Bisquick Sour Cream Pound Cake Recipes

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SOUR CREAM POUND CAKE



Sour Cream Pound Cake image

Rich, tender pound cake made with Original Bisquick® mix and sour cream is served with a sweet blueberry sauce and whipped cream - a simple and delectable dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 16

Number Of Ingredients 15

3 cups Original Bisquick™ mix
1 1/2 cups sugar
1 cup sour cream
3/4 cup butter, softened
1/2 cup Gold Medal™ all-purpose flour
3 teaspoons vanilla
1 teaspoon almond extract
1/4 teaspoon salt
6 eggs
Whipped cream, sweetened, if desired
2 cups fresh or frozen (thawed and drained) blueberries
1/2 cup sugar
1 tablespoon lemon juice
2/3 cup water
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Generously grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour.
  • In large bowl, beat all cake ingredients except whipped cream with electric mixer on low speed 30 seconds. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 48 to 50 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
  • Meanwhile, in 2-quart saucepan, heat blueberries, 1/2 cup sugar, the lemon juice and water to boiling over medium-high heat. Reduce heat to medium; cook 10 minutes or until slightly thickened. Stir in 1 teaspoon vanilla. Cool completely. Refrigerate until serving time. Serve with blueberry sauce and whipped cream.

Nutrition Facts : Calories 350, Carbohydrate 47 g, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 410 mg

TWO-STEP POUND CAKE



Two-Step Pound Cake image

This one-bowl pound cake recipe preps quick and tastes delicious with a sprinkle of powdered sugar.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 12

Number Of Ingredients 7

3 cups granulated sugar
2 cups butter, softened
6 eggs
2 teaspoons vanilla
4 cups Gold Medal™ all-purpose flour
3/4 cup milk
Powdered sugar, if desired

Steps:

  • Heat oven to 325°F. Generously grease bottom, side and tube of 10-inch angel food (tube) cake pan with shortening; lightly flour.
  • In large bowl, beat granulated sugar, butter, eggs and vanilla with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. On low speed, gradually beat in flour alternately with milk. Pour batter into pan.
  • Bake 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.

Nutrition Facts : Calories 670, Carbohydrate 83 g, Fat 6, Fiber 1 g, Protein 8 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 310 mg

BISQUICK SOUR CREAM BISCUITS



Bisquick sour cream biscuits image

Easy, childhood favorite. My Mom made these several times a week during my childhood. Makes 12 muffins.

Provided by Vicki in AZ

Categories     Breads

Time 17m

Yield 12 serving(s)

Number Of Ingredients 3

2 cups Bisquick
1/2 cup butter, melted
1 cup sour cream (I used reduced fat)

Steps:

  • Preheat oven to 350.
  • Mix all ingredients together.
  • Pour into ungreased muffin cups about 2/3 full.
  • Bake for 15-20 minutes.

Nutrition Facts : Calories 196.1, Fat 14.7, SaturatedFat 7.9, Cholesterol 30.7, Sodium 298.8, Carbohydrate 14.1, Fiber 0.5, Sugar 3.2, Protein 2.2

SOUR CREAM POUND CAKE



Sour Cream Pound Cake image

Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

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, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

SOUR CREAM POUND CAKE



Sour Cream Pound Cake image

Much better than the standard pound cake, I got the recipe from a great-aunt, over 40 years ago.

Provided by Will Barber

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 10

Number Of Ingredients 6

1 ½ cups all-purpose flour
1 ½ cups white sugar
½ cup butter
½ cup sour cream
3 eggs
1 pinch baking soda

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
  • In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
  • Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
  • Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.

Nutrition Facts : Calories 311.8 calories, Carbohydrate 44.9 g, Cholesterol 85.3 mg, Fat 13.3 g, Fiber 0.5 g, Protein 4.3 g, SaturatedFat 7.8 g, Sodium 120.2 mg, Sugar 30.2 g

POUND CAKE



Pound Cake image

Pound cake doesn't have to be complicated. This recipe calls for basic ingredients that you most likely have in your pantry. Bake this cake in an angel food or fluted tube cake pan, dust it with powdered sugar and voila, you have a perfect dessert!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 24

Number Of Ingredients 9

3 cups all-purpose flour*
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups sugar
1 cup butter or margarine, softened
1 teaspoon vanilla or almond extract
5 large eggs
1 cup milk or evaporated milk
Powdered sugar, if desired

Steps:

  • Heat oven to 350°F. Grease bottom, side and tube of 10x4-inch angel food cake pan (tube pan), 12-cup fluted tube cake pan or two 9x5-inch loaf pans with shortening; lightly flour.
  • In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s).
  • Bake angel food or fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.

Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 22 g, TransFat 0 g

BISQUICK™ LEMON POUND CAKE



Bisquick™ Lemon Pound Cake image

Enjoy this pound cake made using Original Bisquick™ mix - a delightful dessert with a lemon twist.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 12

Number Of Ingredients 9

2 1/2 cups Original Bisquick™ mix
2/3 cup granulated sugar
1/4 cup butter or margarine, melted
3 eggs
3/4 cup milk
1 teaspoon vanilla
3 tablespoons grated lemon peel
1/2 cup powdered sugar
1 tablespoon lemon juice

Steps:

  • Heat oven to 325°F. Spray bottom only of 9x5-inch loaf pan with baking spray with flour. In large bowl, beat all cake ingredients except lemon peel with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Pour into pan.
  • Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of cake from pan with metal spatula. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
  • In small bowl, mix powdered sugar and lemon juice with spoon until smooth. Drizzle glaze over cake.

Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 18 g, TransFat 1 g

CREAM CHEESE POUND CAKE



Cream Cheese Pound Cake image

Pound for pound, this is one of the moistest Bisquick® mix pound cakes ever!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 16

Number Of Ingredients 9

3 cups Original Bisquick™ mix
1 1/2 cups granulated sugar
1/2 cup Gold Medal™ all-purpose flour
3/4 cup butter or margarine
1 teaspoon vanilla
1/8 teaspoon salt
6 eggs
1 package (8 ounces) cream cheese, softened
Powdered sugar, if desired

Steps:

  • Heat oven to 350°F. Grease and flour 10-inch angel food (tube) cake pan, 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans.
  • Beat all ingredients except powdered sugar in large bowl on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes; turn pan upside down onto wire rack or heatproof serving plate. Remove pan; cool cake completely. Sprinkle with powdered sugar.

Nutrition Facts : Calories 335, Carbohydrate 36 g, Cholesterol 120 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 460 mg

GRANDMA'S SOUR CREAM POUND CAKE



Grandma's Sour Cream Pound Cake image

This is a recipe the whole family loves. It's always a hit!

Provided by LVJOANNE

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 16

Number Of Ingredients 10

2 cups butter, softened
3 cups white sugar
6 eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1 pinch ground mace
1 cup sour cream
1 tablespoon confectioners' sugar, or as needed

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, Carbohydrate 56.7 g, Cholesterol 137.1 mg, Fat 28.1 g, Fiber 0.6 g, Protein 5.5 g, SaturatedFat 17.1 g, Sodium 290.2 mg, Sugar 38.2 g

CREAM CHEESE POUND CAKE WITH BISQUICK RECIPE - (3.3/5)



Cream Cheese Pound Cake with Bisquick Recipe - (3.3/5) image

Provided by mitzzy

Number Of Ingredients 9

3 cups Original Bisquick® mix
1 1/2 cups granulated sugar
1/2 cup Gold Medal® all-purpose flour
3/4 cup butter or margarine
1 teaspoon vanilla
1/8 teaspoon salt
6 eggs
1 package (8 ounces) cream cheese, softened
Powdered sugar, if desired

Steps:

  • Heat oven to 350°F. Grease and flour 10-inch angel food (tube) cake pan, 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans. 2. Beat all ingredients except powdered sugar in large bowl on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. 3. Bake 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes; turn pan upside down onto wire rack or heatproof serving plate. Remove pan; cool cake completely. Sprinkle with powdered sugar. High Altitude (3500-6500 ft) Heat oven to 375°F. Do not use loaf pans. Decrease Bisquick mix to 2 1/2 cups and granulated sugar to 1 1/4 cups. Increase flour to 1 cup. Bake 45 to 50 minutes.

DELUXE BISQUICK SOUR CREAM COFFEE CAKE



Deluxe Bisquick Sour Cream Coffee Cake image

I loved the Classic Coffee Cake, but I wanted it to be more moist and I really like stuff in it. So here is the modified version. Enjoy!

Provided by jskrop

Categories     Breads

Time 1h20m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

2 cups Bisquick
1 cup sugar
2/3 cup butter
2 eggs
1 cup sour cream
1 1/2 cups brown sugar
1 cup sugar
1 teaspoon cinnamon
1 cup raisins (soaked) or 1 cup cranberries (soaked)
2 cups walnuts or 2 cups pecans

Steps:

  • 1. Heat oven to 325 degrees(300 degrees for convect).
  • 2. Place raisens/cranberries in bowl of hot water to plump; set aside.
  • 3. Grease 9 x 13 pan.
  • 4. Combine all cake ingredients in medium bowl.
  • 5. Mix on medium speed until batter becomes fluffy.
  • 6. Spread half of batter in pan.
  • 7. Drain raisen/cranberries and put in a bowl.
  • 8. Mix in the rest of topping/filling ingredients.
  • 9. Spread half of topping/filling over batter in pan.
  • 10. Spread the rest of batter over top.
  • 11. Repeat with remaining topping/filling.
  • 12. Take a knife and insert straight down into batter moving up and down in zig zag pattern. (Marbleizing the cake).
  • 13. Bake for 1-1.5hour/until inserted toothpick comes out clean. Cake should be golden color.

Nutrition Facts : Calories 626.2, Fat 30.9, SaturatedFat 11.2, Cholesterol 71.2, Sodium 362.2, Carbohydrate 86, Fiber 2.3, Sugar 69.9, Protein 6.7

GRAMMA HAAKE'S SOUR CREAM POUND CAKE



Gramma Haake's Sour Cream Pound Cake image

A decadent, heavy, and sweet sour cream pound cake, the best I have ever had!

Provided by FLDeb

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h15m

Yield 12

Number Of Ingredients 8

3 cups white sugar
1 ½ cups unsalted butter, at room temperature
2 teaspoons vanilla extract
6 large eggs, at room temperature
3 cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
1 (8 ounce) container sour cream

Steps:

  • Grease and flour a 10-inch tube pan.
  • Cream sugar and butter together in a bowl until smooth. Add vanilla extract and mix. Add eggs one at a time, mixing well after each addition.
  • Sift flour, salt, and baking soda together in another bowl. Add to the butter mixture, alternating with sour cream. Mix well. Pour batter into the prepared pan.
  • Bake at 325 degrees F (165 degrees C) until a toothpick inserted into the center of the oven comes out clean, about 2 hours.

Nutrition Facts : Calories 589 calories, Carbohydrate 74.9 g, Cholesterol 162.3 mg, Fat 29.8 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 17.9 g, Sodium 123.5 mg, Sugar 50.4 g

OLD-FASHIONED SOUR CREAM POUND CAKE



Old-Fashioned Sour Cream Pound Cake image

Make and share this Old-Fashioned Sour Cream Pound Cake recipe from Food.com.

Provided by Seabreeze1116

Categories     Dessert

Time 2m

Yield 1 cake, 1 serving(s)

Number Of Ingredients 2

1 cup water
1 cup water

Steps:

  • ©.
  • Old-fashioned Sour Cream Pound Cake.
  • Ingredients.
  • 3 cups sugar.
  • 1 cup butter.
  • 6 eggs, separated.
  • 2 teaspoons vanilla.
  • 1 tablespoon fresh lemon juice.
  • 1 cup sour cream.
  • 3 cups all-purpose flour, sift before measuring.
  • 1/4 teaspoon baking soda.
  • 1/4 teaspoon salt.
  • Instructions.
  • Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lemon juice and sour cream.
  • Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form.
  • Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1-1/2 hours or until cake tests done.

Nutrition Facts : Sodium 14.2

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