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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