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
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.
EASY SOUR CREAM POUND CAKE
No one will know you used a cake mix!
Provided by Kelly Phillips
Categories Cakes
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Preheat oven at 325 degrees. Spray a bundt pan.
- 2. In a mixing bowl blend surgar and butter. Add eggs, one at a time. Add sour cream to mixture. Blend well. Add cake mix and flour alternatley with milk. Blend for 8 minutes.
- 3. Pour into strayed pan and cook for 1 hour or until golden brown.
- 4. Sprinkle with powered sugar or serve with your favorite fruit topping.
MAMA'S SUPER EASY SOUR CREAM POUND CAKE
Make and share this Mama's Super Easy Sour Cream Pound Cake recipe from Food.com.
Provided by sarah_loves_dustin
Categories Dessert
Time 1h30m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees Farenheit.
- Spray Bundt pan cooking spray of choice.
- Mix all ingredients until well blended.
- Pour ingredients into greased pan.
- Bake at 350 degrees for 1 hour and 15 minutes or until toothpick inserted in the middle comes out clean. I always began checking mine around 45 minutes!
Nutrition Facts : Calories 3632.4, Fat 199.9, SaturatedFat 55.9, Cholesterol 957.4, Sodium 3755.2, Carbohydrate 409.9, Fiber 5.6, Sugar 223, Protein 54.9
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.
MOM'S SOUR CREAM POUND CAKE
This was my sister's favorite cake growing up and my favorite was recipe #205399. Always caused a problem since twins must share their birthday cake :lol:
Provided by puppitypup
Categories Dessert
Time 1h35m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Cream butter and sugar, add eggs one at a time and then vanilla.
- In separate bowl, whisk together flour, baking soda and salt, then add to mixer alternating with sour cream.
- Pour into prepared tube pan and bake for 90 minutes or until done.
- (I just made this in a large disposable cake pan and it took less than an hour in convection oven. It's good to know I don't have to use the tube pan.).
Nutrition Facts : Calories 518.7, Fat 21.8, SaturatedFat 12.8, Cholesterol 143.6, Sodium 226.3, Carbohydrate 74.7, Fiber 0.8, Sugar 50.9, Protein 6.9
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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- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, two at a time, mixing well after each addition. Mix in the vanilla.
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- Preheat oven to 325˚F. In a medium bowl, mix together all-purpose flour, baking soda, and salt.
- In large bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Add half of the flour mixture, followed by the sour cream, and then the other half of the flour mixture, blending well after each addition. Add vanilla extract and mix well. Pour batter into a greased and floured Bundt pan.
- Bake for 60 to 90 minutes, until cake springs back when lightly touched and has separated from the sides of the pan. Cool for 20 minutes and then turn cake out on a cake rack.
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