Sour Cream Pound Cake And Glaze
A rich and moist sour cream pound cake with a tender crumb, enhanced by vanilla and lemon extracts, perfect for dessert or tea gatherings with a classic flavor profile.
Ingredients
Instructions
- Cream shortening, margarine, and sugar until light and creamy.
- Add eggs, one at a time, mixing well after each addition.
- Sift flour, baking powder, and salt together and mix well.
- Gradually add flour and milk, mixing well, ending with flour.
- Stir in sour cream and vanilla and lemon extracts.
- Pour batter into a well-greased and floured tube pan.
- Bake at 325°F (163°C) for 1 1/2 hours until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with butter. Ensure all ingredients are at room temperature for better incorporation. If you prefer a lighter cake, you can use Greek yogurt in place of sour cream. When mixing, be careful not to overmix once the flour is added, as this can lead to a denser cake.
Serving Suggestions
Serve this moist pound cake plain or drizzle with a simple glaze made from powdered sugar and milk. It pairs beautifully with fresh berries or a dollop of whipped cream for added indulgence. This cake also complements a cup of coffee or tea, making it perfect for an afternoon treat or dessert.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap tightly in plastic wrap and freeze for up to three months. To reheat, thaw at room temperature and warm in a low oven for a few minutes, ensuring it does not dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Pound Cake And Glaze contains roughly 769 calories, with 2g protein, 23g carbohydrates, and 70g fat. It is a good source of calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 479mg per serving (21% 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 all-purpose flour instead of plain flour?
Yes, all-purpose flour is a suitable substitute for plain flour in this recipe. It will yield similar results in texture and flavor. However, if you're looking for a slightly denser cake, you may want to consider using cake flour instead.
What can I substitute for margarine?
You can replace margarine with an equal amount of unsalted butter for a richer taste. Alternatively, you may use a plant-based butter for a dairy-free version that still provides a similar texture in the cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. Additionally, the edges should start to pull away from the sides of the pan, and the top should be golden brown. If in doubt, add a few more minutes of baking time.
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).