Mama'S Sour Cream Pound Cake
Mama's Sour Cream Pound Cake is a rich, moist dessert with a tender crumb, featuring subtle citrus and vanilla flavors. Perfect for family gatherings or special occasions, its classic taste and comforting texture make it a timeless favorite for those who enjoy buttery, flavorful baked goods.
Ingredients
Instructions
- Cream together sugar and butter until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Sift together flour, salt, and baking soda.
- Gradually add the dry ingredients to the creamed mixture.
- Stir in sour cream and the flavored extracts (lemon, orange, and vanilla).
- Pour batter into a prepared baking pan.
- Bake in a 350°F oven for 1 1/2 hours until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you don’t have cake flour, you can substitute all-purpose flour by removing 2 tablespoons per cup and adding cornstarch. Adding a bit of vanilla extract along with the lemon can enhance the flavor. For a twist, consider incorporating orange zest to echo flavors found in recipes like the Soda Cracker Lemon Torte.
Serving Suggestions
Slice and serve Mama's Sour Cream Pound Cake plain, or dress it up with fresh berries and a dollop of whipped cream. It pairs beautifully with coffee or tea for a delightful afternoon treat. For a festive touch, consider drizzling a lemon glaze over the top or serving alongside the Danish Cheesecake for a dessert spread.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap the cooled cake tightly in plastic wrap and aluminum foil. When ready to enjoy, thaw at room temperature. To refresh, you can briefly warm slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Sour Cream Pound Cake contains roughly 436 calories, with 6g protein, 56g carbohydrates, and 21g fat. It is an excellent source of iron (32% of the Daily Value), and a good source of protein and vitamin C.
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 a different type of yogurt instead of sour cream?
Yes, you can substitute plain yogurt for sour cream in this recipe. Greek yogurt works well for a similar tang and consistency, while regular yogurt will also yield delicious results. Just keep in mind that the flavor might be slightly different, but it will still be a delightful cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times may vary slightly based on your oven, so start checking around the 1-hour mark. If the top is browning too quickly, you can cover it loosely with foil to prevent over-browning.
Can I add fruits or nuts to the cake batter?
Absolutely! You can fold in about a cup of chopped nuts or dried fruits, such as pecans or cranberries, for added texture and flavor. Just be sure to coat them lightly in flour before adding to prevent sinking. This versatility can make your pound cake even more delicious.
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).