TIME FOR THE HOLIDAY DESSERT COOKING/OLD SCHOOL SOUR CREAM POUND CAKE/FRIDAY NIGHT CAKE OF THE WEEK
OLD SCHOOL SOUR CREAM POUND CAKE
This is my favorite pound cake
Its also perfect for the upcoming holidays
A rich, moist, buttery, and delicious Sour Cream Pound Cake made with basic pantry ingredients. Perfect served with a cup of coffee for breakfast, as a snack or delicious dessert with a dollop of whipped cream and fresh berries.
3 cups all-purpose flour or cake flour
1 teaspoon baking powder
3 sticks butter room temperature
3 cups granulated sugar
6 eggs large room temperature
1 tbsp vanilla extract
1 tsp pound cake extract
1 tsp lemon extract
1 cup sour cream (8oz)( room temperature)
Instructions
Preheat oven to 325F. Butter and flour a large bundt pan or coat with baking spray. Combine the flour, and baking powder in a large bowl, whisk together and set aside.
Cream the butter and sugar until light and fluffy. Add the vanilla then eggs one at a time while mixing on medium speed, scraping the bowl down twice or so. Add the flour mixture and sour cream in alternating batches, mixing on low until just combined.
Use your spatula to finish the batter off, scraping the bowl down and mixing any errant sour cream or flour in. Transfer the batter to your prepared bundt pan and bake at 325 for about 80 minutes or until a skewer comes out clean from the center.
Cool in in pan 10 minutes before inverting
Notes
Make sure to scrape down the bowl after each stage of mixing so everything is incorporated properly.
You can divide the cake batter into muffins if you prefer they're great for breakfast on the go.
If you want to glaze this cake with icing you can mix powdered sugar with water or citrus juice like lemon or orange until you achieve the desired consistency then pour it over the cake.
Make sure your ingredients (especially the butter) are at room temperature before starting.
Don't over mix the batter or it'll be dry and tough just mix it enough until everything is just combined.
make sure to grease and coat your cake pan in flour so the cake is easy to remove once baked.
Allow the cake to cool in the cake pan for around 10-15 minutes before removing.
Make sure to let it cool completely on a wire rack before slicing.
Will keep for up to 3 days or can be frozen.
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Sour Cream Pound Cake is Superior!
Sour Cream Pound Cake is a beautifully dense, melt-in-your-mouth cake. This classic recipe uses just eight common ingredients and pairs perfectly with berries and whipped cream.
Recipe:
Broccoli Salad Recipe:
Ingredients
1 cup unsalted butter, softened (226g)
3 cups granulated sugar (600g)
6 large eggs, whites and yolks separated (room temperature preferred)
2 teaspoons vanilla extract
3 cups all-purpose flour (375g)
¼ teaspoon baking soda
¾ teaspoon table salt
8 oz sour cream (226g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Baking sheet (Affiliate Link):
Mixing bowls (Affiliate Link):
12-cup bundt pan (Affiliate Link):
Instructions
00:00 Introduction
00:35 Preheat oven to 300F (145C) and thoroughly grease and flour a 12 cup bundt pan or ten inch tube pan. Set aside.
00:39 Combine butter and sugar in a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and use electric mixer to beat together until thoroughly creamed.
01:34 Add egg yolks, one at a time, beating well after each addition, then stir in vanilla extract.
02:55 In a separate bowl, whisk together flour, baking soda, and table salt.
03:25 Alternate adding flour and sour cream to the sugar mixture, starting and ending with the flour mixture (I do the flour in 4 parts and the sour cream in 3).
04:08 In yet another bowl (this one medium-sized and completely clean, dry, and grease free), place egg whites and use a clean electric mixer to beat until you have stiff peaks. Fold gently into batter.
05:15 Pour batter evenly into prepared pan and transfer to 300F (145C) oven and bake for 90 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
07:43 Allow to cool for 10 minutes before removing from pan.
Notes
Different pans
This cake may be baked in two 9x5” bread pans. Thoroughly grease and flour the pans and bake in the center rack for approximately 60-70 minutes or until a skewer inserted in the center comes out clean or with moist crumbs.
Storing/Serving
This cake may be prepared up to several days in advance and stored in an airtight container at room temperature or in the refrigerator. It also may be frozen, allow to return to room temperature before serving.
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*Easy* Sour Cream Pound Cake Loaf!
If you're craving a decadent dessert that won't take hours to pull off, this sour cream pound cake loaf is the perfect solution! In this video I'll take you through the process step by step so you can easily whip this up in your own kitchen.
PRINTABLE RECIPE:
INGREDIENTS:
10 tbsp unsalted butter, softened but still a bit cool
2/3 cup organic cane sugar (can increase up to 1 1/4 cups)
3 large eggs, room temperature
1 tsp pure vanilla extract
1/2 cup organic sour cream
1 1/2 cups organic all-purpose flour
1 tsp aluminum-free baking powder
3/4 tsp unrefined sea salt
zest of 1 organic lemon
whipped cream and fresh berries for serving, optional
HOMEMADE WHIPPED CREAM:
Using a Hand Mixer:
1/2 cup cold whipping cream
2 tsp pure maple syrup
1/4 tsp pure vanilla extract
Using a Milk Frother:
2 tbsp cold whipping cream
1/2 tsp pure maple syrup (more to taste)
a few drops of pure vanilla extract
Instructions:
Using a Hand Mixer:
Place the chilled whipping cream, maple syrup, and vanilla extract in a clean deep bowl (the cream tends to splash up as you whip it and make a mess). Using a hand mixer, beat until your preferred level of thickness (soft to stiff peaks). Serve immediately.
Using a Milk Frother:
Place the chilled whipping cream, maple syrup, and vanilla extract in a small jar. Whip using the milk frother to your preferred level of thickness. It works well to use an up and down motion while you're whipping. Serve immediately. Makes 1 serving.
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Tasty Lemon Sour Cream Pound Cake | Keep It Simple
On today's episode of Keep It Simple, Chef Jon Ashton breaks out his pound cake pan & shows you what it takes to make the most delicious, fluffy lemon sour cream pound cake!
This is Keep It Simple, where Chef Jon Ashton shows you cooking isn't so hard after all. Come back every Thursday to learn new recipes that are SO simple but SO good. Enjoy!
Lemon Sour Pound Cake Recipe & Directions:
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BEST POUND CAKE RECIPE EVER! Old Fashioned Southern Pound Cake
*Pound Cake Recipe:
3 cups granulated sugar
2 1/2 sticks butter (Salted)
6 Eggs (room temperature)
2 tsp vanilla extract
1 tsp almond extract
3 cups all purpose flour flour
1/2 tsp salt
1/4 tsp baking soda
1 cup sour cream (8oz)
*Bake at 325 degrees F for 1 hour and 25 to 30 minutes depending on your oven
Looking for the BEST Pound Cake Recipe? Look no further because you have found the original, old fashioned and best southern pound cake recipe on YouTube! This is a homemade sour cream pound cake at that! Your family and friends will want the recipe or either ask you to make more! Annnndd… welcome to Tracie's Place! I'm Tracie, and I'm glad you've joined me for my new video! Remember to subscribe and click that notification bell to get my videos to you right away! Also thumbs me up... Like the Video! LOL It helps me out in getting the video to more people who may want to see videos like these! THANK YOU and Enjoy the Video!!!
#oldfashionedsouthernpoundcake #bestpoundcakerecipeever #bestsourcreampoundcake
*AMAZON Link:
KitchenAid Artisan 5 Qt Mixer Empire Red (Glass Bowl) ~
*Pound Cake Recipe:
3 cups granulated sugar
2 1/2 sticks butter (Salted)
6 Eggs (room temperature)
2 tsp vanilla extract
1 tsp almond extract
3 cups all purpose flour
1/2 tsp salt
1/4 tsp baking soda
1 cup sour cream (8oz)
Bake at 325 degrees F for 1 hour and 25 to 30 minutes depending on your oven
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How To Make Sour Cream Buttermilk Pound Cake
SOUR CREAM BUTTERMILK POUND CAKE
My Recipe
3 c. + 6 Tbsp Cake Flour
2 1/2 c. Sugar
6 Eggs
1 c. Butter
1/2 c. Butter Flavored Crisco
1/2 c. Sour Cream
1/2 c. Buttermilk
1/2 tsp. Baking Soda
1/2 tsp. Salt
Bake at 325° for 1 hr. & 10 min. - 1 hr. & 20 minutes, when a skewer or toothpick comes out clean the cake is done...
Traditional Recipe
3 c. AP Flour
3 c Sugar
1 tsp. Salt
1/2 tsp. Baking Soda
6 Eggs
1 c. Sour Cream
1 c. Butter
Directions same as above...
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