We’ve shared Gigi’s go-to cream cheese pound cake, and this recipe is the traditional taste that Nana remembers as a child.  Unfortunately, or not, this is not the recipe from Nana’s mom, but it brought back fond memories of eating pound cake as a child.  Does anyone else like to melt butter on top of their pound cake slice then spread it with a layer of their favorite jelly?


  • 1 ½ cups butter, softened
  • 2 ¾ cups sugar
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 6 large eggs, room temperature
  • ¾ cup sour cream, room temperature
  • 2 tablespoons cornstarch
  • 3 cups flour


  • Preheat oven to 350 degrees Fahrenheit.
  • Grease and flour a 10-incn tube pan.
  • Cream the butter and sugar well until light and fluffy.
  • Add baking powder, salt, vanilla, and eggs one at a time while beating.
  • Add sour cream, cornstarch, and flour. Mix just until combined.
  • Pour into greased and floured 10-inch tube or Bundt pan.
  • Bake for 55-65 minutes or until a toothpick comes out clean.
  • After 15 minutes of cooling, turn out onto wire cooling rack until completely cooled.