How To make Sour Cream Pound Cake+ 2 Variations

The Perfect Vanilla Pound Cake - Look No Further - It's AMAZING

The Perfect Vanilla Pound Cake - Look No Further - It's AMAZING - Free Recipe Download:

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My Favorite Pound Cake (Recipe is in our Vol. 1 Cookbook)
EXTRA-LARGE 12 CUP BUNDT OR TUBEPAN REQUIRED
1 CUP SHORTENING
3/4 CUP SALTED BUTTER (ROOM TEMPERATURE)
3 CUPS GRANULATED SUGAR
9 RAW EGGS
2 TSP. BAKING POWDER
1 TSP. SALT
3 CUPS ALL-PURPOSE FLOUR(WHITE LILY)
OR CAKE FLOUR
2 TSP. VANILLA FLAVORING
1 TSP. ALMOND EXTRACT & 12 CUP BUNDT PAN!
Preheat the oven to 350 degrees.Usingan electricmixerand mixing bowl, mix shortening and butter 3 minutes. Add sugar and mix until fluffy. Add eggs one at a time, mixing in between each addition. Add baking powder & salt. Add flour1/2 cup at a time. Add flavorings.Mix on medium low
speed for 2 minutes. Pour into well-greased and floured fluted Bundt pan. Bake for 40 minutes at 350 degrees then turn oven down to 325 degrees and bake 30 more minutes.
Important Tip: This makes a lot of batter. Must use a 12 cup Bundt pan or fill your 10 cup Bundt ¾ high and use rest in cupcake pan.
Fruit Topping:
Take 16 oz. bag of frozen peaches or strawberries, add 1 cup of sugar and place in microwave for 8 minutes. Take out and put in shallow dish to cool. Cutfruitinto smaller pieces if desired. Serve over cake with whipped topping.

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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!

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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.

Let’s make a cream cheese sour cream buttermilk pound cake!

Jami Curl's Vanilla Sour Cream Cake | Genius Recipes

In this week's Genius Recipes, Kristen is making the simplest possible vanilla cake to stir together at home—one that, without a mixer, you could be eating warm from the oven in under an hour (or while the baby naps!). The recipe is from pastry chef Jami Curl, and it comes with lots of ideas for dolling it up with fruit and glazes and crunchy bits (Kristen tries jammy strawberries and butterscotch whipped cream here). And in Genius trick news: It keeps well days longer than your average cake—so you can try lots of them while you #stayathome GET THE RECIPE ►►

INGREDIENTS
VANILLA–SOUR CREAM CAKE
3 1/3 cups (400 grams) all-purpose flour
2 cups (400 grams) granulated sugar
1 tablespoon plus 2 teaspoons (20 grams) baking powder
1 teaspoon (5 grams) kosher salt
2 large eggs
1 cup (227 grams) sour cream
1/2 cup (105 grams) canola oil
1 tablespoon (18 grams) pure vanilla extract
1/3 cup (75 grams) boiling water

STRAWBERRY COMPOTE & BUTTERSCOTCH WHIPPED CREAM
4 cups (600 grams) frozen strawberries
2 tablespoons (30 grams) apple cider vinegar
4 cups (800 grams) granulated sugar
2 cups (480 grams) heavy cream
1/3 cup (72 grams) brown sugar
2 teaspoons (12 grams) pure vanilla extract

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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

7 POUND CAKE RECIPES you need! How to bake the perfect pound cake | Mansa Queen 1 hr Baking Marathon

Let the baking marathon begin! And we’re doing pound cakes, baked from scratch and oh so delish!
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1. Fresh strawberry pound cake

Ingredients Used

For the strawberry purée
16oz (1lb) fresh strawberries

For the cake
3 cups all purpose flour
3 sticks salted butter
3 cups sugar
1/2 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
1 tsp strawberry extract
zest of 1 lemon
5 eggs @ room temp
1 cup buttermilk @room temperature
3/4 cup strawberry purée @room temp
A few drops of red food color

For the glaze
2 cups powdered sugar
4 Tbsp fresh strawberry purée
1/4 tsp vanilla extract
1/4 tsp strawberry extract
1 Tbsp Heavy whipping cream

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2. Brown sugar caramel pound cake

3 sticks butter softened
2 cups light brown sugar, packed
1/2 cup granulated sugar
5 large eggs
3 cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
8oz toffee chips (I use Heath)
1 cup chopped pecans

Caramel glaze
1 14 oz can sweetened condensed milk
1 cup brown sugar
3 tablespoons butter
1/4 tsp salt
1 teaspoon vanilla extract
1/4 tsp rum extract

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3. Blueberry lime pound cake

INGREDIENTS I USED

For the cake
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt (omit if using salted butter)
1 stick unsalted butter
4 oz cream cheese
2 large eggs
1tablespoon vanilla extract
1 teaspoon lime/lemon extract
zest from 2 limes
1 cup fresh blueberries dusted with flour

Cream Cheese glaze
4 oz cream cheese
4 tablespoons butter
1 1/2 cups powdered sugar
1/2 teaspoon lime/lemon extract

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4. Chocolate loaf pound cake

Ingredients used

* 1 cup all-purpose flour
* 1/2 cup Dutch process cocoa
* ¼ teaspoon baking soda
* ¼ teaspoon baking powder
* ½ teaspoon salt
* 2 teaspoons instant coffee
* 2 tablespoons hot water
* 1 cup unsalted butter room temperature (2 sticks)
* 1 cup granulated sugar
* 3 large eggs room temperature
* 4oz cream cheese at room temperature
* 1 teaspoon vanilla extract


CHOCOLATE FROSTING

* ½ cup heavy whipping cream
* ½ cup semisweet chocolate chips or dark chocolate chips
* 1 teaspoon butter
* ½ teaspoon vanilla extract
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5. Classic pound cake recipe

Ingredients used

3 cups All purpose flour
2 sticks butter
1/2 cup butter flavored shortening
3 cups sugar (I cut it down to 2.5)
1 teaspoon Baking powder
5 eggs @ room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract (compliments the cream cheese)
8oz cream cheese @ room temperature
1 cup heavy whipping cream
Zest of 1 lemon
*1 teaspoon salt (omit if using salted butter)

6. Five flavor pound cake

Ingredients used

For the Cake

3 cups all purpose flour
2 1/2 cups sugar
5 eggs
3 sticks salted butter
1 cup heavy whipping cream at room temperature
1 tsp vanilla extract
1 tsp rum extract
1 tsp butter extract
1 tsp coconut extract
1 tsp pineapple extract
Zest of 1 lemon
1 tsp baking powder

For the Glaze

1 cup powder sugar
1/4 tsp of each extract (vanilla, coconut, butter, rum, pineapple)
2-3 Tbsp whole milk or more to your desired consistency

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7. Key lime pound cake

Ingredients Used

For the cake

1 cup cold heavy whipping cream to make homemade whipped cream

3 cups all purpose flour
2 1/2 cups sugar
3 sticks salted butter
5 eggs @room temp
1/4 cup sour cream at room temp
1/2 cup whole milk at room temp
3 Tbsp fresh lime juice
1 tsp baking powder
1 tsp vanilla extract
2 tsp lime or lemon extract
3 Tbsp lemon zest
Green food coloring
For the glaze

3 Tbsp fresh lemon juice
2 cups powdered sugar
1/2 tsp vanilla extract
1/2 tsp lime or Lemon extract
1 tsp lime zest

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Cream Cheese Pound Cake Recipe - How To Make It Moist & Delicious!

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Cream Cheese Pound Cake Recipe - How to make it Moist & Delicious!

3 Cups Flour
3 Cups Sugar
3 Sticks Butter
6 Eggs
8 oz Cream Cheese
4 tsp Baking Powder
1 tsp Salt
1-2 Tbps Vanilla Extract
1-2 Tbsp Lemon Extract

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