Sour Cream Cake Batter at Mason Hurley blog

Sour Cream Cake Batter. This sour cream pound cake has the best texture — it’s moist and tender with a tightly packed crumb that’s just dense enough, without crossing the line into feeling heavy. Just as with buttermilk pound cake, the boost of acidity that sour cream adds to the cake batter softens the strands of gluten, which also makes for a softer, more tender cake. The result is an extra tender, velvety, moist pound cake with a fine crumb. Add eggs, one at a time, mixing well after each addition. Mix to combine flour, baking soda, and salt. Use a stand mixer or large mixing bowl and electric hand mixer to mix together the batter. The sour cream adds additional moisture to the cake without thinning the batter.

Sweet Little Bluebird Sour Cream Pound Cake Weekend Potluck 212
from www.sweetlittlebluebird.com

Just as with buttermilk pound cake, the boost of acidity that sour cream adds to the cake batter softens the strands of gluten, which also makes for a softer, more tender cake. Mix to combine flour, baking soda, and salt. Use a stand mixer or large mixing bowl and electric hand mixer to mix together the batter. The result is an extra tender, velvety, moist pound cake with a fine crumb. This sour cream pound cake has the best texture — it’s moist and tender with a tightly packed crumb that’s just dense enough, without crossing the line into feeling heavy. Add eggs, one at a time, mixing well after each addition. The sour cream adds additional moisture to the cake without thinning the batter.

Sweet Little Bluebird Sour Cream Pound Cake Weekend Potluck 212

Sour Cream Cake Batter The result is an extra tender, velvety, moist pound cake with a fine crumb. Mix to combine flour, baking soda, and salt. Add eggs, one at a time, mixing well after each addition. This sour cream pound cake has the best texture — it’s moist and tender with a tightly packed crumb that’s just dense enough, without crossing the line into feeling heavy. Just as with buttermilk pound cake, the boost of acidity that sour cream adds to the cake batter softens the strands of gluten, which also makes for a softer, more tender cake. The result is an extra tender, velvety, moist pound cake with a fine crumb. The sour cream adds additional moisture to the cake without thinning the batter. Use a stand mixer or large mixing bowl and electric hand mixer to mix together the batter.

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