Sour Cream Pound Cake
Sour cream pound cake is a moist and rich dessert with a delightful balance of sweetness and tang. The creamy texture from sour cream adds depth, making it perfect for gatherings or a cozy afternoon treat with coffee. A classic American favorite, it suits any occasion.
Ingredients
Instructions
- Mix sugar, margarine, and Crisco until well combined.
- Add eggs one at a time, beating on low speed after each addition.
- Add sifted cake flour, sour cream, and vanilla flavoring, mixing until smooth.
- Pour batter into a prepared pan and bake at 325° for about 1 hour and 15 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsalted butter. Make sure to sift the cake flour to ensure a light texture. If you prefer a hint of citrus, add a tablespoon of lemon zest to the batter. Ensure that all ingredients are at room temperature for better incorporation. This cake pairs beautifully with Fluffy White Icing for an extra touch of sweetness.
Serving Suggestions
This Sour Cream Pound Cake is delightful on its own, but you can serve it with fresh berries and whipped cream for a refreshing contrast. It also pairs wonderfully with a cup of tea or coffee, making it a perfect afternoon treat. For a festive touch, drizzle some chocolate sauce or serve alongside a scoop of vanilla ice cream.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate, where it can last up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Pound Cake contains roughly 325 calories, with 7g protein, 69g carbohydrates, and 2g fat. It is an excellent source of iron (27% of the Daily Value), and a good source of protein and vitamin C.
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 regular butter instead of margarine?
Yes, you can absolutely substitute regular butter for margarine, which may enhance the flavor. Just ensure the butter is softened to room temperature for even mixing. This will give your cake a richer taste and a wonderful texture.
What if I don't have cake flour?
If you don't have cake flour, you can make a substitute by using all-purpose flour. For every cup of cake flour needed, measure out a cup of all-purpose flour and remove two tablespoons. Replace those tablespoons with cornstarch to mimic the texture of cake flour.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes and check again.
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).