Bake for 35 minutes. Amount is based on available nutrient data. The tastes were great but it’s heavy. Then I added a lemon glaze of lemon juice powdered sugar and milk. I know this is a simple, light cake but no hint of sour cream taste or vanilla. Great taste. Step 4, Combine the wet and dry ingredients: Pour the wet ingredients into the dry ingredients. 0/4. Beat in the eggs, one at a time. The cake was perfect! Grease and flour a 9- or 10-inch fluted tube pan … Because I like to use unsalted butter I had to add 1/2 teaspoon salt plus 1/4 teaspoon baking soda to the flour. I think it would be divine served with caramel icing – yum! The crust is crisp with a tender and moist cake in the middle! ★☆. Then there was my Coffee Cake and my Cinnamon Tea Cake. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. If it is, is there an easy way for me to scale it down to a 6 inch pan? Thank you! Thank you for your kind review! Leave cake to cool slightly before carefully removing from cake pan and leaving on a wire rack to cool completely. In a large mixing bowl, cream the butter and sugar together. I topped it with whipped cream and sliced, sugared fresh strawberries. Grease and flour a 8x4 inch loaf pan. Could you serve this with a raspberry coulis to add a flavor note on the plate? So pleased you enjoyed it. For loads of buttercream tips, check out my buttercream frosting recipe. Oh my goodness this is amazing. Don’t forget to rate the recipe and leave a comment below. This was such a lovely easy recipe. … ★☆ ! I always make sure that my ingredients are room temperature before I start. If anyone is new to baking and unsure of what a pinch is just use a 1/8 tsp measure for the salt and the baking soda and you will be fine. Add sour cream and eggs. Grease and line an 8-inch round baking pan with baking or parchment paper. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. I ended up using a Caramel icing on top (as it was left over from a pkt mix one of the little granddaughters had made). Topped with a thick sour cream frosting, it’s soft, light and delish! However, I tried to avoid keeping my cakes in the fridge as it can dry them out. Notify me of follow-up comments by email. Bake for 65 to 70 minutes or until a skewer inserted in the center of the cake … Brilliant cake! The cake batter will be very thick (see photo below) – this is ok. I made the sour cream cake but mine was quite flat and a little dense. I soon landed on the perfect combination that results in a soft and tender Sour Cream Cake. On this occasion I used this batter for cupcakes - one recipe makes 12. Iv’e made this cake today it is cooling down but it smells and looks good even without the frosting . Add to dry ingredients along with the sour cream and stir to combine. The cake was perfect! Threw on some decorations and cake looked and tasted great. Hi Julie, I’m glad you liked it. vegetable oil, white cake mix, water, eggs, vanilla extract, sour cream ... Go to reviews. Stir in the cranberries. So glad you enjoyed it Naomi! Hi Krissy, I haven’t tried it myself so I can’t say for sure. Any tips for next time? And now you and I can obsess over this sweet and simple Sour Cream Cake. By Anita Guidry, Church Point, Louisiana Recipe by Southern … Bake cake for approximately 35-40 minutes or until a skewer inserted in the middle comes out clean. Add eggs, one at a time, until yolk just disappears. Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas. nutmeg, peach, salt, sour cream, sugar, brown sugar, large egg Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. This is a simple buttercream that’s made using sour cream instead of milk. Love that Terri! You saved Sour Cream Pound Cake to your. Great recipe! Step 2, Sift the dry ingredients: In a large bowl, sift together flour, sugar, cocoa powder, and baking soda. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. This simple one-layer cake is topped with a luscious sour cream buttercream. A lemon twist sounds wonderful. I did add 2 tsp. Sift the baking soda and flour together. It’s a butter cake made with sour cream which creates a moist, rich cake. Cut into big slices and enjoy! Then I beat the egg whies until stiff peaks were formed and folded them into the batter poured the batter into the tube pan and baked for about 90 minutes at 350 degrees. I doubled the recipe, used cake flour, a tube pan and dropped the temperature to 350. I added a tsp of vanilla and decreased the sugar to 3/4 cup. Not pleased; will not use again. Hi Marilyn, I don’t often bake using glassware but I don’t think that would be a problem! It also, no matter what flavor I use, still has that powdered sugar taste and texture. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 … I just can't imagine baking a cake without some extract or other flavoring. Zest of one lemon juice of lemon and 1/4 cup poppy seeds. ★☆ Have you noticed? Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. I substitute 1 tsp vanilla for fresh squeezed lemon and made a sour cream-lemon frosting. Get new recipes and baking inspo delivered straight to your inbox. I don't like a sweet pound cake. Sour cream keeps the cake moist and adds a nice flavor. I added 1 tsp vanilla and 1 tsp almond extract to the batter. Add eggs one at a time, beating well after each addition. It’s thick and creamy and the perfect pairing to the soft and fluffy cake. Pour batter into prepared pan. 312 calories; protein 4.3g; carbohydrates 44.9g; fat 13.3g; cholesterol 85.3mg; sodium 120.2mg. https://www.tasteofhome.com/recipes/sour-cream-bundt-coffee-cake I recommend sticking with quantities provided for best results. https://www.tasteofhome.com/recipes/sour-cream-chocolate-cake Since there’s fresh sour cream in the frosting, you can store this cake in the fridge. THANK YAH HONEYCHILD❤☮. Did you make this recipe? I like a very flavorful cake so I used one teaspoon each of orange lemon and almond extract and two teaspoons of vanilla extract and never ever use imitation. Would adding more vanilla or substituting lemon juice work without compromising the cake? So my preference is to store the cake in an airtight container at room temperature and only making the frosting when I’m ready to serve it. Have a question? Must try recipe! Ingredients: 1 cup butter, room temperature 1 1/2 cups granulated sugar 2 eggs 2 teaspoons vanilla 1 cup sour cream 1/2 teaspoon kosher salt 1 teaspoon baking powder 1 2/3 cups flour 1 1/2 cups blueberries (fresh or frozen and thawed) Icing 2 tablespoons butter, melted 1 1/2 cups powdered sugar 1/2 teaspoon vanilla 1–2 tablespoons milk Instructions Preheat oven to 350°F. Love the recipe …made it this afternoon 10/25/2020. The outside was crusty and rich. Great recipe! To start I doubled the recipe so that I could use a 10 cup tube pan instead of a loaf pan. Start by adding flour, baking powder and sugar into a large mixing bowl. I baked it at 350 degrees for 75 minutes. In a large bowl or stand mixer fitted with a paddle attachments, beat butter for 3-4 minutes or until it pales and is light and fluffy. Hi, this was a super easy, very light cake. Info. Beat with an electric mixer for 2 minutes or until smooth and creamy. Beat in the flour mixture in 3 parts alternately with 1 ¼ cup sour cream, beginning and ending with the flour mixture. Beat briefly with fork just to break up the egg yolk. @sweetestmenu Add sugar and continue to beat for 1 minutes. Then remove it from the heat and cool slightly. Slowly add the vanilla, milk and sour cream. Add comma separated list of ingredients to exclude from recipe. I wanted an orange sour cream cake so I juiced fresh oranges and add the juice and pulp to the batter and used food coloring to make it orange. Made this? Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Submitted by tlyme Updated: December 18, 2020. I also use the traditional preparation method: cream the butter and sugar very well, a good few minutes, until light and fluffy. I kept the sugar at three cups and I used seven large eggs separating the yolks adding them one at a time beating well after each addition. Preheat the oven to 350°F and set an oven rack in the middle position. Soft vanilla Sour Cream Cake made from scratch. Deliciously golden Sour Cream Cake made from scratch. So glad you enjoyed the cake Christina! And so super simple. Watch the time as our oven cooks it in 45 min. Delicious. Mix in the sugar, eggs and vanilla extract – followed by the flour, baking soda and salt. Add the sour cream and mix until incorporated. Add to dry ingredients along with the sour cream and stir to combine. YES DARLING, I WILL BAKE UR CAKE 4 THANKSGIVING. This is one I will definitely be taking to my Book Club when it resumes in the new year. Be the first to rate and review this recipe. Turned out perfectly but….it lacked a bit of flavour. ★☆ Hi, it won’t matter too much in this recipe as it’s just a mix and stir recipe! So happy to hear that Sarah! Congrats! Preheat the oven to 350 degrees F (175 degrees C). Pour the batter into the pan, smoothing the top. This is what I did to make it come out that way. American-inspired recipes from an Aussie kitchen. Add sour cream and vanilla extract, mixing until just combined. I baked it at 350 degrees for 75 minutes. Love the idea of adding orange. Bake … The outside was crusty and rich. The cake batter will be. It's four stars with the changes that I made. I added vanilla extract baked at 350 but had to cover with foil after 40 minutes to keep from getting too brown. Information is not currently available for this nutrient. Perfect on the first try. I tried with different amounts and types of sugar, fats, raising agents, sour cream, milk and baking times. I topped it with whipped cream and sliced, sugared fresh strawberries. of lemon extract. Add vanilla and sugar and beat slowly until it starts to come together. If you follow me on Instagram, you’ll know it took me 5 tries to get this cake just right. Add flour mixture in 3 batches, … I love hearing from you and seeing what you made! A self-taught baker and dessert advocate from Sydney, Australia. Excellent pound cake - very moist and goes perfect with fresh strawberries and homemade whipped cream. Moist Lemon sour cream cake is the latest addition to our growing number of dessert recipes made with lemons. Hi Brenda, yes you could add more vanilla if you like, or a touch of lemon juice. Generously grease a 10-cup Bundt pan with butter or nonstick cooking spray. Hello, may i ask if the egg and sourcream should be at room temperature? I already had this basic recipe in my file but I needed to make a few changes. I simply can’t get enough of quick and easy cakes that can be served for almost any occasion. Super quick and easy to make. My husband is a great cook but following detailed recipes is not his style. In a large bowl or stand mixer fitted with a paddle attachment, beat butter for 3-4 minutes or until it pales and is light and fluffy. Very good with minor changes. Delicious and so easy to whip together. Traditionally, pound cake recipes … To make the frosting, add butter to a large mixing bowl. 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 The texture is wonderful, it’s moist and delicious. I added more like a heaping half cup of sour cream. Hi, this looks amazing! This is excellent! This is going to be my Sunday baking activity this week! Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. I did not make the icing as directed, instead I just made an almond glaze. Show me your bake! Start by preheating your oven to 325 F then liberally spray a 12 cup bundt pan with non-stick baking … This classic pound cake from Southern Living is particularly rich, tender, and perfect because of the addition of sour cream. I have used this basic recipe for a couple of years. 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