Simple Way to Prepare Favorite Best sour cream pound cake
Best sour cream pound cake. Add eggs on at a time and beat well. Add sifted flour and baking soda alternating with sour cream. Place in greased and floured pan.
Sour Cream Pound Cake Tips What flour is best for pound cake? Because pound cake is traditionally a denser, buttery cake, all-purpose flour tends to do the best job. Cake flour produces a very light and tender crumb, which is lovely in many cakes, but not quite right for pound cakes.
Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, best sour cream pound cake. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Best sour cream pound cake is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Best sour cream pound cake is something that I have loved my entire life.
Add eggs on at a time and beat well. Add sifted flour and baking soda alternating with sour cream. Place in greased and floured pan.
To begin with this recipe, we must first prepare a few components. You can have best sour cream pound cake using 9 ingredients and 0 steps. Here is how you cook it.
The ingredients needed to make Best sour cream pound cake:
- Get 3 cup of all-purpose flour.
- Get 3 cup of granulated sugar.
- Take 5 of large eggs.
- Take 1 cup of melted butter.
- Prepare 1 cup of sour cream.
- Prepare 1/2 tsp of salt.
- Take 1/4 tsp of baking soda.
- Make ready 2 tsp of vanilla extract.
- Take 1/4 cup of shortening.
Learn more about the different types of flour. Beat in vanilla with the last egg. Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated.
Steps to make Best sour cream pound cake:
Transfer batter to the prepared pan and spread to smooth top. In a large bowl, cream butter and sugar until light and fluffy. Add flour and pinch of soda, mix well. I like to whip as much air into this cake during the creaming period because there is no leavening. After adding the eggs, I like to slowdown my mixer to add flour so it doesn't create too much gluten.
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