Birthday Cake – Sour Cream Pound Cake

9 Jul

 

Sour Cream pound cake 6 copy 

This recipe was one of my first posts on this blog. Since then I believe I have improved my photographs and my posting ability, so I thought it would be good to repost it. This is a versitile recipe, I have used it for a Bundt cake, as a loaf cake (with nuts) and now as a layer cake. I used three 8″ round pans. When I put it together it was huge. I didn’t realize how tall it would be.

IMG_1680 

Sour Cream Pound Cake

Ingredients:

  • 1 cup butter, room temp
  • 3 cups granulated sugar
  • 6 eggs
  • 3 cups all purpose flour
  • ¼ tsp baking soda
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 1 tsp almond or lemon extract
  • 8 oz. sour cream

Directions:

Preheat oven to 325 degrees. Coat desired pans with baking spray. (1 Bundt pan, 3 (8″) round pans, 2 (9″) round pans, or loaf pans)

In a separate bowl, combine flour, soda and salt, set aside. Cream butter and sugar; add eggs one at a time. Add vanilla and lemon extract. Add flour mixture and sour cream alternately ending with flour. Spoon batter into pans. Bake loaf and round pans 45 – 60 minutes,  and bundt pan 60 to 75 minutes, or until toothpick comes out clean. For loafs you may add 3 -5 cups of chopped pecans.

 Birthday Cake Version:

For round cake, (birthday cake), slice off top layer and frost – if desired frost inside layers slightly and layer with thin sliced strawberries. Frosting recipe follows: (Oh, enjoy the layer you slice off – it is the best part of the cake.)

Buttercream Frosting:

  • ½ cup softened butter
  • ½ cup butter flavor shortening
  • 16 – 24 oz. powdered sugar
  • 1 tsp vanilla
  • 2 -3 Tbls milk

Cream butter, Crisco until smooth, slowly add powdered sugar, add vanilla and milk to desired consistency.

*I frosted the inner layers with strawberry buttercream frosting and a layer of sliced strawberries – see the picture… And I had another layer to put on the top!

 

SCPC 2

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11 Responses to “Birthday Cake – Sour Cream Pound Cake”

  1. Juliana July 9, 2009 at 3:34 pm #

    Wow, nice looking birthday cake…strawberries buttercream and fresh strawberries…yummie! Love the picture!

  2. sweetie July 9, 2009 at 8:24 pm #

    wow! that’s a beautiful 18 lb pound cake! ; p can you make it as cupcakes too? that sounds so good.

    fyi, the link from your first sentence doesn’t work right now bc there’s an extra “http:” in the URL.

  3. laurelg1 July 10, 2009 at 12:20 am #

    I fixed the link… thank you! This recipe works great in any form. I make it during the holidays in a small loaf pan with walnuts added and give them as gifts. It is wonderful. It freezes well too.

  4. Jen @ MaplenCornbread July 10, 2009 at 6:49 am #

    STUNNING cake!!!! Perfect really! that’s certainly the kind of cake I’d love for my birthday!

  5. Deborah July 10, 2009 at 11:08 am #

    I love pound cake, but I’ve never seen it in a layered cake like this. Looks delicious!!

  6. Pops De Milk July 10, 2009 at 12:08 pm #

    Wow, that is amazing looking cake! I’m definitely going to try it out. Thanks for posting the recipe :)

  7. Elissa July 10, 2009 at 3:12 pm #

    Beautiful white cake! Strawberries and pound cake is classic.

  8. oneordinaryday July 12, 2009 at 7:21 pm #

    Great job with the photos!

  9. Marisa (Trim The Fat) July 16, 2009 at 10:21 am #

    That looks amazing!

  10. Doris April 12, 2010 at 3:02 pm #

    Hi, I was looking for recipe on how to make the cake very light/white in color.
    on your cake above it seems that the cake is white.
    Please….just wanted to learn more. ;-) greetings
    p.s.
    your cake is lovely and looks yummy.

Trackbacks/Pingbacks

  1. Cream Cheese-Bourbon-Pecan Pound Cake « Bake Me More - September 5, 2009

    [...] pound cake your traditional Sour Cream Pound Cake, which I baked in round pans and made into a 3 layer birthday cake – see this post – it’s a [...]

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