Sour Cream Loaf Cake
A moist, flavorful loaf cake with a tender crumb, featuring hints of nutmeg and vanilla, perfect for teatime or as a sweet snack with coffee or tea.
Ingredients
Instructions
- Sift together the flour, baking soda, baking powder, and salt.
- In a separate bowl, mix the sour cream, sugar, and eggs.
- Add the wet ingredients to the dry ingredients alternately with 1/4 cup milk.
- Add nutmeg and/or vanilla as desired.
- Pour batter into a greased loaf pan.
- Bake at 350°F (175°C) for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter loaf, substitute half of the sour cream with Greek yogurt. If you prefer a different flavor, try adding lemon zest instead of nutmeg or vanilla. Make sure to sift the dry ingredients well to avoid lumps and ensure a smooth batter. Additionally, you can add chocolate chips or nuts for extra texture. This cake is a great base for variations like those found in American recipes.
Serving Suggestions
Serve the Sour Cream Loaf Cake plain, or enhance it with a drizzle of icing or a dollop of whipped cream. It pairs beautifully with fresh fruit or a scoop of vanilla ice cream. For a delightful afternoon treat, enjoy it with a cup of tea or coffee. This cake also makes a great dessert after a meal, alongside seasoned potatoes.
Storage & Reheating
Store the Sour Cream Loaf 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. You can also freeze slices for up to 3 months. To reheat, simply microwave a slice for about 15-20 seconds or warm in a preheated oven at 350°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Loaf Cake contains roughly 332 calories, with 8g protein, 66g carbohydrates, and 4g fat. It is a good source of calcium (17% of the Daily Value), protein (15% of the Daily Value), and iron (14% of the Daily Value). Note that it is relatively high in sodium, at 467mg per serving (20% 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 yogurt instead of sour cream?
Yes, you can substitute plain yogurt for sour cream in this recipe. Greek yogurt will give a similar texture and tanginess, while regular yogurt may result in a slightly thinner batter. Adjust the baking time accordingly if the batter consistency changes.
What can I do if my cake sinks in the middle?
A sinking cake may result from underbaking or too much leavening agent. Ensure you measure the baking soda and powder accurately and check for doneness with a toothpick. If it comes out clean, the cake is done; if not, give it a few more minutes.
How can I add flavor variations to this recipe?
Consider mixing in spices like cinnamon or ginger for a warm flavor, or incorporate citrus zest for brightness. You can also add ingredients like chocolate chips or dried fruits to customize this cake to your liking. Experimenting with flavors can make it a fun treat!
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).