GREAT AUNT ROSE'S SOUR CREAM POUND CAKE RECIPE
A beloved family recipe that produces a sour cream pound cake that is slightly crunchy on the outside and dense, rich and moist on the inside.
Provided by amycaseycooks
Categories Dessert
Time 1h30m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Grease a a 10-inch straight sided tube pan with the margarine wrappers.
- In the bowl of a stand mixer, add the margarine and sugar. Beat the margarine and sugar on medium low speed for 3 to 4 minutes.
- Add the eggs to the margarine and sugar mixture one at a time and beat until incorporated after each addition.
- Add in the vanilla extract. Mix to combine.
- Combine the flour, baking soda and salt in a bowl.
- With the mixer on low, add the sour cream alternately with the dry ingredients. Mix until just incorporated.
- Pour batter into prepared pan. Bake for 60 minutes and check to see if done. A long wooden skewer should come out clean when inserted into the cake. If the cake is not done, continue baking for up to 15 minutes and cover lightly with foil if the top is browning too much.
- Remove the cake from the oven when done. Let cook on a baking rack for 15 minutes. Run a knife between the cake and the edge of the pan and unmold the cake. Tap the sides of the pan to help loosen the cake.
- Place on a cake stand and cool completely before covering.
Nutrition Facts : ServingSize 1 (2-inch wide) piece, Calories 363 calories, Sugar 30.2 g, Sodium 261 mg, Fat 20 g, SaturatedFat 6.5 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 45 g, Fiber 0.5 g, Protein 4.2 g, Cholesterol 61 mg
AUNT ROSé'S POUND CAKE
Categories Cake Dairy Egg Dessert Bake Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Butter and flour a 10-inch (3-quart) bundt pan, knocking out excess.
- Sift flour. Beat together butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Add sugar, flour, and vanilla and beat on low speed until just combined (mixture will appear dry and crumbly). Add eggs, 1 at a time, beating well after each addition (mixture will form a batter as eggs are added).
- Pour batter into pan, smoothing top. Bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool cake in pan on a rack 15 minutes, then invert onto a rack and cool completely.
SOUR CREAM POUND CAKE
The original pound cake appeared in America's first cookbook and was made with one pound each of butter, sugar, eggs and flour. Now that's a lot of cake! Vintage recipes also suggest separating egg yolks from whites and whipping the whites to stiff peaks before folding them into the cake batter. We tested and didn't feel this extra effort was worth the pay-off. We've scaled down the ingredients and the work involved to make a showpiece cake that is perfect for your next family gathering. The key is the sour cream, which balances the sweetness and ensures your cake remains soft for days! This pound cake is moist, dense and dangerously buttery.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 servings
Number Of Ingredients 11
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.
BEST SOUR CREAM POUND CAKE IN THE WORLD
I have NEVER tasted a poundcake as light and delicious as this one. This recipe is from a lady in a rural town in Alabama. She is the best cook! You will not be sorry if you make this one. Please try it and rate it. I feel confident you will like it!
Provided by Sally Lyn
Categories Dessert
Time 2h
Yield 1 cake, 20 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter and sugar.
- Add eggs on at a time and beat well.
- Add sifted flour and baking soda alternating with sour cream.
- Add Vanilla.
- Place in greased and floured pan.
- Bake at 300 for 1 hour and 30 minutes or until done.
Nutrition Facts : Calories 311.5, Fat 13.2, SaturatedFat 7.7, Cholesterol 86.4, Sodium 128.3, Carbohydrate 44.8, Fiber 0.5, Sugar 30.5, Protein 4.2
AUNT RUTH'S SOUR CREAM POUND CAKE WITH LEMON GLAZE
This pound cake with lemon glaze came from my great aunt's collection. Her secret was doubling the amount of sour cream. I have used this cake as a basis for creating other pound cakes.
Provided by Nancy Zimmerman
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®); sprinkle with 2 teaspoons sugar.
- Cream 3 cups sugar and butter together in a large bowl until fluffy; add vanilla extract and 1/2 teaspoon lemon extract. Add eggs one at a time, beating well after each addition.
- Sift flour and baking soda together in a medium bowl; add to butter mixture alternately with sour cream. Spoon into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour and 45 minutes to 2 hours. Let cool in the pan for 15 minutes. Remove from the pan to a wire rack; cool completely, 30 minutes to 1 hour.
- Combine confectioners' sugar, lemon juice, 1/2 teaspoon lemon extract, and food coloring in a small bowl. Drizzle glaze over the cooled cake.
Nutrition Facts : Calories 626.7 calories, Carbohydrate 92.4 g, Cholesterol 150.3 mg, Fat 26.1 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 15.5 g, Sodium 84.3 mg, Sugar 66.5 g
More about "great aunt roses sour cream pound cake food"
AUNT MAYMAY'S SOUR CREAM POUND CAKE RECIPE
From mommymusings.com
Cuisine DessertEstimated Reading Time 3 mins
AUNT RUBY'S SIGNATURE SOUR CREAM POUND CAKE (& ITS …
From food52.com
AUNT RUTHS SOUR CREAM POUND CAKE WITH LEMON GLAZE
From wikifoodhub.com
AUNT RUTHS POUND CAKE FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
GREAT AUNT ROSE'S SOUR CREAM POUND CAKE RECIPE | RECIPE
From pinterest.co.uk
SOUR CREAM POUND CAKE RECIPE - FOOD.COM
From food.com
GREAT AUNT ROSE'S SOUR CREAM POUND CAKE RECIPE | RECIPE
From pinterest.co.uk
AUNT ROSE'S POUND CAKE - PITTSBURGH POST-GAZETTE
From old.post-gazette.com
GREAT AUNT ROSE'S SOUR CREAM POUND CAKE RECIPE
From pinterest.com
GREAT AUNT ROSE'S SOUR CREAM POUND CAKE RECIPE
From pinterest.com
AUNT RUTH’S SOUR CREAM POUND CAKE | ENJOY FUN FAMILY FOOD
From dazzledish.com
INEZ'S SOUR CREAM POUND CAKE RECIPE - FOOD.COM
From food.com
GREAT AUNT ROSE'S SOUR CREAM POUND CAKE RECIPE
From pinterest.com
AUNT MAYMAY'S SOUR CREAM POUND CAKE RECIPE - PINTEREST
From pinterest.com
GREAT AUNT ROSE'S SOUR CREAM POUND CAKE RECIPE | RECIPE
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love