Recipe by BREAKSTONE'S
"This classic pound cake uses sour cream for a moist and delicious dessert."
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BREAKSTONE'S Reduced Fat Sour Cream
Even though this had two bad reviews, I decided to give it a try. This is basically the same recipe for sour cream pound cake submitted by Will Barber that has 4 & 1/2 stars and great reviews. All you have to do is cut the recipe in half! Cream the butter and sugar together until light and fluffy, then add the sour cream and eggs. Then add the flour and 1/8 tsp. (or pinch) of baking soda and mix well. Pour it into and 8x4 baking dish and bake at 375 for about an hour. It was moist and delicious. I cut into cubes and put it into chilled glasses topped with the filling for "angel lush", sliced strawberries, bananas and a little more whipped topping. It's even great sliced and toasted all by itself!
I'm sorry guys, but this is just inferior when it comes to moist pound cake! I was so disapointed with this compared to other sour cream recipes I have tried!
With minor variations, this is a classic, tried and true pound cake recipe. The formula here of 3 c. flour, 1 c. butter, 3 c. sugar, 6 eggs and 1 c. sour cream is standard, so Breakstone, the commercial sponsor, definitely got this right. However, shame on Breakstone for the following instructions: "Add flour mixture to sugar mixture, alternately in thirds with sour cream, beating well after each addition." Whoa, do I ever take issue with that! It should read to add those mixtures in thirds (beginning and ending with the flour) JUST UNTIL INCORPORATED. Yes, cream the butter and sugar well and add the eggs one at a time, beating well after each addition. But once the flour is added it should be mixed with a gentle hand to avoid ending up with a heavy, coarse crumbed, dry cake. I found as I was in the middle of making this that I didn't have enough sugar so I used half white and half brown sugar. I also used full fat sour cream. We invited guests over for dessert after an indulgent dinner out. This was easy, simple and perfect to serve with mixed fresh berries and whipped cream. As I knew it would be, it was delicious.
This is an excellant recipe. The finished product looks exactly as pictured. The texture is light and compact and the cake burst with flavor of butter and vanilla. It is moist but don't compare it to the pudding/box cake receipes for moistness. Also, traditional pound cakes are dry; this is moist! This is the receipe I will use for pound cakes.
I hardly EVER give less than 5 stars, but just wanted to be fair to others who want a moist pound cake, this recipe didn't do it for me. I am a fairly experienced baker and was not impressed with this recipe....
I definately agree, this recipe was very dissapointing!
I also don't understand what the bad reviewers did wrong, but this was exactly what i wanted. Moist, yes. Delicious, yes. I added a little extra vanilla and sour cream (just a little to taste) and I'm really enjoying it. May i mention this is the first pound cake i've ever made? Though not remotely the first i've ever eaten.
I am not an experienced baker, but I know good cooking. I tried this recipe and we loved it! I split the batter for 1/2 almond and 1/2 vanilla. I also baked in small pans to freeze, took one out today after 3 days and it's still delicious. The first of many cakes.
* Percent Daily Values are based on a 2,000 calorie diet.
BREAKSTONE'S Moist Sour Cream Pound Cake
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 108
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