Old Fashioned Sour Cream Pound Cake 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.

SOUR CREAM POUND CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

BEST SOUR CREAM POUND CAKE IN THE WORLD

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.

SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
• In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
• Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
• Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.

GRANDMA'S SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.
• Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.
• Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.

OLE FASHIONED POUND CAKE

Steps:

• Preheat the oven to 325 degrees F.
• Sift the flour, baking powder, baking soda and salt into a medium bowl, then set aside. Cream the butter and sugar in a stand mixer on low speed until it looks pale yellow, about 4 minutes. Add the eggs one at a time. Scrape down the sides after adding each egg. Mix in the vanilla and lemon extracts. Add a third of the flour mixture. Mix well and scrape down the sides. Add half of the sour cream. Mix well and scrape down the sides. Add another third of the flour mixture. Mix well and scrape down the sides. Add the remaining sour cream. Mix well and scrape down the sides. Add the remaining flour. Mix well and scrape down the sides. Use your spatula to scrape the bottom of the mixing bowl to be sure everything is incorporated well.
• Spray a 9-inch Bundt pan well. Pour the batter into the Bundt pan and smooth the top. Bake until golden brown on top, 1 hour 15 minutes. Use a cake tester to check to see if the cake is done; if the tester comes out clean, it's done. If not ready, bake in increments of 5 minutes. Let the cake cool in the Bundt pan for 15 minutes, then invert onto a wire rack and remove the pan to cool completely.
• Grilled pound cake is best with cake that is 3 to 5 days old. Preheat a griddle with lines. Cut slices about 1/2 inch thick. Grill each side for 2 to 3 minutes. (If cooking on an outdoor grill, grill just until grill marks appear, 30 seconds to 1 minute per side.) Serve immediately with fresh berries or a fruit compote.

OLD-FASHIONED SOUR CREAM POUND CAKE

Steps:

• ©.
• Old-fashioned Sour Cream Pound Cake.
• Ingredients.
• 3 cups sugar.
• 1 cup butter.
• 6 eggs, separated.
• 2 teaspoons vanilla.
• 1 tablespoon fresh lemon juice.
• 1 cup sour cream.
• 3 cups all-purpose flour, sift before measuring.
• 1/4 teaspoon baking soda.
• 1/4 teaspoon salt.
• Instructions.
• Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lemon juice and sour cream.
• Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form.
• Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1-1/2 hours or until cake tests done.