How To make Sour Cream Pound Cake

Meso's Holiday Best Sour Cream Pound Cake

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Meso's Holiday Best Sour Cream Pound Cake is the most amazing pound cake you have ever tasted. It stands up to the best and most versatile recipes that anyone might have. Makes the perfect holiday gift for C'mas, Thanksgiving, Easter etc. or just an anytime cake. Les make this! #Mesomakingit

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Sour Cream Pound Cake

FIND THE FULL RECIPE HERE:

This Sour Cream Pound Cake Recipe is velvety, buttery, rich, and perfectly creamy filled with the moistness and flavor of sour cream.

TIME FOR THE HOLIDAY DESSERT COOKING/OLD SCHOOL SOUR CREAM POUND CAKE/FRIDAY NIGHT CAKE OF THE WEEK

OLD SCHOOL SOUR CREAM POUND CAKE

This is my favorite pound cake
Its also perfect for the upcoming holidays

A rich, moist, buttery, and delicious Sour Cream Pound Cake made with basic pantry ingredients. Perfect served with a cup of coffee for breakfast, as a snack or delicious dessert with a dollop of whipped cream and fresh berries.

3 cups all-purpose flour or cake flour
1 teaspoon baking powder
3 sticks butter room temperature
3 cups granulated sugar
6 eggs large room temperature
1 tbsp vanilla extract
1 tsp pound cake extract
1 tsp lemon extract
1 cup sour cream (8oz)( room temperature)

Instructions

Preheat oven to 325F. Butter and flour a large bundt pan or coat with baking spray. Combine the flour, and baking powder in a large bowl, whisk together and set aside.
Cream the butter and sugar until light and fluffy. Add the vanilla then eggs one at a time while mixing on medium speed, scraping the bowl down twice or so. Add the flour mixture and sour cream in alternating batches, mixing on low until just combined.
Use your spatula to finish the batter off, scraping the bowl down and mixing any errant sour cream or flour in. Transfer the batter to your prepared bundt pan and bake at 325 for about 80 minutes or until a skewer comes out clean from the center.
Cool in in pan 10 minutes before inverting

Notes

Make sure to scrape down the bowl after each stage of mixing so everything is incorporated properly.
You can divide the cake batter into muffins if you prefer they're great for breakfast on the go.
If you want to glaze this cake with icing you can mix powdered sugar with water or citrus juice like lemon or orange until you achieve the desired consistency then pour it over the cake.
Make sure your ingredients (especially the butter) are at room temperature before starting.
Don't over mix the batter or it'll be dry and tough just mix it enough until everything is just combined.
make sure to grease and coat your cake pan in flour so the cake is easy to remove once baked.
Allow the cake to cool in the cake pan for around 10-15 minutes before removing.
Make sure to let it cool completely on a wire rack before slicing.
Will keep for up to 3 days or can be frozen.

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Tasty Lemon Sour Cream Pound Cake | Keep It Simple

On today's episode of Keep It Simple, Chef Jon Ashton breaks out his pound cake pan & shows you what it takes to make the most delicious, fluffy lemon sour cream pound cake!

This is Keep It Simple, where Chef Jon Ashton shows you cooking isn't so hard after all. Come back every Thursday to learn new recipes that are SO simple but SO good. Enjoy!

Lemon Sour Pound Cake Recipe & Directions:

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Southern Sour Cream Pound Cake

❤️SUBSCRIBE Southern sour cream pound cake! How have I not added this pound cake to the collection yet?! Well,​ let’s fix that! This southern sour cream pound cake is incredible with the best moist and velvety crumb texture. Serve this pound cake plain or topped with berries and cream!

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FAMILY SECRET REVEALED! Homemade Old Fashion SOUR CREAM POUND CAKE from scratch #chefandmore

Family secret revealed! How to make homemade Sour Cream Pound Cake from scratch!

For a bundt cake pan like the one used in the video click the following link:



You won't get a better pound cake recipe anywhere. All the details are in the video, so feel free to play it back if you missed something.

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Old Fashion Sour Cream Pound Cake
Ingredients:
2 1/2 cups self rising flour
1 1/2 cups butter (unsalted)
2 cups sugar
Zest of one lemon
1 tbls vanilla extract
1 1/2 cups sour cream
6 eggs
2 teaspoons baking soda
2 teaspoons baking powder

Directions:
Preheat oven to 375 degrees
Lightly oil and flour pan
Cream the butter and sugar until light and fluffy
Add the sour cream and incorporate well
Add the lemon zest (optional)
Add the eggs one at a time until just incorporated
Add the vanilla
Combine the flour, baking soda, baking powder and add to wet mixture and combine
by hand until just incorporated
Bake 40 minutes in a 375 degree oven or until toothpick comes out clean

SPECIAL NOTE: To make absolute sure your cake comes out the pan clean please watch this easy trick

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Chef Pam

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