HOW TO MAKE A SOUR CREAM POUND CAKE
77My own recipe
I received this recipe about 35 years ago, and have been making it ever since, I learned to make it without the recipe. I should have named this hub, "how I make sour cream pound cake, because, there are similar recipes on the Internet, I know, because after I started this hub, I checked, however, none were exactly like mine, so I hope you will use mine instead of the others on the web, (smile). Here it is.
Ingredients:
1 lb of butter
3 cups of sugar
6 eggs, (separated)
3 cups of flour, and 1/8 tsp baking soda (most times I omit the baking soda)
8 oz sour cream
1 tsp. vanilla flavor and 1 tsp. lemon flavor
I use a bunt or tube cake pan
(I usually set out all of my ingredients for a few hours prior to baking the cake. I never attempt the recipe until I have everything that I need assembled ).
Preheat oven to 325 degrees. If the pan is not a non stick pan, grease and flour the cake pan, or spray it with non stick spray, set aside. Separate egg whites from yoke, set aside. Cream butter and sugar until very creamy, this mixture should look like soft vanilla ice cream, ( I sometimes do this for over 1/2 hour). Add egg yokes, until completely blended. Mix dry ingredients together in a separate bowl. After butter, sugar and egg mixture is ready, begin blending , sour cream, and flour, alternating, between the two. After mixing those ingredients, add flavorings, lastly add egg whites, and beat just until thoroughly mixed. Pour mixture in the pan, and drop a few times on flat hard wooden surface to free mixture of any air bubbles. (This is a step that I learned from my mother, who by the way makes the best pound cakes, bar none). Bake for about 1 1/2 hours, until toothpick inserted in center comes out with no dough. Don't open the oven until at least the hour and a half is up. If your oven is not correctly calibrated, it might take more or less time. Always bake on top oven rack. Just a little hint, cakes fall if the temperature is changed before the cooking time is up, so if the oven is opened before the time limit, the possibility of a fallen cake is likely.
Because the cake is so rich, I don't usually frost it, but at times I will glaze it, with confectioners sugar. You can find that recipe on the sugar box.
Now that's my recipe, if I left anything out please let me know, I actually don't have it written down anywhere, so periodically, when writing it, I'll forget a step or an ingredient. I guess I should have made the cake while I was writing down this recipe, (spur of the moment hub). Oh well, try it and get back with me. LOL!
I will make the cake soon and take a photo of it and add it to this hub! Just wait, but......... don't hold your breath, LOL!
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Comments
I have never heard of it and definitely going to try it. Monday morning down the road I charge to get the ingredient. Thank you for giving this recipe. You just want to ruin my waistline.
This sounds absolutely delicious - I shall be one of the first to try it out. When I was a teen (I hate to admit this, LOL) - my brother and I devoured a whole Sara Lee pound cake one night between the two of us.
I appreciate the tip on preventing the fallen cake, amazing how one can go through life without knowing litte things like this.
Thank you, thank you, thank you, all, you are all so gracious. When I write, I tend to think that I'm only writing for myself, I'm constantly amazed that anybody ever listens to me. I simply must get use to this. You guys are all so great.
With that said, I'm going to make the cake soon, as I said, so be on the lookout for pictures.
Thanks fastfreta for a wonderful recipe. Thanks for sharing it. creativeone59
Mmmmmmmm... This sounds so good! Thank you so much for this tasty recipe.
Thank you both, hope you try it, if so let me know. Will be looking to hear from you as to how it turned out.
Have heard of pound cake before but never seen a recipe for it - thanks for this one, I will definitely try it out soon.
Thanks for sharing the recipe and your helpful hints
Love and peace
Tony
I need to try this one. I stopped making pound cake because it seems so fattening. I will try this one those. Thanks for sharing!
Hello there, I love pound cake. I will use your recipt ty
I needed a pound cake recipe and finally found Paula Deen's recipe. I will definitely try yours first. Thanks for the tips, also.....Judy
Thank you all for stopping. Please let me know if and when you try it. Please come again soon.
seems like an interesting recipe to try..
Thanks bingskee for stopping by, please come again soon.
I usually follow the pound cake recipe my Grandmother and her sister used, given to me long before you got this recipe, but this sounds so good I'm going to bake one of these. Thank you so much for this lemon sour cream pound cake recipe. I'll let you know how it comes out!
Thanks for another interesting Recipe - I would also love to give this one a try close to Christmas. Regarding the sugar - 3 cups, I'm wondering what size the cup is. :)
Thanks PegCole, my mother makes the regular pound cake, and it is delicious, however I really love this one also. So please let me know how it comes out.
Hi Lady_E, I'm not sure how that plays out in the metric system. Here in the U.S. our measurements are from 1/4 cup up to 1 cup. Maybe you can go on the Internet and see what corresponds to that. I'm sorry I never learned the metric system. But when you find out please add it to your comments on this hub. Thanks.
Low fat cake, huh? Laugh out loud! Sounds fantastic!
Thanks Linda for stopping, and yes it is fantastic. If you make it let me know how it turns out.
There goes my diet plan. Just reading it all makes me want one. Thanks for the detailed recipe.
Thanks Jake, I had the same reaction while writing the hub. Thanks for stopping by. I hope to see you again soon.
I wasn't kidding, I made your cake yesterday and it is truly delicious. Maybe you can help me on the next one. Was I supposed to do something with the egg whites before adding them at the end, as is? I didn't mix them well enough into the batter so when I filled the prepared pan, some were still unmixed. I had to retrieve them and remix the last half of the batter before returning it to the pan.
Even with all this, the cake came out beautifully, rising well above the edge of the tube pan. I baked it an hour and a half before testing it with a toothpick. Baked it 5 minutes more then retested and took it out. My oven must be slow because there was still a small area near the bottom that was doughy (but tasty).
Love the cake and will definitely bake it during the holidays. Any additional advice would be helpful!
Oh wow, PegCole, you really did it. Oh, on the mixing in the egg whites, nothing else, just be sure that you mix it well, the one thing that you don't want to do is beat them too long, because that's what dries the cake out. Just mix until you are sure that the whites are blended well in the mixture. The next time you bake it try 350 degrees with the same time frame. And be sure to bake it on the top rack of the oven.
Sharing this one with my mom too! She has the biggest sweet tooth, and especially loves cake.
I bet you and your southern traditions were a welcome and interesting addition to your California friends!
Thanks rmcrayne, I hope your mother likes, or loves it as well as I do.
Well The Rope, I do cook a bit different than most of my friends, as to a welcome addition, that would be for them to say. However at times I've been complimented for my different style.
I linked this in my new pound cake hub. Hope that's okay.
By all means rmcrayne, and thank you for the link as well. I must go over and read yours.
I am so glad to have found you! This recipe will definitely be a family favorite-I'll just have to sneak the sour cream part into it without my hubby's knowledge. I bet he'll never know.
Thanks lorlie, unless your hubby is allergic to dairy, he'll never know. Please let me know how it turns out.
Another winning recipe! Thanks.
Thanks AllMomNeeds2know for stopping by, please stop again soon.
alekhouse says:
6 weeks ago
Freta, poundcake is absolutely my favorite cake. I am definitely going to try this. I'll let you know how it turns out. Thanks