GREAT AUNT ROSE'S SOUR CREAM POUND CAKE RECIPE
A beloved family recipe that produces a sour cream pound cake that is slightly crunchy on the outside and dense, rich and moist on the inside.
Provided by amycaseycooks
Categories Dessert
Time 1h30m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Grease a a 10-inch straight sided tube pan with the margarine wrappers.
- In the bowl of a stand mixer, add the margarine and sugar. Beat the margarine and sugar on medium low speed for 3 to 4 minutes.
- Add the eggs to the margarine and sugar mixture one at a time and beat until incorporated after each addition.
- Add in the vanilla extract. Mix to combine.
- Combine the flour, baking soda and salt in a bowl.
- With the mixer on low, add the sour cream alternately with the dry ingredients. Mix until just incorporated.
- Pour batter into prepared pan. Bake for 60 minutes and check to see if done. A long wooden skewer should come out clean when inserted into the cake. If the cake is not done, continue baking for up to 15 minutes and cover lightly with foil if the top is browning too much.
- Remove the cake from the oven when done. Let cook on a baking rack for 15 minutes. Run a knife between the cake and the edge of the pan and unmold the cake. Tap the sides of the pan to help loosen the cake.
- Place on a cake stand and cool completely before covering.
Nutrition Facts : ServingSize 1 (2-inch wide) piece, Calories 363 calories, Sugar 30.2 g, Sodium 261 mg, Fat 20 g, SaturatedFat 6.5 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 45 g, Fiber 0.5 g, Protein 4.2 g, Cholesterol 61 mg
AUNT ROSé'S POUND CAKE
Categories Cake Dairy Egg Dessert Bake Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Butter and flour a 10-inch (3-quart) bundt pan, knocking out excess.
- Sift flour. Beat together butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Add sugar, flour, and vanilla and beat on low speed until just combined (mixture will appear dry and crumbly). Add eggs, 1 at a time, beating well after each addition (mixture will form a batter as eggs are added).
- Pour batter into pan, smoothing top. Bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool cake in pan on a rack 15 minutes, then invert onto a rack and cool completely.
AUNT GUSSIE'S POUND CAKE RECIPE BY TASTY
Here's what you need: unsalted butter, sugar, shortening, eggs, whole milk, lemon extract, vanilla extract, flour, baking powder, salt, vanilla ice cream, fresh berry
Provided by Frank Tiu
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter, sugar, and shortening together with a hand mixer.
- Mix the eggs, one at a time, into the batter.
- In a medium bowl, combine the milk, lemon extract, and vanilla extract.
- In a separate medium bowl, whisk the flour, baking powder, and salt.
- Alternately add the dry and wet ingredients into the batter.
- Pour the batter equally into two greased and lightly floured loaf pans.
- Bake in a non-preheated oven set to 350°F (180°C) for 1 hour, or until toothpick inserted comes out clean.
- Cool for 30 minutes before slicing.
- Serve with vanilla ice cream and berries.
- Enjoy!
Nutrition Facts : Calories 760 calories, Carbohydrate 77 grams, Fat 45 grams, Fiber 1 gram, Protein 11 grams, Sugar 37 grams
AUNT MINNE LEE'S POUND CAKE
Aunt Minnie Lee was my Grandfather's baby sister. She could quilt, bake, garden and do most everything a genteel Southern Belle was supposed to be accomplished in doing. I remember her at 96, dressed in a spiffy sun dress and on her hands and knees in the front yard, weeding her roses and day lilies in the boiling Mississippi...
Provided by Debbie Thurmond
Categories Cakes
Time 1h20m
Number Of Ingredients 7
Steps:
- 1. Do NOT preheat your oven.
- 2. Cream butter and shortening together in a large mixing bowl until well blended. Add sugar, lemon and vanilla extracts.
- 3. In a medium bowl, sift and measure 2 cups of flour. Sift and measure twice more. Gradually add four into the creamed butter/sugar mixture.
- 4. Add the eggs, one at a time, mixing at medium speed and being careful not to over beat.
- 5. Pour the mixture into a prepared bundt pan that has been sprayed with cooking oil.
- 6. Place the bundt pan in a COLD oven and bake at 275 degrees for 1 hour or a tooth pick comes out clean.
- 7. Remove from oven and allow to cool completely in pan. Turn out onto a cake plate. Glaze if you like, but I am a plain pound cake gal. Enjoy!
AUNT SISTER'S POUND CAKE
In many of the Southern States, everyone has a nickname. We always referred to my mom's best friend as Aunt Sister, she was like a Sister to mama, & to us like an Aunt, hence the name. This is her recipe. It goes back many years. I have added the addition of the cake enhancer so that it stays moist over a few days & also a...
Provided by Rose Mary Mogan
Categories Cakes
Time 1h35m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 325 degrees F. These are some of the main ingredients. I used Butter Flavored Crisco for the shortening.
- 2. Here is the Cake Enhancer that I used, 1 tablespoon per cup of flour.
- 3. This is one of the pans that I used to bake the cake it has a 10 cup capacity and is called a CROWN BUNDT PAN. Always remember when filling the pans to leave at least a 1 1/2 to 2 inch space from the top of the cake pan to allow for the cake to rise during baking.
- 4. This is the other 10 cup Bundt pan that I used it is called an ELEGANT PARTY BUNDT PAN. Spray both pans liberally with Bakers Joy and set aside till needed.
- 5. Add the butter and shortening & cake enhancer to a large mixing bowl and cream together by gradually adding in the sugar a small amount at a time, and beating until mixture is smooth and no granules remain.
- 6. Add the room temperature eggs, one at a time and beat well after each addition.
- 7. Gradually add in the cake flour, alternating with the milk & lemon extract & Lor Ann lemon emulsion. Beat well. Add a few drops of yellow food color if desired for a more lemon colored batter. Beat until batter is smooth. Then divide evenly between the two prepared cake pans or one large pan.
- 8. Place in preheated 325 degree F. oven and bake for 1 hour or until toothpick inserted into center of cake comes out clean.
- 9. Remove from oven sit on metal rack for about 5-7 minutes then invert onto a large cake platter. This is the ELEGANT PARTY BUNDT PAN CAKE.
- 10. This is the Crown Bundt Cake. I decided to leave them both plain after all, and served them with fresh fruit. GLAZE: MELT BUTTER IN SAUCEPAN OVER LOW HEAT;THEN ADD SIFTED POWDERED SUGAR AND STIR, ADD IN LEMON JUICE OR MILK AND LEMON EXTRACT & STIR UNTIL BLENDED, REMOVE FROM HEAT. POUR OVER CAKE AND LET DRIZZLE DOWN SIDES OF CAKE AS DESIRED. Using lemon juice instead of milk adds more of a tart lemony flavor to the glaze.
- 11. Here is what the cakes and pans look like together. COMPLIMENTS OF COLLEEN SOWA here at Just a Pinch.
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