Sour Cream And Nut Pound Cake
A rich, moist pound cake featuring sour cream and crunchy nuts, perfect for special occasions or everyday indulgence with a tender crumb and nutty flavor.
Ingredients
Instructions
- Sift flour and baking soda together twice.
- Cream butter until smooth. Slowly add sugar and beat well until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in sour cream and vanilla until well combined.
- Gradually add dry ingredients, half a cup at a time, beating constantly.
- Fold in chopped nuts.
- Pour batter into a greased and floured tube pan or divide evenly into two smaller loaf pans.
- Bake at 325°F (160°C) for at least 1 hour, until a toothpick inserted in the center comes out clean. Do not open oven door during baking.
Tips & Substitutions
For a lighter texture, make sure to cream the butter and sugar until very fluffy. If you want to add a twist, consider substituting half of the nuts with chocolate chips or dried fruit. Using Greek yogurt in place of sour cream can also work well, providing a similar tang. Ensure your ingredients are at room temperature for better incorporation.
Serving Suggestions
This delightful pound cake is delicious on its own but can be elevated with a dusting of powdered sugar or a light glaze. Serve it alongside a scoop of vanilla ice cream or with a side of Pineapple-Pistachio Salad for a refreshing contrast. It also pairs beautifully with coffee or tea for a perfect afternoon treat.
Storage & Reheating
Store 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 thaw at room temperature and warm slices in the microwave for about 15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream And Nut Pound Cake contains roughly 456 calories, with 6g protein, 48g carbohydrates, and 22g fat. It is a good source of protein (11% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 567mg per serving (25% 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 nut in this cake?
Absolutely! While walnuts and pecans are traditional, you can experiment with almonds, hazelnuts, or even macadamia nuts. Just make sure to chop them finely so they distribute evenly throughout the batter.
What if I don't have a tube pan?
If you don't have a tube pan, you can divide the batter into two smaller loaf pans. Just be aware that the baking time may vary slightly, so start checking for doneness at around 50 minutes.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Be cautious not to open the oven door too early, as this can cause the cake to collapse.
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).