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.
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.
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