Daisy Cakes Southern Pound Cake Recipe 415 Food

SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a coated 10- to 14-cup Bundt pan with nonstick cooking spray and dust with flour, making sure to coat all the details of the pan. Invert the pan and shake out any excess.
• Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, about 4 minutes more. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla and mix on medium speed until incorporated.
• Whisk together the flour, baking powder and salt in a medium bowl. Add to the butter mixture in 2 parts and mix on low speed until just incorporated, scraping down the sides of the bowl. Scrape the batter into the prepared pan, using a rubber spatula to smooth the top into an even layer.
• Bake until golden brown and crackly on the surface and a toothpick inserted into the center of the cake comes out almost clean with just a few crumbs, about 1 hour 30 minutes. Allow the cake to cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before removing the pan. The cake will contract while it cools, making it easier to remove.
• Sprinkle the cake with confectioners' sugar. Top each slice with fresh berries if using.

SOUTHERN POUND CAKE

Steps:

• Preheat the oven to 325 degrees F. Grease a 9-by-5-inch loaf pan with butter.
• Add the brown sugar, granulated sugar and butter to the bowl of a stand mixer fitted with a paddle attachment and stir on medium speed until creamed and fully combined. Add the eggs, one at a time, until completely combined. Add the vanilla extract and sour cream and stir until combined.
• Combine the cake flour, baking powder, baking soda and salt in a large bowl with a whisk. Slowly add the dry mixture to the wet mixture in the stand mixer until just combined. Pour this mixture into the prepared loaf pan. Bake until golden brown and cooked through, about 1 hour. Remove from the oven and allow to cool to room temperature.
• For the mixed berry compote: Meanwhile, add the blackberries, blueberries, raspberries, granulated sugar, butter and vanilla extract to a medium saucepan and turn the heat on to medium-high. Cook until thickened and syrupy, 15 to 20 minutes. Remove from the heat and keep warm or let cool to room temperature until ready to serve.
• Remove the pound cake from the loaf pan. Cut slices just under 1 inch thick and shingle the slices on a large platter. Top with the compote and whipped cream and dust with powdered sugar. Garnish with the mint and serve.

SOUTHERN SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt or tube pan.
• Cream butter and sugar in a large mixing bowl at medium speed. Blend until mixture is light and fluffy and sugar is no longer granulated. (About ten minutes).
• Add vanilla & almond extracts, scraping sides of bowl so it is thoroughly incorporated.
• Add eggs one at a time, beating well after each egg is added.
• Add sour cream all at once and blend thoroughly.
• Sift flour, baking soda and salt into small bowl (A wire whisk works perfectly to sift/mix dry ingredients). Slowly add flour mixture and continue beating until mixture is smooth and well blended. (Add by approximately three parts-roughly 1-cup additions).
• Pour batter into the well-greased and floured bundt or tube pan.
• Bake for 1 hour or until toothpick inserted near center comes out clean. Cool in pan for 5 minutes and then invert pan onto wire rack and cool completely.

EASY POUND CAKE

Steps:

• Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
• Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.

SMOOTHEST SOUTHERN POUND CAKE

Steps:

• Beat butter at medium speed with an electric mixer (not a hand held one) about 2 minutes or until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Combine cake flour and baking soda, and add to butter mixture 1 cup at a time. (Batter will be extremely thick).
• Separate eggs; add yolks to batter, and mix well. Stir in sour cream and vanilla. Beat egg whites until stiff, and fold into batter.
• Spoon into a greased and floured 12-cup Bundt or 10-inch tube pan. Bake at 300F for 2 hours or until a wooden pick inserted in the center comes out clean. (You may also spoon batter into two 9- x 5- x 3-inch loaf pans; bake at 300F for 1 1/2 hours or until a wooden pick inserted in center comes out clean). Cool in pan on wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.
• NOTE: Standard Mixing Method: If you are using a handheld mixer or prefer a conventional pound cake method, here's the procedure we suggest.
• Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add 3 cups sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
• Combine cake flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed just until mixture is blended after each addition. Stir in vanilla. Bake as directed.

MOIST LAZY DAISY CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined. Heat milk and butter in a small saucepan until butter melts. Add to batter; beat thoroughly (the batter will be thin). Pour into a greased 9-in. square baking pan. Bake until cake tests done, 20-25 minutes. Cool slightly. For frosting, blend all ingredients well; spread over warm cake. Broil about 4 in. from the heat for 3-4 minutes or until the top is lightly browned.