Southern Sour Cream Pound Cake Recipes

GRANDBY'S SOUR CREAM POUND CAKE RECIPE

Steps:

• Preheat oven to 325˚F. In a medium bowl, mix together all-purpose flour, baking soda, and salt.
• In large bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Add half of the flour mixture, followed by the sour cream, and then the other half of the flour mixture, blending well after each addition. Add vanilla extract and mix well. Pour batter into a greased and floured Bundt pan.
• Bake for 60 to 90 minutes, until cake springs back when lightly touched and has separated from the sides of the pan. Cool for 20 minutes and then turn cake out on a cake rack.

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:

• Gather the cake ingredients.
• Heat the oven to 350 F. Generously grease and flour a flat bottom tube cake pan or Bundt cake pan.
• Cream together granulated sugar and 1 cup of butter in a mixing bowl with an electric mixer, for about 4 minutes, or until very light and fluffy.
• Add the egg yolks, one at a time, beating after each addition just until blended into the creamed mixture.​​​​
• Blend in the vanilla and sour cream until blended.
• Whisk together the flour, salt, and baking soda in a separate bowl.
• Add the dry ingredients to batter; beat until blended.
• Beat the egg whites in another bowl-preferably stainless steel or glass-until almost stiff peaks form.
• Fold the beaten egg whites gently into the cake batter.
• Pour into a greased and floured tube pan or Bundt cake pan.
• Bake in preheated oven for about 1 1/2 hours or until cake tests done.
• Cool cake in the pan on a rack for 10 to 15 minutes.
• Invert the pan carefully onto a rack. If using a flat-bottom tube pan, invert the cake onto the rack and then invert it onto another rack.
• Gather the glaze ingredients.
• Beat the 2 tablespoons of softened butter with 1 cup of confectioners' sugar in a medium bowl with an electric mixer on medium speed.
• Beat in 1 teaspoon of vanilla and then beat in 1 to 2 tablespoons of milk or hot water, or enough to make a thin icing.
• Drizzle the icing over the cooled cake. Slice and serve.

SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
• In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
• Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
• Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.

SOUTHERN SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt or tube pan.
• Cream butter and sugar in a large mixing bowl at medium speed. Blend until mixture is light and fluffy and sugar is no longer granulated. (About ten minutes).
• Add vanilla & almond extracts, scraping sides of bowl so it is thoroughly incorporated.
• Add eggs one at a time, beating well after each egg is added.
• Add sour cream all at once and blend thoroughly.
• Sift flour, baking soda and salt into small bowl (A wire whisk works perfectly to sift/mix dry ingredients). Slowly add flour mixture and continue beating until mixture is smooth and well blended. (Add by approximately three parts-roughly 1-cup additions).
• Pour batter into the well-greased and floured bundt or tube pan.
• Bake for 1 hour or until toothpick inserted near center comes out clean. Cool in pan for 5 minutes and then invert pan onto wire rack and cool completely.