5 flavor pound cake with sour cream
Add the flour and milk alternately mixing and scraping the bowl between each addition. 2 Beat butter sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy.
Best Ever 5 Flavor Pound Cake 5 Flavor Pound Cake Five Flavor Pound Cake Sour Cream Pound Cake
Much better than the standard pound cake I got the recipe from a great-aunt over 40 years ago.
. FIVE FLAVOR POUND CAKE. Sift the flour baking powder and salt together. Transfer batter to prepared pan.
Place the butter sugar vanilla extract and salt in the bowl of a stand mixer fitted with the paddle attachment. Grease a 10 bundt pan with shortening then dust with flour. Add eggs 1 at a time beating well after each addition.
Add the baking soda salt and half of the flour. Add Vanilla Butter Nut Flavor. Remove from oven and let cake cool until pan is warm to the touch.
Add to creamed mixture alternately with sour cream and vanilla. Combine the flour salt and baking powder in a large bowl. Pour into a greased and floured 10-in.
Add flour and pinch of soda mix well. When cake is completely cooled drizzle on the glaze if using. Sugar 5 eggs well beaten 3 c.
Cream butter and shortening and sugar until light and fluffy. Mix together flour baking soda salt and mace in a bowl. Alternate adding the flour mixture and sour cream in thirds until fully combined.
Cream together the softened butter and sugar using a hand mixer. Add to creamed mixture alternately with milk. 7-Up Cream Cheese Cake Ingredients.
Grease and flour 9x5-inch loaf pan. In a small saucepan over medium heat whisk together the sugar butter and water. Bake for 1 hour and 15-20 minutes.
Preheat the oven to 350 F. Place pan on a rimmed baking sheet in case there is any overflow. Add eggs which have been beaten until lemon color.
Gradually beat in flour and baking soda on low speed until well mixed. Bake at 325 degrees for 1 12 hours. Add sour cream and eggs.
Cool in pan about 10 minutes before turning out. Bring to a slow boil reduce heat and simmer for three minutes whisking about every 30 seconds. Beat in the extracts.
Add sour cream and eggs. How do you make a sour cream pound cake. Bake at 325 for 1-14 to 1-12 hours or until a toothpick comes out clean.
Add 1 egg at a time mixing just until yellow disappears. Add the egg yolks reserve the egg whites one at a time beating between each addition. Remove cake from pan and allow to finish cooling on cooling rack.
Add sour cream to blended shortening butter and eggs. Add the flour alternating with the milk beginning and ending with flour and adding the flour in 3 additions and the milk in 2 additions. To make the glaze combine powdered sugar extract and 12 teaspoon of milk.
Beat on low just until blended. 2 Beat butter sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add the vanilla and almond extracts.
Using a mixer cream together the butter and sugar. 1 Preheat oven to 325F. Butter and flour a 10-cup bundt pan making sure to tap out the excess flour.
In a large bowl cream butter and sugar until light and fluffy 5-7 minutes. Grease a 10 cup bundt cake pan with shortening then dust it with flour. Beat in the eggs until well blended.
Add the baking powder salt and flavorings. Grease and flour 9x5-inch loaf pan. Add room-temperature eggs 1 at a time allowing each egg to blend into the butter mixture before adding the next.
Preheat oven to 375 degrees F 190 degrees C. Grease and flour a 8x4 inch loaf pan. Grease and flour bundt cake pan.
Stir in lemon juice zest and extract. Serve with vanilla ice cream and fresh fruit. Measure out 3 cups add it to a sieve along with baking powder and salt and sift once more.
Plain or cake flour 12 tsp. 3 cups granulated sugar. Beat on medium-high speed for a couple minutes until the mixture is thick fluffy and very pale.
Next add the sugar and butter to a mixer and cream together. Baking powder 1 c. In a medium-sized bowl sift together flour baking powder and salt.
Add flour mixture to the butter-egg mixture alternately with sour cream mixing until just incorporated. Cream the butter and sugar in a stand mixer until light and fluffy. In a large bowl cream butter and sugar until light and fluffy.
Add to creamed mixture alternately with sour cream and vanilla. Cool in pan 15 minutes before removing to a wire rack to cool completely. Add eggs 1 at a time beating well after each addition.
Add baking soda to sour cream set aside. 2 sticks butter 12 c. Cool cake in pan on a wire rack 10 minutes.
1 Preheat oven to 325F. Next add the sugar and butter to a mixer and cream together. Combine flour baking soda and salt.
Beat in vanilla with the last egg. Coconut flavoring 1 tsp. During the last 5 minutes of baking make the glaze.
Grannys Five-Flavor Pound Cake 1. Add the eggs and vanilla. In a large mixing bowl cream shortening butter and sugar until light and fluffy.
How to Make 5 Flavor Pound Cake. Add baking soda to sour cream set aside. Combine flour and baking powder.
Add the flour and sour cream until just combined. Put in 10 inch tube pan. Add the eggs one at a time scraping down the batter between each addition.
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