Eva Bones Sour Cream Poundcake With Strawberries Recipes

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SOUR CREAM POUND CAKE



Sour Cream Pound Cake image

This perfect, rich and buttery Sour Cream Pound Cake is easy to make using simple ingredients you have in your kitchen.

Provided by Lauren Allen

Categories     Breakfast     Dessert

Time 1h15m

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter (, softened)
1 cup granulated sugar
3 large eggs (, room temperature)
2 teaspoons vanilla extract
1/2 cup sour cream

Steps:

  • Preheat oven to 350 degrees F. Line the bottom of a 9x5'' loaf pan with a piece of parchment paper, then grease the bottom and sides of the pan with nonstick cooking spray.
  • In a small bowl, combine the flour, baking soda, and salt.
  • In a large mixing bowl cream the butter and sugar together until light and fluffy. Continue beating and add the eggs, one at a time, scraping bowl after each.
  • Stir in the vanilla and sour cream.
  • Slowly stir in the flour mixture, just until combined.
  • Pour batter into prepared pan and bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean.

Nutrition Facts : Calories 214 kcal, Carbohydrate 29 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 67 mg, Sodium 183 mg, Fiber 1 g, Sugar 17 g, TransFat 1 g, ServingSize 1 serving

SOUR CREAM POUND CAKE



Sour Cream Pound Cake image

Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 20 servings.

Number Of Ingredients 9

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
Confectioners' sugar, optional

Steps:

  • In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

STRAWBERRY POUND CAKE



Strawberry Pound Cake image

This strawberry pound cake is a recipe to write home to mama about.

Provided by L.M. Black

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h20m

Yield 10

Number Of Ingredients 8

1 ½ cups unsalted butter, at room temperature
1 (8 ounce) package cream cheese, at room temperature
2 ¼ cups white sugar
1 teaspoon vanilla extract
4 large eggs
2 ½ cups cake flour
½ teaspoon baking powder
2 cups chopped fresh strawberries

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Beat butter and cream cheese together in a large mixing bowl until smooth. Add sugar and beat until smooth and fluffy. Add vanilla extract and beat in eggs one at a time. Add 1 cup of flour and baking powder and mix until smooth. Beat in another 1 cup of flour until smooth; mix in remaining flour. Fold in strawberries gently. Spoon batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely and serve.

Nutrition Facts : Calories 665.9 calories, Carbohydrate 76.2 g, Cholesterol 172.2 mg, Fat 37.8 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 23.1 g, Sodium 123.5 mg, Sugar 46.9 g

EVA BONE'S SOUR-CREAM POUNDCAKE WITH STRAWBERRIES



Eva Bone's Sour-Cream Poundcake With Strawberries image

Provided by Molly O'Neill

Categories     dessert

Time 2h

Yield 16 servings

Number Of Ingredients 11

1 cup unsalted butter
3 cups sugar, plus more for sweetening the strawberries
6 large eggs, separated
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 quarts strawberries, hulled and thinly sliced
Sweetened whipped cream for serving

Steps:

  • Preheat the oven to 325 degrees. In the bowl of an electric mixer, cream the butter and 2 cups of the sugar. Add the egg yolks 1 at a time, beating well after each addition. Sift together the flour, soda and salt. Sift again. Stir the flour mixture into the bowl in 3 additions, alternating with additions of sour cream. Stir in the vanilla and almond extracts.
  • In another bowl, beat the egg whites and last cup of sugar until the mixture holds stiff peaks. Gently fold the egg whites into the batter. Grease and flour an angel-food cake pan and scrape the batter into it. Bake until the cake is golden and a cake tester or wooden skewer inserted into the cake comes out clean, 1 to 1 1/2 hours. Cool the cake in the pan for 10 minutes. Run a thin-bladed knife around the edge of the pan and invert onto a rack to cool.
  • Meanwhile, combine the strawberries and sugar to taste in a bowl and refrigerate for at least an hour. When ready to serve, slice the cake and top each serving with strawberries and whipped cream.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 93 milligrams, Sugar 6 grams, TransFat 0 grams

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