SOUR CREAM POUND CAKE | MY CAKE SCHOOL
This tender, flavorful pound cake is super moist and has wonderful flavor!
Provided by Melissa Diamond
Total Time 0S
Prep Time 0S
Cook Time 0S
Number Of Ingredients 10
Steps:
- Grease and flour a tube pan. Preheat oven to 325 degrees F
- In a separate bowl whisk the flour and baking powder to combine, set aside for later.
- Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
- Add the eggs one at a time blending after each to incorporate.
- Add the vanilla and lemon to the mixing bowl. While mixing at medium speed, add the flour mixture alternately with the sour cream to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream twice). Mix until incorporated.
- Bake at 325 degrees for 60-70 minutes -Baking times may vary and so check on the cake as it nears the 1 hour mark. When an inserted toothpick comes out clean or with just a few moist crumbs attached, it is ready.
- This makes approximately 8-8.5 cups of batter.
- Allow to cool in the pan for about 10 minutes before flipping out onto wire rack.
- Combine sugar with 1 Tablespoon of milk. Add additional milk if needed for desired thickness.
- Load into a piping bag with the tip snipped away and drizzle onto your cake (or you can drizzle by the spoonful).
- **If glaze is too thick, add a bit more milk. If it is too thin, add a bit more powdered sugar.
BUTTERMILK POUND CAKE {FROM SCRATCH} - CAKEWHIZ
Best, classic, old fashioned, traditional, quick and easy buttermilk pound cake recipe, homemade with simple ingredients. Soft, moist, packed with vanilla!
Provided by CakeWhiz
Categories Dessert
Total Time 70 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 16
Number Of Ingredients 7
Steps:
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add eggs and vanilla extract and mix until smooth.
- In another mixing bowl, whisk together the flour and baking soda.
- Dump the dry mixture into the wet mixture, while mixing and alternating with buttermilk until just combined.
- Pour batter into 2 greased/ floured loaf pans (Dimensions: 8 x4). Spread it out evenly with a spatula.
- Bake at 325 degrees for 60-70 minutes or until an inserted toothpick in the center comes out clean. Don’t forget to rotate your pan halfway through baking. This ensures the cakes bake and brown evenly.
- Allow the cakes to cool down for 10 minutes. Then, remove them from the pans and let them cool completely on a cooling rack.
- Cover in saran wrap and chill in fridge overnight. This way, you will be able to slice perfect smooth slices the next day without any crumbs. Enjoy!
Nutrition Facts : Calories 334 kcal, CarbohydrateContent 50 g, ProteinContent 4 g, FatContent 13 g, SaturatedFatContent 7 g, CholesterolContent 73 mg, SodiumContent 153 mg, SugarContent 32 g, ServingSize 1 serving
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