Dense Sour Cream Pound Cake Recipes

SOUR CREAM POUND CAKE

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.

SOUR CREAM POUND CAKE

Steps:

• Preheat your oven to 325 degrees Fahrenheit. Prepare a bundt pan by using a paper towel to coat the inside with shortening and a light dusting of flour (or granulated sugar) over that. Avoid using butter, as the milk solids in butter will cause your cake to stick instead of release.
• Sift together the flour, baking soda and salt and set aside.
• In a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat well after each addition.
• On low speed add in the flour mixture and sour cream, alternating between the two. Add the vanilla and mix until just barely combined. Pour batter into prepared bundt pan and bake for about 80 minutes, or until a toothpick comes out completely clean.
• Let the cake cool for a few minutes before turning the cake onto a cooling rack. Wait 5-8 minutes before trying to lift the pan off of the cake. Allow to cool completely.
• Dust with powdered sugar or the glaze of your choice and enjoy.

SOUR CREAM POUND CAKE

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.

DENSE SOUR CREAM POUND CAKE

Steps:

• Cream butter and sugar til light and fluffy.
• Add 1 egg at a time, mix well.
• Mix flour,soda, and salt.
• Add dry mix to egg mixture a little at a time until blended, don't over beat.
• Next add sour cream and vanilla, mix well.
• Pour mixture into a oiled/floured bundt pan.
• Place pan in a cold oven and heat to 325 degrees.
• Bake approximately 1 hour and 45 min., be careful to not over-bake.

MOIST, DENSE, HEAVY CREAM POUND CAKE

Steps:

• Cream sugar and softened butter until smooth.
• Add eggs in 1 at a time, mixing well between each addition.
• sift in 1 1/2 cups cake flour, and combine.
• Add heavy cream to mixture, stir in well.
• sift in the remaining 1 1/2 cups cake flour and combine until smooth.
• Stir in vanilla extract and additional optional flavors.
• Pour into Greased and floured bundt pan or 2 loaf pans.
• Place in the middle of a cold oven, turn on heat to 350 degrees F.
• Bake 60-70 minutes, until a knife inserted in the middle of the cake comes out clean.
• (the smaller the pan, the less time it will take to bake.).
• Remove from oven and let cool before removing from pan.
• store in an airtight container or wrap with aluminum foil.

PERFECT POUND CAKE

Steps:

• Preheat oven to 350°F. Butter an 8 1/2-by-4 1/2-inch loaf pan; dust with flour, tapping out excess. Beat butter with sugar, baking powder, and salt on medium-high speed until very light and fluffy, about 6 minutes. Scrape down sides of bowl, then beat 1 minute more. Scrape bowl again, then beat in vanilla.
• Add eggs, a bit at a time, beating well after each addition. Reduce speed to low and add half of flour, then sour cream, then remaining flour, beating until just combined after each addition. Remove bowl from mixer and use a spatula to get all the way down to bottom, stirring and folding to ensure all the butter is fully incorporated. (This will prevent butter streaks on the top of your cake.) Scrape batter into prepared pan.
• Transfer pan to oven, reduce temperature to 325°, and bake until top is golden and a tester inserted in center comes out clean, about 1 hour, 5 minutes. (Starting at a higher temperature, then dropping down gives the cake a jump-start before allowing it to bake nice and slowly, so it doesn't get too dark.)
• Transfer pan to a wire rack and let cool 1 hour, then invert cake onto rack, turn top-side up, and let cool completely. Slice to serve; or store, unsliced, in an airtight container at room temperature up to 3 days; or freeze, wrapped in plastic, up to 3 months (thaw to room temperature before serving).

GRANDMA'S SOUR CREAM POUND CAKE

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.