Mama'S Old Timey Pound Cake
Mama's Old Timey Pound Cake is a rich, buttery dessert with a tender crumb and classic flavor. Its moist texture and delicate vanilla aroma make it perfect for special occasions or everyday indulgence, appealing to those who love nostalgic baked treats with a timeless appeal.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add egg yolks one at a time, beating well after each addition.
- Mix baking soda into sour cream and stir well.
- Alternately add flour and sour cream mixture to the creamed butter and sugar, beginning and ending with flour, mixing well after each addition.
- Beat egg whites until fluffy and gently fold into the batter.
- Add vanilla extract and mix well.
- Pour batter into a greased and floured tube pan.
- Bake at 325°F (160°C) for 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and allowing it to soften at room temperature before creaming with sugar. Ensure your eggs are at room temperature for better incorporation into the batter. If you want to add a twist, you can substitute half of the sour cream with Greek yogurt, which will enhance the moisture and tanginess of the cake.
Serving Suggestions
Slice the pound cake and serve it plain, or with a dusting of powdered sugar for an elegant touch. It pairs beautifully with fresh berries and whipped cream, making it a delightful dessert. For a unique twist, try serving it alongside Cherry'S Salad for a refreshing contrast. This cake is also wonderful with a cup of coffee or tea.
Storage & Reheating
Store the cooled pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. To reheat, let it thaw overnight in the refrigerator and gently warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Old Timey Pound Cake contains roughly 399 calories, with 6g protein, 72g carbohydrates, and 4g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 626mg per serving (27% 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
Why is my pound cake dense?
A dense pound cake can result from overmixing the batter after adding flour, or not properly creaming the butter and sugar. It's essential to mix ingredients just until combined and to incorporate air into the butter and sugar mixture to achieve a light texture.
Can I add flavors or mix-ins to this pound cake?
Absolutely! You can add lemon zest, almond extract, or even chocolate chips to the batter for added flavor. Just remember to adjust the ingredients slightly to maintain the cake's balance, and ensure not to overload it with too many mix-ins.
What should I do if my cake is cracking on top?
Cracking can occur due to baking at too high of a temperature or not properly leveling off the batter in the pan. Ensure your oven is calibrated correctly and that you’re baking at the set temperature. Also, avoid opening the oven door too often while baking to maintain a consistent heat.
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).