Karens Sour Cream Pound Cake Recipes

Steps:

• Preheat oven to 350.
• Line the bottom of a 9 inch tube pan with paper, or grease really well!
• Cream the butter and Sugar until light and fluffy.
• Add Eggs, one at a time beating thoroughly after each egg.
• Sift dry ingredients together.
• Alternatly add the dry ingredients, and sour cream to the butter mixture blending really well.
• Add vanilla.
• Beat for about 5 minutes until smooth and silky looking.
• Pour into pan and bake 1 hour and 20 minutes.
• I usually check at 1 hour 10 minutes.
• Your cake is done when a toothpick inserted comes out clean.
• Let cake cool in pan for about 5 minutes before removing to a wire rack to cool.
• You make make a glaze of Confectioners sugar or decorate with red and green cherries. The green ones for leaves the red ones as flowers.

Steps:

• Sift flour, salt, baking soda, sour cream, butter, and sugar until fluffy.
• Add eggs one at a time, beating well after each egg.
• Add vanilla, almond, and coconut flavorings. Add flour, salt, baking soda, and sugar.
• Alternate mixing dry ingredients and sour cream.
• Pour into greased and floured 10 inches tube pan.
• Bake at 325 degrees for 1-1 1/2 hours.

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:

• Position rack in lower third of oven and preheat to 325ºF.
• Generously butter a 10-inch angel food cake pan, line the bottom with baking parchment, then butter parchment and set aside.
• In a large bowl, thoroughly whisk together the flour, salt and baking soda; set aside.
• Cut butter into 1-inch pieces and place in the bowl of an electric mixer fitted with a paddle attachment.
• Mix on medium speed until smooth and lightened in color, about 2 minutes.
• Add the sugar, 1 to 2 tablespoons at a time, taking 8-10 minutes.
• Blend in eggs, 1 at a time, beating thoroughly after each addition. Scrape down side of bowl as needed.
• Add vanilla.
• Reduce mixer speed to low and add the dry ingredients alternately with the sour cream (dividing the flour mixture into four parts and the sour cream into three parts, beginning and ending with the flour).
• Scrape down the side of the bowl again.
• Spoon the batter into the prepared pan and smooth the top with the back of a large soup spoon.
• Bake for 70-75 minutes. The cake is done when the top is golden brown and firm to the touch, and a wooden skewer inserted deeply in the center come out clean.
• COOLING: Remove from oven and let stand on a cooling rack for 20 to 25 minutes. Holding the tube, lift cake from outer ring and place it on the cooling rack, letting it stand for another 20 to 30 minutes. Cover the cake with a cooling rack, invert, and carefully lift off the tube section of the pan and the parchment paper. Cover with another rack and turn cake, top side up, to finish cooling.
• Dust with powdered sugar before serving, 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 oven to 325.
• Cream sugar and eggs until light in color and add vanilla.
• Mix soda into sour cream.
• Mix sour cream into egg mixture.
• Sift flour and cream of tartar together and fold into wet mixture.
• Pour into greased loaf pan and bake at 325 for 1 hour.