Maybe 15-20 minutes earlier. 3. This lemon sour cream pound cake is a riff on a family favorite recipe. In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, … Here are some tips to ensure your cake turns out perfectly. When I do, I especially like this sour cream cake recipe. It was called a pound cake because the 4 ingredients called for 1 pound in weight of each. https://bakethiscake.com/2012/07/29/vintage-sour-cream-pound-cake The lemon adds a nice burst of brightness to balance the sweetness of the cake. That way you’ll add less liquid. Butter and flour a 9"x5" loaf pan or 12 cup Bundt pan. The best of fresh apple cake and sour cream pound cake together in one outstanding dessert. I would suggest you start with 1/4 cup of buttermilk. The chopped, fresh peaches are suspended in the batter like little jewels, and the whole thing is finished with the simplest glaze that sets off the sweetness perfectly. … This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! Ms. Anita sent in her famous pound cake recipe – with slight hints of lemon and almond extracts – in 2006. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour. doesnt the cake smell eggy? Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy … https://www.annsentitledlife.com/recipes/sour-cream-pound-cake-recipe In the bowl of a stand mixer cream the butter and sugar until light and fluffy, about 2-3 minutes. If you bake in a 9×9 pan the cake will be more shallow. It's firm and dense but still very moist. Baking Tips for a Perfect Cake. I would substitute the almond flour 1:1 for the cake flour. I will definitely try a few test runs and let you know how I get on. A traditional pound cake consisted of a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. Spread out the batter into an even layer. In small bowl, combine flour, baking powder and salt. Prepare one loaf pan (8 1/2 inch or 9 inch) by either lining it with parchment paper, spraying it with … Please leave a comment on the blog or share a photo on Instagram, Filed Under: Bundt & Pound Cakes, Cakes/Cupcakes Recipes, Recipes. The batter will lighten in color and texture. Ingredients 1/2 teaspoon vanilla extract 3 large eggs 1/4 teaspoon baking In this Sour Cream Pound Cake we’ve used sour cream as our not-so-secret ingredient to moisten the cake without making it too thin.. I haven’t tried a red velvet version yet. Add … Gently fold in flour mixture. Yes, the weights & measures of all ingredients are accurate. Here I incorporate lemon zest and juice for some extra pizzazz, a hint of cardamom to play off the lemon flavor and give the cake some added dimension, and then top it with a lemon glaze for an extra burst of citrus. Would maybe 325 degrees work? Your email address will not be published. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. https://lifemadesimplebakes.com/old-fashioned-sour-cream-pound-cake Are we aiming for a buttercream type consistency before the liquid is added? This easy sour cream pound cake recipe from scratch is considered to be a classic, old fashioned cake. do not over mix. Spoon the cinnamon mixture over the batter in … I think this recipe would work in a tube pan. Directions For The Chocolate Pound Cake With Sour Cream Preheat the oven to 325 F. In a large bowl, cream the butter, gradually add sugar, beating well. Turn to low speed; add flour mixture alternately with sour cream, beating after each addition. Which one has a better texture (which for me means more light or more spongy)? More flour would make the cake drier and heavier and regular flour rather than cake flour would make a chewier cake. The traditional classic pound cake recipe can be traced back as far as the 18th Century. Read the entire recipe. Sift together the flour, salt and baking powder in a mixing bowl. Add the butter to the flour and mix until combined. I spent months testing cake batter mixing methods and ingredients to achieve Pound Cake Perfection. Sugar is more dense than flour so a cup of flour will weigh less than a cup of sugar. Here are some more helpful tips for you in baking a pound cake. Add the eggs, one at a time, mixing … 1/4 teaspoon salt. Pour batter into prepared pan, spreading evenly. Thanks so much for being so generous to share! Switching to fat-free sour cream removed another 3 grams of fat from each serving. As far as the vinegar & baking soda-You need just a 1/2 tsp of baking soda to neutralize the acid in a cup of an acidic ingredient. Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5 minutes, add sour cream … Off the top of my head I would say this is possible. I usually make this in an angel food style tube pan, but I've also made it in a bundt pan, as a sheet cake, in loaf pans, and even as cupcakes. Discover recipes, create meal plans, shopping lists and more. Add the eggs, 2 at a time, beating well after each addition. Combine flour, baking powder, baking powder and salt in a large bowl. Since square cube like sizes of the cut pieces are desired. Unfortunately, I didn’t take a picture because I gave the pound cake away. Add sour cream and eggs. My grandmother's recipe uses a bit of both. This really is a melt-in-your-mouth cake. Made in a loaf or a bundt tin that is round in shape with a whole in the middle. As per the reverse creaming method, I have already read through your 7 steps (which is awesome) but I am still wondering what the end point should be before adding the liquid? This old fashioned sour cream pound cake recipe is probably one of the most vintage cake recipes. Grease and flour a 10-inch Bundt pan. This Sour Cream Pound Cake is a variation of my favorite all-butter cake. How have I not added this pound cake to the collection yet?! Pecans or walnuts complete the picture. Scrape the bowl and beater thoroughly. First, whisk together the eggs, sugar, and sour cream before drizzling in the oil. Are you saying you folded in the egg whites? This cake is and moist and delicious and the sour cream works to give the cake the tangy zing in its taste. Personally, I like a pound cake to be more dense (in a good way) than a layer cake. That's over 50,000 recipes in our network that allow you to shop for ingredients right from the recipe page! Just haven’t gotten there yet. Am worried it may lead to over mixing the batter. The great thing about reverse creaming is that you can’t really over mix the batter before the eggs go in. I wanted to make a red velvet pound cake using this recipe as a base but replacing the sour cream with buttermilk and adding 3 tablespoons of cocoa powder and red food colouring. Dad’s Sour Cream Pound Cake is a fail-proof recipe (at least for him). Box 44Choc Al. Should I whipped it with sugar or just purely the whites will do? Bake until toothpick inserted in center comes out clean and Mix for a full 2-3 minutes. This cake is and moist and delicious and the sour cream works to give the cake the tangy zing in its taste. Make sure your butter is softened to room temperature and add the sour cream right away to make it easier to mix in the butter. Note, the pound cake is not the actual weight of the cake. 1. However much cocoa powder you use, reduce the flour by the same amount. I personally like a moist, and fluffy yet abit dense cake. In medium bowl, combine melted butter, sugar, egg, sour cream and vanilla extract; beat thoroughly. In a medium bowl combine the flour, baking powder, and salt. Prepare a 9 (23cm) x 5 (13cm) loaf pan by spraying it with baking spray and distributing it well with a paper towel. In medium bowl, combine melted butter, sugar, egg, sour cream and vanilla extract; beat thoroughly. And it’s free here on Baking Sense. Hi dear .. Is the granulated sugar in the cups measurement accurate? https://www.tasteofhome.com/recipes/lemon-pound-cake-loaves Look for cheap and simple pans from companies that aren't charging you for overengineered details; mine is a traditional "one-pound" loaf pan from Chicago Metallic. —Karen Conrad, East Troy, Wisconsin Sorry, I’m not sure what you’re saying. Also, measure out the sour cream and set that aside. A moist, easy and delicious sour cream pound cake. Add the remaining sour cream and increase the speed to medium high. Perfect for carving or just serving with whipped cream and fresh fruits like strawberries. The Sour Cream cake has the slightest tang to it and it is more tender and probably a little more dense (in a good way). Beat in vanilla. . Pour the batter into 2 floured and greased 8x4-inch loaf pans. Just use either the volume or weight measures as listed and the recipe will work. If you like this recipe as much as I do, please consider giving it a 5-star review. If I want to add 50g of fine almond flour to the recipe, do I remove 50g of the cake flour or just add on top of it? Depending how much vinegar you use, I would think just 1/8 tsp of baking soda would work (since you also have the buttermilk in the recipe you should hopefully be safe from making a soapy flavor). I use my favorite reverse creaming method and it’s mixed in one bowl. It seems to make it fluffier and light. Preheat oven to 350F. Pour into prepared pan and bake for 50-60 minutes or until an inserted toothpick comes out clean. Hi… I have a hand mixer only… Was wondering if the reverse creaming method would work in this case. Sour cream pound cake best easter mini cream cheese pound cakes with sour cream pound cake bake or break sour cream chocolate chip coffee cake vanilla pound cake … If you have read through the “Cake Batter Course” (first of all THANKS) you might notice that even though I’ve added an acidic ingredient to the recipe, I haven’t used any baking soda. I don’t think you need to change the oven temp. There is nothing like an old school and basic but very delicious pound cake. In the South we LOVE our butter and our pound cakes! Pour your cake batter into your prepared loaf pan. Cake Sour Cream Pound Cake Mini Loaf Dik Dik Zaxy June 30, 2020 no Comments . Hello I just tried the recipe but did find in the egg whites at the end. Thanks for trying to trouble shoot. There is nothing like an old school and basic but very delicious pound cake. Grease a 10 inch tube pan generously with cooking spray and set aside. Many thanks. If you are looking for an easy dessert that looks and tastes like a million bucks, you've come to the right place. Do the math and that means a pound cake weighs in at 4 pounds! Anyway, for this pound cake I used sour cream in place of whole milk as the liquid in the batter. As an Amazon Associate I earn from qualifying purchases. And the amount of eggs would the eggs and amount of sugar would the cake be tii dense and sweet? Bake in your preheated 350°F oven for 50 to 60 minutes, or until the cake turns a deep golden color and a skewer inserted into the center of the cake … please let me know as am planning to bake it this week .. I have a question on the baking pan/tray size for this recipe. Larger will work, but … "Sour cream pound cake" and "buttermilk pound cake" recipes substitute sour cream or buttermilk in place of some of the butter to produce a moister cake with a pleasant tang too. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the … How would the recipe for sour cream pound cake need to be changed in order to get a bigger cake? I love a good pound cake too. This sour cream version has just a few additions to push it over the top. Hmmm, it’s hard to know exactly how someone else would describe the texture. Your email address will not be published. But you might have to do a few test runs to get the recipe just right. This cake bakes up nicely in the traditional loaf shape or you can bake it in a Bundt pan for a pretty presentation. This chocolate sour cream pound cake is perfect for those types of events. Add eggs, one at a time, beating well after each addition. It’s dense, moist and flavorful. That’s my favorite kind of pound cake. Bake the pound cake until it's golden on top, about 55 minutes at 375°F (190°C), or … Sour Cream Pound Cake Mini Loaf. The solution: We didn't want to lose any lushness in the cake, so we only slightly decreased the amount of butter from 1 cup to 3/4 cup-cutting about 30 calories and 3 grams of fat from each slice. https://www.baking-sense.com/2017/03/01/sour-cream-pound-cake Let cool in pan on wire rack 15 minutes. Clarification to my question, sorry I wasn’t clear – When we bake in a 9×9, do we have to drop temperature to 325 and check doneness 10 mins prior? But do the recipe however you like best! Sour cream gives this Blueberry Lemon Pound Cake a very moist and tender crumb, just like another family favorite, Orange Cranberry Pound Cake. Hi, I would like to try this recipe. Ridiculously moist and delicious, this Blueberry Lemon Sour Cream Pound Cake tastes like Spring in every bite! The taste and texture is eggy and spongy. Preheat oven to 325F. Mix just until the eggs are incorporated. Did you use large eggs? Thanks. 3 cups granulated sugar. Grease a one pound loaf pan, and line with a parchment paper sling. If I want to add 50g full cream milk powder, what adjustments do I need to do? https://relish.com/recipes/88044/sour-cream-loaf-pound-cake These pound cakes are not light and spongy, they’re tender and melt-in-your-mouth. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time. You’ll have to adjust the baking time for a larger cake. But before I do so. They’re just so satisfying. I might do some experimenting of my own. Preheat the oven to 350°F. As far as replacing sour cream with buttermilk, the main consideration is that buttermilk has more water than sour cream does. The cake is a basic pound cake recipe, with some sour cream added in. I purposely did this because I didn’t want to neutralize the acidity of the sour cream. Or you could bake it as is and it will be a slightly shorter cake. Coat a 9 x 5-inch loaf pan with baking spray. Preheat oven to 350F (176C). Pour into prepared pan, smooth top and bake 70 minutes or until a tester inserted in center comes out clean. Sorry, I don’t know what full cream milk powder is. Should I whipped the egg white instead? Hi Shirley, I have used a hand mixer to do reverse creaming. Since sour cream is acidic it adds a nice flavor to the cake and the acidity tenderizes the cake crumb. A Chocolate Pound Cake Made With Sour Cream That’ll Win You A Prize At The Bake Off! That would be pretty easy to remember! I generally add the liquid when the butter is partially incorporated. This tasty fruitcake features a sour cream pound cake base, and a filling of some of our very favorite dried fruits: cherries, apricots, pineapple, and golden raisins. But, also as an FYI, this recipe could certainly be made with the traditional creaming method. Copyright © 2019 Baking Sense on the Foodie Pro Theme, Baking Weights & Measures Conversion Chart, Baking Tips & Classic Techniques Explained. 3. Please do let me know if I can use the same method or stick to the regular creaming method. If desired, combine the brown sugar and cinnamon. 1. Thank you so much for your response. I wished I had stumbled upon your excellent site years ago! Did you know there are 17 amazing food blogs in the Relish community of bloggers? I’ve reworded the recipe to make it clearer. Measure accurately. LEMON AND SOUR CREAM CAKE Preheat the oven to 350°f / 180°c. This chocolate sour cream pound cake is perfect for those types of events. As Baking soda and white wine vinegar is required in a red velvet cake would adding this change the structure of the cake? Preheat oven to 325°F. If you like cake that is more light and spongy I would recommend my Vanilla Cake. It would have saved me a lot of failed experiments! Made in a loaf pan, it’s a fun way to change-up dessert and could even be served a la mode if desired. Using only 1 1/2 tablespoons of butter instead of 4 tablespoons for the glaze shaved almost 2 grams of fat per serving. It's time to bake old-school pound cake in a new bundt pan! I think of this cake as tender, buttery and melt in your mouth. hi, i want to try this recipe,but i have a doubt. But I would use a paste coloring, not the liquid coloring you get in the grocery store. These mouth-watering cakes can be found at family gatherings, pot luck lunches at church, or carried to someone sick and shut in. https://www.annsentitledlife.com/recipes/sour-cream-pound-cake-recipe Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Recommended is the 9×5 or 12 cup Bundt pan. Here at Relish, you can browse recipes, save your favorites, create meal plans, and build your shopping cart—all in one place. A classic pound cake calls for only butter, sugar, eggs, and flour. Most recipes call for about 3 cups of regular flour. In a large bowl, cream the butter and the sugar until it is light. If using a hand mixer add another minute to the mixing time. It’s pretty detailed stuff, but what you learn about baking can be applied to all your recipes, not just cake batter. A note about sour cream: Because we want a nice moist cake, it is important to use a nice quality sour cream that is not reduced in fat. Prep … that would be around 4 pounds … Beat butter and sugar at medium speed until light and fluffy. Not sure if Sharma ever tried it. If you’re interested, over 7 classes (blog posts) you can learn all about the ingredients and mixing methods for cake batter. Did you whip them? Add in the sour cream and the eggs one at a time, making sure each is fully incorporated. Is that how the recipe was supposed to be? You inputs will help me largely, to prepare this for a gathering. Butter or spray with a non stick vegetable spray, a 9 x 5 x … It's a beautiful basic cake that can be eaten plain, warm from the oven, dripping in strawberries and whipped cream, or frosted. In small bowl, combine flour, baking powder and salt. Gently fold in flour mixture. I just made this pound cake and it’s moist with just enough sweetness. Because I'm our town's postmaster, I can bake only in my spare time. Yet it is still a very simple cake needing nothing but a fork to enjoy. I can see 8 oz of cake flour equals to 1 ¾ cups in ur recipe and 10 oz of sugar = 1 ¼ cups? Sour Cream Pound Cake. Which version you prefer? This is an easy cake to bake. Beat butter in large bowl with electric mixer on medium speed until creamy. It’s dense, moist and flavorful. Also never bake this cake in a loaf pan because the cook time is too long and the cake will dry out. Using an electric mixer, cream together the butter, sour cream and sugar. Do you have a photo? Make the batter: In a large bowl, using an electric mixer at medium speed, beat the eggs until frothy, … The recipe say 1/2 cup of sour cream ur but in the direction it said the other 1/2 cup of sour cream, so is there a cup of sour cream? Divide batter evenly between three mini loaf pans. https://www.youtube.com/watch?v=yH5H9JbV7DU&t=10s, 3 large eggs plus 4 yolks, room temperature, 1/2 cup (4 oz, 120 ml) sour cream, divided, 1 1/4 cups (10 oz, 285 g) granulated sugar, 2 sticks (8 oz , 225 g) unsalted butter, room temp. Also, check doneness 10 mins prior? Thanks, Linda! 2. Remove from pan and finish cooling on rack. Hmmm, I really like both. Suitable substitutes for the sour cream would include cream cheese or buttermilk. yield: 12 to 14 servings. Required fields are marked *. Please let me know how it works out. Lemon Sour Cream Pound Cake This recipe yields a deliciously moist pound cake that you are sure to love. It may take a little longer to get the butter worked into the flour since the beaters tend to be fairly open. The result is a moist and smooth texture with a subtle tang. ️SUBSCRIBE http://bit.ly/divascancookfan Southern sour cream pound cake! This classic pound cake from Southern Living is particularly rich, tender, and perfect because of the addition of sour cream. If you’ve read through my “Cake Batter Course” you know that it took lots of work and testing to come up with a really great pound cake recipe. Combine the eggs, yolks, vanilla and half of the sour cream in a small bowl, whisk to combine and set aside. I usually bake pound cake on a 12 cup tube pan. (9” x 4 1/2” x 2 3/4” is what I used. A few useful cooking tips--bake this cake a day or two prior to serving to allow the flavors to set well. Thanks for the feedback. By Anita Guidry, Church Point, Louisiana Recipe by Southern Living June 2006 Would this work in a 9×9 square pan…? It is the best recipe ever! But is would also be delicious with fresh berries and cream for a more indulgent dessert. Also never bake this cake in a loaf pan because the cook time is too long and the cake will dry out. I wanted a little edge to the flavor. (use dry measuring cups to measure dry ingredients) – Always spoon flour into the measuring cup and lightly level with a straight edge. My Pound Cake Perfection recipe has 1/4 cup of milk. This one: https://www.youtube.com/watch?v=yH5H9JbV7DU&t=10s shows that the butter and the flour is only just combined before the liquid is added. Add the lemon juice, lemon zest, and sour cream and mix until combined. 1 cup (2 sticks) unsalted butter, softened. This cake remains with smooth, creamy and dense texture on the inside with a delicious, crunchy vanilla glaze on the outside. Add eggs, one at a time, beating well … Yes, I used large eggs, followed the recipe exactly and I weighed the dry ingredients. Bake for 60 to 75 minutes or until a toothpick … The original one with milk or this one with sour cream? Add the room temperature eggs, one at a time, beating well with the electric mixer after each addition. Made in a loaf pan, it’s a fun way to change-up dessert … 2. I think it was due to having so many eggs/egg yolks in the cake and less flour. It’s dense, moist and flavorful. Divide batter evenly between three mini loaf pans. If you want a larger cake you could make 1.5x the recipe. How To Make Lemon Sour Cream Pound Cake. 6 large eggs. That would make the cake fluffier and lighter. Preheat the oven to 325 °F. I’d never try sour cream cake before I’m not so sure what to expect. There aren’t many videos online. Make meal planning easy! It’s dense, moist and flavorful. Fresh Apple Sour Cream Pound Cake. 1/4 teaspoon baking soda. So, yes, I would check it much earlier. Tools for Sour Cream Pound Cake: 2 small bread pans (approximately 8.5 x 4.5 x 2.5″, substitute 9-1/2″ diameter bundt pan or … I wouldn’t say eggy and spongy. Add in the flour and baking soda and mix until just combined. A few useful cooking tips--bake this cake a day or two prior to serving to allow the flavors to set well. I think you only need a sprinkle of powdered sugar for a pretty finish. From your description, it is quite different. This easy sour cream pound cake recipe doesn’t call for quite so much in ingredients. preheat oven to 325 degrees. Mix flour and baking soda until well blended; set aside. Stir in the lemon zest and extract, followed by the dry ingredients. It’s also a super easy recipe to make. Hi Eileen – thank you for the so many posts you have on the science of ingredients, to educate simple household daily cooks like myself. Pound Cake : Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Wow, glad modern pound cakes are much lighter. Thanks, will try that this weekend to see how it comes out. Half goes in with the eggs and the other half is mixed with the flour and butter. My new book is now available at Amazon! https://recipeforperfection.com/blueberry-sour-cream-pound-cake-recipe This classic pound cake from Southern Living is particularly rich, tender, and perfect because of the addition of sour cream. If you’re having any second thoughts about how long it takes to make pound cake, it might help to know that early cakes were beaten by hand, sometimes for more than an hour. Add the sugar to the flour and mix at low speed for 30 seconds. Mix the cake mix, cornstarch, powdered sugar, eggs, sour cream, and oil together until smooth in a large bowl. Thank you so much for sharing the recipe. I just mentioned that this sugar free cake recipe calls for sour cream which will help make the cake rise as well as moist. For a more colorful cake, add 1 to 1 3/4 cups of red candied cherries to the other fruit. On low speed, add the egg mixture in 3 increments, scraping the bowl after each addition. I love pound cakes and was happy with my sour cream pound cake until I finished trying your recipe. With its soft, fluffy texture and perfectly browned crust, Sour Cream Pound Cake should be in every good Southern cook's repertoire. In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. By Anita Guidry, Church Point, Louisiana Recipe by Southern … The sour cream provides a tender crumb and the vanilla and almond extracts boost the flavor complexity. Bake at 350°F until a toothpick inserted in the middle comes out clean (about 55 minutes). Hi Sharma, first of all, I like the way you think! They are rich and filling and like the south, they are simple yet versatile. The red food coloring shouldn’t have too much affect. I’m wondering how would this cake taste like? It is on my list of recipes to develop. I know you will enjoy.My snail mail address is:Hands That CookP.O. Beat butter and sugar at medium speed until light and fluffy. 3 cups all-purpose flour. Hi Annie – The sour cream is added in two increments. Whisk together and set aside. I absolutely love this recipe. Pre-heat the oven to 160°C/325°F. https://www.seriouseats.com/2017/06/how-to-make-sour-cream-pound-cake.ht…