Mrs. Glen'S Sour Cream Pound Cake
Mrs. Glen's Sour Cream Pound Cake is a rich, moist treat with a tender crumb, featuring subtle lemon and vanilla flavors, perfect for special occasions or teatime.
Ingredients
Instructions
- Grease and flour a 10 x 4-inch angel cake tube pan.
- Preheat oven to 325°F (163°C).
- Beat butter and 2 1/2 cups of sugar in a large bowl with an electric mixer until well blended.
- Add egg yolks, one at a time, and continue beating until mixture is creamy-light; add lemon extract and vanilla.
- Beat egg whites in a medium-size bowl until foamy white.
- Gradually add remaining 1/2 cup sugar, one tablespoon at a time, beating until mixture forms soft glossy peaks.
- Stir baking soda into sour cream.
- Add flour alternately with sour cream mixture to butter mixture, blending well after each addition.
- Fold in beaten egg white mixture until no streaks of white remain.
- Pour batter into the prepared pan.
- Bake in a slow oven at 350°F (177°C) for 1 hour and 30 minutes, or until a cake tester inserted near the center comes out clean.
- Cool in the pan on a wire rack for 10 minutes.
- Loosen around the edge and tube, then remove from pan.
- Cool completely before serving.
Tips & Substitutions
For a lighter texture, ensure butter is softened but not melted before creaming with sugar. You can substitute half the sour cream with Greek yogurt for added tang. If you prefer a different flavor, try using almond extract instead of lemon. Make sure to sift the flour to avoid lumps for a smoother batter.
Serving Suggestions
This cake is delightful on its own, but pairs beautifully with fresh berries and whipped cream for a refreshing dessert. It also complements a cup of coffee or tea perfectly. Consider serving it alongside Helen'S Surprise Salad for a light meal, or enjoy it with a scoop of vanilla ice cream for a rich treat.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To refresh the cake, simply microwave a slice for 10-15 seconds or enjoy it at room temperature. For longer storage, wrap tightly and freeze for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Glen'S Sour Cream Pound Cake contains roughly 818 calories, with 4g protein, 36g carbohydrates, and 67g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber. 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 a different type of pan for this recipe?
Yes, you can use a bundt pan if you don't have an angel cake tube pan. Just ensure to adjust the baking time, checking for doneness a bit earlier, as the shape can affect cooking time.
Why is my cake not rising properly?
If your cake is dense or doesn't rise, it could be due to overmixing the batter. Ensure you fold in the egg whites gently to maintain the airiness. Also, check that your baking soda is fresh for proper leavening.
How can I tell when the cake is done baking?
The cake is done when a toothpick or cake tester inserted into the center comes out clean. Additionally, the edges should pull away from the pan slightly, and the top should be golden brown.
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).