Elegant Sour Cream Pound Cake
A moist and flavorful pound cake with a hint of almond, perfect for special occasions or as a luxurious treat with coffee or tea.
Ingredients
Instructions
- Cream butter and shortening, gradually adding sugar, and beat well.
- Add egg yolks one at a time, beating well after each addition.
- Stir in sour cream and almond flavoring.
- In a separate bowl, sift together cake flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the creamed mixture, mixing until smooth.
- In a clean bowl, beat egg whites until stiff peaks form.
- Gently fold egg whites into the batter.
- Pour batter into a prepared cake pan and bake at 350°F (175°C) for approximately 70 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before removing from the pan.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening, or replace half the cake flour with almond flour for added nuttiness. Ensure your eggs are at room temperature for better aeration when whipping the egg whites. For easier mixing, sift the dry ingredients twice. This recipe can also be adapted with flavored extracts like vanilla or lemon for a different taste profile.
Serving Suggestions
This elegant sour cream pound cake is delightful on its own, but it pairs beautifully with fresh berries or a dusting of powdered sugar for added flair. Serve with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the dessert experience. It also makes a wonderful base for a trifle layered with fruit and custard.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To enjoy it warm, you can reheat slices in the microwave for about 10-15 seconds, or in the oven at a low temperature until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Elegant Sour Cream Pound Cake contains roughly 802 calories, with 2g protein, 24g carbohydrates, and 79g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 789mg per serving (34% 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 all butter instead of shortening?
Yes, you can substitute all the shortening with butter for a richer flavor. Just keep in mind that the texture may change slightly, making the cake a bit denser. Make sure to use unsalted butter to control the saltiness of the cake.
What can I use instead of sour cream?
If you don't have sour cream on hand, you can use plain Greek yogurt as a substitute. It will provide a similar tangy flavor and moistness. Alternatively, blended silken tofu can be used for a dairy-free version.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If there’s wet batter on the toothpick, bake for an additional 5-10 minutes and check again.
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).