Sour Cream Nut Pound Cake
A rich, moist pound cake infused with pecans, vanilla, lemon, and sour cream, perfect for dessert or tea time with a delightful nutty flavor and tender crumb.
Ingredients
Instructions
- Combine all ingredients in a mixing bowl.
- Mix until the sugar and ingredients are well dissolved.
- Pour the batter over the hot cake after punching holes in the cake.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of salt to enhance the taste. If you don't have pecans, walnuts or almonds can serve as excellent substitutes. To ensure even mixing, sift the flour and baking soda together before adding to the wet ingredients. If you prefer a lighter texture, you can separate the egg yolks and whites, whipping the whites to soft peaks before folding them in.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of Dairy Queen Ice Cream for a decadent dessert. Consider serving it alongside fresh berries for a refreshing contrast. It also makes a great breakfast treat with a cup of coffee or tea, making it an excellent choice for brunch gatherings.
Storage & Reheating
Store any leftover Sour Cream Nut 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, or freeze for up to three months. To reheat, simply slice and warm in the microwave for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Nut Pound Cake contains roughly 3330 calories, with 44g protein, 231g carbohydrates, and 213g fat. It is an excellent source of dietary fiber (110% of the Daily Value), protein (88% of the Daily Value), and iron (84% of the Daily Value). It also contributes 31g of dietary fiber toward your daily target.
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 in this recipe. However, keep in mind that the texture and richness may be slightly different. The cake may be a bit less moist, so ensure not to overbake it.
How can I prevent the cake from sticking to the pan?
To prevent sticking, be sure to grease the cake pan thoroughly with butter or cooking spray and dust it with flour. Alternatively, you can line the bottom with parchment paper for extra assurance. Allow the cake to cool in the pan for about 10 minutes before inverting it onto a cooling rack.
What can I add to the batter for extra flavor?
You can enhance the flavor of your pound cake by adding spices such as cinnamon or nutmeg, or even incorporating citrus zest like lemon or orange. Chopped dried fruits or chocolate chips can also be mixed in for added texture and taste. Just be cautious not to overload the batter.
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).