HOW TO MAKE SOUR CREAM CAKE RECIPES
SOUR CREAM POUND CAKE RECIPE: HOW TO MAKE IT
Because I'm our town's postmaster, I can bake only in my spare time. I especially like this sour cream pound cake recipe. It tastes amazing as is, or tuck it under ice cream and chocolate syrup like a hot fudge sundae! —Karen Conrad, East Troy, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 30 minutes
Prep Time 15 minutes
Cook Time 01 hours 15 minutes
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, FatContent 13g fat (7g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 163mg sodium, CarbohydrateContent 45g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
GRANDMA'S SOUR CREAM POUND CAKE RECIPE | ALLRECIPES
This is a recipe the whole family loves. It's always a hit!
Provided by LVJOANNE
Categories Desserts Cakes Pound Cake Recipes
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Cook Time 1 hours 20 minutes
Yield 1 10-inch Bundt cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.
- Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.
- Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 494.3 calories, CarbohydrateContent 56.7 g, CholesterolContent 137.1 mg, FatContent 28.1 g, FiberContent 0.6 g, ProteinContent 5.5 g, SaturatedFatContent 17.1 g, SodiumContent 290.2 mg, SugarContent 38.2 g
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Impressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that melts in your mouth. —Marsha Lawson, Pflugerville, Texas
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Reviews 4.3
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