Crusty Top Sour Cream Pound Cake
A rich, crusty-topped sour cream pound cake with moist crumb and delicate vanilla flavor, perfect for special occasions or everyday indulgence with a dollop of whipped cream.
Ingredients
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a tube pan thoroughly.
- Sift the flour and baking soda together twice. Set aside.
- Cream the butter and sugar slowly, beating constantly until well combined and creamy.
- Add eggs one at a time, beating well after each addition.
- Stir in the sour cream until smooth.
- Gradually add the flour mixture, half a cup at a time, beating well after each addition.
- Stir in the vanilla extract (or lemon extract if desired).
- Pour the batter into the prepared tube pan, smoothing the top.
- Bake for 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.
- Serve plain or with your favorite topping, such as Cool Whip.
Tips & Substitutions
For a lighter texture, make sure your butter is softened but not overly melted. If you don't have sour cream, plain yogurt is a great substitute. To enhance flavor, consider adding a pinch of lemon zest or almond extract along with the vanilla. Ensure all ingredients are at room temperature for better incorporation.
Serving Suggestions
This pound cake is delicious served plain, but it also pairs beautifully with fresh berries or a dollop of whipped cream. Serve it alongside a refreshing Coral Salad for a delightful contrast. For a twist, try drizzling a lemon glaze over the top or serve with a scoop of vanilla ice cream.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake in plastic wrap and foil, then freeze it for up to three months. To reheat, let it thaw overnight in the fridge and warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Crusty Top Sour Cream Pound Cake contains roughly 402 calories, with 7g protein, 71g carbohydrates, and 5g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 4g of dietary fiber toward your daily target.
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 a different type of pan for this pound cake?
Yes, you can use a loaf pan or a bundt pan if you don't have a tube pan. Just adjust the baking time; a loaf pan may require about 10-15 minutes longer, while a bundt pan may need a similar adjustment.
Why is my pound cake dry?
Dry pound cake can result from overmixing the batter or not measuring the flour accurately. Be sure to spoon and level your flour instead of scooping it directly from the bag. Also, avoid overbaking; check for doneness with a toothpick a few minutes early.
How can I make this cake healthier?
To make a healthier version, consider substituting some of the butter with applesauce or using Greek yogurt instead of sour cream. You can also reduce the sugar by a third without significantly affecting the texture, or use a sugar substitute suitable for baking.
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).