Grandmas Sour Cream Pound Cake Recipes

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.

GRANDMOTHER'S POUND CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
• Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.

GRANDMA'S POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter with an electric mixer until soft and creamy, scraping the sides of the bowl as you go, about 2 minutes. Gradually add in sugar on medium speed. Add eggs one at a time, beating after each addition until the yellow disappears from the previous one.
• Combine flour and baking soda in a bowl. Add sour cream to the creamed butter mixture alternately with the flour, ending with sour cream. Beat in vanilla and almond extract just until combined. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes. Dust with powdered sugar.

GRANDMOTHER PAUL'S SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 325.
• Cream butter and sugar together with your heavy-duty mixer.
• Add the sour cream and mix thoroughly.
• Sift baking soda and flour together.
• Add the flour to the creamed mixture, alternating with one egg at a time (about 1/2 cup of flour each time).
• Mix well after each addition.
• Add the vanilla and mix well.
• Spoon the mixture into a well greased and floured 10 inch tube or bundt pan.
• Bake for 1 hour and 20 minutes, or until toothpick inserted in cake tests COMPLETELY clean.
• Let cake cool in the pan on a wire rack for 15 minutes.
• Invert cake on wire rack, removing from pan and let cool completely.
• Frost as desired (powdered sugar glaze is good) or leave plain and garnish with fresh berried and freshly whipped cream.

GRANDMA'S SOUR CREAM POUND CAKE

Steps:

• 1. Beat butter and sugar until fluffy. Add eggs one at a time, until yellow disappears. Mix flour and baking powder together. Add alternating with sour cream. Stir vanilla in by hand.
• 2. Pour into greased loaf pan.
• 3. Bake at 350°F for 1 hour or until toothpick comes out clean.

GRAMMA HAAKE'S SOUR CREAM POUND CAKE

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.

OLD-FASHIONED SOUR CREAM POUND CAKE

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.