Best Sour Cream Buttermilk Pound Cake Recipes

SOUR CREAM POUND CAKE

Sour Cream Pound Cake image

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

Ingredients

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
Confectioners' sugar, optional

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.

SOUR CREAM-BUTTERMILK POUND CAKE

Sour Cream-Buttermilk Pound Cake image

It's definitely worth all the trouble. You'll be glad you did this!

Provided by Kathy Sandoz

Categories Cakes

Time 1h45m

Number Of Ingredients 9

Ingredients

2 stick real butter (i used salted)
3 c sugar
6 eggs, separated
1 tsp vanilla
1/4 tsp tsp baking soda
1/4 tsp salt
3 c flour
1/2 c buttermilk
1/2 c sour cream

Steps:

1. Preheat oven to 325°. Generously grease and flour a tube pan. Set aside.
2. In a medium bowl, mix flour, salt and baking soda. Set aside. In a small bowl, mix sour cream and buttermilk until smooth. Set aside. Keep egg whites in a medium-large bowl. Cover the bowl with plastic to make sure nothing splashes in it.
3. In large mixing bowl, cream butter and sugar until smooth. Add eggs and vanilla. Beat until well combined.
4. Add 1/3 c. of the flour mixture. Mix just until combined. Then add 1/2 of the sour cream-buttermilk blend. Mix just until combined. Add the rest of the flour mixture alternately with the wet mixture and mix until combined. Let it sit while you beat the egg whites. Make sure the beaters are completely clean or the egg whites won't beat. When they are ready, they will be slightly stiff and should form peaks that curl over when you lift the beaters.
5. Carefully fold the egg whites into the batter until all combined.
6. Spoon into the tube pan. Lift pan a few inches and drop onto counter to release any air bubbles.
7. Bake for 1 hour. Depending on where you live and your oven, baking time may vary. A toothpick inserted in center will come out clean.
8. Let it cool in the pan for about 10 minutes. Remove from pan and place on serving platter or cake saver. Glaze while still warm.
9. Recipe for glaze: 3 tablespoons real butter 1 cup powdered sugar 3 tablespoons milk 1 teaspoon vanilla. Melt butter in small sauce pan. Remove from heat. Stir in sugar, milk and vanilla until smooth. Pour over warm cake.