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
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Saghir Msaghir
[email protected]This cake is simply divine! It's moist, flavorful, and has the perfect amount of sweetness. I love serving it with fresh berries and whipped cream. It's the perfect dessert for any occasion.
Nweze Emmanuella
[email protected]I've tried many sour cream pound cake recipes, and this one is definitely one of the best. The texture is perfect, and the flavor is amazing. It's a classic recipe that I'll be making again and again.
Kunal Khatri
[email protected]This cake is a great choice for parties and potlucks. It's easy to transport and always a crowd-pleaser. I love that it can be made ahead of time, so I don't have to worry about last-minute baking.
Najmin Begum
[email protected]I made a few modifications to this recipe to make it healthier. I used whole wheat flour instead of all-purpose flour, and I reduced the amount of sugar. The cake still turned out delicious and moist.
Ashraful Is back
[email protected]This recipe is perfect for busy moms like me. It's easy to make and doesn't require any fancy ingredients. I always have sour cream on hand, so it's a great last-minute dessert option.
mieke opperman
[email protected]I followed the recipe exactly, but my cake didn't turn out right. It was dry and crumbly. I'm not sure what went wrong.
Sushmita Thharu
[email protected]I love sour cream, so I knew I would love this cake. And I was right! It's so moist and flavorful. I especially love the glaze on top. It adds a nice touch of sweetness.
King Kawsar
[email protected]This was my first time making pound cake, and it turned out great! The instructions were easy to follow, and the cake came out perfect. It was a big hit with my family and friends.
Moyahabo Makhura
[email protected]OMG! This cake is amazing! The sour cream makes it so moist and flavorful. I couldn't stop eating it. I'll definitely be making this again.
Afarat Khan
[email protected]This sour cream pound cake was a delightful treat! The texture was moist and fluffy, and the sour cream added a subtle tanginess that complemented the sweetness of the cake perfectly. I followed the recipe exactly and had no problems. It was easy to