Grandmas Sour Cream Pound Cake Recipes

GRANDMA'S SOUR CREAM POUND CAKE

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.

SOUR CREAM POUND CAKE

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.

GRANDMOTHER PAUL'S SOUR CREAM POUND CAKE

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.

GRANDMA'S TRADITIONAL POUND CAKE

Steps:

• Start with a cold oven. Do not preheat!
• Cream together butter, margarine, shortening and sugar in a large mixing bowl until creamy.
• Add eggs, one at a time, beating well after each.
• Mix together flour and baking powder; add to batter alternately with milk and vanilla.
• Pour into a well greased and floured Bundt pan. Be sure to grease all the way to the top of the pan and in center to ensure it doesn't stick coming out of the pan.
• Put into a cold oven and set at 325 degrees F.
• Bake for 1 hour and 15 minutes. Check for doneness; bake up to 15 additional minutes if needed.
• Cool in pan for 15 minutes before inverting pan.

GRANDMA'S SOUR CREAM POUND CAKE

Steps:

• 1. Beat butter and sugar until fluffy. Add eggs one at a time, until yellow disappears. Mix flour and baking powder together. Add alternating with sour cream. Stir vanilla in by hand.
• 2. Pour into greased loaf pan.
• 3. Bake at 350°F for 1 hour or until toothpick comes out clean.

GRAMMA HAAKE'S SOUR CREAM POUND CAKE

Steps:

• Grease and flour a 10-inch tube pan.
• Cream sugar and butter together in a bowl until smooth. Add vanilla extract and mix. Add eggs one at a time, mixing well after each addition.
• Sift flour, salt, and baking soda together in another bowl. Add to the butter mixture, alternating with sour cream. Mix well. Pour batter into the prepared pan.
• Bake at 325 degrees F (165 degrees C) until a toothpick inserted into the center of the oven comes out clean, about 2 hours.

GRANDMOTHER PAUL'S SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 325 °F.
• In a large mixing bowl, combine and cream the butter, sugar and add the sour cream. Sift the baking soda and flour together. Add the sifted flour to the creamed mixture alternating with eggs, beating each egg one at a time, starting with flour and ending with flour. Add the vanilla and pour the mixture into a greased and floured 10- inch tube pan. Bake for 1 hour 20 minutes.