1st Lady Rosalyn Carters Sour Cream Pound Cake Recipes

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GRANDMA'S SOUR CREAM POUND CAKE



Grandma's Sour Cream Pound Cake image

This is a recipe the whole family loves. It's always a hit!

Provided by LVJOANNE

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 16

Number Of Ingredients 10

2 cups butter, softened
3 cups white sugar
6 eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1 pinch ground mace
1 cup sour cream
1 tablespoon confectioners' sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®.
  • Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.
  • Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.
  • Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 494.3 calories, Carbohydrate 56.7 g, Cholesterol 137.1 mg, Fat 28.1 g, Fiber 0.6 g, Protein 5.5 g, SaturatedFat 17.1 g, Sodium 290.2 mg, Sugar 38.2 g

GRANDMOTHER PAUL'S SOUR CREAM POUND CAKE



Grandmother Paul's Sour Cream Pound Cake image

Recipe courtesy of Paula Deen and the Food Network. I like to make this one in NordicWare's "violet" bundt pan. No frills, just good cake.

Provided by Kay D.

Categories     Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 -2 teaspoon vanilla

Steps:

  • Preheat the oven to 325.
  • Cream butter and sugar together with your heavy-duty mixer.
  • Add the sour cream and mix thoroughly.
  • Sift baking soda and flour together.
  • Add the flour to the creamed mixture, alternating with one egg at a time (about 1/2 cup of flour each time).
  • Mix well after each addition.
  • Add the vanilla and mix well.
  • Spoon the mixture into a well greased and floured 10 inch tube or bundt pan.
  • Bake for 1 hour and 20 minutes, or until toothpick inserted in cake tests COMPLETELY clean.
  • Let cake cool in the pan on a wire rack for 15 minutes.
  • Invert cake on wire rack, removing from pan and let cool completely.
  • Frost as desired (powdered sugar glaze is good) or leave plain and garnish with fresh berried and freshly whipped cream.

1ST LADY ROSALYN CARTER'S SOUR CREAM POUND CAKE



1st Lady Rosalyn Carter's Sour Cream Pound Cake image

I remember my mom making this when I was younger. It is unbelievably good!

Provided by Jennifer Scott

Categories     Desserts

Number Of Ingredients 9

1 c butter
3 c sugar, divided
6 eggs, separated
3 c flour
1/4 tsp baking soda
1/4 tsp salt
8 oz sour cream
1 tsp vanilla
1 tsp almond flavoring

Steps:

  • 1. Preheat oven to 325 degrees. Cream butter and 2 cups sugar. Add egg yolks, one at a time, beating well after each addition. Sift flour, baking soda and salt twice. Add to creamed mixture, alternating with sour cream. Beat egg whites and remaining cup of sugar until stiff. Fold gently into batter. Blend in flavorings. Bake in a greased and floured tube pan 1 1/2 hours at 325 degrees. Cake should have a nice, brown crust. Let stand 15 minutes before removing from pan. Note: To coat pan, the former first lady uses 1 tablespoon flour and 1 tablespoon confectioners' sugar mixed together.

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