Homemade Sour Cream Pound Cake(My Recipe)
A rich, moist sour cream pound cake with tender crumb and subtle tang, perfect for special occasions or everyday indulgence, appealing to cake lovers and dessert enthusiasts.
Ingredients
Instructions
- Blend all ingredients into a large mixing bowl on low speed, increasing to medium speed for 4 minutes.
- Grease and flour a tube pan or spray with Pam.
- Pour the batter into the prepared pan.
- Place in a cold oven.
- Set oven at 375°F and bake approximately 1 hour and 15 minutes.
- Keep an eye on it to prevent overbaking.
- Partially cool the cake in the pan, then remove from the pan.
- Cool completely and glaze if desired.
Tips & Substitutions
For a lighter texture, make sure your butter is softened but not melted. If you don't have lemon extract, vanilla or almond extract can be used as a substitute. To avoid overbaking, check the cake a few minutes before the suggested time; it should spring back when lightly touched. This recipe can also be adapted for gluten-free diets by using a gluten-free flour blend.
Serving Suggestions
This pound cake is delicious on its own but can be enhanced with a light glaze made from Mabel Saltsman'S Cake Icing for added sweetness. Serve it alongside fresh berries or whipped cream for a delightful dessert. It pairs beautifully with Peppy Skillet Eggs for a satisfying brunch or breakfast treat.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. To keep it fresh longer, you can refrigerate it for up to a week. If you want to freeze it, wrap the cake tightly in plastic wrap and then in aluminum foil. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Sour Cream Pound Cake(My Recipe) contains roughly 124 calories, with 3g protein, 25g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 537mg per serving (23% 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 instead of full-fat?
Yes, you can use low-fat sour cream, but the texture and flavor may be slightly different. Full-fat sour cream adds richness and moisture, which contributes to the cake's tenderness. If you opt for low-fat, consider adding a little more butter to maintain the cake's moisture.
What can I do if my cake sinks in the middle?
A sinking cake is often a sign of too much leavening or underbaking. Ensure that you accurately measure your baking soda and that your oven is properly calibrated. Additionally, avoid opening the oven door during baking, as this can cause temperature fluctuations that may lead to sinking.
Can I make this cake ahead of time?
Absolutely! This pound cake actually tastes better after a day or two as the flavors meld. You can make it in advance and store it as mentioned earlier. Just remember to glaze it right before serving for the best presentation and taste.
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).