THE VERY BEST POUND CAKE EVER MADE/VERY MOIST AND DELICIOUS/OLD SCHOOL SOUR CREAM POUND CAKE #shorts
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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Classic Homemade Pound Cake Recipe + Homemade Whipped Cream and Fresh Berries
This tasty classic homemade pound cake recipe features only 6 common household ingredients and is incredibly simple to prepare.
Pound cake has been around since the 1700s and was created in Britain. It is the simple concept of a pound per ingredient that is then combined and baked to make a tasty, sweet cake. The recipe has transformed slightly in the last 50-75 years as people add different flavor profiles to the cake and seek to add ingredients that can help soften up the dense heavy cake like sour cream or cream cheese.
Ingredients for this recipe:
• 4 sticks softened unsalted butter
• 2 cups sugar
• 7 large eggs
• 2 teaspoon vanilla extract
• ½ teaspoon salt
• 2 ¾ cups all-purpose flour
Serves 8
Prep Time: 15 minutes
Cook Time: 60 minutes
Procedures:
1. Preheat to 325°.
2. Add the butter to a stand mixer with the paddle attachment and whip on medium speed until it becomes light and fluffy.
3. Next, pour in the sugar and mix until combined. Stop stand mixer and scrape with a rubber scraper.
4. Add 1 egg at a time until they are completely mixed in and then add in the vanilla.
5. Sprinkle in the salt.
6. Next, add the flour in 1/3 batches until all mixed in. Stop stand mixer and scrape with a rubber scraper and then mix for another minute or so.
7. Transfer the batter to a large 9” fluted pan or to two 8.5” x 4.5” loaf pans and bake on a rack in the bottom third of the oven at 325° for 55-65 minutes or until browned on top and firm.
8. Rest on a rack in the pan for 90-120 minutes or cooled to room temperature.
9. Serve with whipped cream and fresh berries.
Chef Notes:
Make-Ahead: You can make this up to 2 days ahead of time.
How to Store: Cover and keep at room temperature for up to 4 days. Cover and keep in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw from the freezer before slicing and serving.
You can substitute the all-purpose flour for cake flour.
I believe it’s important to have a digital scale in your toll drawer and here’s the one that I used (this is an affiliate link that allows me to make a little money on the sale should you chose to buy it):
If you only have medium-sized eggs, then I would use 8
Here is the fluted pan that I used (this is an affiliate link that allows me to make a little money on the sale should you chose to buy it):
If you do not have a stand mixer you can substitute it for electric hand beaters.
Martha Stewart Makes 4 Bundt Cakes | Martha Bakes S3E11 Bundt Cakes
Join Martha as she shares four of her favorites: lemon bundt cake, Devil's bundt cake, whipped cream cake, and applesauce spice cake. Perfect for any celebration.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
0:00 Introduction
0:04 Lemon Bundt Cake
5:59 How to Make Devil’s Bundt Cake
11:47 Whipped Cream Cakes
22:50 Baking Bonus: Basic Glazes
Full Recipes:
Applesauce Spice Cake -
Devil’s Bundt Cake -
Lemon Bundt Cake -
Whipped Cream Cakes -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes 4 Bundt Cakes | Martha Bakes S3E11 Bundt Cakes
Heavenly Sour Cream Pound Cake: Easy Delicious Recipe
Today's video is that perfect recipe for those family gatherings or holiday parties or just a good Sunday dinner. This lemon pound cake will be a hit no matter where you're going. I hope you'll give this one a try its one of my favorites. Enjoy the video! Please like share and subscribe. #country #lowcountry #southerncooking #dessertrecipe #christmascooking #christmasdesserts #easyrecipe #soulfood #countrycooking #holidayrecipe #thanksgiving #thanksgivingrecipe #poundcake #lemonpoundcake #christmasrecipe
Sour Cream Pound Cake
3 cups of all purpose, flour
1 tsp salt
1/2 tsp baking powder
6 Eggs
3 cups of sugar
2 sticks of butter
1 cup of sour cream
1 tsp lemon extract
1 tsp vanilla
1 tsp almond extract
Preheat oven to 325°. Cream butter, and sugar until fluffy, add sour cream. Sift, flour, salt, and baking powder. Add a little flour then and egg alternating, mixing between each, starting and ending with flour, add extracts, mix well and pour into a well-greased and floured Bundt pan, cook about 1 hour and 20 min, check around the hour mark, add glaze half when the cake is hot, half after it’s cooled a bit.
Lemon glaze
2 cups of Powdered Sugar 10x
1/3 cup of lemon juice
2 tbsp soft butter
Mix well and drizzle over cake.
Yall go check out these ladies channels they are all good supporters of me and have good recipes.
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Business Inquiries
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Martha Stewart Makes Pound Cake 3 Ways | Martha Bakes S1E4 Pound Cake
For the best buttery-rich pound cake, look no further than Martha’s recipes. Get excited as Martha takes us through three remarkably different pound cake recipes, tweaking the ingredients by using butter, cream cheese, and even semolina. Viewers will learn how easily you can adapt an ordinary recipe to create an extraordinary and unforgettable treat.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired as Martha Bakes Season 1 Episode 4, on PBS.
#PoundCake #Cake #Recipes #MarthaBakes #MarthaStewart
00:00 Introduction
01:07 Classic Pound Cake
06:32 Cream Cheese Pound Cake
10:09 Semolina Pound Cake
16:25 Sugar Baked Orange Slices
18:04 Lemon Glaze
Full Recipes:
Classic Pound Cake -
Cream Cheese Pound Cake -
Semolina Cake -
Mini Marble Pound Cakes -
Meyer Lemon Pound Cake -
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
Want more Martha?
Twitter:
Facebook:
Pinterest:
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Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes Pound Cake 3 Ways | Martha Bakes S1E4 Pound Cake
How to Make an Easy Vanilla Pound Cake with Sour Cream and Cream Cheese - NO FAIL!
Get your copy of my new book, Make a Deposit here ➡️
How To make this Super Easy, No Fail Vanilla Pound Cake. Recipe is listed below and there's a secret ingredient... Sour Cream! I also added cream cheese for good measure ????????. You already know it's bomb! You can't add that much decadence to a cake and have it not be good.
If you watched my original pound cake recipe video then you know that it was my grandmother's famous recipe. This one is the result of me trying to answer some of the questions I got in the comments about technique. A lot of you were worried that if you didn't do things perfectly the cake wouldn't turn out right. Don't know how to properly cream butter and sugar? No problem. Not sure when to add the eggs? Got you covered. Want to know what happens if you lower the sugar? I tested it. I tried doing all the things that could mess up this cake and it still turned out beautifully, so when I say no fail... I mean it!
*RECIPE*
Butter - 3 1/2 Sticks
Sugar - 2.5 cups
Flour - 3 cups
Eggs - 6
Cream Cheese - 1/2 brick/4 oz
Sour Cream - 1/2 cup
Baking Powder - 4 tsp
Vanilla - 2 Tbsp
Salt - 1 tsp
*PRODUCTS*
2 Piece Tube Pan -
1 Piece Tube Pan -
Mixing Bowls -
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