Grandma'S Sour Cream Pound Cake
Grandma's Sour Cream Pound Cake is a rich, moist dessert featuring the creamy tang of sour cream complemented by vanilla and almond extracts. Its dense texture and classic flavors make it perfect for family gatherings or special occasions, offering a nostalgic taste of homemade comfort.
Ingredients
Instructions
- Cream together the butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Set aside 2 tablespoons of flour.
- Add the rest of the flour to the creamed mixture.
- Add sour cream and mix well.
- Combine the 2 tablespoons of flour with baking soda, then add to the mixture.
- Add vanilla and almond extracts and blend thoroughly.
- Turn the batter into a greased and floured 10-inch tube pan.
- Bake at 325°F (163°C) for 1 1/2 hours.
Tips & Substitutions
For a lighter texture, ensure your butter is soft but not melted when creaming with sugar. You can substitute Greek yogurt for sour cream for a tangy twist. If you don't have almond extract, use additional vanilla extract. For a flavored version, consider adding lemon zest or orange zest.
Serving Suggestions
Serve slices of Grandma's Sour Cream Pound Cake with a dollop of whipped cream or fresh berries for a delightful dessert. It pairs beautifully with Apricot-Glazed Sweet Potatoes as a side dish for a festive meal. Enjoy it with a cup of coffee or tea for an afternoon treat.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, slice and warm in a microwave for a few seconds or in a toaster oven until slightly warm.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Sour Cream Pound Cake contains roughly 397 calories, with 6g protein, 70g carbohydrates, and 5g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 615mg 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 margarine instead of butter?
While margarine can be used, it may alter the taste and texture of the cake. Butter provides a richer flavor and helps achieve a light, fluffy texture. For best results, stick with unsalted butter.
What can I do if my cake is too dense?
If your cake turns out too dense, it may be due to overmixing after adding the flour or using too much flour. Ensure you measure flour correctly, using the spoon and level method, and mix just until combined after adding the flour.
Can I add fruit to this pound cake?
Yes, you can add fruit like blueberries or chopped strawberries to the batter for added flavor and texture. Toss the fruit in the reserved flour before adding it to the batter to help suspend it evenly throughout the cake.
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).