Butter Pound Cake Recipe With Sour Cream

Being that this recipe uses buttermilk and sour cream, the taste is very rich with a tight, moist crumb. Add the sour cream and mix until incorporated.

The best Peach Pound Cake recipe begins with sour cream

Bake at 350 degrees for about 45 minutes, and lower oven temperature to 325 degrees and bake for another 10 minutes, or until toothpick inserted in cake center comes out clean.

Butter pound cake recipe with sour cream. Mix all ingredients until blended, then beat for 2 minutes on medium speed. Cook in greased and floured tube pan (10 inch) at 325°f. Butter, kosher salt, granulated sugar, large eggs, sour cream and 3 more sour cream pound cake i am a honey bee large eggs, sugar, vanilla, butter, sour cream, all purpose flour and 1 more

Add vanilla and butter flavoring. For a tube pan, bake at 350 degrees for 50 minutes. For 1 hour and 20 minutes to 1 hour and 30 minutes.

Can be baked ahead for use later. Pour into a cooking sprayed pan. Add flour mixture and sour cream alternately to butter and egg mixture, blending well after each addition.

In a large mixing bowl, cream the butter and sugar together. Pour the mixture into a greased and floured loaf pan. Sour cream pound cake taste like a classic pound cake with a slightly richer taste.

Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Sift the baking soda and flour together. Alternate flour and baking soda with sour cream.

This cake freezes well, for at least 6 months. This cake can be baked in 2 loaf pans or 4 (1 pound) pans. Pour in a greased and floured tube pan.

At the end of 50 minutes, i turn the oven off, and leave the pan in the oven for an additional 10 minutes.

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