Sour Cream Pound Cake
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  1. #1
    Registered User Josephhgoins's Avatar
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    Default Sour Cream Pound Cake

    Sour Cream Pound Cake


    Recipe Description
    Sour Cream Pound Cake
    Preparation Steps:
    let butter come to room temp. preheat oven. grease and flour pan.

    **put loaf pan onto cookie sheet to keep your oven nice and clean.
    Level of Difficulty:
    Easy
    Time Needed:
    1 hr 15 min
    Ingredients:
    1 cup butter
    2 cups sugar
    3 cups cake flour (may sub 1/2 cup cocoa for some of flour)
    4 eggs
    1/2 tsp salt
    3 tsp baking powder
    1 cup sour cream
    1 tsp. vanilla
    Serves:
    1 loaf
    Directions:
    Cream butter, then add sugar gradually and beat until fluffy. Add eggs, one by one, beating well after each addition. Sift dry ingredients together. Mix sour cream and vanilla. Add dry ingredients and sour cream mixture alternately to butter-sugar-egg batter, beating well continuously. Bake in a large, greased bread pan at 350 for 1 hr

  2. #2
    Registered User Libby's Avatar
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    Thanks Joseph! This sounds divine....can't wait til I try this one

    Any type of sour cream recommended? Fat free, light or full fat? One last silly question - can you make pound cake with margarine instead of butter? *ducks*

  3. #3
    Registered User Josephhgoins's Avatar
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    I have made it with Margarine before, but you have to get good margarine with a high oil content. Land o Lakes is a good one Ms. Filberts and blue bonnet is not. Butter will of course make a much better crust.

    I only use the full fat sour cream, but I bet the lower fat would work. If you try it let me know.

  4. #4
    Super Moderator Darlene's Avatar
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    What a way to go! Thank you for the recipe!

  5. #5
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    Sounds wonderful, even for the waistline.

  6. #6
    Registered User Libby's Avatar
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    I made this a couple of weeks ago. I used margarine (Becel salt free) instead of butter, I didn't use cake flour but just 2tbsp less/cup of all purpose flour and instead of the 1tsp of vanilla, I used 3 tsp of lemon extract.

    Personally I think it was too much sugar - I felt a jolt - but I'm not one to eat a lot of sugary baked goods often. DF liked it as it was I think I will attempt this again but using Splenda and more lemon extract with zest to kick up that flavour.

    The sour cream made the cake so moist and dense - I love that aspect. I also just mixed it by hand, no hand blender either

    Great recipe Joseph!

  7. #7
    Registered User Paws's Avatar
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    Mmmmm...this sounds so yummy!

    Thanks for sharing!!

  8. #8
    Registered User frugalfranny's Avatar
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    Sounds delish! will have to try it.

    Won't have to worry about putting the pan on a cookie sheet....I boiled a pie over about a month ago.. and haven't cleaned it yet. (well, cleaned one)

    Will put the oven rack out in garden across some weeds and spray with Easy Off........best weed killer there is!

  9. #9
    Moderator Luckybustert's Avatar
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    This would be fabulous with some fresh berries and homemade whipped cream!!

    And FF, thanks for the tip about the Easy Off!

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