Easy Sour Cream Pound Cake Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
• In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
• Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
• Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.

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.

Steps:

• Cream butter and sugar.
• Add eggs on at a time and beat well.
• Add sifted flour and baking soda alternating with sour cream.
• Add Vanilla.
• Place in greased and floured pan.
• Bake at 300 for 1 hour and 30 minutes or until done.

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.

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.

Steps:

• Preheat oven to 350 degrees Farenheit.
• Spray Bundt pan cooking spray of choice.
• Mix all ingredients until well blended.
• Pour ingredients into greased pan.
• Bake at 350 degrees for 1 hour and 15 minutes or until toothpick inserted in the middle comes out clean. I always began checking mine around 45 minutes!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
• Cream sugar and butter together in a large bowl until light and fluffy. Add eggs, sour cream, and lemon extract. Add flour and baking soda; mix well. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely, about 30 minutes.
• Remove the loaf from the pan and dust with confectioners' sugar.

Steps:

• Preheat oven to 325 degrees.
• Cream butter& sugar.
• Add eggs one at a time.
• Slowly add flour.
• Add baking soda to sour cream, then add to mixture.
• Add vanilla.
• Spray bundt pan w/ Baker's Joy.
• Pour batter into pan.
• Bake for 1 hour 15 minutes.

Steps:

• Grease and flour a 10-inch tube pan.
• Cream sugar and butter together in a bowl until smooth. Add vanilla extract and mix. Add eggs one at a time, mixing well after each addition.
• Sift flour, salt, and baking soda together in another bowl. Add to the butter mixture, alternating with sour cream. Mix well. Pour batter into the prepared pan.
• Bake at 325 degrees F (165 degrees C) until a toothpick inserted into the center of the oven comes out clean, about 2 hours.

Steps:

• Preheat oven to 325.
• Grease & flour a tube or bundt pan.
• In a large bowl cream butter and sugar together until light and fluffy, add sour cream and mix well.
• Add eggs, one at a time, beating mixture well after each egg is added.
• In a seperate bowl, sift flour and baking soda together.
• Add flour to sour cream mixture.
• Add Vanilla and Almond Extracts and mix well.
• Pour into prepared pan.
• Bake for 1 hour 30 minutes, or until cake passes the toothpick text.

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• In a large mixing bowl, cream together the butter and sugar.
• Add sour cream and mix until blended well.
• Sift together the flour and baking soda.
• Alternately add flour and egg, beating each egg in one at a time.
• Add vanilla and mix well to incorporate all the ingredients.
• Pour mixture into a greased and floured baking pan.
• Bake for 1 hour 20 minutes.