Best Grandma Lils Sour Cream Cake Recipes
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
SYBIL'S SOUR CREAM POUND CAKE
My grandmother was famous for this cake. She lived in a small Southern town, and for her, to love you was to feed you. This cake always meant love. Anytime there was a funeral, an illness, a family reunion, or any special occasion, she would show up with her sour cream pound cake. When she passed away, everyone who spoke at her funeral mentioned this cake. For all those who requested the recipe...here it is!
Provided by REGINAHARRIS
Categories Desserts Cakes Pound Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a tube pan.
- Beat butter, sugar, and shortening together with an electric mixer until creamy and fluffy. Add eggs, one at a time, beating well after each addition.
- Sift flour and baking powder together in another bowl. Add to creamed mixture, alternating with milk and sour cream. Mix in vanilla extract and lemon extract. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 30 minutes.
Nutrition Facts : Calories 609.6 calories, Carbohydrate 79.3 g, Cholesterol 127 mg, Fat 30.4 g, Fiber 0.6 g, Protein 6.5 g, SaturatedFat 15.1 g, Sodium 171.5 mg, Sugar 50.6 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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