Pound Cake (Sour Cream)
A rich, moist pound cake with a tangy touch from sour cream, perfect for any occasion and enjoyed by those who appreciate classic, buttery desserts.
Ingredients
Instructions
- Cream margarine and confectioners sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Combine flour, baking powder, and vanilla extract.
- Gradually add dry ingredients to the creamed mixture and mix well.
- Fold in sour cream until just combined.
- Pour batter into prepared baking pan.
- Bake at 350°F (175°C) for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure the margarine is softened but not melted before creaming with the sugar. If you're out of sour cream, plain yogurt can be a great substitute. Adding a pinch of salt enhances the flavors; consider incorporating a teaspoon of lemon zest for a fresh twist. This pound cake pairs beautifully with Microwave Lemon Butter Sauce for drizzling.
Serving Suggestions
Serve slices of this pound cake with fresh berries and whipped cream for a delightful dessert. It also goes well with a cup of tea or coffee. For a fun twist, consider pairing it with Microwave Easy Caramel Rolls for a brunch spread. The rich flavor complements various toppings, from fruit compotes to chocolate drizzle.
Storage & Reheating
Once cooled, store the pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it in plastic wrap and refrigerate for up to a week. To reheat, slice and microwave for 10-15 seconds until warm, ensuring it remains moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Cake (Sour Cream) contains roughly 817 calories, with 9g protein, 119g carbohydrates, and 12g fat. It is an excellent source of calcium (53% of the Daily Value) and iron (31% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 895mg per serving (39% 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 a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free blend or cake flour for a lighter cake. Just be sure that the blend you choose is suitable for baking, as some may require adjustments in liquid content.
What should I do if the batter is too thick?
If your batter seems too thick, you can add a little milk, one tablespoon at a time, until you reach the desired consistency. The cake should be pourable but not runny, which ensures a nice rise and texture while baking.
Can I freeze the pound cake?
Absolutely! To freeze, wrap the cooled pound cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving for the best 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).