Moms Sour Cream Pound Cake Recipes

SOUR CREAM POUND CAKE

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

Sour Cream Pound Cake image

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.

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

MOM'S SOUR CREAM POUND CAKE

This was my sister's favorite cake growing up and my favorite was recipe #205399. Always caused a problem since twins must share their birthday cake :lol:

Provided by puppitypup

Categories Dessert

Time 1h35m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

Mom's Sour Cream Pound Cake image

Steps:

Preheat oven to 325 degrees.
Cream butter and sugar, add eggs one at a time and then vanilla.
In separate bowl, whisk together flour, baking soda and salt, then add to mixer alternating with sour cream.
Pour into prepared tube pan and bake for 90 minutes or until done.
(I just made this in a large disposable cake pan and it took less than an hour in convection oven. It's good to know I don't have to use the tube pan.).

Nutrition Facts : Calories 518.7, Fat 21.8, SaturatedFat 12.8, Cholesterol 143.6, Sodium 226.3, Carbohydrate 74.7, Fiber 0.8, Sugar 50.9, Protein 6.9

Ingredients

1/2 lb butter
3 cups sugar
6 eggs
1 tablespoon vanilla
3 cups flour
1/4 teaspoon baking soda
1 pinch salt
1 cup sour cream

SOUR CREAM POUND CAKE

The original pound cake appeared in America's first cookbook and was made with one pound each of butter, sugar, eggs and flour. Now that's a lot of cake! Vintage recipes also suggest separating egg yolks from whites and whipping the whites to stiff peaks before folding them into the cake batter. We tested and didn't feel this extra effort was worth the pay-off. We've scaled down the ingredients and the work involved to make a showpiece cake that is perfect for your next family gathering. The key is the sour cream, which balances the sweetness and ensures your cake remains soft for days! This pound cake is moist, dense and dangerously buttery.

Provided by Food Network Kitchen

Categories dessert

Time 2h30m

Yield 12 servings

Number Of Ingredients 11

Sour Cream Pound Cake image

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.

Ingredients

Nonstick cooking spray, for the pan
3 cups all-purpose flour, plus more for the pan
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar
3 large eggs, at room temperature
1 cup sour cream
2 teaspoons pure vanilla extract
1 teaspoon baking powder
1/2 teaspoon fine salt
Confectioners' sugar, for serving
Fresh berries, for serving, optional

More about "moms sour cream pound cake recipes"

BEST SOUR CREAM POUND CAKE RECIPE | THE RECIPE CRITIC

Web Jun 1, 2021 Combine: At low speed add in the flour mixture and sour cream, alternating between the two. Add the vanilla and mix until just …
From therecipecritic.com
5/5 (5)
Total Time 1 hr 40 mins
Category Dessert
Calories 519 per serving

Preheat your oven to 325 degrees Fahrenheit. Prepare a bundt pan by using a paper towel to coat the inside with shortening and a light dusting of flour (or granulated sugar) over that. Avoid using butter, as the milk solids in butter will cause your cake to stick instead of release.
In a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat well after each addition.
On low speed add in the flour mixture and sour cream, alternating between the two. Add the vanilla and mix until just barely combined. Pour batter into prepared bundt pan and bake for about 80 minutes, or until a toothpick comes out completely clean.

Moms Sour Cream Pound Cake Recipes

SOUR CREAM POUND CAKE

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

MOM'S SOUR CREAM POUND CAKE

This was my sister's favorite cake growing up and my favorite was recipe #205399. Always caused a problem since twins must share their birthday cake :lol:

SOUR CREAM POUND CAKE

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