Sour Cream Pound Cake With Cake Flour
Camila Farah
Preheat oven to 325 and butter and flour a 10 bundt pan.
Grease and lightly flour one 10 inch tube pan. Alternate blending one egg and sifted flour blending between each addition. Add flour mixture to the butter egg mixture alternately with sour cream mixing until just incorporated. In a stand mixer fitted with the paddle attachment cream butter and sugar until.
Sour cream cake flour salt lemon juice granulated sugar eggs and 6 more lemon sour cream pound cake chocolate chocolate and more powdered sugar sour cream salt lemon juice butter eggs grated lemon peel and 4 more. In large mixing bowl combine butter sugar and sour cream. I used a large 18 cup angel food cake pan 10 inches in diameter with 5 inch high sides for this recipe and that is what i recommend. Cream butter and sugar.
Step 4 bake in the preheated oven until a toothpick inserted in the cake comes out clean about 1 hour and 20 minutes. Add eggs 1 at a time beating well after each addition. Pour into prepared pans s and bake at 325 degrees for 1 1 2 hours. Then sprinkle with sugar cinnamon.
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Bake at 260 degrees for 2 hours. Grease and cake flour tube pan or 2 8 inch loaf pans. Then batter sugar cinnamon. Add eggs one at a time.
Beat butter and sugar in large bowl with mixer until light and fluffy. Beat in flour mixture alternately with sour cream. Bake 35 min in glass pan at 350 oven. Preheat oven to 325 degrees.
Put into a cold oven. Alternating with sour cream. Pour mixture into a greased baking pan. Gently blend in swans down cake flour until blended.
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Add eggs 1 at a time beating until blended add in butter flavor. Transfer batter to the prepared pan and spread to smooth top. Sift swans down cake flour lightly spoon into measuring cup for 3 cups. Angel food and bundt cake pans come in different sizes ranging from 6 5 to 11 inches in diameter with 3 to 5 inch high sides.
Preheat oven to 325.
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