SOUR CREAM POUND CAKE RECIPE WITH CAKE FLOUR RECIPES

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

Ingredients

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.

PECAN SOUR CREAM POUND CAKE RECIPE | ALLRECIPES

Pecan Sour Cream Pound Cake Recipe | Allrecipes image

I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.

Provided by CAROLE10

Categories Pecan Desserts

Total Time 2 hours 20 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 1 - 10-inch Bundt or tube pan

Number Of Ingredients 12

Ingredients

¼ cup chopped pecans
3 cups cake flour
½ teaspoon salt
¼ teaspoon baking soda
1 cup unsalted butter
3 cups white sugar
6 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup confectioners' sugar
3 tablespoons orange juice
1 teaspoon vanilla extract

Steps:

Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

Nutrition Facts : Calories 593.9 calories, CarbohydrateContent 89.7 g, CholesterolContent 142.1 mg, FatContent 23.8 g, FiberContent 0.8 g, ProteinContent 7.1 g, SaturatedFatContent 13.2 g, SodiumContent 171.3 mg, SugarContent 60.6 g

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