Myfavoritesourcreampoundcake Recipes

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MY FAVORITE SOUR CREAM POUND CAKE



My Favorite Sour Cream Pound Cake image

This, to me, is undoubtedly the best sour cream pound cake I have ever made. It comes out perfect every time. I keep a close eye on mine in the oven. I do not like an overly brown cake. This would be delish with any type of fruit and whipped cream. I like it simply cut and thrown on a paper plate! Yum!! I hope you enjoy.

Provided by beth2440

Categories     Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 6

1 cup butter, softened
3 cups sugar
6 eggs, separated
2 cups all-purpose flour
1 cup self-rising flour
1 cup sour cream

Steps:

  • Cream butter and sugar together.
  • Add the egg yolks.
  • Sift the flours together and add with sour cream to mixture.
  • Beat egg whites till stiff and add to mixture.
  • Bake in a buttered and floured tube pan at 325F for approximately one hour and thirty minutes or until done.

Nutrition Facts : Calories 519.6, Fat 22.1, SaturatedFat 13, Cholesterol 154.8, Sodium 286.8, Carbohydrate 74.6, Fiber 0.8, Sugar 50.3, Protein 7.1

OLD FASHIONED POUND CAKE II



Old Fashioned Pound Cake II image

This is my mom's recipe from about 1930. It rises high in the tube pan, is moist, and smells heavenly baking.

Provided by Sylvia Zumpano

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 16

Number Of Ingredients 8

1 ½ cups shortening
3 cups white sugar
6 eggs
1 cup milk
3 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons lemon extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and salt. Set aside.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.
  • Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 454 calories, Carbohydrate 59.3 g, Cholesterol 71 mg, Fat 21.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 178.5 mg, Sugar 38.4 g

NO FAIL SOUR CREAM POUND CAKE



No Fail Sour Cream Pound Cake image

Make and share this No Fail Sour Cream Pound Cake recipe from Food.com.

Provided by Ang11002

Categories     Dessert

Time 1h45m

Yield 1 cake

Number Of Ingredients 8

1 1/2 cups butter
3 cups sugar
6 eggs
3 cups flour
1 teaspoon vanilla extract
1 (8 ounce) container sour cream
1/4 teaspoon baking soda
baker joy cooking spray

Steps:

  • Preheat oven to 325 degrees.
  • Cream butter& sugar.
  • Add eggs one at a time.
  • Slowly add flour.
  • Add baking soda to sour cream, then add to mixture.
  • Add vanilla.
  • Spray bundt pan w/ Baker's Joy.
  • Pour batter into pan.
  • Bake for 1 hour 15 minutes.

Nutrition Facts : Calories 7031.1, Fat 355.6, SaturatedFat 212.4, Cholesterol 1972.5, Sodium 3377.1, Carbohydrate 895.8, Fiber 10.1, Sugar 610, Protein 84.3

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.

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