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Sour Cream Pound Cake With Self Rising Flour

Looking for an easy pound cake recipe? This Sour Cream Pound Cake Recipe With Self Rising Flour is a delicious pound cake requiring just a few simple ingredients.

sour cream pound cake with self rising flour

Making a homemade pound cake has some sort of general mystique around it that sounds like it would be difficult. Maybe it’s the classic nature of traditional pound cake recipes or simply the lost art of cooking pound cakes. And after testing this one multiple times, I understand why.

Pound cakes can be temperamental. And that’s especially true when making one with self-rising flour.

What is self rising flour?

Self rising flour is all-purpose flour that has salt and baking powder already incorporated. Down south it is a staple in southern kitchens. White Lily self rising flour is typically my favorite choice for quick and easy buttermilk pancakes. And it is an absolutely game changer for delicious buttermilk biscuits. My grandmother used to store hers in a large bowl so that she could work in some shortnening and buttermilk at a moment’s notice to turn out a pan of hot, tender biscuits.

But I learned in my many tests of this particular recipe that White Lily doesn’t work well for this pound cake. The same thing that makes White Lily work well in biscuits makes it not work well in a cake that needs structure, like this pound cake. White Lily is a “winter wheat,” which yields a very tender baked good. But every time I made this cake with it, the cake would rise beautifully and then fall in the last 5 minutes of cook time.

So I swapped to a more “traditional” self rising flour (for this recipe I used Pillsbury, but King Arthur also makes a wonderful version.) Problem solved.

Why should you use self rising flour?

I like to use self rising flour in baking because it reduces the number of ingredients you have to pull out of the pantry and measure. But you do have to be sure that if you’re swapping IN self rising flour for all purpose flour that you eliminate the other leavening agents. I can’t guarantee subbing in self rising flour in your favorite recipes will always work. My best piece of advice is to use recipes that were developed with self rising flour to begin with. 

How to Make Self-Rising Flour 

If you don’t have self-rising flour on hand, making some is easy. The ratio is 1 cup of all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt for every 1 cup of self rising flour.

Tips For Making A Pound Cake

  • Don’t be tempted to open the oven during the cook time. Opening the oven door can cause fluctuations in the temperature, which can cause the cake to fall.
  • Follow the instruction to start with room temperature eggs and softened butter. You need these ingredients to be “not cold” in order to incorporate fully with the sugar and flour.
  • Don’t underbeat the sugar and butter, but don’t overbeat the flour. This helps keep your cake tender and just light enough for that classic pound cake texture.

How do I make cake pops with any leftover cake?

It’s so easy! In fact, this is the original cake recipe I used to make these cake pop truffles.

cake pop truffles

Cake Pop Truffles

Print
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sour cream pound cake with self rising flour

Sour Cream Pound Cake With Self Rising Flour


  • Author: Regan Jones, RD
  • Total Time: 1 hour, 10 min
  • Yield: 8 servings

Description

Looking for an easy pound cake recipe? This Sour Cream Pound Cake Recipe With Self Rising Flour is a delicious cake requiring just a few simple ingredients. It’s delicious topped with fresh fruit, such as sliced peaches or fresh berries, or with a scoop of vanilla ice cream 


Ingredients

  • Baking spray with flour*
  • 1/2 cup (4 oz.) salted butter, softened
  • 3/4 cup sugar
  • 2 large eggs, at room temperature
  • 2 cups (248 g) self-rising flour (such as Pillsbury; I do not recommend White Lily for this cake)
  • 1/2 cup, plus 1 tablespoon sour cream, divided
  • 1 tsp. vanilla extract***
  • 1/4 cup powdered sugar, sifted
  • 1 tablespoon heavy whipping cream


Instructions

  1. Pre-heat oven to 300 degrees F. Coat a loaf pan with baking spray; set aside.
  2. In a large bowl, beat butter and sugar with an electric mixer on medium speed until pale yellow and well blended, about 2 minutes. Add eggs to creamed mixture in large mixing bowl, one at a time, mixing after each addition. Add half of the flour, followed by 1/2 cup of the sour cream, and then the other half of the flour, blending just until incorporated after each addition. Add vanilla extract to cake batter, and mix just until incorporated. Pour batter or spoon batter into prepared pan; smooth top with offset spatula. Carefully tap pan on countertop 5 times to release any air bubbles in cake.
  3. Place pan in preheated oven, and bake until top of the cake springs back when lightly touched and has separated from sides of pan, about 1 hour baking time. Remove from oven, and let cool in pan 5 minutes; turn cake out onto a wire rack.
  4. Meanwhile, whisk together powdered sugar, cream and remaining 1 tablespoon sour cream. Drizzle over warm cake. Store leftover pound cake in an airtight container or wrapped in plastic wrap or aluminum foil.

Notes

*For best results, I prefer to use baking spray with flour. You’ typically find it with non-stick cooking spray in the oil aisle. Alternatively, you can coat your pan with softened butter and dust lightly with flour.

**I have not tested this yet in a tube pan or Bundt cake pan, but I suspect it would work if doubled. Cooking time should remain the same, but it’s always a good idea to check the center of the cake for doneness about 10 minutes before baking time is complete.

***As an alternative, you can create a Lemon Pound Cake Recipe by substituting 1 tsp. lemon extract or 1 Tbsp. lemon zest for 1 tsp. of the vanilla extract. 

  • Prep Time: 10 min
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 24 g
  • Sodium: 495 mg
  • Fat: 16 g
  • Carbohydrates: 46 g
  • Fiber: 1 g
  • Protein: 5 g

Keywords: Sour Cream Pound Cake With Self Rising Flour

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