Angus Barn Sour Cream Pound Cake
A rich and moist sour cream pound cake with a tender crumb and subtle vanilla flavor. Perfect for dessert or tea time, this classic treat offers a buttery taste with a delicate tang from sour cream, making it a crowd-pleaser for gatherings or a comforting indulgence anytime.
Ingredients
Instructions
- Preheat the oven to 350°F.
- Grease and flour a tube pan.
- Beat the sugar and butter until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift the cake flour and measure.
- Add the baking powder to the flour and mix.
- Alternately add the flour mixture and sour cream to the sugar and egg mixture, beginning and ending with the flour.
- Add vanilla extract and mix until well combined.
- Pour the batter into the prepared pan.
- Bake at 350°F for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming it with sugar. If you don’t have cake flour, you can substitute all-purpose flour by removing 2 tablespoons per cup and adding 2 tablespoons of cornstarch. This cake can be enhanced with citrus zest for added flavor or served alongside a scoop of Rocky Road Ice Cream for a delightful contrast.
Serving Suggestions
This pound cake is delicious on its own but pairs beautifully with fresh fruit or a dollop of whipped cream for a light dessert. Consider serving it with a side of Luscious Lime-Berry Parfait for a refreshing contrast. A cup of coffee or tea complements the rich flavors perfectly, making it an ideal treat for afternoon gatherings.
Storage & Reheating
To store leftovers, wrap the cooled pound cake in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Angus Barn Sour Cream Pound Cake contains roughly 717 calories, with 10g protein, 103g carbohydrates, and 24g fat. It is an excellent source of iron (31% of the Daily Value) and protein (20% of the Daily Value), and a good source of calcium and potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat sour cream in this recipe?
Yes, you can substitute low-fat sour cream for regular sour cream, but this may slightly affect the texture and richness of the cake. It will still yield a delicious result, though the cake may be a bit less moist.
What can I do if my cake sinks in the middle?
If your cake sinks in the middle, it can be due to overmixing or incorrect oven temperature. Make sure to mix just until combined, and use an oven thermometer to ensure your oven is at the correct temperature.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. Additionally, the edges should start to pull away from the sides of the pan, indicating it is fully set and baked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).