Sour Cream Pound Cake(Awarding Winning Recipe)
A rich, moist pound cake with a tender crumb, infused with vanilla and lemon flavors, perfect for gatherings, tea time, or special occasions with its classic sweetness.
Ingredients
Instructions
- Preheat oven to 325°F (160°C). Line the bottom of a well-greased pan with greased wax paper.
- In a mixing bowl, blend the sweet whipped butter, 1/2 cup of sugar, and one egg until well combined.
- Add the remaining sugar and eggs, blending after each addition, until the mixture is smooth and well beaten.
- Sift the cake flour three times. Gradually add the flour to the egg mixture in portions, alternating with sour cream, mixing on medium speed until combined.
- Add baking soda and blend well.
- Stir in vanilla and lemon flavorings.
- Pour the batter into the prepared pan.
- Bake at 325°F for 1 hour and 15 minutes, or until a wooden toothpick inserted in the center comes out dry.
Tips & Substitutions
For a richer flavor, consider using European-style butter instead of regular sweet whipped butter. If you don't have cake flour, you can substitute it with all-purpose flour by removing 2 tablespoons of flour per cup and replacing it with cornstarch. Ensure your eggs are at room temperature for better emulsification. This pound cake pairs beautifully with a light dusting of powdered sugar or fresh berries.
Serving Suggestions
Serve the sour cream pound cake with whipped cream or a scoop of vanilla ice cream for a delightful dessert. It also pairs well with a cup of coffee or tea, making it a perfect afternoon treat. You can even drizzle a lemon glaze over the top for added flavor, or enjoy it alongside fresh fruit for a refreshing contrast.
Storage & Reheating
To store leftovers, wrap the cooled pound cake tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds or gently in a toaster oven until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Pound Cake(Awarding Winning Recipe) contains roughly 200 calories, with 5g protein, 42g carbohydrates, and 2g fat. It is a good source of protein (10% of the Daily Value), iron (10% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 555mg per serving (24% 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 Greek yogurt instead of sour cream?
Yes, you can substitute Greek yogurt for sour cream in this recipe. It will yield a similar texture and tangy flavor, making it a great alternative. Just ensure that the yogurt is plain and unsweetened for the best results.
Why is my pound cake dense?
A dense pound cake can result from overmixing the batter or improper measuring of flour. Ensure you measure flour accurately and mix until just combined. Also, avoid overbaking, as this can dry out the cake and affect its texture.
How can I make this cake more flavorful?
To enhance the flavor of your pound cake, try adding citrus zest, such as lemon or orange, to the batter. You can also experiment with different extracts like almond or coconut for a unique twist. Adding a pinch of salt can also help balance the sweetness.
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).