Best 9 Betsys Best Sour Cream Pound Cake Recipes
Welcome to the realm of delectable desserts, where we embark on a culinary journey to discover the secrets of creating the perfect Betsy's Best Sour Cream Pound Cake. This classic recipe, passed down through generations, promises a moist, tender, and flavorful cake that will tantalize your taste buds and make every occasion a memorable one. As we delve into the world of baking, let's unravel the ingredients, techniques, and tips that will lead us to the ultimate sour cream pound cake experience.
Here are our top 9 tried and tested recipes!
SOUR CREAM POUND CAKE
Sour Cream Pound Cake is rich, tender and buttery, perfect for any occasion. This cake is so scrumptious, it doesn't need much of a topping, just a fork to eat it with.
Provided by Alyssa Rivers
Categories Dessert
Time 1h40m
Number Of Ingredients 8
Steps:
- Preheat your oven to 325 degrees Fahrenheit. Prepare a bundt pan by using a paper towel to coat the inside with shortening and a light dusting of flour (or granulated sugar) over that. Avoid using butter, as the milk solids in butter will cause your cake to stick instead of release.
- Sift together the flour, baking soda and salt and set aside.
- In a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat well after each addition.
- On low speed add in the flour mixture and sour cream, alternating between the two. Add the vanilla and mix until just barely combined. Pour batter into prepared bundt pan and bake for about 80 minutes, or until a toothpick comes out completely clean.
- Let the cake cool for a few minutes before turning the cake onto a cooling rack. Wait 5-8 minutes before trying to lift the pan off of the cake. Allow to cool completely.
- Dust with powdered sugar or the glaze of your choice and enjoy.
Nutrition Facts : Calories 519 kcal, Carbohydrate 75 g, Protein 7 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 144 mg, Sodium 197 mg, Fiber 1 g, Sugar 51 g, ServingSize 1 serving
SOUR CREAM POUND CAKE
Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
BEST SOUR CREAM POUND CAKE IN THE WORLD
I have NEVER tasted a poundcake as light and delicious as this one. This recipe is from a lady in a rural town in Alabama. She is the best cook! You will not be sorry if you make this one. Please try it and rate it. I feel confident you will like it!
Provided by Sally Lyn
Categories Dessert
Time 2h
Yield 1 cake, 20 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter and sugar.
- Add eggs on at a time and beat well.
- Add sifted flour and baking soda alternating with sour cream.
- Add Vanilla.
- Place in greased and floured pan.
- Bake at 300 for 1 hour and 30 minutes or until done.
Nutrition Facts : Calories 311.5, Fat 13.2, SaturatedFat 7.7, Cholesterol 86.4, Sodium 128.3, Carbohydrate 44.8, Fiber 0.5, Sugar 30.5, Protein 4.2
GRANDMA'S SOUR CREAM POUND CAKE
This is a recipe the whole family loves. It's always a hit!
Provided by LVJOANNE
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 494.3 calories, Carbohydrate 56.7 g, Cholesterol 137.1 mg, Fat 28.1 g, Fiber 0.6 g, Protein 5.5 g, SaturatedFat 17.1 g, Sodium 290.2 mg, Sugar 38.2 g
SOUR CREAM POUND CAKE
Rich, tender pound cake made with Original Bisquick® mix and sour cream is served with a sweet blueberry sauce and whipped cream - a simple and delectable dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Generously grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour.
- In large bowl, beat all cake ingredients except whipped cream with electric mixer on low speed 30 seconds. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
- Bake 48 to 50 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
- Meanwhile, in 2-quart saucepan, heat blueberries, 1/2 cup sugar, the lemon juice and water to boiling over medium-high heat. Reduce heat to medium; cook 10 minutes or until slightly thickened. Stir in 1 teaspoon vanilla. Cool completely. Refrigerate until serving time. Serve with blueberry sauce and whipped cream.
Nutrition Facts : Calories 350, Carbohydrate 47 g, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 410 mg
BETSY'S BEST SOUR CREAM POUND CAKE
Steps:
- Cream shorting, add sugar gradually and cream well. Add 1 egg at a time, beating after each. Mix flour and baking soda. Add flour alternately with sour cream. Add vanilla extract and pour into 2 greased loaf pans. Bake at 300 degrees for 1 ½ hour. Turn cakes around and check at 10 minute intervals until they are cooked.
SOUR CREAM POUND CAKE
The original pound cake appeared in America's first cookbook and was made with one pound each of butter, sugar, eggs and flour. Now that's a lot of cake! Vintage recipes also suggest separating egg yolks from whites and whipping the whites to stiff peaks before folding them into the cake batter. We tested and didn't feel this extra effort was worth the pay-off. We've scaled down the ingredients and the work involved to make a showpiece cake that is perfect for your next family gathering. The key is the sour cream, which balances the sweetness and ensures your cake remains soft for days! This pound cake is moist, dense and dangerously buttery.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Spray a coated 10- to 14-cup Bundt pan with nonstick cooking spray and dust with flour, making sure to coat all the details of the pan. Invert the pan and shake out any excess.
- Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, about 4 minutes more. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla and mix on medium speed until incorporated.
- Whisk together the flour, baking powder and salt in a medium bowl. Add to the butter mixture in 2 parts and mix on low speed until just incorporated, scraping down the sides of the bowl. Scrape the batter into the prepared pan, using a rubber spatula to smooth the top into an even layer.
- Bake until golden brown and crackly on the surface and a toothpick inserted into the center of the cake comes out almost clean with just a few crumbs, about 1 hour 30 minutes. Allow the cake to cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before removing the pan. The cake will contract while it cools, making it easier to remove.
- Sprinkle the cake with confectioners' sugar. Top each slice with fresh berries if using.
SYBIL'S SOUR CREAM POUND CAKE
My grandmother was famous for this cake. She lived in a small Southern town, and for her, to love you was to feed you. This cake always meant love. Anytime there was a funeral, an illness, a family reunion, or any special occasion, she would show up with her sour cream pound cake. When she passed away, everyone who spoke at her funeral mentioned this cake. For all those who requested the recipe...here it is!
Provided by REGINAHARRIS
Categories Desserts Cakes Pound Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a tube pan.
- Beat butter, sugar, and shortening together with an electric mixer until creamy and fluffy. Add eggs, one at a time, beating well after each addition.
- Sift flour and baking powder together in another bowl. Add to creamed mixture, alternating with milk and sour cream. Mix in vanilla extract and lemon extract. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 30 minutes.
Nutrition Facts : Calories 609.6 calories, Carbohydrate 79.3 g, Cholesterol 127 mg, Fat 30.4 g, Fiber 0.6 g, Protein 6.5 g, SaturatedFat 15.1 g, Sodium 171.5 mg, Sugar 50.6 g
MY FAVORITE SOUR CREAM POUND CAKE
This, to me, is undoubtedly the best sour cream pound cake I have ever made. It comes out perfect every time. I keep a close eye on mine in the oven. I do not like an overly brown cake. This would be delish with any type of fruit and whipped cream. I like it simply cut and thrown on a paper plate! Yum!! I hope you enjoy.
Provided by beth2440
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and sugar together.
- Add the egg yolks.
- Sift the flours together and add with sour cream to mixture.
- Beat egg whites till stiff and add to mixture.
- Bake in a buttered and floured tube pan at 325F for approximately one hour and thirty minutes or until done.
Nutrition Facts : Calories 519.6, Fat 22.1, SaturatedFat 13, Cholesterol 154.8, Sodium 286.8, Carbohydrate 74.6, Fiber 0.8, Sugar 50.3, Protein 7.1
Sour cream
This rich and tangy cake is perfect for any occasion. Follow these tips to make sure your Sour cream come out perfectly:
- Make sure the butter is softened before you start. This will help the cake to cream together smoothly.
- Use a heavy-bottomed saucepan to melt the chocolate. This will prevent the chocolate from scorching.
- Don't over beat the eggs. Over-beaten eggs can make the cake tough.
- Bake the cake in a water bath. This will help the cake to bake evenly and prevent the top from browning too much.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
Conclusion
Sour cream is a delightful and versatile cake, perfect for any occasion. With its creamy, tangy, and decadent texture, it is an indulgence that will leave a memorable experience. Here's a recap of key points to ensure a successful Sour cream:
- Use high-quality ingredients, particularly the butter and the chocolate.
- Soften the butter adequately before creaming it with sugar.
- Incorporate the eggs one at a time, allowing each to be fully absorbed before adding the next.
- Ensure the chocolate is melted evenly and smoothly, without any lumps.
- Pour the chocolate mixture into the creaming mixture slowly, stirring vigorously to avoid curdling.
- Do not over-bake the cake. A toothpick should come out with a few moist crumbs attached when testing the center.
- Let the cake cool completely before frosting it.
Experiment with different frostings to discover the perfect match for your taste. Have fun creating a Sour cream cake that will impress and enthrall your family and guests!
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