Lyenda'S Sour Cream Pound Cake
Lyenda's Sour Cream Pound Cake offers a rich, moist texture with tangy sour cream and subtle citrus flavors, perfect for family gatherings or special occasions.
Ingredients
Instructions
- Cream margarine, sugar, and eggs together until smooth and well blended.
- Sift flour and salt together into a separate bowl.
- Add sour cream and baking powder to the creamed mixture and mix well.
- Alternately add dry ingredients and sour cream mixture to the batter, mixing after each addition.
- Stir in vanilla and lemon flavorings.
- Pour batter into a floured, lightly greased flute pan.
- Bake at 325°F (163°C) for 1 1/2 hours or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your margarine is softened but not melted. If you don’t have lemon flavoring, you can substitute with 1 teaspoon of lemon zest. If you prefer a richer flavor, try using butter instead of margarine. Always sift your flour to avoid clumps and ensure even mixing. This cake can be decorated with a simple glaze or served with a side of fresh berries.
Serving Suggestions
This Sour Cream Pound Cake is delicious on its own but can also be enhanced with a dusting of powdered sugar or a light glaze. It pairs beautifully with a dollop of whipped cream and fresh strawberries or blueberries. For a more savory experience, consider serving it alongside a slice of Baked Wisconsin Brie as part of a dessert platter.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds, or enjoy it cold for a delightful texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lyenda'S Sour Cream Pound Cake contains roughly 432 calories, with 11g protein, 91g carbohydrates, and 4g fat. It is an excellent source of calcium (49% of the Daily Value), vitamin C (25% of the Daily Value), and protein (22% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1142mg per serving (50% 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 sour cream alternatives?
Yes, you can substitute sour cream with plain Greek yogurt or buttermilk if needed. These alternatives will still provide moisture and a slight tang to the cake, maintaining its rich flavor profile.
Why did my cake sink in the middle?
A sinking cake can occur due to overmixing the batter or opening the oven door too early during baking. Be sure to mix just until combined and wait until the baking time is complete before checking for doneness.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. Additionally, the edges will start to pull away from the pan, and the top will be golden brown.
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).