Best My Favorite Sour Cream Pound Cake Recipes
SOUR CREAM POUND CAKE
Sour cream is the key to making this pound cake wonderfully rich and moist.
Provided by Jennifer McHenry
Categories cakes
Time 1h45m
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Generously grease a 12-cup tube or Bundt pan.
- Whisk together the flour, salt, and baking soda. Set aside.
- 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.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of sour cream.
- Transfer the batter to the prepared pan, and spread evenly. Bake 80 to 90 minutes, or until the top is golden brown and a pick inserted into the center comes out clean.
- Cool in the pan for 15 minutes. Then remove the cake from the pan to finish cooling.**
- Garnish, if desired, with sweetened whipped cream and berries, or use your favorite toppings.
Nutrition Facts : Calories 239 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 120 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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 RECIPE
With sour cream as a secret ingredient, my Sour Cream Pound Cake recipe comes out moist and tender, every time.
Provided by Gemma Stafford
Categories Dessert
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F (165°C) and butter and flour a large 12-cup bundt pan. Set aside.
- With an electric mixer, blend the butter and sugar on medium speed for 5 minutes, until pale and fluffy.
- Add the vanilla, almond, and lemon extracts, then the eggs, one at a time, until blended. Then stir in the sour cream.
- In a small bowl, combine the flour, baking soda, and salt, and then gradually add to the wet ingredients until thoroughly combined but taking care not to over mix.
- Pour into the prepared pan and then firmly tap the pan onto the counter to remove any air bubbles.
- Bake on a center rack for 65-75 minutes, or until a skewer inserted into the center comes out clean. This is a very big cake so it does take some time.
- Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- Just before serving, dust with powdered sugar. Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to two months.
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.
MY FAVORITE SOUR CREAM POUND CAKE
This, to me, is undoubtedly the best sour cream pound cake I have ever made. It comes out perfect every time. I keep a close eye on mine in the oven. I do not like an overly brown cake. This would be delish with any type of fruit and whipped cream. I like it simply cut and thrown on a paper plate! Yum!! I hope you enjoy.
Provided by beth2440
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and sugar together.
- Add the egg yolks.
- Sift the flours together and add with sour cream to mixture.
- Beat egg whites till stiff and add to mixture.
- Bake in a buttered and floured tube pan at 325F for approximately one hour and thirty minutes or until done.
Nutrition Facts : Calories 519.6, Fat 22.1, SaturatedFat 13, Cholesterol 154.8, Sodium 286.8, Carbohydrate 74.6, Fiber 0.8, Sugar 50.3, Protein 7.1
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #desserts #cakes #4-hours-or-less
You'll also love