"My Mama'S" Sour Cream Pound Cake
A rich, moist sour cream pound cake with a tender crumb and classic vanilla flavor, perfect for family gatherings or special occasions.
Ingredients
Instructions
- Cream together butter, Crisco, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, baking powder, and baking soda.
- Alternate adding dry ingredients and sour cream to the creamed mixture, beginning and ending with dry ingredients, mixing after each addition.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 325°F (163°C) for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For the best texture, ensure your butter is softened to room temperature before creaming with sugar. If you don't have Crisco, you can substitute with an equal amount of butter for a richer flavor. To enhance the cake's flavor, consider adding lemon or almond extract along with the vanilla. Make sure to sift the dry ingredients to avoid lumps in your batter.
Serving Suggestions
Serve slices of this rich pound cake with a dollop of whipped cream and fresh berries for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a twist, try serving it alongside Cranberry Salad With Cottage Cheese for a refreshing contrast, or enjoy it as a simple afternoon snack.
Storage & Reheating
Store the cooled pound cake in an airtight container at room temperature for up to five days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, remove from the freezer and let it thaw at room temperature, then warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of "My Mama'S" Sour Cream Pound Cake contains roughly 228 calories, with 4g protein, 38g carbohydrates, and 2g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and calcium. 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 low-fat sour cream in this recipe?
Yes, you can use low-fat sour cream, but keep in mind that it may slightly alter the texture and richness of the cake. Full-fat sour cream provides a creamier texture and deeper flavor, which are key to achieving the classic pound cake experience.
What can I do if my cake is too dry?
If your cake turns out dry, it may be due to overbaking or not measuring ingredients accurately. To salvage a dry pound cake, consider serving it with a glaze or a sauce, such as a simple syrup or fruit compote, to add moisture and flavor.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! You can fold in chocolate chips, chopped nuts, or even dried fruit into the batter before pouring it into the pan. Just be careful not to overmix, as this can affect the cake's density and texture.
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).