Mom'S Sour Cream Pound Cake
A moist and rich sour cream pound cake with a delightful tender crumb, perfect for family gatherings or special occasions, offering a classic and comforting flavor.
Ingredients
Instructions
- Mix all ingredients until well blended.
- Pour into a tube pan lined with wax paper on the bottom.
- Bake for 1 hour and 20 minutes at 325°F.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. You can also substitute Greek yogurt for sour cream for a tangier taste. Make sure to blend the ingredients thoroughly to avoid lumps, and for a lighter texture, sift the flour before adding it to the mixture. If you want to experiment, you can add lemon zest or almond extract for a different flavor profile.
Serving Suggestions
This pound cake is delicious on its own, but it pairs beautifully with fresh berries or a dollop of whipped cream for an elegant dessert. You can also serve it alongside a cup of tea or coffee for a delightful afternoon treat. For a twist, consider serving it with a side of Tomato Cream Soup for a savory contrast.
Storage & Reheating
Store the cooled pound cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds or enjoy them cold.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Sour Cream Pound Cake contains roughly 383 calories, with 6g protein, 67g carbohydrates, and 4g fat. It is a good source of calcium (17% of the Daily Value), protein (13% of the Daily Value), and potassium (10% of the Daily Value). Note that it is relatively high in sodium, at 670mg per serving (29% 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour in this recipe. While cake flour yields a lighter texture, all-purpose flour will work well. Just be sure to sift it for a finer consistency. The cake may be slightly denser, but it will still be delicious.
What should I do if my cake is not rising?
If your cake isn't rising, ensure that your baking soda is fresh and properly measured. Also, make sure that the margarine is softened adequately before mixing. Overmixing the batter can create a dense cake, so mix just until combined. Lastly, check the oven temperature with a thermometer to ensure accuracy.
Can I add nuts or chocolate chips to the batter?
Absolutely! Adding chopped nuts or chocolate chips can enhance the flavor and texture of the pound cake. Just fold them in gently after mixing the batter. Be mindful of the total volume of ingredients to maintain the cake's structure.
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).