Best Sybils Sour Cream 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 BUNDT POUND CAKE

Sour Cream Bundt Pound Cake image

I have made this cake for years and it is absolutely the best I've ever had. Always popular during the holidays and everyone always requests it for other gatherings. Heavy cake with a thick crust on top.

Provided by dwestberry

Categories Dessert

Time 2h40m

Yield 1 Cake, 10-12 serving(s)

Number Of Ingredients 6

Ingredients

1 cup sweet unsalted butter (softened)
8 ounces sour cream
3 cups sugar
3 cups Swans Down cake flour (sifted)
6 eggs
2 teaspoons pure vanilla extract

Steps:

Let butter sit at room temperature until it has softened.
Cream butter and sugar together until smooth.
Mix in sour cream and vanilla blend well.
Alternate blending one egg and sifted flour blending between each addition.
Pour mixture into a greased baking pan.
Put into a cold oven.
Bake at 260 degrees for 2 hours.
Notes: Be sure the butter is unsalted, the sour cream is not reduced fat and the vanilla is not imitation. Let the cake cool through before removing it from the pan. You will not be disappointed. The cake is even better the next day as most pound cakes are.

Nutrition Facts : Calories 635.2, Fat 26.3, SaturatedFat 15.4, Cholesterol 172.8, Sodium 65.7, Carbohydrate 93.1, Fiber 0.7, Sugar 61.1, Protein 7.8