Granny'S Sour Cream Pound Cake
A rich, moist pound cake with a hint of almond and vanilla, showcasing a tender crumb and delightful sour cream tang, perfect for family gatherings or special occasions.
Ingredients
Instructions
- Cream the butter until fluffy.
- Add sugar and beat until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift flour and salt together three times.
- Add vanilla and almond extracts.
- Add soda to sour cream.
- Add dry ingredients alternately with sour cream, mixing well after each addition.
- Pour batter into a greased and floured tube pan.
- Bake at 350°F (175°C) for 1 hour and 20 minutes.
- Cool the cake in the pan.
- Remove from pan and serve.
Tips & Substitutions
For a lighter texture, make sure your butter is at room temperature and cream it well with the sugar. You can substitute the sour cream with Greek yogurt for a similar tanginess. If you're out of almond extract, simply add more vanilla extract. To prevent overmixing, alternate adding the dry ingredients with the sour cream gradually.
Serving Suggestions
This sour cream pound cake pairs beautifully with fresh berries or a scoop of vanilla ice cream for a delightful dessert. Serve it alongside a cup of coffee or tea for an afternoon treat. It also complements seasonal dishes like Cranberry Cream Dream Salad for festive gatherings.
Storage & Reheating
Store any 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 the cake and warm individual pieces in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Sour Cream Pound Cake contains roughly 1160 calories, with 18g protein, 208g carbohydrates, and 12g fat. It is an excellent source of vitamin C (67% of the Daily Value), calcium (41% of the Daily Value), and protein (36% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2359mg per serving (103% 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 in this recipe?
Yes, you can use low-fat sour cream as a substitute. However, keep in mind that it may slightly alter the flavor and texture of the cake, making it less rich. The cake will still be delicious and moist.
Why did my cake sink in the middle?
A sinking cake can be due to several factors, such as underbaking, too much leavening, or excess moisture from the batter. Ensure you bake the cake until a toothpick inserted in the center comes out clean, and avoid overmixing the batter to maintain its structure.
Can I freeze the 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 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).