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Mothers Sour Cream Pound Cake

  • Yield: 10 to 12 servings


  • 2 cups sugar
  • 2 sticks butter
  • 2 eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 cups sifted all-purpose flour
  • One-half teaspoon baking soda
  • A pinch of salt
  • Topping mixture: 1 teaspoon ground cinnamon, 2 tablespoons brown sugar, Three-fourths cup chopped pecans


  • Mix cake ingredients in a large bowl, and pour half of the batter into a well-greased and floured bundt pan.
  • Combine the ingredients for the topping mixture in a small bowl. Spoon the mixture over the batter. Pour in the rest of the batter and bake at 350 degrees for 50 to 60 minutes. Let sit for 5 minutes before removing from the pan. Cool the cake on a wire rack.
  • When the cake has completely cooled, sift powdered sugar over the top.