SOUR CREAM POUND CAKE
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
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 POUND CAKE
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
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
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 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.
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
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.
SOUR CREAM POUND CAKE
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
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
OLD-FASHIONED SOUR CREAM POUND CAKE
Make and share this Old-Fashioned Sour Cream Pound Cake recipe from Food.com.
Provided by Seabreeze1116
Categories Dessert
Time 2m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Sodium 14.2
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