Old Fashioned 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.

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.

SOUTHERN SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt or tube pan.
• Cream butter and sugar in a large mixing bowl at medium speed. Blend until mixture is light and fluffy and sugar is no longer granulated. (About ten minutes).
• Add vanilla & almond extracts, scraping sides of bowl so it is thoroughly incorporated.
• Add eggs one at a time, beating well after each egg is added.
• Add sour cream all at once and blend thoroughly.
• Sift flour, baking soda and salt into small bowl (A wire whisk works perfectly to sift/mix dry ingredients). Slowly add flour mixture and continue beating until mixture is smooth and well blended. (Add by approximately three parts-roughly 1-cup additions).
• Pour batter into the well-greased and floured bundt or tube pan.
• Bake for 1 hour or until toothpick inserted near center comes out clean. Cool in pan for 5 minutes and then invert pan onto wire rack and cool completely.

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.

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.