How To make Sour Cream Pound Cake+ 2 Variations
1/2 cup butter
3 eggs
1/2 cup dairy sour cream
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 cup sugar
1/2 teaspoon vanilla
dairy sour cream,
optional fresh berries, :
optional
Let butter, eggs and 1/2 cup sour cream stand at room temperature for 30 minutes. Grease and lightly flour an 8x4x2 or 9x5x3 inch loaf pan. Stir together flour, baking powder, and baking soda; set aside. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Gradually add sugar, beating about 10 minutes or till light and fluffy. Beat in vanilla. Add eggs, one at a time, beating for 1 minute after each addition. Add dry mixture and sour cream alternately to beaten mixture, beating on low to medium speed after each addition just till combined. Press batter into prepared pan, spreading evenly. Bake in a 325 oven for 60 to 75 minutes or till a wooden toothpick comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan; cool on rack. If desired serve cake with sour cream and fresh berries. Makes 10 servings. Variations: ORANGE-ROSEMARY POUND CAKE Prepare as directed, except stir 1 1/4 teaspoons finely shredded orange peel and 1 teaspoon snipped fresh rosemary into the batter. If desired garnish cake with fresh rosemary. LEMON-POPPY SEED POUND CAKE Prepare as directed, except substitute 1/2 cup low-fat lemon yogurt for the sour cream. Add 2 tablespoons poppy seed, 1 teaspoon finely shredded lemon peel, and 2 tablespoons lemon juice to the batter.
How To make Sour Cream Pound Cake+ 2 Variations's Videos
The Perfect Vanilla Pound Cake - Look No Further - It's AMAZING
The Perfect Vanilla Pound Cake - Look No Further - It's AMAZING - Free Recipe Download:
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My Favorite Pound Cake (Recipe is in our Vol. 1 Cookbook)
EXTRA-LARGE 12 CUP BUNDT OR TUBEPAN REQUIRED
1 CUP SHORTENING
3/4 CUP SALTED BUTTER (ROOM TEMPERATURE)
3 CUPS GRANULATED SUGAR
9 RAW EGGS
2 TSP. BAKING POWDER
1 TSP. SALT
3 CUPS ALL-PURPOSE FLOUR(WHITE LILY)
OR CAKE FLOUR
2 TSP. VANILLA FLAVORING
1 TSP. ALMOND EXTRACT & 12 CUP BUNDT PAN!
Preheat the oven to 350 degrees.Usingan electricmixerand mixing bowl, mix shortening and butter 3 minutes. Add sugar and mix until fluffy. Add eggs one at a time, mixing in between each addition. Add baking powder & salt. Add flour1/2 cup at a time. Add flavorings.Mix on medium low
speed for 2 minutes. Pour into well-greased and floured fluted Bundt pan. Bake for 40 minutes at 350 degrees then turn oven down to 325 degrees and bake 30 more minutes.
Important Tip: This makes a lot of batter. Must use a 12 cup Bundt pan or fill your 10 cup Bundt ¾ high and use rest in cupcake pan.
Fruit Topping:
Take 16 oz. bag of frozen peaches or strawberries, add 1 cup of sugar and place in microwave for 8 minutes. Take out and put in shallow dish to cool. Cutfruitinto smaller pieces if desired. Serve over cake with whipped topping.
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Cream Cheese Pound Cake Recipe - How To Make It Moist & Delicious!
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Cream Cheese Pound Cake Recipe - How to make it Moist & Delicious!
3 Cups Flour
3 Cups Sugar
3 Sticks Butter
6 Eggs
8 oz Cream Cheese
4 tsp Baking Powder
1 tsp Salt
1-2 Tbps Vanilla Extract
1-2 Tbsp Lemon Extract
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How to make SUPER Moist Butter Cake / Pound Cake So easy
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Below are the ingredients
2 sticks room temperature butter
2 cups white sugar
4 room temperature eggs
1 tablespoon vanilla extract
1/3 cup yogurt OR sour cream
1 cup butter milk (I also show you how to make butter milk in the video)
3 cups of flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
Bake Cake @325 degrees for 45 minutes and check your cake then bake another 5 minutes at a time as needed. I usually bake my cake for right at about 55 minutes
BUTTER GLAZE Ingredients
1 stick of butter
3/4 cup white sugar
1 teaspoon vanilla extract
1/4 cup of water
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Classic Homemade Pound Cake Recipe + Homemade Whipped Cream and Fresh Berries
This tasty classic homemade pound cake recipe features only 6 common household ingredients and is incredibly simple to prepare.
Pound cake has been around since the 1700s and was created in Britain. It is the simple concept of a pound per ingredient that is then combined and baked to make a tasty, sweet cake. The recipe has transformed slightly in the last 50-75 years as people add different flavor profiles to the cake and seek to add ingredients that can help soften up the dense heavy cake like sour cream or cream cheese.
Ingredients for this recipe:
• 4 sticks softened unsalted butter
• 2 cups sugar
• 7 large eggs
• 2 teaspoon vanilla extract
• ½ teaspoon salt
• 2 ¾ cups all-purpose flour
Serves 8
Prep Time: 15 minutes
Cook Time: 60 minutes
Procedures:
1. Preheat to 325°.
2. Add the butter to a stand mixer with the paddle attachment and whip on medium speed until it becomes light and fluffy.
3. Next, pour in the sugar and mix until combined. Stop stand mixer and scrape with a rubber scraper.
4. Add 1 egg at a time until they are completely mixed in and then add in the vanilla.
5. Sprinkle in the salt.
6. Next, add the flour in 1/3 batches until all mixed in. Stop stand mixer and scrape with a rubber scraper and then mix for another minute or so.
7. Transfer the batter to a large 9” fluted pan or to two 8.5” x 4.5” loaf pans and bake on a rack in the bottom third of the oven at 325° for 55-65 minutes or until browned on top and firm.
8. Rest on a rack in the pan for 90-120 minutes or cooled to room temperature.
9. Serve with whipped cream and fresh berries.
Chef Notes:
Make-Ahead: You can make this up to 2 days ahead of time.
How to Store: Cover and keep at room temperature for up to 4 days. Cover and keep in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw from the freezer before slicing and serving.
You can substitute the all-purpose flour for cake flour.
I believe it’s important to have a digital scale in your toll drawer and here’s the one that I used (this is an affiliate link that allows me to make a little money on the sale should you chose to buy it):
If you only have medium-sized eggs, then I would use 8
Here is the fluted pan that I used (this is an affiliate link that allows me to make a little money on the sale should you chose to buy it):
If you do not have a stand mixer you can substitute it for electric hand beaters.
Sour Cream Pound Cake
Pound Cake is an all time favorite. Adding Sour Cream makes it moister and richer, thus the name Sour Cream Pound Cake. It is a deliciously moist and flavorful cake. Enjoy it plain, with fruit toppings, sauce, etc. There are different variations of this recipe, I hope you enjoy mine. Share your variation in the comment section. Cheers!????
RECIPE:
Prep Time: 15 mins
Cook Time: 1:20
Bake Temp: 325 degrees
Serves: 16-25 slices depending on how you slice it
Be sure to use room temperature ingredients.
INGREDIENTS:
3 cups all purpose flour
3 cups granulated sugar
1/4 tsp salt
1 tsp baking powder
3 sticks unsalted butter
5 large eggs
1 tsp vanilla extract
1 tsp almond extract
1 cup buttermilk
1/3 cup sour cream
cooking spray
Icing:
2 tbs heavy whipping cream
3 tbsp. melted unsalted butter
1 1/4 cup powdered sugar
1 tsp. vanilla extract
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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