Sour Cream Buttermilk Pound Cake Recipes

BUTTERMILK POUND CAKE

Steps:

• In a large mixing bowl, cream together butter and sugar until light and fluffy.
• Add eggs and vanilla extract and mix until smooth.
• In another mixing bowl, whisk together the flour and baking soda.
• Dump the dry mixture into the wet mixture, while mixing and alternating with buttermilk until just combined.
• Pour batter into 2 greased/ floured loaf pans (Dimensions: 8 x4). Spread it out evenly with a spatula.
• Bake at 325 degrees for 60-70 minutes or until an inserted toothpick in the center comes out clean. Don't forget to rotate your pan halfway through baking. This ensures the cakes bake and brown evenly.
• Allow the cakes to cool down for 10 minutes. Then, remove them from the pans and let them cool completely on a cooling rack.
• Cover in saran wrap and chill in fridge overnight. This way, you will be able to slice perfect smooth slices the next day without any crumbs. Enjoy!

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.

BUTTERMILK POUND CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
• In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
• Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

SOUTHERN LEMON POUND CAKE

Steps:

• Preheat the oven to 325 degrees.
• Generously grease and flour a bundt pan.
• Combine the flour, baking powder, salt and set aside.
• Cream together the softened butter, sugar, eggs, buttermilk, sour cream, lemon juice, lemon zest and vanilla extract.
• Slowly fold in the flour mixture.
• Pour the batter into the prepared bundt pan.
• Bake for 1 hour 10 minutes, or until completely done.
• While the lemon pound cake is baking, combine the ingredients for the glaze.
• Once the cake is done baking, move from oven and let cool a few minutes.
• Gently turn the bundt pan upside down to carefully remove the cake from the pan. Set aside.
• Drizzle the glaze over the cake while it's still warm.
• Let sit until cool.
• Serve & enjoy!

SOUR CREAM-BUTTERMILK POUND CAKE

Steps:

• 1. Preheat oven to 325°. Generously grease and flour a tube pan. Set aside.
• 2. In a medium bowl, mix flour, salt and baking soda. Set aside. In a small bowl, mix sour cream and buttermilk until smooth. Set aside. Keep egg whites in a medium-large bowl. Cover the bowl with plastic to make sure nothing splashes in it.
• 3. In large mixing bowl, cream butter and sugar until smooth. Add eggs and vanilla. Beat until well combined.
• 4. Add 1/3 c. of the flour mixture. Mix just until combined. Then add 1/2 of the sour cream-buttermilk blend. Mix just until combined. Add the rest of the flour mixture alternately with the wet mixture and mix until combined. Let it sit while you beat the egg whites. Make sure the beaters are completely clean or the egg whites won't beat. When they are ready, they will be slightly stiff and should form peaks that curl over when you lift the beaters.
• 5. Carefully fold the egg whites into the batter until all combined.
• 6. Spoon into the tube pan. Lift pan a few inches and drop onto counter to release any air bubbles.
• 7. Bake for 1 hour. Depending on where you live and your oven, baking time may vary. A toothpick inserted in center will come out clean.
• 8. Let it cool in the pan for about 10 minutes. Remove from pan and place on serving platter or cake saver. Glaze while still warm.
• 9. Recipe for glaze: 3 tablespoons real butter 1 cup powdered sugar 3 tablespoons milk 1 teaspoon vanilla. Melt butter in small sauce pan. Remove from heat. Stir in sugar, milk and vanilla until smooth. Pour over warm cake.

CHOCOLATE BUTTERMILK CAKE WITH A SOUR CREAM FROSTING

Steps:

• Preheat oven to 350°F.
• Butter a 10-inch springform pan and line the bottom with parchment paper.
• Cream together the butter and the sugar with an electric mixer until light and fluffy.
• Add the eggs, one at a time, continue beating until thick and light.
• Sieve together the cocoa, baking soda, baking powder, cinnamon and flour.
• With your mixer on low speed add the dry ingredients in 4 portions, alternating with the buttermilk and coffee, beat until all is very well blended.
• Pour the batter in the springform pan and bake for 50 to 60 minutes, or until a cake tester comes out clean.
• Run a knife around the edge of the cake and let the cake cool completely whilst in the pan.
• Make the frosting just before you need it.
• Mix together the sour cream and the icing sugar, whip the cream until stiff, then mix the two creams together.
• Release the cake and turn it upside down on a platter.
• With a serrated knife cut the cake into layers (I use a piece of sewing thread to cut the cake).
• Spread frosting over one layer, carefully replace the other layer on the top and spread the rest of the frosting over the top and the sides.
• Leave in the fridge until ready to serve.

SOUTHERN SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 325 F. Grease and flour a bundt pan and set aside.
• In a large bowl sift together flour, baking powder and salt. Set aside.
• In a large bowl, cream together butter and sugar just until creamy on low speed.
• Mix in eggs one at a time.
• Mix in vanilla extract.
• Add dry ingredients to wet ingredients, alternating with the buttermilk. (Be sure to mix on low JUST until combined. Overdoing it will result in a cake with streaks)
• Mix until batter is well combined and fluffy.
• Mix in sour cream just until combined.
• Spoon batter into prepared pan.
• Bake on middle rack for 90 minutes.
• Remove from oven and let cake sit in pan until pan is warm.
• Remove cake from pan and place on a cooling rack to finish cooling.
• Serve plain or topped with berries and fresh cream!

SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 350 °F.
• In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla.
• Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.