Delicious Sour Cream Pound Cake
A rich, moist pound cake with a tangy sour cream flavor, perfect for special occasions or casual gatherings, offering a tender crumb and buttery aroma.
Ingredients
Instructions
- Cream sugar and butter together until light and fluffy.
- Add egg yolks one at a time, beating well after each addition.
- Stir in sour cream until smooth.
- Gradually fold in 1 cup of sifted flour mixture, which includes the dry ingredients.
- Beat egg whites until stiffly beaten, then fold into the batter gently.
- Add remaining flour and vanilla, mixing until just combined.
- Pour batter into a greased and floured loaf pan.
- Bake in a preheated oven at 300°F (150°C) for approximately 1 1/2 hours, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using high-quality butter instead of margarine. If you’re out of sour cream, Greek yogurt can be a great substitute. Make sure to sift your flour to avoid lumps and achieve a lighter texture. To enhance the vanilla flavor, try using vanilla bean paste instead of extract. If you want a twist, add a teaspoon of lemon zest for extra zing.
Serving Suggestions
This pound cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a drizzle of chocolate ganache. Serve it alongside fresh berries or a scoop of ice cream for a fantastic dessert. It also pairs beautifully with coffee or tea, making it a perfect afternoon treat. For a unique twist, try it with a slice of Long Island Cheesecake.
Storage & Reheating
Allow the pound cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, slice and warm in the microwave for a few seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Delicious Sour Cream Pound Cake contains roughly 407 calories, with 8g protein, 74g carbohydrates, and 5g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 504mg per serving (22% 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 freeze the sour cream pound cake?
Yes, you can freeze the pound cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When ready to enjoy, let it thaw in the refrigerator overnight or at room temperature for a few hours before serving.
Why did my pound cake not rise?
If your pound cake did not rise properly, it could be due to overmixing the batter after adding the flour or not creaming the butter and sugar adequately. Additionally, ensure your baking soda is fresh and your oven temperature is accurate, as an incorrect temperature can affect the rise.
Can I add flavor variations to this pound cake?
Absolutely! You can add different flavorings like almond extract or citrus zest for a unique twist. Chopped nuts, chocolate chips, or dried fruits can also be folded into the batter for added texture and flavor. Just be mindful not to overload the batter to maintain its structure.
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).