SOUR CREAM POUND CAKE
Steps:
- Gather the cake ingredients.
- Heat the oven to 350 F. Generously grease and flour a flat bottom tube cake pan or Bundt cake pan.
- Cream together granulated sugar and 1 cup of butter in a mixing bowl with an electric mixer, for about 4 minutes, or until very light and fluffy.
- Add the egg yolks, one at a time, beating after each addition just until blended into the creamed mixture.
- Blend in the vanilla and sour cream until blended.
- Whisk together the flour, salt, and baking soda in a separate bowl.
- Add the dry ingredients to batter; beat until blended.
- Beat the egg whites in another bowl-preferably stainless steel or glass-until almost stiff peaks form.
- Fold the beaten egg whites gently into the cake batter.
- Pour into a greased and floured tube pan or Bundt cake pan.
- Bake in preheated oven for about 1 1/2 hours or until cake tests done.
- Cool cake in the pan on a rack for 10 to 15 minutes.
- Invert the pan carefully onto a rack. If using a flat-bottom tube pan, invert the cake onto the rack and then invert it onto another rack.
- Gather the glaze ingredients.
- Beat the 2 tablespoons of softened butter with 1 cup of confectioners' sugar in a medium bowl with an electric mixer on medium speed.
- Beat in 1 teaspoon of vanilla and then beat in 1 to 2 tablespoons of milk or hot water, or enough to make a thin icing.
- Drizzle the icing over the cooled cake. Slice and serve.
Nutrition Facts : Calories 429 kcal, Carbohydrate 63 g, Cholesterol 113 mg, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, Sodium 188 mg, Sugar 45 g, Fat 18 g, ServingSize Serves 12 to 16, UnsaturatedFat 0 g
SOUTHERN SOUR CREAM POUND CAKE
Steps:
- Preheat oven to 325 F. Grease and flour a bundt pan and set aside.
- In a large bowl sift together flour, baking powder and salt. Set aside.
- In a large bowl, cream together butter and sugar just until creamy on low speed.
- Mix in eggs one at a time.
- Mix in vanilla extract.
- Add dry ingredients to wet ingredients, alternating with the buttermilk. (Be sure to mix on low JUST until combined. Overdoing it will result in a cake with streaks)
- Mix until batter is well combined and fluffy.
- Mix in sour cream just until combined.
- Spoon batter into prepared pan.
- Bake on middle rack for 90 minutes.
- Remove from oven and let cake sit in pan until pan is warm.
- Remove cake from pan and place on a cooling rack to finish cooling.
- Serve plain or topped with berries and fresh cream!
SOUR CREAM POUND CAKE
Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
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.
TANGERINE SOUR CREAM POUND CAKE
Make and share this TANGERINE SOUR CREAM POUND CAKE recipe from Food.com.
Provided by Nado2003
Categories Dessert
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- To make the cake.
- 1. Position a rack in the center of the oven and heat the oven to 325 degrees. Coat the inside of a tube pan with nonstick baking spray or butter.
- 2. Sift together the flour, baking soda and salt into a medium bowl.
- 3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), cream the butter on medium speed until light and fluffy, about 3 minutes.
- 4. Add the sugar and beat until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each. Add the dry ingredients, 1 cup at a time, mixing well after each addition. Scrape the sides of the bowl.
- 5. Mix the sour cream, tangerine zest and vanilla together in a small bowl with a fork or small whisk. Add to the batter and mix until smooth. Fill the prepared tube pan with the batter and smooth the surface with an offset spatula. Bake for 45 minutes, then rotate the cake and bake for an additional 30 minutes, or until the top of the cake is cracked and golden brown and a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a cooling rack for 45 minutes.
- 6. Invert the cake onto a cooling rack set on top of a baking sheet, to catch any glaze drippings. The cake should still be a little warm to the touch.
- To make the first glaze.
- Mix 1/4 cup of the tangerine juice, the lemon juice and granulated sugar together in a small bowl. Using a pastry brush, pain the entire surface of the cake with this clear glaze, continuing until all the glaze has been used. Let the cake cool completely, about 1 hour.
- To make the second glaze.
- 1. Whisk together the powdered sugar and the remaining 1/4 cup of tangerine juice in a bowl. Let sit at room temperature for 10 minutes.
- 2. Pour the glaze very slowly over the top of the cake, so it drips down the sides. Leave the cake uncovered until the glaze sets, about 20 minutes.
- 3. The cake can be stored, in a cake box or under a cake dome, at room temperature for up to three days; the unglazed cake can be wrapped well in plastic wrap and frozen for up to two months.
Nutrition Facts : Calories 626.4, Fat 32.7, SaturatedFat 19.1, Cholesterol 215.5, Sodium 305.1, Carbohydrate 73.4, Fiber 1.3, Sugar 37, Protein 10.4
SOUR CREAM-BUTTERMILK POUND CAKE
It's definitely worth all the trouble. You'll be glad you did this!
Provided by Kathy Sandoz
Categories Cakes
Time 1h45m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 325°. Generously grease and flour a tube pan. Set aside.
- 2. In a medium bowl, mix flour, salt and baking soda. Set aside. In a small bowl, mix sour cream and buttermilk until smooth. Set aside. Keep egg whites in a medium-large bowl. Cover the bowl with plastic to make sure nothing splashes in it.
- 3. In large mixing bowl, cream butter and sugar until smooth. Add eggs and vanilla. Beat until well combined.
- 4. Add 1/3 c. of the flour mixture. Mix just until combined. Then add 1/2 of the sour cream-buttermilk blend. Mix just until combined. Add the rest of the flour mixture alternately with the wet mixture and mix until combined. Let it sit while you beat the egg whites. Make sure the beaters are completely clean or the egg whites won't beat. When they are ready, they will be slightly stiff and should form peaks that curl over when you lift the beaters.
- 5. Carefully fold the egg whites into the batter until all combined.
- 6. Spoon into the tube pan. Lift pan a few inches and drop onto counter to release any air bubbles.
- 7. Bake for 1 hour. Depending on where you live and your oven, baking time may vary. A toothpick inserted in center will come out clean.
- 8. Let it cool in the pan for about 10 minutes. Remove from pan and place on serving platter or cake saver. Glaze while still warm.
- 9. Recipe for glaze: 3 tablespoons real butter 1 cup powdered sugar 3 tablespoons milk 1 teaspoon vanilla. Melt butter in small sauce pan. Remove from heat. Stir in sugar, milk and vanilla until smooth. Pour over warm cake.
SOUTHERN SOUR CREAM POUND CAKE
There is nothing like an old school and basic but very delicious pound cake. This cake is and moist and delicious and the sour cream works to give the cake the tangy zing in its taste. A few useful cooking tips--bake this cake a day or two prior to serving to allow the flavors to set well. Also never bake this cake in a loaf pan because the cook time is too long and the cake will dry out. Also adjust the flavorings to your liking if you prefer more vanilla/less almond extract or you want to substitute/add lemon extract (I have seen other pound cake recipes with all three extracts but I personally prefer almond flavoring and more of it).
Provided by Ms. Nat
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 390.9, Fat 16.5, SaturatedFat 9.6, Cholesterol 108, Sodium 178.7, Carbohydrate 56.1, Fiber 0.6, Sugar 38.2, Protein 5.2
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