Libby'S Sour Cream Cake
A moist, tender sour cream cake with rich vanilla flavor, perfect for celebrations or everyday desserts, appealing to those who enjoy classic, creamy baked treats.
Ingredients
Instructions
- Heat oven to 350°F (175°C).
- Combine sugar and margarine in a large mixer bowl.
- Beat at medium speed until creamy, about 1 minute.
- Add sour cream, eggs, and vanilla; continue beating until well mixed, about 1 to 2 minutes.
Tips & Substitutions
For a lighter texture, ensure your margarine is softened but not melted. You can substitute Greek yogurt for sour cream for a tangy twist. If you prefer a sweeter cake, add a bit more sugar or a glaze on top after baking. Consider adding lemon zest for a refreshing flavor or incorporating nuts for added crunch.
Serving Suggestions
Serve this cake plain or dusted with powdered sugar for a simple yet elegant presentation. It pairs beautifully with fresh berries and whipped cream for a delightful dessert. For brunch, consider serving alongside a refreshing fruit salad or a slice of Breakfast 'Garbage' for a hearty meal.
Storage & Reheating
Store any leftover sour cream cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm in an oven at 350°F (175°C) until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Libby'S Sour Cream Cake contains roughly 384 calories, with 6g protein, 65g carbohydrates, and 4g fat. It is an excellent source of calcium (24% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 921mg per serving (40% 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. Just ensure it is softened to achieve the same creamy texture when mixing. The flavor will be richer, making your cake even more delicious.
What can I do if my cake is too dense?
If your cake turns out dense, it may be due to overmixing or not measuring the flour accurately. To avoid this in the future, gently fold in the dry ingredients and use the spoon-and-level method for measuring flour.
Can I freeze the sour cream cake?
Yes, this sour cream cake freezes well. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag. It can be frozen for up to 3 months. Thaw in the refrigerator 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).