Mom'S Sour Cream Cake
A rich, moist sour cream cake with a tender crumb, perfect for special occasions or everyday desserts, offering a delightful balance of sweetness and tang.
Ingredients
Instructions
- Cream sugar and butter together until light and fluffy.
- Add egg yolks, two at a time, blending well after each addition.
- Mix soda with sour cream until smooth.
- Alternately add sour cream mixture and sifted flour to the creamed butter and sugar, beginning and ending with flour.
- Beat the mixture for 3 minutes to incorporate air.
- Whip egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the batter until just combined.
- Beat the batter for 3 minutes more.
- Pour the batter into a greased and floured tube or Bundt pan.
- Bake at 325°F (160°C) for 60 to 70 minutes, until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and immediately and carefully turn it out of the pan onto a wire rack to cool.
- Once cooled, sprinkle the top with powdered sugar before serving.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted before creaming with sugar. You can substitute Greek yogurt for the sour cream if desired, adding a tangy flavor. If you prefer a sweeter cake, consider increasing the sugar by half a cup. Make sure to sift the flour thoroughly to avoid lumps. For an added twist, you might incorporate lemon zest.
Serving Suggestions
This Sour Cream Cake is delightful on its own, but it pairs beautifully with fresh berries or a scoop of vanilla ice cream. Consider serving it alongside a cup of coffee or tea for a perfect afternoon treat. For an extra touch, drizzle a simple glaze or serve with whipped cream. It also complements well with recipes like Friendship Egg Custard Pies for a full dessert spread.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds, just until slightly warm, which enhances its flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Sour Cream Cake contains roughly 607 calories, with 8g protein, 79g carbohydrates, and 29g fat. It is a good source of protein (17% of the Daily Value), calcium (17% of the Daily Value), and iron (12% 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 for this recipe?
Yes, you can use low-fat sour cream as a substitute; however, it may slightly alter the texture and richness of the cake. The cake will still be delicious and moist, but the flavor may not be as rich as using full-fat sour cream.
What can I do if my cake sinks in the middle?
If your cake sinks in the middle after baking, it could be due to overmixing the batter or opening the oven door too early. To prevent this, ensure you mix just until combined and avoid checking the cake until the baking time is nearly up. Properly whipping the egg whites to stiff peaks also helps maintain the cake's structure.
Can I freeze the sour cream cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To thaw, place it in the refrigerator overnight and bring it to room temperature before serving.
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).