Best 3 Karens Sour Cream Pound Cake Recipes
Indulge in the delightful flavors of Karen's Sour Cream Pound Cake, a classic treat that combines the richness of sour cream with the moist texture of a pound cake. This beloved recipe is a staple in many households, enjoyed for its simplicity and timeless taste. Join us on a culinary journey as we explore the secrets behind this cherished dessert, uncovering the perfect balance of ingredients and techniques that make it a true masterpiece. Along the way, we'll also discover variations of the classic sour cream pound cake, each offering unique twists and flavors that will tantalize your taste buds. Whether you're a seasoned baker or just starting out, Karen's Sour Cream Pound Cake is an adventure waiting to be savored. Let's embark on this delectable expedition and create memories that will last a lifetime.
Check out the recipes below so you can choose the best recipe for yourself!
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.
KAREN'S SOUR CREAM POUND CAKE
There are a few diffrent recipes out there for this Sour Cream Pound cake but mine is just a bit diffrent and is SOOOOO Wonderful!!!! I make this every year for New Years eve to cut up and use for dipping in chocolate fondue. This is REALLY good by itself, with a frosting or with Maraschino Cherries.
Provided by kzbhansen
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Line the bottom of a 9 inch tube pan with paper, or grease really well!
- Cream the butter and Sugar until light and fluffy.
- Add Eggs, one at a time beating thoroughly after each egg.
- Sift dry ingredients together.
- Alternatly add the dry ingredients, and sour cream to the butter mixture blending really well.
- Add vanilla.
- Beat for about 5 minutes until smooth and silky looking.
- Pour into pan and bake 1 hour and 20 minutes.
- I usually check at 1 hour 10 minutes.
- Your cake is done when a toothpick inserted comes out clean.
- Let cake cool in pan for about 5 minutes before removing to a wire rack to cool.
- You make make a glaze of Confectioners sugar or decorate with red and green cherries. The green ones for leaves the red ones as flowers.
1ST LADY ROSALYN CARTER'S SOUR CREAM POUND CAKE
I remember my mom making this when I was younger. It is unbelievably good!
Provided by Jennifer Scott
Categories Desserts
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 325 degrees. Cream butter and 2 cups sugar. Add egg yolks, one at a time, beating well after each addition. Sift flour, baking soda and salt twice. Add to creamed mixture, alternating with sour cream. Beat egg whites and remaining cup of sugar until stiff. Fold gently into batter. Blend in flavorings. Bake in a greased and floured tube pan 1 1/2 hours at 325 degrees. Cake should have a nice, brown crust. Let stand 15 minutes before removing from pan. Note: To coat pan, the former first lady uses 1 tablespoon flour and 1 tablespoon confectioners' sugar mixed together.
Tips:
- Use top-quality sour cream for the best flavor.
- Make sure all of your ingredients are at room temperature before you start baking.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter and make the cake light and tender.
- Gradually add the eggs to the batter one at a time, beating well after each addition.
- Add the sour cream and vanilla extract and mix until well combined.
- Sift the flour, baking powder, and salt together before adding them to the batter. This will help to prevent the cake from becoming dense.
- Pour the batter into a greased and floured 9x13 inch baking pan.
- Bake the cake in a preheated 350°F oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
Conclusion:
Karen's sour cream pound cake is a delicious and easy-to-make classic dessert. The moist and tender crumb is complemented perfectly by the tangy sour cream frosting. This cake is perfect for any occasion, from casual gatherings to special celebrations. With its simple ingredients and straightforward instructions, this recipe is sure to become a favorite in your kitchen.
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