Old-Fashioned Sour Cream Pound Cake
A rich, moist pound cake with a tangy sour cream flavor, perfect for dessert or tea time, offering a classic American treat with a tender crumb and buttery aroma.
Ingredients
Instructions
- Preheat oven to 214°F (100°C).
- Cream together the butter and sugar until light and fluffy.
- Add the beaten eggs gradually, mixing well after each addition.
- Stir in the sour cream until combined.
- In a separate bowl, sift together the flour and baking soda.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Beat the batter for about 2 minutes until light and fluffy.
- Pour the batter into a greased and floured 10-inch tube pan.
- Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming. You can substitute Greek yogurt for the sour cream for a tangy twist. If you prefer, use a mix of all-purpose and cake flour for a softer crumb. Make sure to sift your flour and baking soda together to avoid lumps.
Serving Suggestions
This Old-Fashioned Sour Cream Pound Cake is perfect for afternoon tea or dessert. Serve it plain or with a dusting of powdered sugar. It pairs beautifully with fresh berries and whipped cream. For a delightful twist, consider serving it with a scoop of Nena'S Chocolate Ice Cream for a rich contrast.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. To reheat, slice and warm in the microwave for about 10-15 seconds or until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Sour Cream Pound Cake contains roughly 561 calories, with 13g protein, 117g carbohydrates, and 5g fat. It is an excellent source of protein (26% of the Daily Value), iron (26% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 5g 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 margarine instead of butter?
While margarine can be used in a pinch, it may affect the flavor and texture of the pound cake. Butter provides a richer taste and creamier consistency, which is essential for this recipe's success.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean. If it comes out with wet batter, continue baking for an additional 5-10 minutes, checking frequently to avoid overbaking.
Can I add flavors or mix-ins to the batter?
Absolutely! You can add vanilla extract for a classic flavor, or mix in lemon zest for a citrusy kick. Chocolate chips or nuts can also be folded into the batter for added texture and taste.
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).