Best Sues Sour Cream Nut Pound Cake Recipes

SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 325° and spray bundt pan or baking pans with spray release or grease and flour. Four 8" baking pans or Five 7" pans.
• In a large bowl, add flour and baking soda. Mix with whisk and set aside.
• In the bowl of a stand mixer using a paddle attachment, add butter (room temperature) and sugar. Mix on medium speed until light and fluffy.
• Add sour cream and mix on medium until incorporated.
• Add the flour mixture to the creamed mixture, alternating with the eggs. Add eggs, one at a time, beat, then add some flour. Beginning and ending with the flour.
• Add the vanilla and beat until incorporated taking care not to over beat.
• Pour batter into bundt pan or pans.
• Bake bundt pan about 1 hour and 15- 20 minutes. Toothpick inserted into center should come out with a few crumbs, but no liquid.
• If using baking pans, bake 35-40 minutes. Toothpick inserted into center should be clean or have a few crumbs, but no liquid.
• Let cake cool in pan/pans for 10-15 minutes. Turn out onto a cooling rack and let cool until warm to the touch. Wrap cakes in saran wrap and let them finish cooling.
• Add 1 tsp of lemon extract in addition to vanilla extract.
• Zest one lemon and add the zest to the batter for additional lemon flavor.
• Toss 1 cup of fresh blueberries with flour, just enough flour to lightly coat the berries. Fold blueberries into batter before pour batter into pan.

PECAN SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
• In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
• Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
• To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

EASY POUND CAKE RECIPE

Steps:

• Grease and flour a tube or bundt pan and set out the eggs and butter to allow them to come to room temperature.
• In a large bowl, cream the butter and sugar until smooth. Add the eggs, one egg at a time, beating for one minute after each addition. Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated.
• Stir in the vanilla.
• Pour the vanilla cake batter into the prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80 to 90 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan.

SOUR CREAM POUND CAKE

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.