Aunt Clara'S Sour Cream Pound Cake
A rich, moist sour cream pound cake with tender crumb and classic vanilla coconut flavor, perfect for special occasions or everyday indulgence with coffee or tea.
Ingredients
Instructions
- Cream margarine and Crisco together until smooth and well combined.
- Add sugar gradually and beat well until mixture is light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together the dry ingredients: flour and baking powder.
- Alternately add dry ingredients, sour cream, and milk to the creamed mixture, beginning and ending with dry ingredients.
- Stir in coconut extract and vanilla extract, mixing well.
- Pour batter into a large, greased steeple pan.
- Bake at 325°F (163°C) for 1 1/2 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your margarine is softened but not melted. If you don't have sweet milk, you can substitute with regular milk mixed with a teaspoon of sugar. For a richer flavor, consider adding a tablespoon of lemon zest. Make sure to alternate adding dry ingredients and wet ingredients to maintain a smooth batter. This cake also pairs beautifully with Peach Marshmallow Icebox Cake.
Serving Suggestions
This pound cake is delicious on its own but can be served with fresh fruit or a dollop of whipped cream for added indulgence. It also pairs well with coffee or tea for an afternoon treat. For a unique twist, try serving it alongside No Bake Peach Pie to create a delightful dessert spread for gatherings.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds, or enjoy it cold, as the flavors continue to develop.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Clara'S Sour Cream Pound Cake contains roughly 152 calories, with 2g protein, 23g carbohydrates, and 1g fat. It is a good source of vitamin C (17% of the Daily Value) and calcium (10% of the Daily Value).
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 butter instead of margarine in this recipe?
Yes, you can substitute butter for margarine in equal amounts for a richer flavor. Just ensure the butter is softened to cream with the Crisco effectively.
What can I do if my cake is too dense?
If your cake comes out too dense, it may be due to overmixing the batter. Be sure to mix just until combined and avoid overbeating once the flour is added. Also, check that your baking powder is fresh, as this helps with leavening.
How can I add more flavor to this cake?
You can enhance the flavor by adding citrus zest, like lemon or orange, or by incorporating different extracts such as almond or maple. This cake is versatile and can take on various flavor profiles for your preference.
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).