How To make Sour Cream Pound Cake

Sour Cream Pound Cake | Classic | Bring This Cake To Family & Friends Day At Church???? | #PoundCake????

Heyyyyyy Errrrrrbody!!!
Today I'm making this Classic Sour Cream Pound Cake with this simple thin glaze. Watch & Enjoy!????
#PoundCakeQueen???? #SourCream #SwansDown #I'mAGlazeGirl????
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Here is the link to the mixer I'm using:


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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 325 degrees for 1 hour in the 12 C Nordic Ware Anniversary Bundt Cake Pan. (Time may vary depending on your cake pan and/or oven.)

3 Cups Swans Down Cake Flour
3 Cups Sugar
3 Sticks UNsalted Butter (Room Temperature)
5 Large Eggs (Room Temperature) (Recipe called for 6 eggs)
1 C Sour Cream (Room Temperature)
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tbsp. Vanilla Extract
1 Tsp. Lemon Extract
1 Tsp. Creme Bouquet

*** GLAZE
Powdered Sugar
Cold Stone Coffee Creamer
Vanilla Extract

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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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➡️HERE’S THE PRINTABLE RECIPE:
➡️COOL PRODUCTS IN VIDEO:
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*Easy* Sour Cream Pound Cake Loaf!

If you're craving a decadent dessert that won't take hours to pull off, this sour cream pound cake loaf is the perfect solution! In this video I'll take you through the process step by step so you can easily whip this up in your own kitchen.

PRINTABLE RECIPE:

INGREDIENTS:
10 tbsp unsalted butter, softened but still a bit cool
2/3 cup organic cane sugar (can increase up to 1 1/4 cups)
3 large eggs, room temperature
1 tsp pure vanilla extract
1/2 cup organic sour cream
1 1/2 cups organic all-purpose flour
1 tsp aluminum-free baking powder
3/4 tsp unrefined sea salt
zest of 1 organic lemon
whipped cream and fresh berries for serving, optional

HOMEMADE WHIPPED CREAM:

Using a Hand Mixer:
1/2 cup cold whipping cream
2 tsp pure maple syrup
1/4 tsp pure vanilla extract

Using a Milk Frother:
2 tbsp cold whipping cream
1/2 tsp pure maple syrup (more to taste)
a few drops of pure vanilla extract

Instructions:
Using a Hand Mixer:
Place the chilled whipping cream, maple syrup, and vanilla extract in a clean deep bowl (the cream tends to splash up as you whip it and make a mess). Using a hand mixer, beat until your preferred level of thickness (soft to stiff peaks). Serve immediately.

Using a Milk Frother:
Place the chilled whipping cream, maple syrup, and vanilla extract in a small jar. Whip using the milk frother to your preferred level of thickness. It works well to use an up and down motion while you're whipping. Serve immediately. Makes 1 serving.

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OLD SCHOOL SOUR CREAM POUND CAKE(FRIDAY NIGHT CAKE OF THE WEEK)(MY BIRTHDAY MONTH FAVORITE RECIPES)

This is my favorite pound cake
So to celebrate my birthday month
I am going to share the recipe of my favorite pound cake


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
1 teaspoon kosher salt
½ teaspoon baking soda
1 cup unsalted butter room temperature (
3 cups granulated sugar
6 eggs large room temperature
1 tbsp vanilla extract
1 cup sour cream (8oz)

Instructions

Preheat oven to 325F. Butter and flour a large bundt pan or coat with baking spray. Combine the flour, salt, and baking soda 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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HOW TO MAKE A MOIST AND SOFT SOUR CREAM POUND CAKE!

HOW TO MAKE A MOIST AND SOFT SOUR CREAM POUND CAKE! ~ In this video I will be showing you how to make a moist and delicious pound cake. I hope you enjoy the video this how to/cooking video :) Please share, like, comment, and subscribe. Thank you for all of your support!

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Kitchen Utensils Set:
Measuring Cups:
Measuring Spoons/Cups:

Ingredients:
3 Cups Cake Flour
1 Tsp Baking Powder
2 Sticks Salted Butter (Room Temperature)
1/2 Cup Vegetable Oil
3 Cups Sugar
6 Large Eggs (Room Temperature)
2 Tsp Vanilla Extract
2 Tsp Butter Flavor
1 Tsp Lemon Flavor
1 Cup Sour Cream (Room Temperature)
Baker's Joy Non-Stick Spray

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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.