How To make Sour Cream Pound Cake+ 2 Variations
1/2 cup butter
3 eggs
1/2 cup dairy sour cream
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 cup sugar
1/2 teaspoon vanilla
dairy sour cream,
optional fresh berries, :
optional
Let butter, eggs and 1/2 cup sour cream stand at room temperature for 30 minutes. Grease and lightly flour an 8x4x2 or 9x5x3 inch loaf pan. Stir together flour, baking powder, and baking soda; set aside. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Gradually add sugar, beating about 10 minutes or till light and fluffy. Beat in vanilla. Add eggs, one at a time, beating for 1 minute after each addition. Add dry mixture and sour cream alternately to beaten mixture, beating on low to medium speed after each addition just till combined. Press batter into prepared pan, spreading evenly. Bake in a 325 oven for 60 to 75 minutes or till a wooden toothpick comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan; cool on rack. If desired serve cake with sour cream and fresh berries. Makes 10 servings. Variations: ORANGE-ROSEMARY POUND CAKE Prepare as directed, except stir 1 1/4 teaspoons finely shredded orange peel and 1 teaspoon snipped fresh rosemary into the batter. If desired garnish cake with fresh rosemary. LEMON-POPPY SEED POUND CAKE Prepare as directed, except substitute 1/2 cup low-fat lemon yogurt for the sour cream. Add 2 tablespoons poppy seed, 1 teaspoon finely shredded lemon peel, and 2 tablespoons lemon juice to the batter.
How To make Sour Cream Pound Cake+ 2 Variations's Videos
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.
Sourcream Pound
Sourcream Pound
This recipe can be found in my cookbook Organic Is Not Yucky, An Introduction to Organic Baking for the Home Baker.
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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
____________________________________________
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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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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You Have 6 Hours To Eat This Cake... 1925 Lightening Cake Recipe - Old Cookbook Show
You Have 6 Hours To Eat This Cake... 1925 Lightening Cake Recipe -
Today on the Glen And Friends Old Cookbook Show we take a look at a Lightening cake recipe where the cake and the icing are baked together at the same time. Yes, it isn't really icing / frosting; it's a meringue topping but you get the idea. This is an offshoot of other Lightening cake recipes, or BlitzKuchen.
We're looking to round out the culinary history of this cake - we scoured old cookbooks, community cookbooks, and church cookbooks - we found lots of recipes for Lightening Cake and Blitzkuchen, but very few that include the baked meringue cake topping.
Lightening Cake
One-fourth cup of fat
One-half cup sugar
One-third cup milk
One teaspoon lemon extract
Three egg yolks
One cup flour
One and One-half teaspoons baking powder
One-eighth teaspoon salt
Cream the fat until it is soft. Add the sugar and beat for one minute. Add the milk, lemon extract and egg yolks. Beat for two minutes. Add all the rest of the ingredients and beat for one minute. Pour into a shallow baking pan. Have the batter one-half inch thick.
Frosting
Three egg whites
One-half cup of sugar
One-half cup nut meats
One teaspoon cinnamon
Two tablespoons sugar
Beat the egg whites until they are very stiff. Add the half cup of sugar and beat for one minute. Add the nut meats. Pile on top of the cake batter. Mix the cinnamon and sugar and sprinkle over top of the egg whites. Bake in a slow oven for thirty minutes.
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ARE YOU KIDDING ME CAKE, 3 Ingredient Cake Recipe
ARE YOU KIDDING ME CAKE, 3 Ingredient Cake Recipe
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