Best 4 Sybils Sour Cream Pound Cake Recipes
Indulge in the timeless classic of Sybil's Sour Cream Pound Cake, a culinary delight that has captivated taste buds for generations. This moist and tender pound cake boasts a symphony of flavors, with a hint of tanginess from sour cream and a velvety crumb that melts in your mouth. With three variations to choose from, this recipe offers a versatile baking experience for every occasion. Dive into the Original Sour Cream Pound Cake, a straightforward yet exquisite version that showcases the essence of this beloved treat. For a touch of indulgence, the Sour Cream Pound Cake with Glaze adds a luscious glaze that elevates its simplicity. And if you seek a burst of citrusy freshness, the Sour Cream Lemon Pound Cake infuses the classic recipe with vibrant lemon zest and juice. Each variation promises a unique taste journey, making this collection a treasure trove for pound cake enthusiasts.
Let's cook with our recipes!
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.
SOUR CREAM POUND CAKE RECIPE
With sour cream as a secret ingredient, my Sour Cream Pound Cake recipe comes out moist and tender, every time.
Provided by Gemma Stafford
Categories Dessert
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F (165°C) and butter and flour a large 12-cup bundt pan. Set aside.
- With an electric mixer, blend the butter and sugar on medium speed for 5 minutes, until pale and fluffy.
- Add the vanilla, almond, and lemon extracts, then the eggs, one at a time, until blended. Then stir in the sour cream.
- In a small bowl, combine the flour, baking soda, and salt, and then gradually add to the wet ingredients until thoroughly combined but taking care not to over mix.
- Pour into the prepared pan and then firmly tap the pan onto the counter to remove any air bubbles.
- Bake on a center rack for 65-75 minutes, or until a skewer inserted into the center comes out clean. This is a very big cake so it does take some time.
- Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- Just before serving, dust with powdered sugar. Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to two months.
SOUR CREAM POUND CAKE
The original pound cake appeared in America's first cookbook and was made with one pound each of butter, sugar, eggs and flour. Now that's a lot of cake! Vintage recipes also suggest separating egg yolks from whites and whipping the whites to stiff peaks before folding them into the cake batter. We tested and didn't feel this extra effort was worth the pay-off. We've scaled down the ingredients and the work involved to make a showpiece cake that is perfect for your next family gathering. The key is the sour cream, which balances the sweetness and ensures your cake remains soft for days! This pound cake is moist, dense and dangerously buttery.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Spray a coated 10- to 14-cup Bundt pan with nonstick cooking spray and dust with flour, making sure to coat all the details of the pan. Invert the pan and shake out any excess.
- Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, about 4 minutes more. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla and mix on medium speed until incorporated.
- Whisk together the flour, baking powder and salt in a medium bowl. Add to the butter mixture in 2 parts and mix on low speed until just incorporated, scraping down the sides of the bowl. Scrape the batter into the prepared pan, using a rubber spatula to smooth the top into an even layer.
- Bake until golden brown and crackly on the surface and a toothpick inserted into the center of the cake comes out almost clean with just a few crumbs, about 1 hour 30 minutes. Allow the cake to cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before removing the pan. The cake will contract while it cools, making it easier to remove.
- Sprinkle the cake with confectioners' sugar. Top each slice with fresh berries if using.
SYBIL'S SOUR CREAM POUND CAKE
My grandmother was famous for this cake. She lived in a small Southern town, and for her, to love you was to feed you. This cake always meant love. Anytime there was a funeral, an illness, a family reunion, or any special occasion, she would show up with her sour cream pound cake. When she passed away, everyone who spoke at her funeral mentioned this cake. For all those who requested the recipe...here it is!
Provided by REGINAHARRIS
Categories Desserts Cakes Pound Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a tube pan.
- Beat butter, sugar, and shortening together with an electric mixer until creamy and fluffy. Add eggs, one at a time, beating well after each addition.
- Sift flour and baking powder together in another bowl. Add to creamed mixture, alternating with milk and sour cream. Mix in vanilla extract and lemon extract. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 30 minutes.
Nutrition Facts : Calories 609.6 calories, Carbohydrate 79.3 g, Cholesterol 127 mg, Fat 30.4 g, Fiber 0.6 g, Protein 6.5 g, SaturatedFat 15.1 g, Sodium 171.5 mg, Sugar 50.6 g
Tips:
- Use room temperature ingredients. This will help the cake batter to come together smoothly and evenly.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Be sure to measure the flour correctly. Too much flour can make the cake dry and dense.
- Do not overmix the batter. Overmixing can toughen the cake.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can dry out the cake.
- Let the cake cool completely before frosting. This will help to prevent the frosting from melting.
Conclusion:
Sybil's Sour Cream Pound Cake is a classic recipe that is sure to please everyone. With its moist, tender crumb and rich, tangy flavor, this cake is perfect for any occasion. Be sure to follow the tips above to ensure that your cake turns out perfectly.
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