Florence'S Pound Cake
Florence's Pound Cake offers a rich, moist texture with a tender crumb, enhanced by vanilla and optional nuts or chocolate chips, perfect for any occasion.
Ingredients
Instructions
- Cream margarine and sugar in a mixer.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, flour, baking powder, and baking soda until well combined.
- Add vanilla extract and chopped nuts or chocolate chips.
- Grease and flour a large tube pan.
- Pour the batter into the prepared pan.
- Bake at 350°F (175°C) for 45 to 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your margarine is softened at room temperature before creaming with sugar. You can substitute half of the sour cream with plain yogurt for a tangy twist. If you prefer a sweeter version, consider adding a cup of mashed bananas. This cake is also delicious when made with chopped nuts or chocolate chips, which add a delightful crunch and flavor.
Serving Suggestions
Serve slices of Florence's Pound Cake with a dollop of whipped cream and fresh berries for a delightful dessert. It pairs beautifully with a cup of tea or coffee. For a festive touch, drizzle with a simple glaze or sprinkle with powdered sugar. This cake is perfect for gatherings and can be enjoyed alongside American recipes like Blueberry Streusel Muffins.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. To enjoy, simply thaw at room temperature or warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Florence'S Pound Cake contains roughly 1255 calories, with 17g protein, 204g carbohydrates, and 13g fat. It is an excellent source of calcium (61% of the Daily Value), vitamin C (49% of the Daily Value), and protein (34% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1776mg per serving (77% 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?
Yes, you can substitute butter for margarine in this recipe. The flavor will be richer, and the texture may be slightly different, but it will still yield a delicious pound cake.
What can I do if my batter is too thick?
If your batter seems too thick, you can add a tablespoon or two of milk to help loosen it up. This will ensure a smooth consistency that's easy to pour into the pan.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. If there is wet batter, continue baking and check every few minutes.
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).