Southern Kitchen Bucket List : Sour Cream Pound Cake.

This post is part of our on-going Southern Kitchen Bucket List series, an attempt to try and master all the staple foods + recipes from a classic Southern kitchen. Pound Cake might just be one of those go-to dessert recipes you should master right up there after you learn a classic Chocolate Cake.

Knocking this classic off of my Southern Kitchen Bucket List took me way back to being a kid. I remember making this southern classic at my cousins’ house when I would visit in the summer time and we would all enjoy it with whatever fresh fruit we could get our hands on. This is one of my favorite memories with my cousins, so seeing my kids now enjoy pound cake as much as I did makes me so happy.

During the summer, this is a dessert recipe I tend to pull out frequently since I usually have all the ingredients at home already—hence saving me a trip to the grocery store with my kiddos.

southern kitchen bucket list sour cream pound cake

The thing I love the most about this particular recipe is that the sour cream adds an extra bit of moisture to the cake. Because I mean, come on, no one likes a dry pound cake.

sour cream pound cake ingredients

Sour Cream Pound Cake

Yield: 10
Author:
This delicious sour cream pound cake is perfect to pair with fresh fruit or homemade icing.

ingredients:

  • 3 cups all purpose flour
  • 3 cups sugar
  • 6 eggs
  • 1 cups unsalted butter, softened
  • 1 cup sour cream
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract

instructions:

How to cook Sour Cream Pound Cake

  1. Preheat your oven to 350 F.
  2. In a large mixing bowl, mix together butter, vanilla, salt, and sugar. Then add sour cream and mix thoroughly again.
  3. In a separate bowl, sift flour and baking soda together. Add this dry mix and the eggs to the larger mixture. 
  4. Add completed mixture to a greased and floured loaf or bundt pan. 
  5. Bake for 45 mins to and hour or until a toothpick comes out clean. 
  6. Let cool for 30 minutes on rack before icing or serving. 
  7. Enjoy!
Created using The Recipes Generator

This sour cream pound cake is so simple to make and is always a hit at my family get-togethers. I love topping it off with some homemade icing or pairing it with fresh berries.

sifting flour pound cake
mixer pound cake
sour cream pound cake pour
baked sour cream pound cake
iced sour cream pound cake

Let me know how you like to enjoy pound cake in the comments below. Enjoy!


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sour cream pound cake drizzled with sweet glaze icing

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heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com

Pink Peppercorn Meringue.

A few years back I crossed paths with now-author Lauren McDuffie through Instagram. We chatted through a few private messages and soon found out how passionate we are about good made from scratch cooking. Lauren has been so great over the last few years, always wearing an heirloomed apron or using our tea towels in a shoot here and there.

Smoke, Roots, Mountain, Harvest Cookbook
Lauren, Author of Smoke, Roots, Mountain, Harvest

This week I’m excited to share that Lauren is launching the most fabulous cookbook. Smoke, Roots, Mountain, Harvest was inspired by her Appalachian home, and not only has the perfect recipes for each season, but she wrote the most beautiful stories throughout the cookbook that weaves them all together perfectly.

Today I wanted to share with you one (of my many) favorites from her cookbook and also give one of you the chance to win this sweet little cookbook (and one of our aprons!).

Strawberry & Pink Peppercorn Meringues by heirloomed

STRAWBERRY AND PINK PEPPERCORN MERINGUES

This recipe is as simple as they come: a few ingredients, a couple of steps, and waiting. Time is the primary ingredient in meringue making, 6 to 8 hours of inactive time, when you can be doing something else. Just put the meringues in the oven and let them do their thing for a couple of hours. Then let them cool for several hours until they are just right: crispy and crackling on the outside and marshmallowy soft on the inside—a textural dream, if there ever was one. I like to serve mine with a dollop of barely sweetened whipped cream and some fresh berries, but they’re also great just as they are. The strawberry bits running through the batter give these meringues a lovely speckled-pink look, and the addition of pink peppercorns provides an almost fl oral complement to the berry flavor. If you can’t find them, the meringues will still be delicious. The strawberries however, are a must; they steal the show. At least for me they do, which may come as no surprise.

INGREDIENTS:

  •  6 large egg whites 

  • ¼ tsp cream of tartar 

  • 1½ cups [300 g] sugar 

  • 1 Tbsp pink peppercorns, finely crushed 

  • ½ cup [45 g] crushed or minced dried strawberries 

  • Lightly sweetened whipped cream for serving (optional) 

  • Sliced fresh strawberries (or any berry you like), for serving (optional)

 Preheat the oven to 200°F [95°C]. Line a baking sheet with parchment paper or a silicone baking mat. In the bowl of a stand mixer fitted with the whisk attachment on medium-high speed (or in a large bowl, using a handheld mixer), beat the egg whites and cream of tartar until soft peaks form. Add the sugar gradually now, about 1 Tbsp at a time, and beat the mixture until it reaches the stiff peaks stage, 6 to 8 minutes. 

Remove any loose skin on the crushed peppercorns, and fold the peppercorns into the meringue batter. Fold in the crushed dried strawberries. 

 Drop the meringue batter onto the baking sheet, measuring 1 cup [240 ml] per cookie (I like them big). Smooth them out with a spoon, if desired, but big, fluffy meringues are wonderful as well. Suit yourself here! Bake for 2 hours. The meringues will have hardened on their surfaces, at this point, but will still be moist on the inside. Turn off the oven and allow the meringues to dry out in the oven until completely cool, 4 to 6 hours. Serve with the lightly sweetened whipped cream and some fresh berries, if desired. Store in an airtight container at room temperature for up to 3 days. Makes about 6 meringues.

 Excerpted with permission from Smoke, Roots, Mountain, Harvest (Chronicle Books, 2019) Text and photographs © Lauren McDuffie.

Cookbook Giveaway by heirloomed

In this cookbook you will find the most delicious recipes for dinners, desserts, drink + more. And you can see her sweet little model is actually wearing our Children’s Railroad Stripe Apron there in the photo - too sweet. I wanted to team up with Lauren to give one lucky winner a copy of her cookbook, Smoke, Roots, Mountain, Harvest and one of our Railroad Stripe Bistro Aprons. Be sure to enter below for your chance to win!

And for a roundup off more of my favorite cookbooks, click here


SMOKE, ROOTS, MOUNTAIN, HARVEST COOKBOOK + APRON GIVEAWAY :

Name *
Name

* some restrictions may apply. giveaway open to US based winners only. The giveaway is open from 5/13/19 - 5/19/19.


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heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com