Eudora Sour Cream Pound Cake
A rich, moist pound cake with a tangy sour cream flavor, perfect for family gatherings or special occasions, offering a tender crumb and buttery richness.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating for 1 minute after each addition.
- Mix in one-third of the flour (with soda mixed in), then add half of the sour cream, and beat well.
- Add another one-third of the sour cream and the remaining one-third of the flour.
- Stir in vanilla extract.
- Beat the mixture well after each addition.
- Pour batter into a tube pan and bake at 275°F for 2 hours, without opening the oven during baking.
Tips & Substitutions
To ensure a light and fluffy pound cake, let the butter soften at room temperature before creaming it with sugar. If you don’t have sour cream, plain yogurt or buttermilk can be good substitutes. For added flavor, consider mixing in a teaspoon of lemon zest or almond extract. Be cautious not to overmix the batter to maintain its airy texture.
Serving Suggestions
This Eudora Sour Cream Pound Cake is delightful on its own, but it can also be served with fresh berries or a dollop of whipped cream for added indulgence. It pairs beautifully with Judy Rodger's Chilled Strawberry Soup for a refreshing dessert combination. Enjoy it alongside a cup of coffee or tea for a perfect afternoon treat.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and freeze them for up to three months. To reheat, let the cake thaw at room temperature or gently warm individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Eudora Sour Cream Pound Cake contains roughly 1396 calories, with 24g protein, 256g carbohydrates, and 14g fat. It is an excellent source of vitamin C (73% of the Daily Value), protein (48% of the Daily Value), and calcium (42% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 612mg per serving (27% 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 a different type of flour?
While all-purpose flour is recommended for this recipe, you can experiment with cake flour for a lighter texture. However, avoid using whole wheat flour as it may alter the cake's density and moisture levels.
What should I do if the cake sinks in the middle?
A sinking cake can be caused by underbaking or overmixing. Make sure to bake until a toothpick inserted in the center comes out clean, and avoid overbeating the batter once the flour has been added to maintain its structure.
Can I add flavors or mix-ins to the batter?
Absolutely! You can fold in chocolate chips, nuts, or dried fruit for extra flavor and texture. Adding spices such as cinnamon or nutmeg can also enhance the cake's taste, creating a unique twist on the classic recipe.
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).