Sour Cream Pound Cake Food

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SOUR CREAM POUND CAKE



Sour Cream Pound Cake image

Much better than the standard pound cake, I got the recipe from a great-aunt, over 40 years ago.

Provided by Will Barber

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 10

Number Of Ingredients 6

1 ½ cups all-purpose flour
1 ½ cups white sugar
½ cup butter
½ cup sour cream
3 eggs
1 pinch baking soda

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.

Nutrition Facts : Calories 311.8 calories, Carbohydrate 44.9 g, Cholesterol 85.3 mg, Fat 13.3 g, Fiber 0.5 g, Protein 4.3 g, SaturatedFat 7.8 g, Sodium 120.2 mg, Sugar 30.2 g

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

Provided by Ina Garten

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 17

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
  • For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
  • Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
  • Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

SOUR-CREAM POUND CAKE



Sour-Cream Pound Cake image

Sour cream gives this pound cake a rich, moist texture. This recipe is from Julie Richards, of Charlottesville, Virginia.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h40m

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups sugar
6 large eggs
1 tablespoon vanilla extract
1 cup reduced-fat sour cream

Steps:

  • Preheat oven to 325 degrees. Butter and flour a 10-inch tube pan. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
  • In a large mixer bowl, beat butter and sugar until light. Add eggs one at a time, beating after each addition, then add vanilla; beat until well combined.
  • With mixer on lowest speed, alternately add flour mixture and sour cream, beginning and ending with flour mixture; beat just until combined. Spoon batter into prepared pan, and smooth top with a rubber spatula. Tap pan on counter to let batter settle.
  • Bake until toothpick inserted in center comes out clean and cake is golden brown, 75 to 85 minutes. Let cool in pan 20 minutes. Run a metal spatula around the inner and outer edges of pan. Then invert onto cooling rack, and cool completely.

BEST SOUR CREAM POUND CAKE IN THE WORLD



Best Sour Cream Pound Cake In the World image

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

1 cup butter
3 cups sugar
6 eggs
3 cups sifted flour
1/4 teaspoon baking soda
1 (8 ounce) container sour cream
2 teaspoons vanilla

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

MILDRED'S SOUR CREAM POUND CAKE FROM SCRATCH



Mildred's Sour Cream Pound Cake from Scratch image

Make this cake from scratch that's ready to bake in 15 minutes. Mildred's Sour Cream Pound Cake from Scratch is moist & rich with that special ingredient.

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h35m

Yield 20 servings

Number Of Ingredients 7

3 cups flour
1/4 tsp. baking soda
1 cup butter, softened
3 cups sugar
6 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. vanilla

Steps:

  • Heat oven to 325°F.
  • Mix flour and baking soda until blended. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream. Blend in vanilla.
  • Pour into 10-inch tube pan or 12-cup fluted tube pan sprayed with cooking spray.
  • Bake 1 hour 20 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

SOUR CREAM BUNDT POUND CAKE



Sour Cream Bundt Pound Cake image

I have made this cake for years and it is absolutely the best I've ever had. Always popular during the holidays and everyone always requests it for other gatherings. Heavy cake with a thick crust on top.

Provided by dwestberry

Categories     Dessert

Time 2h40m

Yield 1 Cake, 10-12 serving(s)

Number Of Ingredients 6

1 cup sweet unsalted butter (softened)
8 ounces sour cream
3 cups sugar
3 cups Swans Down cake flour (sifted)
6 eggs
2 teaspoons pure vanilla extract

Steps:

  • Let butter sit at room temperature until it has softened.
  • Cream butter and sugar together until smooth.
  • Mix in sour cream and vanilla blend well.
  • Alternate blending one egg and sifted flour blending between each addition.
  • Pour mixture into a greased baking pan.
  • Put into a cold oven.
  • Bake at 260 degrees for 2 hours.
  • Notes: Be sure the butter is unsalted, the sour cream is not reduced fat and the vanilla is not imitation. Let the cake cool through before removing it from the pan. You will not be disappointed. The cake is even better the next day as most pound cakes are.

Nutrition Facts : Calories 635.2, Fat 26.3, SaturatedFat 15.4, Cholesterol 172.8, Sodium 65.7, Carbohydrate 93.1, Fiber 0.7, Sugar 61.1, Protein 7.8

SOUR CREAM POUND CAKE



Sour Cream Pound Cake image

Sour Cream Pound Cake is rich, tender and buttery, perfect for any occasion. This cake is so scrumptious, it doesn't need much of a topping, just a fork to eat it with.

Provided by Alyssa Rivers

Categories     Dessert

Time 1h40m

Number Of Ingredients 8

3 Cups all purpose flour
1/2 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (softened)
3 cups granulated sugar
6 large eggs
1 cup sour cream
1 Tablespoon vanilla

Steps:

  • Preheat your oven to 325 degrees Fahrenheit. Prepare a bundt pan by using a paper towel to coat the inside with shortening and a light dusting of flour (or granulated sugar) over that. Avoid using butter, as the milk solids in butter will cause your cake to stick instead of release.
  • Sift together the flour, baking soda and salt and set aside.
  • In a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat well after each addition.
  • On low speed add in the flour mixture and sour cream, alternating between the two. Add the vanilla and mix until just barely combined. Pour batter into prepared bundt pan and bake for about 80 minutes, or until a toothpick comes out completely clean.
  • Let the cake cool for a few minutes before turning the cake onto a cooling rack. Wait 5-8 minutes before trying to lift the pan off of the cake. Allow to cool completely.
  • Dust with powdered sugar or the glaze of your choice and enjoy.

Nutrition Facts : Calories 519 kcal, Carbohydrate 75 g, Protein 7 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 144 mg, Sodium 197 mg, Fiber 1 g, Sugar 51 g, ServingSize 1 serving

SOUR CREAM POUND CAKE



Sour Cream Pound Cake image

I cut this recipe from the back of a package of Publix Flour. It is a little different than the others posted here. I have made this several times with much success. It is especially good served with fresh strawberries or blueberries.

Provided by cajunhippiegirl

Categories     < 4 Hours

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

1 cup butter, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 cup sour cream
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract

Steps:

  • Preheat oven to 325.
  • Grease & flour a tube or bundt pan.
  • In a large bowl cream butter and sugar together until light and fluffy, add sour cream and mix well.
  • Add eggs, one at a time, beating mixture well after each egg is added.
  • In a seperate bowl, sift flour and baking soda together.
  • Add flour to sour cream mixture.
  • Add Vanilla and Almond Extracts and mix well.
  • Pour into prepared pan.
  • Bake for 1 hour 30 minutes, or until cake passes the toothpick text.

Nutrition Facts : Calories 523.7, Fat 22.1, SaturatedFat 13, Cholesterol 154.8, Sodium 259.7, Carbohydrate 75, Fiber 0.8, Sugar 50.4, Protein 7.1

ULTIMATE SOUR CREAM POUND CAKE



Ultimate Sour Cream Pound Cake image

Simple and delicious. This is great served with fresh whipped cream and strawberries (or any fresh fruit). I also like to drizzle mine with lavender honey. But truthfully, it's terrific plain too. Great for school or church bake sales.

Provided by Kozmic Blues

Categories     Dessert

Time 1h39m

Yield 8-10 serving(s)

Number Of Ingredients 7

1/4 lb butter
1 1/2 cups sugar
1/2 cup sour cream
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
3 eggs
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • In a large mixing bowl, cream together the butter and sugar.
  • Add sour cream and mix until blended well.
  • Sift together the flour and baking soda.
  • Alternately add flour and egg, beating each egg in one at a time.
  • Add vanilla and mix well to incorporate all the ingredients.
  • Pour mixture into a greased and floured baking pan.
  • Bake for 1 hour 20 minutes.

Nutrition Facts : Calories 387.5, Fat 16.4, SaturatedFat 9.6, Cholesterol 107.7, Sodium 179.6, Carbohydrate 56, Fiber 0.6, Sugar 38.1, Protein 5.2

SOUTHERN SOUR CREAM POUND CAKE



Southern Sour Cream Pound Cake image

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

1 cup butter (at room temperature)
3 cups sugar
1 teaspoon vanilla extract
3 -4 teaspoons almond extract
6 large eggs (at room temperature)
3 cups flour
1/4 teaspoon baking soda
1/8 teaspoon salt
8 ounces sour cream

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

SOUR CREAM POUND CAKE



Sour Cream Pound Cake image

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

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
Confectioners' sugar, optional

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



Sour Cream Pound Cake image

This sour cream pound cake gets fabulous texture and flavor from sour cream. Bake this rich pound cake in a tube cake or Bundt pan.

Provided by Diana Rattray

Categories     Dessert     Cake

Time 1h55m

Number Of Ingredients 14

For the Cake
3 cups granulated sugar
1 cup butter (room temperature, 68 F to 72 F)
6 eggs (separated and then brought to room temperature)
1 teaspoon vanilla extract
1 cup sour cream
3 cups all-purpose flour ( spoon and sweep )
1/4 teaspoon baking soda
1/4 teaspoon salt
For the Optional Vanilla Glaze
2 tablespoons butter (softened)
1 cup powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk (or hot water)

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

SOUR CREAM DEVIL'S FOOD CAKE



Sour Cream Devil's Food Cake image

This chocolate devil's food cake recipe is made with sour cream or buttermilk along with cocoa and butter. Frost this cake with your favorite icing.

Provided by Diana Rattray

Categories     Dessert     Cake

Time 1h

Number Of Ingredients 11

2 cups all-purpose flour, stirred or sifted before measuring
1 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups sugar
8 tablespoons unsalted butter, softened
2 large eggs
3/4 cup sour cream
1 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1/2 cup hot water
1 teaspoon vanilla extract

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F/180 C/Gas Mark 4.
  • Grease and flour two 9-inch cake pans.
  • In a bowl, combine the flour, baking powder, and salt. Mix to blend thoroughly.
  • In a mixing bowl with an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
  • Stir the baking soda into the sour cream or buttermilk.
  • Add the dry ingredients to the butter and sugar mixture alternating with the sour cream mixture; beat well after each addition.
  • In a cup or small bowl, combine the cocoa powder with the hot water; mix until smooth.
  • Add the cocoa and hot water mixture to the batter along with the vanilla; beat until smooth.
  • Spread the batter in the prepared cake pans.
  • Bake for 30 to 40 minutes, or until the cake springs back when touched lightly with a finger.
  • Cool in the pans on racks for 10 minutes. Carefully remove the cakes and cool completely on the racks.
  • Frost with chocolate or fluffy white frosting, or your favorite icing.
  • Serve and enjoy!

Nutrition Facts : Calories 444 kcal, Carbohydrate 66 g, Cholesterol 90 mg, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, Sodium 278 mg, Sugar 38 g, Fat 18 g, ServingSize 8 servings, UnsaturatedFat 0 g

SOUR CREAM POUND CAKE



Sour Cream Pound Cake image

Sour cream pound cake is a moist and delicious cake that's easy to put together. Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 7

1/2 teaspoon vanilla extract
3 large eggs
1/4 teaspoon baking soda
1/2 cup sour cream
1 1/2 cups sugar
1 cup room temperature butter
1 1/2 cups all purpose flour

Steps:

  • Preheat oven to 350 °F.
  • In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla.
  • Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.

SOUR CREAM POUND CAKE



Sour Cream Pound Cake image

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

Nonstick cooking spray, for the pan
3 cups all-purpose flour, plus more for the pan
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar
3 large eggs, at room temperature
1 cup sour cream
2 teaspoons pure vanilla extract
1 teaspoon baking powder
1/2 teaspoon fine salt
Confectioners' sugar, for serving
Fresh berries, for serving, optional

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.

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Total Time 3 hrs 30 mins
Servings 8-10
  • Preheat the oven to 350°. Butter and flour a 10-cup Bundt pan. In a large bowl, sift the flour with the cocoa powder, baking soda and salt. In a standing electric mixer fitted with the paddle attachment, beat the softened butter until creamy. Add the granulated sugar and beat at medium speed until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla extract. At low speed, beat in the dry ingredients in 3 additions, alternating with 3 additions of the sour cream. Gradually beat in the boiling water.
  • Pour the cake batter into the prepared pan and bake in the lower third of the oven for about 65 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 5 minutes, then turn out onto a wire rack and let cool completely. Dust lightly with confectioners' sugar before slicing and serving.


SOUR CREAM POUND CAKE RECIPE - KAY CHUN | FOOD & WINE
In a medium bowl, whisk the 3 cups of flour with the baking soda and salt. In a large bowl, using a hand mixer, beat the 2 sticks of butter with the granulated sugar and vanilla at …
From foodandwine.com
Servings 1
Total Time 2 hrs
Category Cake
  • Preheat the oven to 350°. Butter and lightly flour a 10-by-5-inch loaf pan, tapping out any excess flour.
  • In a medium bowl, whisk the 3 cups of flour with the baking soda and salt. In a large bowl, using a hand mixer, beat the 2 sticks of butter with the granulated sugar and vanilla at medium speed until light and fluffy, about 5 minutes. At low speed, beat in the eggs one at a time until well incorporated. Beat in the sour cream. Beat in the dry ingredients and the buttermilk in 2 alternating additions, scraping down the bowl, just until well combined.
  • Scrape the batter into the prepared pan and smooth the surface. Bake for about 1 hour and 40 minutes, until golden and a cake tester inserted in the center comes out clean. Transfer the cake to a rack and let cool completely. Dust with confectioners’ sugar and serve.


LEMON RASPBERRY SOUR CREAM POUND CAKE - COMFORTABLE FOOD
for the cake: Preheat the oven to 400 F and grease a 9x3x5" loaf pan. Use an electric mixer to cream the butter and sugar together in a large mixing bowl until light an fluffy. …
From comfortablefood.com
Cuisine American
Total Time 1 hr 40 mins
Category Baking, Breakfast
Calories 203 per serving
  • Whisk together the powdered sugar and lemon juice until smooth. Add the lemon zest and raspberry jam and mix until combined.


WHY AND HOW SOUR CREAM IS USED IN CAKES ... - FOOD CRUMBLES
Cakes without any fat tend to be light and delicate, but drier (e.g. Angel food cake). Cakes with fat are less delicate but are richer and creamier (e.g. pound cake). Alternatives for …
From foodcrumbles.com
4.7/5 (13)
Estimated Reading Time 8 mins
Servings 15
Total Time 1 hr 10 mins
  • Mix the sour cream (a/o yogurt if using) and baking soda and leave on the side for approx. 15 minutes.
  • Carefully mix the sour cream mixture with the egg mixture. You can use a stand mixer at a low speed.


SOUR CREAM POUND CAKE - GOOD THINGS BAKING CO
Sour Cream Pound Cake is an heirloom recipe with a moist, sweet crumb and a tangy, light frosting. Best served with berries piled high. Southern grandmas make the best …
From goodthingsbaking.com
Reviews 1
Estimated Reading Time 3 mins
  • Preheat your oven to 325F and butter and flour a bundt pan generously. In the bowl of a stand mixer, use the paddle attachment to cream the butter, sugar, and extracts on medium speed until they are light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing it in completely after each addition. In a separate bowl, sift together the flour and salt. Add one cup of flour, then half of the sour cream and repeat, ending with the last cup of flour and baking soda. Make sure that all of the flour is well combined, but try not to overmix the batter. Pour the mix into the floured pan and bake for 45 minutes – 1 hour. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.
  • Beat the egg white to medium peaks, then add in 1 cup of the powdered sugar. Alternate tablespoons of sour cream with the rest of the sugar, then beat in the vanilla extract and soft butter.


SOUR CREAM KAMUT POUND CAKE - THE FOOD NANNY
Sour Cream Kamut Pound Cake. Ingredients. 1 cup butter (2 sticks) cold; 2 1/4 cups sugar; 6 eggs; 2 3/4 cups White Kamut flour; 1/2 tsp French gray salt; 1/4 tsp baking soda; 1 1/4 cups …
From thefoodnanny.com
  • In a large bowl, cream cold butter until soft with a hand-held mixer (or electric mixer). Add sugar gradually, beating until very light and fluffy (about 2-3 minutes).
  • Whisk together flour, salt, and soda in a small bowl. Add this to batter alternately with the sour cream. Beat until smooth.


EASY SOUR CREAM POUND CAKE - BROWNIE BITES BLOG
Perfect easy sour cream pound cake has a moist, tight crumb and gets its incredible flavor and texture from the addition of sour cream to the batter. This Is The BEST …
From browniebites.net
  • Preheat the oven to 325F. Grease and flour a 10-inch bundt pan, being sure to get in all the little grooves. Set aside.
  • In a large mixing bowl using a stand or hand mixer, cream the butter and sugar until light and fluffy. This will take 5-7 minutes.
  • the eggs one at a time, mixing after each addition. Then add the two extracts and mix until combined.
  • In a second bowl, stir together the flour, baking soda, and salt. With the mixer on low speed, add the dry ingredients in 3 additions, stopping when a few flour streaks remain. Do not overmix.


PERFECT SOUR CREAM LEMON POUND CAKE | ITALIAN FOOD FOREVER ...
Beat in the zest, juice, and extract. Add half the flour and sour cream to the butter mixture and mix on low speed just until mixed. Add remaining flour and sour cream and mix. Spoon batter into prepared pan, smoothing the top with a spoon. Bake for 75 to 80 minutes or until a cake tester inserted into the center comes out with moist crumbs.
From italianfoodforever.com
Servings 12
Total Time 1 hr 30 mins
Category Desserts-Cakes
Calories 524 per serving


26 BEST POUND CAKE RECIPES - FOOD NETWORK
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 …
From foodnetwork.com
Author By


SOUR CREAM POUND CAKE (PLUS VIDEO) - IMMACULATE BITES
Sour Cream Pound Cake – made with the simplest ingredients yet delivers incredible moist, dense, and buttery pound cake. The perfect comfort food with its heavenly softness and creaminess. Hands down one of the best and easiest cakes you’ll ever make! Contents… Recipe Ingredients and Substitutes Recipe Variations Serving and Storage …
From africanbites.com
Reviews 3
Category Dessert, Dessert/Snack
Cuisine Southern
Total Time 1 hr 30 mins


SOUR CREAM POUND CAKE | MY CAKE SCHOOL
How to Make Sour Cream Pound Cake *You can find the full, printable recipe for this pound cake further down in this post. Here is a quick rundown of the steps! Grease and flour a tube pan. and lower the oven rack to the next to lowest position. Preheat oven to 325 degrees F . In a separate bowl whisk the flour and baking powder to combine, set aside for later. Cream …
From mycakeschool.com
4.7/5 (25)
Category Cakes And Cupcakes


SOUR CREAM KAMUT POUND CAKE – THE FOOD NANNY
In a large bowl, cream cold butter until soft with a hand-held mixer (or electric mixer). Add sugar gradually, beating until very light and fluffy (about 2-3 minutes). Add eggs one at a time, beating thoroughly after each egg. Whisk together flour, salt, and soda in a small bowl. Add this to batter alternately with the sour cream.
From thefoodnanny.com
3/5 (8)


OLD SCHOOL SOUR CREAM POUND CAKE... - OLD SCHOOL SOUL …
Cream butter and sugar until smooth. Add eggs and vanilla and whip until incorporated. Add flour baking soda and sour cream alternating until mixed. Pour into bungt pan and cook in 350 degree oven for 1 hour or until done to the touch. Remove from oven and let sit for 10 minutes. Remove from pan and brush with OLD SCHOOL simple syrup.
From facebook.com


SOUR CREAM POUND CAKE - SOUL FOOD WEBSITE
Sour Cream Pound Cake. by Letha (Greenville, SC) 2 sticks butter 6 eggs 2-1/2 cups sugar 3 cups flour 1 cup sour cream 1 teaspoon vanilla 1/2 teaspoon almond extract 1/2 teaspoon lemon extract 1/2 teaspoon baking soda Cream the sugar and butter until fluffy. Preheat oven to 300. Add eggs Beat at high speed. Sift flour and baking soda.
From soulfoodandsoutherncooking.com


SOUR CREAM POUND CAKE NUTRITION FACTS - EAT THIS MUCH
Calories, carbs, fat, protein, fiber, cholesterol, and more for Sour Cream Pound Cake (Publix Bakery). Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.
From eatthismuch.com


SOUR CREAM GLAZE RECIPES ALL YOU NEED IS FOOD
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure ...
From stevehacks.com


AUNT RUTH’S SOUR CREAM POUND CAKE | ENJOY FUN FAMILY FOOD
1/2 tsp lemon flavoring (optional) Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan. In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5 …
From dazzledish.com


ALL RECIPES TASTY LEMON SOUR CREAM POUND CAKE KEEP IT ...
All Recipes Tasty Lemon Sour Cream Pound Cake Keep It Simple food recipe cooking recipe. AllRecipes Published January 31, 2022 7 Views. 5 rumbles. Share. Rumble — All Recipes Tasty Lemon Sour Cream Pound Cake Keep It Simple food recipe cooking recipe.
From rumble.com


SOUR CREAM POUND CAKE NUTRITION FACTS - EAT THIS MUCH
Sour Cream Pound Cake Freshdirect 1/8 pound cake 260.0 Calories 30.0 g 13.0 g 5.0 g 0 g 60.0 mg 9.0 g 170.0 mg 0 g 0 g Report a problem with this food
From eatthismuch.com


LEMON SOUR CREAM POUND CAKE PAULA DEEN
Lemon sour cream pound cake paula deen. Add the eggs 1 at a time beating well after each addition. Making a Paula Deens Sour Cream Pound Cake with the kids. 2 teaspoons divided almond extract. Combine the flour baking powder and salt in a large bowl until blended. Add the sour cream and mix until incorporated. Place pan in a cold oven and heat ...
From famousfood3494ba.blogspot.com


SOUR CREAM POUND CAKE | FOOD AND COOKING RECIPES
Food and Cooking Recipes. Sour Cream Pound Cake. By. Digital Media Cafe - June 1, 2021. 57. 0. Share on Facebook. Tweet on Twitter . Sour Cream Pound Cake is rich, tender and buttery, perfect for any occasion. This cake is so scrumptious, it doesn’t need much of a topping, just a fork to eat it with. Cake is amazing, it’s versatile in both flavor, taste, and …
From foodrecipescafe.com


VIEW 24: SOUR CREAM POUND CAKE RECIPE FROM SCRATCH
Mildred S Sour Cream Pound Cake From Scratch My Food And Family Sour Cream Pound Cake Recipe Grandbaby Cakes Sour Cream Pound Cake Best Easter Recipes Paula Deen Perfect Sour Cream Pound Cake Tasty Kitchen A Happy Recipe Community Basic Sour Cream Pound Cake Baked By An Introvert Dad S Sour Cream Pound Cake And …
From golf745.blogspot.com


KROGER SOUR CREAM ANGEL FOOD CAKE RECIPE / STRAWBERRY ...
Bakery fresh goodness sour cream pudding cake. Angel food, pound, & pudding cakes. It is a very moist and delicious cake. After cooling them completely, use a knife to hollow out a small opening in the center and fill half of the angel cakes with fresh sweetened whipped cream and half with lemon curd. I am looking for a recipe for angel food cake made from …
From crockpotsmeals.jenpros.com


SOUR CREAM POUND CAKE - FOOD NEWS
A traditional pound cake consisted of a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. Do the math and that means a pound cake weighs in at 4 pounds! Wow, glad modern pound cakes are much lighter. This easy sour cream pound cake recipe doesn’t call for quite so much in ingredients.
From foodnewsnews.com


QUICK ANSWER: HOW TO MAKE SOUR CREAM POUND CAKE ...
Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. “Fat, in any form (butter, lard, cream, etc.)Jul 1, 2020.
From montalvospirits.com


SOUR CREAM POUND CAKE - HAMILTON BEACH BLOG
Instructions. Preheat oven to 325°F. In a large mixing bowl, cream butter and sugar. Add eggs and beat. Alternating flour and sour cream, beat until smooth. Spoon into greased and floured tube or bundt pan. Bake 1 1/2 hours or until toothpick inserted into center and comes out clean.
From blog.hamiltonbeach.com


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