GRANDMA'S POUND CAKE
After making more of these pound cakes than I can count over the holidays, I've decided to share this fabulous recipe. This is my grandmother's, and it definitely packs on the pounds! Don't leave this lying around your house, because you will eat it all! I also decorate the top with colored sugars depending on the holiday or event.
Provided by Braelyn
Categories Desserts Cakes Pound Cake Recipes
Time 2h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
- Beat butter with an electric mixer until soft and creamy, scraping the sides of the bowl as you go, about 2 minutes. Gradually add in sugar on medium speed. Add eggs one at a time, beating after each addition until the yellow disappears from the previous one.
- Combine flour and baking soda in a bowl. Add sour cream to the creamed butter mixture alternately with the flour, ending with sour cream. Beat in vanilla and almond extract just until combined. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes. Dust with powdered sugar.
Nutrition Facts : Calories 526 calories, Carbohydrate 76.1 g, Cholesterol 142 mg, Fat 22.1 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13 g, Sodium 74 mg, Sugar 51.5 g
GRANDMA'S SOUR CREAM POUND CAKE
This is a recipe the whole family loves. It's always a hit!
Provided by LVJOANNE
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 494.3 calories, Carbohydrate 56.7 g, Cholesterol 137.1 mg, Fat 28.1 g, Fiber 0.6 g, Protein 5.5 g, SaturatedFat 17.1 g, Sodium 290.2 mg, Sugar 38.2 g
GRANDMOTHER PAUL'S SOUR CREAM POUND CAKE
Recipe courtesy of Paula Deen and the Food Network. I like to make this one in NordicWare's "violet" bundt pan. No frills, just good cake.
Provided by Kay D.
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325.
- Cream butter and sugar together with your heavy-duty mixer.
- Add the sour cream and mix thoroughly.
- Sift baking soda and flour together.
- Add the flour to the creamed mixture, alternating with one egg at a time (about 1/2 cup of flour each time).
- Mix well after each addition.
- Add the vanilla and mix well.
- Spoon the mixture into a well greased and floured 10 inch tube or bundt pan.
- Bake for 1 hour and 20 minutes, or until toothpick inserted in cake tests COMPLETELY clean.
- Let cake cool in the pan on a wire rack for 15 minutes.
- Invert cake on wire rack, removing from pan and let cool completely.
- Frost as desired (powdered sugar glaze is good) or leave plain and garnish with fresh berried and freshly whipped cream.
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