Scrumptious Sour Cream Pound Cake
A moist, rich pound cake infused with tangy sour cream and warm flavorings, perfect for gatherings or as a delightful dessert for all occasions.
Ingredients
Instructions
- Cream the margarine in a large mixing bowl.
- Add sugar gradually, one cup at a time, and beat well after each addition.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon extract, almond extract, and vanilla extract.
- Sift together flour, salt, and baking soda.
- Alternately add the dry ingredients and sour cream to the creamed mixture, beginning and ending with the dry ingredients, mixing well after each addition.
- Pour the batter into a greased and floured pan.
- Bake at 350°F (175°C) for about 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your margarine is softened at room temperature before creaming. You can substitute half the flour with almond flour for a nutty flavor. If you don't have sour cream, Greek yogurt works as a great replacement. Adding a pinch of nutmeg can enhance the flavor profile beautifully.
Serving Suggestions
This delicious pound cake is perfect on its own or served with fresh berries and whipped cream. It pairs beautifully with Praline Carrots for a delightful contrast. Consider serving it as a dessert alongside a cup of tea or coffee for a cozy afternoon treat.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for about 10-15 seconds or in a toaster oven until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Scrumptious Sour Cream Pound Cake contains roughly 444 calories, with 5g protein, 62g carbohydrates, and 4g fat. It is a good source of protein (11% of the Daily Value) and calcium (11% 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 butter instead of margarine in this recipe?
Yes, you can substitute butter for margarine in equal amounts. Butter will impart a richer flavor and a slightly different texture, but it will still create a delicious pound cake.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean, with a few moist crumbs. Additionally, the edges will start to pull away from the sides of the pan, and the top should be golden brown.
Can I freeze the pound cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator 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).