SOUR CREAM POUND RECIPES

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SOUR CREAM POUND CAKE RECIPE: HOW TO MAKE IT



Sour Cream Pound Cake Recipe: How to Make It image

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

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
Confectioners' sugar, optional

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.

LEMON SOUR CREAM POUND CAKE - DAISY BRAND



Lemon Sour Cream Pound Cake - Daisy Brand image

Provided by DAISYBRAND.COM

Total Time 3 hours 0 minutes

Prep Time 20 minutes

Cook Time 160 minutes

Yield 16

Number Of Ingredients 12

all purpose flour
baking powder
baking soda
salt
sugar
Daisy Sour Cream
canola oil
grated lemon peel
large eggs
lemon juice, divided
vanilla extract
powdered sugar

Steps:

  • Heat the oven to 325 degrees. Coat a 12-cup Bundt pan with cooking spray; sprinkle with flour, tapping out the excess.
  • Whisk the flour, baking powder, baking soda and salt in medium bowl.
  • Beat the sugar, sour cream, oil and lemon peel in large bowl at medium-low speed until smooth. Beat in the eggs, one at a time, beating until combined. Beat in 2 tablespoons lemon juice and vanilla extract. At low speed, beat in the flour mixture until blended; spoon the batter into the pan.
  • Bake for 55 to 60 minutes or until the top is golden brown and a wooden skewer inserted in the center of the cake comes out clean.
  • Cool in the pan on a wire rack for 10 minutes. Invert the cake onto a wire rack; cool completely.
  • Meanwhile, whisk 2 tablespoons lemon juice and the powdered sugar. Drizzle over the cake. Let stand until set.

Nutrition Facts : Calories 318, CholesterolContent 57, ProteinContent 4, SodiumContent 167, CarbohydrateContent 45, FatContent 14

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  • Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries., Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
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I used to sell several lines of kitchenware through home parties. This blueberry poundcake recipe came from the hostess at one of those parties. It's been a favorite ever since! —Juanita Miller, Arnett, Oklahoma
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  • Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries., Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
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