Mavis' Pound Cake
Mavis' Pound Cake offers a rich, buttery flavor with a tender crumb, perfect for dessert or tea time, appealing to those who love classic, moist cakes.
Ingredients
Instructions
- Cream together margarine and sugar.
- Add egg yolks one at a time, beating well after each addition.
- Mix soda in sour cream.
- Add flour alternately with sour cream and soda mixture, beginning and ending with flour.
- Beat egg whites until stiff peaks form.
- Fold in the egg whites into the batter.
- Add almond and vanilla extracts and fold to combine.
- Pour the batter into a Bundt pan that has been sprayed with Pam and floured.
- Bake in a 300°F oven for 1 1/2 hours.
- Cool the cake for 5 to 10 minutes before turning out.
Tips & Substitutions
For a lighter texture, ensure the margarine is at room temperature before creaming. If you don't have almond extract, you can substitute it with an equal amount of vanilla extract. Swans Down cake flour is preferred for its fine texture, but all-purpose flour can be used if needed. Sifting the flour helps to incorporate air and create a fluffier cake.
Serving Suggestions
This pound cake is delicious on its own but can be enhanced with a dusting of powdered sugar or a light glaze. Serve alongside fresh berries or a dollop of whipped cream for a delightful dessert experience. It pairs beautifully with Diane Rehm'S Sour Cream Coffee Cake for a varied dessert table.
Storage & Reheating
To store leftovers, wrap the cooled pound cake tightly in plastic wrap and keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cake by wrapping it in foil and placing it in a freezer bag. Thaw at room temperature when ready to enjoy.
Nutrition & Diet Analysis (per serving)
Each serving of Mavis' Pound Cake contains roughly 401 calories, with 5g protein, 56g carbohydrates, and 3g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and protein. 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 butter instead of margarine in this recipe?
Yes, you can substitute butter for margarine in equal amounts. This will give the cake a richer flavor. Just make sure the butter is softened to room temperature for easy creaming with the sugar.
What can I do if I don't have sour cream?
If you don't have sour cream, you can use plain yogurt or a mixture of milk and vinegar as a substitute. For each cup of sour cream required, mix 1 cup of yogurt or 1 cup of milk with 1 tablespoon of vinegar and let it sit for a few minutes before using.
How do I know when my pound cake is done baking?
To check if your pound cake is done, 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 it comes out wet with batter, continue baking for a few more minutes and check again.
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).