My Favorite Sour Cream Cake
A moist, flavorful sour cream cake with rich butter, vanilla, and lemon, perfect for special occasions or everyday indulgence, appealing to all dessert lovers.
Ingredients
Instructions
- Cream butter and sugar thoroughly.
- Add eggs, one at a time, beating after each addition.
- Add sour cream; fold in flour that has been mixed with baking soda.
- Add vanilla flavor and lemon extract.
- Pour batter into a greased and wax paper-lined tube pan.
- Bake at 300°F (150°C) for 1 1/2 hours or until done.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. Consider substituting Greek yogurt for some of the sour cream for added tang and protein. If you're out of lemon extract, fresh lemon zest can provide a similar flavor boost. This cake can also be enhanced with spices like nutmeg or cinnamon for a cozy twist.
Serving Suggestions
This cake is delicious on its own, but you can elevate it by serving it with fresh berries and a dollop of whipped cream. It pairs beautifully with the Garden Veggie Dip for a balanced meal. For a delightful brunch, serve alongside Icebox Angel Flake Biscuits or Golden Blueberry Muffins to create a sweet and savory spread.
Storage & Reheating
Store any leftover sour cream cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm them briefly in the microwave or let them sit at room temperature for 30 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of My Favorite Sour Cream Cake contains roughly 287 calories, with 5g protein, 59g carbohydrates, and 5g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1067mg per serving (46% 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 whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but be aware that it may alter the cake's texture, making it denser. To help maintain lightness, consider using a mix of whole wheat and all-purpose flour.
What can I use if I don't have sour cream?
If you're out of sour cream, you can use plain yogurt as a substitute. Greek yogurt works well too and will add a similar creaminess to the cake. Just ensure it’s at room temperature before mixing.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Additionally, the edges should slightly pull away from the pan.
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).