Sour Cream Pound Cake(Good!)
A rich, moist pound cake with a tangy sour cream flavor, perfect for dessert or tea time, offering a tender crumb and classic comfort taste.
Ingredients
Instructions
- Grease and flour a Bundt (tube) pan.
- Preheat oven to 325°F (160°C).
- In a large mixing bowl, sift the plain flour, then resift with baking soda.
- In another large mixing bowl, cream together butter and sugar until smooth and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Gradually add the flour mixture to the creamed mixture, alternating with sour cream, beginning and ending with flour.
- Pour batter into prepared Bundt pan and smooth the top.
- Bake in preheated oven for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
To achieve the best texture, make sure your butter is at room temperature before creaming with sugar. If you don't have sour cream, Greek yogurt is a great substitute that will maintain the moisture and tanginess of the cake. Be careful not to overmix the batter after adding the flour; this can lead to a dense cake. For added flavor, consider folding in some citrus zest or nuts.
Serving Suggestions
This Sour Cream Pound Cake is delicious on its own, but you can elevate it by serving with fresh berries and a dollop of whipped cream. It pairs beautifully with a cup of coffee or tea for a delightful afternoon treat. For a fun twist, try serving it alongside a scoop of ice cream or with a drizzle of chocolate sauce for dessert.
Storage & Reheating
Store leftover Sour Cream Pound Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 3 months. To reheat, slice a piece and microwave it for about 10-15 seconds, or enjoy it at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Pound Cake(Good!) contains roughly 518 calories, with 8g protein, 59g carbohydrates, and 21g fat. It is a good source of protein (16% of the Daily Value) and iron (16% of the Daily Value). Note that it is relatively high in sodium, at 501mg per serving (22% 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 a different type of flour?
While all-purpose flour is recommended for this recipe, you can experiment with cake flour for a lighter texture. However, avoid using whole wheat flour, as it will alter the cake's taste and density significantly.
What can I add to the batter for extra flavor?
You can enhance your Sour Cream Pound Cake by adding a teaspoon of almond extract or a tablespoon of citrus zest. Chopped nuts or chocolate chips also make excellent additions for added texture and flavor.
Why is my cake not rising?
If your cake isn’t rising, check that your baking soda is fresh and that you’re not overmixing the batter. Overmixing can lead to a dense cake. Additionally, ensure that you’ve properly creamed the butter and sugar until fluffy, as this helps incorporate air into 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).