PEACH POUND CAKE GLAZE RECIPES

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SOUR CREAM POUND CAKE | MY CAKE SCHOOL



Sour Cream Pound Cake | My Cake School image

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

3 sticks (339 g) unsalted butter, softened
3 cups (600 g) sugar
5 large eggs, room temperature
3 cups (375 g) all purpose flour, (not self-rising)
1/2 teaspoon (2 g) baking powder
1 cup (242g) sour cream
2 teaspoons (8 g) vanilla
1 teaspoon (4 g) lemon extract (optional)
1 cup powdered sugar
1-2. tablespoons milk (start with 1 tablespoon, increase if needed for desired consistency)

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.

SOUR CREAM POUND CAKE | MY CAKE SCHOOL



Sour Cream Pound Cake | My Cake School image

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

3 sticks (339 g) unsalted butter, softened
3 cups (600 g) sugar
5 large eggs, room temperature
3 cups (375 g) all purpose flour, (not self-rising)
1/2 teaspoon (2 g) baking powder
1 cup (242g) sour cream
2 teaspoons (8 g) vanilla
1 teaspoon (4 g) lemon extract (optional)
1 cup powdered sugar
1-2. tablespoons milk (start with 1 tablespoon, increase if needed for desired consistency)

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.

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