Pound Cake With Sour Cream Glaze
A moist, buttery pound cake with a tangy sour cream glaze, perfect for teatime or special occasions, offering rich flavor and tender crumb that appeals to all ages.
Ingredients
Instructions
- Butter and flour an 8 x 4-inch loaf pan.
- Combine flour and salt in a bowl.
- Beat butter and sugar until very fluffy, about 5 minutes. Beat in 1 1/2 teaspoons vanilla.
- Add eggs one at a time, beating well after each addition.
- Beat in the flour on low speed until smooth.
- Pour the batter into the prepared pan.
- Bake at 325°F for 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using high-quality vanilla extract. If you don't have sour cream, Greek yogurt can be a great substitute in the glaze. To ensure a perfectly baked pound cake, avoid overmixing after adding the flour, as this can lead to a dense texture. Check out Martha Pafford'S Pound Cake for more tips on achieving the perfect crumb.
Serving Suggestions
This pound cake is delightful on its own or served with a dollop of whipped cream and fresh berries. It also pairs beautifully with a cup of tea or coffee. For a twist, try drizzling a bit of chocolate sauce over the top, or serve it alongside a scoop of vanilla ice cream for a delicious dessert experience.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in the microwave for about 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Cake With Sour Cream Glaze contains roughly 553 calories, with 4g protein, 64g carbohydrates, and 24g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1044mg per serving (45% 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 size pan for this pound cake?
Yes, you can use a different size pan, but keep in mind that baking times may vary. A larger pan will result in a shorter baking time, while a smaller pan may require additional baking time. Always check for doneness with a toothpick to ensure it’s fully baked.
What should I do if my pound cake is too dense?
If your pound cake turns out dense, it may be due to overmixing the batter or not incorporating enough air during the creaming of the butter and sugar. To avoid this in the future, mix just until combined after adding the flour and ensure your butter is at room temperature for easier creaming.
Can I make this recipe ahead of time?
Absolutely! You can bake the pound cake a day or two in advance. Just be sure to cool it completely before storing it in an airtight container. This can actually enhance the flavors as they meld together. Glaze it just before serving for the best presentation.
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).