream. Also delicious on its on. My new go to recipe. Thanks

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Wed, 23 Apr 2025 21:08:31 +0000

In reply to Beth Bush. Thank you so much, Beth! We are so happy our recipe is a hit for you both

By: Beth Bush

Beth Bush — Wed, 23 Apr 2025 20:36:36 +0000

In reply to Megan Mollett.

This is an excellent recipe! I’m making it right now for the second time. Even my husband who isn’t a fan of pound cake enjoys it. It’s much less dense than the traditional traditional sour cream pound cake. But every bit as delicious!

By: Sam

Sam — Sat, 28 Sep 2024 11:11:59 +0000

In reply to Donnie. It tastes so good! :)

By: Donnie

Donnie — Sat, 28 Sep 2024 11:09:20 +0000

This is the exact recipe of my Grandmother, a wonderful Southern cook. I have been making this cake for over 30 years since she passed away. It is a delicious cake.

By: Sam

Sam — Thu, 26 Sep 2024 16:47:54 +0000

In reply to Courtney Brown. This is so wonderful to hear, Courtney! Thank you so much for trying my recipe and letting me know how it turned out, I really appreciate it!

By: Courtney Brown

Courtney Brown — Wed, 25 Sep 2024 14:43:45 +0000

This was my first attempt at making a pound cake. Your recipe with step by step instructions was so easy to follow for a novice like me. The cake turned out wonderful!

By: Giulia B,

Giulia B, — Mon, 19 Aug 2024 22:10:51 +0000

This cake is delicious! I added only one cup of sugar and it is still sweet and very good.

By: Sam

Sam — Thu, 30 May 2024 00:53:49 +0000

In reply to Melinda. Thank you so for the kind feedback, Melinda! I'm so glad everyone enjoyed them so much! :)

By: Melinda

Melinda — Tue, 28 May 2024 19:10:37 +0000

My daughter came to visit from Georgia, but one of her demands :0 is that I make my sour cream pound cake for while she was visiting and one to take home. I have been using a particular recipe for many years, but decided to change it up! That’s when I found this one! Incorporating stiff egg whites into the batter was definitely a bonus as the cake came out so much lighter than my old recipe and the one’s my mom and grandmother used to make. Don’t get me wrong, the heavier pound cakes were just as good, but this one was definitely not as sweet and a much lighter texture which my family loved. Thank you for my new recipe and your extra time with the video.

PS… Will be trying your Lemon Curd Cake next.

By: Zora

Zora — Thu, 25 Jan 2024 19:23:04 +0000

The texture and consistency of the cake was fabulous but the cake is way too sweet. Next time I’m going to cut the sugar to 2 1/2 cups.

By: Sam

Sam — Mon, 22 Jan 2024 15:13:37 +0000

In reply to Megan Mollett. Sorry for the delayed response, the chantilly cake is a more dense crumb where the vanilla cake is a more open, kind of airy crumb. :)

By: Megan Mollett

Megan Mollett — Tue, 09 Jan 2024 16:57:14 +0000

In reply to Sam. Awesome! I will give it a try! What makes that similar to your pound cake as opposed to your vanilla cake?

By: Sam

Sam — Mon, 08 Jan 2024 20:32:13 +0000

In reply to Megan Mollett. Hi Megan! I honestly am not sure how they will work as a pound cake. The layers from my chantilly cake could work for you. :)

By: Megan Mollett

Megan Mollett — Sat, 06 Jan 2024 23:35:24 +0000

I have a client who wants a butter pound cake but in layer cake form. Which of your recipes would work best as a layer cake! I’m torn!!