Crusty Top Sour Cream Pound Cake Recipes

CRUSTY TOP, SOUR CREAM POUND CAKE

Crusty Top, Sour Cream Pound Cake image

This is my favorite pound cake. This recipe came out of a book called, Bell's Best. A friend in Augusta, Georgia gave me this cookbook. This makes a good cake for strawberry shortcake.

Provided by out of here

Categories Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 cup oleo
3 cups sugar
6 eggs
1 cup sour cream
1/4 teaspoon baking soda
3 cups flour
1 teaspoon vanilla

Steps:

Sift flour and measure; resift twice with soda.
Set aside.
Cream oleo and add the sugar slowly, beating constantly to cream well.
Add eggs, 1 at a time, beating after each addition.
Stir in sour cream.
Add flour mixture, 1/2 cup at a time, beating well.
Stir in vanilla and turn batter into a well greased and floured 10-inch tube pan.
Bake in 325°F oven about 1 1/2 hours.
Place pan on rack to cool 5 minutes.
Loosen cake around edge of pan.
Turn cake onto rack to cool completely.

Nutrition Facts : Calories 381, Fat 6.5, SaturatedFat 3, Cholesterol 103, Sodium 78.2, Carbohydrate 74.6, Fiber 0.8, Sugar 50.8, Protein 6.8

SOUR CREAM POUND CAKE

Sour Cream Pound Cake image

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

Ingredients

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
Confectioners' sugar, optional

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.

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