What can you use instead of sour cream in a pound cake recipe?

Answer 1

Have you tried cream cheese? There are several nice cream cheese pound cake recipes at www.allrecipes.com.

Answer 2

My gradma hughina from scottland used to make the best pound cake
in the whole world. It was so rich and creamy.
She explained to me that it was called a pound
cake because it used a pound of butter and a
pound of sugar. This was what made it so rich.
Here's my recipe - hers was very similar.

Ingredients:
3 cups cake flour
6 large eggs
1 pound butter
1 pound sugar
2 teaspoons of pure vanilla extract
1/2 teaspoon salt
1/2 cup buttermilk
1/2 teaspoon baking soda
1 teaspoon baking powder


Sift the flour, baking soda,and baking powder
into a large mixing bowl. Stir in salt and
the sugar. I use a large spoon for this. Next I add
the butter. My grandmother would melt the butter
in a pan over slow heat to make it blend easier.
You can do this or just let the butter soften at
room temperature. Add the eggs, whole. At this
point I break out my mixer and begin mixing on
slow. I slowly add my buttermilk, and then the
vanilla extract. After it is thoroughly stirred,
I turn the mixer up to medium for a few minutes,
and then finally on high. If the mixture is a little
thick I add just a touch more buttermilk. If you don't
mix things thoroughly you will have lumps that will
form air bubbles in your mixture and leave holes
in your finished cake. It was always a matter of pride
not to have these air pocket holes in our cakes so we
always made sure we got all of the lumps. In the
pre-electric-mixer day that involved a lot of whipping
the cake by hand. We usually didn't have a hand cranked
mixer
that worked well, so this involved a large mixing spoon
to whip it. Some old timers even counted the number
of times they whipped the mixture - sort of made it
fun and you didn't notice your arm tiring.

Preheat the oven to 325 degrees.

Take your standard tube cake pan and oil it with
butter. Then lightly flour the oiled pan. Shake
the excess flour from the pan.

Pour the mix in, bake the cake for about 1 hour
and twenty minutes. Keep looking at how your cake
is doing through the oven door but avoid opening
the door too much while it is cooking as I have
seen this, or jarring a cake, cause it to collapse.
When you think it is done, do the toothpick test.
Stick a wooden toothpick into one of the thickest
parts of the cake. If it's dry when you pull it our,
the cake is done.

Allow the cake to cool 15 or 20 minutes in the pan.
Then gently remove it, and stick it on your favorite
decorative cake plate.

Answer 3

You can use creme fraiche
Creme Fraiche Recipe



reme fraiche is pronounced 'krem fresh'. It is a thick and smooth heavy cream with a wonderfully rich and velvety texture. This matured cream has a nutty, slightly sour taste produced by culturing pasteurized cream with a special bacteria. In France, where it originated, the cream is unpasteurized so it naturally contains the bacteria necessary to make creme fraiche. The butterfat content varies (usually 30%), as there is no set standard so you will find every brand tastes a little differently. Creme fraiche can be found in specialty food stores and some grocery stores although it is quite expensive.

Creme fraiche is used in both sweet and savory dishes. Makes a wonderful topping for fresh berries, cobblers and puddings.


In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer cream to a large bowl and allow the mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still pourable. Stir and taste every 6 - 8 hours. This takes anywhere from 8 to 36 hours. The creme is ready when it is thick with a slightly nutty sour taste. Chill cream for several hours before using. Creme fraiche may be made and stored in the refrigerator for up to 10 days.

Creme fraiche frosting:

In bowl of electric mixer, with whisk attachment, beat the Creme fraiche with 1-2 tablespoons (14-28 grams) of granulated white sugar until stiff peaks form. Can use instead of whipped cream for desserts that would benefit from the slight nutty sour taste.

Recipe:

1 cup (240 ml) heavy whipping cream

1 tablespoon buttermilk

Note: If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take much longer to thicken.

OR yogurt that has been drained a bit in cheese cloth.

Answer 4

Try substituting the following for 8oz of Sour Cream:

1 tablespoon lemon juice plus evaporated milk to equal 1 cup
or
3 tablespoons butter plus 7/8 cup sour milk
or
1 cup plain yogurt plus 3 tablespoons melted butter
or
1 cup plain yogurt plus 1 tablespoon cornstarch
or
1 cup cottage cheese plus 1/4 cup buttermilk plus 1/2 teaspoon lemon juice blended until smooth

Answer 5

do you recognize lemon extract is made with lemon oil from genuine lemons. What you ought to use is lemon jello (it quite is tart, yet consists of NO genuine lemon) and make a poke pound cake for Grandma.when you consider that Grandma likes Entenmanns purely purchase a Sara Lee frozen Butter Pound Cake .you do no longer might desire to problem approximately freshness by way of fact the butter pound brownies are great. Make a small container of lemon jello consistent with guidelines. . Poke holes everywhere in the precise of the cake and pour the warmth jello into the holes to soak . relax the cake and the jello companies up..SOOOO good and Grandma will <3 it = )

Answer 6

Pound cake doesn't have sour cream in it. Where did you get your recipe????

Answer 7

Plain yogurt, definitely. It has the same consistency, and if you get fat free, none of the fat. The cake will taste slightly different, so if you don't have to eliminate fat completely, go with a regular plain yogurt.

Answer 8

Plain yoghurt, but drain off any liquid at the top. If you use skim yoghurt, it might be a bit thin, so you might want to let it drain in food-grade cheesecloth for a while before using it in your recipe.

Answer 9

you can also use soda. Bi-lo uses 7-up and orange crush, or just use sour cream and cream cheese

Answer 10

Yogurt?