Sour Cream Cold Oven Pound Cake
A rich and moist pound cake with a tender crumb, infused with hints of vanilla, lemon, and almond flavors. The sour cream adds tang and moisture, making this cake perfect for dessert or teatime. Its classic oven-baked method yields a beautifully golden crust and a satisfying, buttery interior.
Ingredients
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift together the flour, baking soda, and baking powder.
- Alternately add the dry ingredients and sour cream to the creamed mixture, beginning and ending with the dry ingredients.
- Add the vanilla, lemon flavoring, and almond flavoring, and blend well.
- Start baking in a cold oven.
- Bake at 350°F (175°C) for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, make sure your butter is at room temperature before creaming. If you don't have almond flavoring, you can substitute it with an equal amount of more vanilla extract. You can also experiment with different flavorings like orange zest for a unique twist. Ensure you sift the dry ingredients to prevent lumps for a smooth batter.
Serving Suggestions
This Sour Cream Cold Oven Pound Cake is delicious on its own, but you can elevate it by serving it with fresh berries or a dollop of whipped cream. It pairs beautifully with Raspberry Creme for a delightful dessert experience. Consider slicing it for an afternoon tea or as a sweet end to a dinner party alongside a cup of coffee.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and freeze for up to 3 months. To reheat, simply thaw the slices at room temperature or microwave them for a few seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Cold Oven Pound Cake contains roughly 417 calories, with 2g protein, 26g carbohydrates, and 19g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium.
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 low-fat sour cream in this recipe?
Yes, you can substitute low-fat sour cream for regular sour cream. However, keep in mind that it may slightly affect the cake's richness and moisture, so the texture might be less indulgent.
What if I don't have a cold oven?
If your oven doesn't have a cold-start feature, simply preheat your oven to 350°F (175°C) and allow the cake to bake for the same duration. Monitor closely as baking times may vary slightly.
Is it possible to add chocolate to this pound cake?
Yes, you can fold in chocolate chips or cocoa powder for a chocolate version. For every cup of cocoa powder added, reduce the flour by a quarter cup to maintain the right consistency.
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).