SOUR CREAM YELLOW CAKE RECIPE - FOOD.COM
Starts with a mix but tastes totally homemade from scratch. Same recipe can be used with other flavor mixes. Great when you need a last minutes dessert.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350° and lightly grease and flour a 13x9 pan.
- Combine all ingredients in large mixing bowl and blend on low speed of mixer for 1 minute.
- Scrape down sides with spatula.
- Increase mixer speed to medium and beat an additional 2 minutes.
- Pour batter into prepared pan.
- Bake for 30 to 35 minutes or until golden brown and tests done when a toothpick inserted in the center comes out clean.
- Cool on a wire rack and frost as desired.
Nutrition Facts : Calories 318, FatContent 16.4, SaturatedFatContent 4.3, CholesterolContent 72.8, SodiumContent 323, CarbohydrateContent 38.6, FiberContent 0.5, SugarContent 23.6, ProteinContent 4.4
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.
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