Lillie Jessup'S Sour Cream Pound Cake
A rich, moist sour cream pound cake with a tender crumb, flavored with vanilla and lemon, perfect for special occasions or everyday indulgence.
Ingredients
Instructions
- Cream the butter, Crisco, sugar, and flavorings together until light and fluffy.
- Add the sour cream and mix well.
- Sift the flour three times with salt and baking powder.
- Alternate adding the flour mixture and milk to the creamed mixture, beating well after each addition.
- Add the eggs one at a time, beating well after each addition.
- Pour the batter into a greased and floured loaf pan.
- Bake at 325°F (160°C) for approximately 1 hour and 15 to 25 minutes, testing for doneness with a toothpick.
Tips & Substitutions
For a lighter texture, ensure your butter and Crisco are at room temperature before creaming. If you don't have sour cream, plain yogurt can be a good substitute. To enhance the flavor, consider adding a hint of almond extract alongside the vanilla and lemon. This cake is similar to other American recipes, like Pear Nut Bread, in its rich flavor and moist crumb.
Serving Suggestions
Slice the sour cream pound cake and serve it plain, or dress it up with fresh berries and whipped cream for a delightful dessert. It pairs wonderfully with a cup of tea or coffee. For a more indulgent treat, try it alongside a scoop of ice cream or with a drizzle of chocolate sauce. This cake also complements desserts like Mrs. Miller'S Cookies perfectly.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days, or refrigerate it for up to a week. To freeze, wrap the cooled cake tightly in plastic wrap and aluminum foil. When ready to enjoy, thaw it in the fridge overnight and serve at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lillie Jessup'S Sour Cream Pound Cake contains roughly 166 calories, with 4g protein, 35g carbohydrates, and 2g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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 different flavorings in the pound cake?
Absolutely! While this recipe features vanilla and lemon flavoring, feel free to experiment with other extracts like almond or orange. Just keep the proportions similar to maintain balance in flavor.
How can I tell when my pound cake is done baking?
The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. If wet batter sticks to the toothpick, continue baking and check every few minutes.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking, overmixing, or too much leavening agent. Ensure you measure ingredients accurately and don’t open the oven door too early. If it sinks, you can serve it with whipped cream or ice cream to hide the imperfection.
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).