BEST SOUR CREAM CAKE RECIPE RECIPES

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BEST SOUR CREAM POUND CAKE IN THE WORLD RECIPE - FOOD.COM



Best Sour Cream Pound Cake In the World Recipe - Food.com image

I have NEVER tasted a poundcake as light and delicious as this one. This recipe is from a lady in a rural town in Alabama. She is the best cook! You will not be sorry if you make this one. Please try it and rate it. I feel confident you will like it!

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 1 cake, 20 serving(s)

Number Of Ingredients 7

1 cup butter
3 cups sugar
6 eggs
3 cups sifted flour
1/4 teaspoon baking soda
1 (8 ounce) container sour cream
2 teaspoons vanilla

Steps:

  • Cream butter and sugar.
  • Add eggs on at a time and beat well.
  • Add sifted flour and baking soda alternating with sour cream.
  • Add Vanilla.
  • Place in greased and floured pan.
  • Bake at 300 for 1 hour and 30 minutes or until done.

Nutrition Facts : Calories 311.5, FatContent 13.2, SaturatedFatContent 7.7, CholesterolContent 86.4, SodiumContent 128.3, CarbohydrateContent 44.8, FiberContent 0.5, SugarContent 30.5, ProteinContent 4.2

LEMON SOUR CREAM CAKE RECIPE | ALLRECIPES



Lemon Sour Cream Cake Recipe | Allrecipes image

This lemon-sour cream cake is easy and delish! A very dense cake that never lasts long in my house.

Provided by Kimbly196

Categories     Desserts    Fruit Desserts    Lemon Dessert Recipes

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 1 cake

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups white sugar
1 cup butter, at room temperature
3 eggs
1 cup sour cream
1 large lemon, zested and juiced, divided
½ cup powdered sugar
2 tablespoons butter, melted

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Sift together flour, baking powder, and salt into a bowl.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.
  • Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.

Nutrition Facts : Calories 436.8 calories, CarbohydrateContent 56.6 g, CholesterolContent 95.1 mg, FatContent 22.6 g, FiberContent 1 g, ProteinContent 4.4 g, SaturatedFatContent 13.8 g, SodiumContent 424 mg, SugarContent 38.6 g

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