SOUR CREAM POUND CAKE
I cut this recipe from the back of a package of Publix Flour. It is a little different than the others posted here. I have made this several times with much success. It is especially good served with fresh strawberries or blueberries.
Provided by cajunhippiegirl
Categories < 4 Hours
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 523.7, Fat 22.1, SaturatedFat 13, Cholesterol 154.8, Sodium 259.7, Carbohydrate 75, Fiber 0.8, Sugar 50.4, Protein 7.1
SOUR CREAM POUND CAKE
This is my Grandma Suezelle's Sour Cream Pound Cake! There is NOTHING better! Smear it with butter and have a simple amazing pleasure! Enjoy!
Provided by Xanthtx
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 195.2, Fat 5, SaturatedFat 2.8, Cholesterol 43.7, Sodium 74.8, Carbohydrate 33.6, Fiber 0.6, Sugar 16.9, Protein 3.8
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
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
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
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.
MY FAVORITE SOUR CREAM POUND CAKE
This, to me, is undoubtedly the best sour cream pound cake I have ever made. It comes out perfect every time. I keep a close eye on mine in the oven. I do not like an overly brown cake. This would be delish with any type of fruit and whipped cream. I like it simply cut and thrown on a paper plate! Yum!! I hope you enjoy.
Provided by beth2440
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and sugar together.
- Add the egg yolks.
- Sift the flours together and add with sour cream to mixture.
- Beat egg whites till stiff and add to mixture.
- Bake in a buttered and floured tube pan at 325F for approximately one hour and thirty minutes or until done.
Nutrition Facts : Calories 519.6, Fat 22.1, SaturatedFat 13, Cholesterol 154.8, Sodium 286.8, Carbohydrate 74.6, Fiber 0.8, Sugar 50.3, Protein 7.1
SOUR CREAM - LEMON POUND CAKE
Delicious!!! Light, moist, lemony and just plain good! This has been a family favorite since 2001. I think I got this recipe from Cooking Light magazine.
Provided by byZula
Categories Dessert
Time 1h25m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
- Combine flour, baking soda and salt in a bowl; stir well.
- Beat the butter in a large bowl at medium speed until light and fluffy.
- Gradually add the sugar and lemon extract, beating until well blended.
- Add eggs, 1 at a time, beating well after each addition.
- Add grated lemon rind and 2 tablespoons lemon juice and beat for 30 seconds.
- Add the flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
- Spoon batter into prepared pan and bake at 350 for 1 hour and 10 mins., or until a wooden pick inserted in center comes out clean.
- Cool in pan for 10 minutes on a wire rack; remove from pan.
- Combine 2 tbsp lemon juice and powdered sugar.
- Drizzle glaze over top of cake.
- SOUR CREAM POUND CAKE VARIATION.
- Substitute vanilla extract for the lemon extract. Omit the juice and rind in the cake.
- Substitute milk for the juice in the glaze.
MILDRED'S SOUR CREAM POUND CAKE FROM SCRATCH
Make this cake from scratch that's ready to bake in 15 minutes. Mildred's Sour Cream Pound Cake from Scratch is moist & rich with that special ingredient.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h35m
Yield 20 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Mix flour and baking soda until blended. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream. Blend in vanilla.
- Pour into 10-inch tube pan or 12-cup fluted tube pan sprayed with cooking spray.
- Bake 1 hour 20 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
ORANGE SWIRL-SOUR CREAM POUND CAKE
Swirl some sweetness into your favorite with this delectable recipe for Orange Swirl-Sour Cream Pound Cake that packs a little bit of wow in each rich bite.
Provided by My Food and Family
Categories Dairy
Time 2h30m
Yield 18 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Grate zest from orange; mix with flour and baking soda until blended. Set aside. Remove white membrane from orange over small bowl to catch juices. Separate orange into sections; cut in half. Place oranges in bowl. Refrigerate until ready to use.
- Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Beat in flour mixture alternately with sour cream.
- Pour 2 cups batter into medium bowl. Add dry gelatin mix; stir until blended. Pour half the remaining (plain) batter into greased and floured 10-inch tube pan or 12-cup fluted tube pan. Top alternately with spoonfuls of orange batter and remaining (plain) batter; swirl gently with knife.
- Bake 1 hour 15 min. or until toothpick inserted near center of cake comes out clean. Cool 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
- Drain oranges, reserving juice from bowl. Mix powdered sugar and 1 Tbsp. of the reserved juice. (If needed, add remaining juice, 1/4 tsp. at a time, until glaze is of desired drizzling consistency.) Drizzle glaze over cake. Let stand until firm. Garnish plate with orange pieces just before serving.
Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0.6635 g, Sugar 0 g, Protein 5 g
SOUR CREAM POUND CAKE
Make and share this Sour Cream Pound Cake recipe from Food.com.
Provided by Bre S.
Categories Dessert
Time 2h
Yield 1 cake
Number Of Ingredients 10
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.
Nutrition Facts : Calories 4654.4, Fat 261.7, SaturatedFat 153, Cholesterol 1723.7, Sodium 4880.6, Carbohydrate 495.2, Fiber 10.1, Sugar 209.9, Protein 83.1
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