Mary'S Sour Cream Pound Cake
A rich and moist sour cream pound cake with a tender crumb, perfect for dessert or tea time, appealing to those who love classic, buttery cakes with a hint of vanilla.
Ingredients
Instructions
- Sift the flour three times with the soda and salt.
- Cream the sugar and Crisco together until smooth and fluffy.
- Add the eggs one at a time to the creamed mixture, beating well after each addition.
- Add half of the flour and mix on low speed.
- Add the sour cream and vanilla flavoring, then mix well.
- Add the remaining flour and mix on low speed until just combined.
- Pour the batter into a greased pan.
- Bake at 300°F (150°C) for 1.5 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure that your butter and sugar are creamed until fluffy. If you don't have Crisco, unsalted butter can be used as a substitute. To add a twist, consider folding in some lemon zest or nutmeg for extra flavor. Make sure to avoid overmixing once the flour is added, as this can result in a dense cake.
Serving Suggestions
This sour cream pound cake is delightful on its own, but you can elevate it by serving it with fresh berries and a dollop of whipped cream. It pairs beautifully with Christine'S Buttermilk Pie for a dessert spread. For a cozy afternoon treat, serve slices alongside a cup of tea or coffee.
Storage & Reheating
Store any leftover sour cream pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven at 300°F for about 10-15 minutes to restore its softness.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Sour Cream Pound Cake contains roughly 111 calories, with 3g protein, 24g carbohydrates, and 0g fat. It is a good source of vitamin C (10% 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 low-fat sour cream in this recipe?
Yes, you can use low-fat sour cream, but it may slightly alter the texture and moisture of the cake. The cake might not be as rich, but it will still be delicious. Just ensure the sour cream is at room temperature for best results.
What can I do if my cake sinks in the middle?
If your cake sinks, it could be due to underbaking or too much leavening agent. Always check your oven temperature with a thermometer and ensure the cake is baked until a toothpick comes out clean. Make sure to follow the mixing instructions carefully to avoid incorporating too much air.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! You can fold in up to a cup of chopped nuts or chocolate chips into the batter before pouring it into the pan. Just remember to adjust the baking time slightly as the added ingredients can affect the cooking time.
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).