Ganny'S Sour Cream Pound Cake
A rich, moist pound cake with tangy sour cream and aromatic extracts, perfect for gatherings or as a delightful dessert for any occasion.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in sour cream, vanilla extract, lemon extract, and almond extract.
- Gradually add sifted flour and baking soda, mixing until just combined.
- Pour batter into a greased and floured Bundt pan.
- Bake at 325°F (160°C) for 1 1/2 hours or until a knife inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes before removing.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you don't have lemon or almond extract, you can substitute with additional vanilla extract. For a twist, consider adding a cup of chopped nuts or chocolate chips to the batter. Be careful not to overmix after adding flour; this keeps the cake tender and fluffy.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with fresh berries and whipped cream for a light dessert. It also complements a cup of coffee or tea perfectly. For a festive touch, serve with a drizzle of Easy Choco Frosting or alongside Penny'S Cranberry Marshmallow Salad for a colorful dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds, or enjoy them cold for a refreshing taste.
Nutrition & Diet Analysis (per serving)
Each serving of Ganny'S Sour Cream Pound Cake contains roughly 223 calories, with 3g protein, 36g carbohydrates, and 2g fat. It is an excellent source of vitamin C (24% of the Daily Value). Note that it is relatively high in sodium, at 498mg 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 use low-fat sour cream for this recipe?
While you can use low-fat sour cream, it may slightly alter the texture and richness of the cake. Full-fat sour cream provides a denser and moister cake, which is characteristic of a traditional pound cake.
How do I know when the cake is done baking?
To check if the cake is done, insert a knife or toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there is wet batter, continue baking and check every 5 minutes until done.
Can I freeze this 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. Thaw it in the refrigerator overnight before serving for the best texture.
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).