Sour Cream Pound Cake Ii
A rich and moist pound cake with a hint of citrus, perfect for special occasions or as a delightful treat with coffee or tea.
Ingredients
Instructions
- Bring the butter or margarine and eggs to room temperature. Grease and flour a 10-inch tube pan; set aside.
- In a small mixer bowl, beat the butter or margarine at medium speed until creamed.
- Gradually add the sugar, beating until light and fluffy.
- Add eggs, one at a time, beating about 1 minute after each addition.
- Scrape the bowl frequently with a rubber spatula; beat for 2 minutes more.
- Stir together the flour, salt, and baking soda.
- Add to the creamed mixture alternately with sour cream, beginning and ending with the flour mixture.
- Beat well after each addition.
- Add lemon extract, orange extract, and vanilla; beat just until thoroughly blended.
Tips & Substitutions
For a lighter texture, ensure that the butter is properly creamed and the eggs are at room temperature. If you don't have orange extract, you can substitute with additional lemon extract or even a splash of orange juice. Make sure to scrape down the sides of the bowl frequently to incorporate all ingredients well. If you like, add a hint of nutmeg for added warmth, which pairs beautifully with this cake.
Serving Suggestions
This cake is delightful served plain or dusted with powdered sugar for a touch of elegance. It can be paired with fresh berries, whipped cream, or a scoop of vanilla ice cream for a delicious dessert. For brunch, serve it alongside Jeane Ann'S Cinnamon, Caramel Or Dinner Rolls for a sweet spread that guests will love. A cup of coffee or tea complements this cake perfectly.
Storage & Reheating
Store leftover sour cream pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature or warm slices in the microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Pound Cake Ii contains roughly 274 calories, with 3g protein, 32g carbohydrates, and 1g fat. It is a good source of vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 675mg per serving (29% 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 add other flavors or ingredients?
Absolutely! You can experiment by adding chocolate chips, nuts, or dried fruit to the batter. Just keep in mind that this may affect the baking time slightly. Always fold in any additions gently to avoid overmixing.
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).