Chef John Folse's Sour Cream Pound Cake - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Sour Cream Pound Cake

Prep Time: 1 and 1/2 Hours
Yields: 1 Pound Cake

Comment:
There are many great recipes for tasty and moist pound cakes. This one incorporates "ready to bake" Butter Yellow Cake Mix. The end result is a quick, easy and guaranteed "mouth-watering" dessert!    

 Ingredients:

1 cup sour cream
1 (18 and 1/2-ounce) box Butter Recipe Yellow Cake Mix
1 stick melted butter
1 cup sugar
4 eggs

 

Method:

Preheat oven to 350 degrees F. Grease a Bundt pan well then dust lightly with cake flour, tapping out excess. Set aside.  In a large mixing bowl, add melted butter, sugar and eggs. Using a hand-held electric mixture, mix on low speed 30 seconds or until well combined and smooth. Sift cake mix into egg mixture and whisk on medium speed 3 minutes or until combined. Add sour cream and continue mixing on medium speed 2 additional minutes. Pour batter into prepared Bundt pan. Bake 1 hour or until a toothpick inserted in center of cake comes out clean. Remove cake from oven and let cool before serving. Top with your favorite fruit toppings and whipped cream if desired.

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