Sour Cream Pound Cake(Optional: Pecan Cake)
A rich, moist pound cake with a tender crumb, featuring the classic flavors of vanilla, almond, and sour cream, perfect for family gatherings or special occasions.
Ingredients
Instructions
- Cream the sugar and shortening (butter) together until well blended.
- Beat the egg yolks and add them to the sugar mixture, mixing thoroughly.
- Sift together the flour, salt, and soda.
- Add the sifted dry ingredients to the mixture alternately with the sour cream, stirring gently after each addition.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter until just combined.
- If using pecans, fold them into the batter now.
- Pour the batter into a tube pan and bake at 325°F (160°C) for approximately 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For best results, ensure all ingredients are at room temperature before starting. If you don't have cake flour, you can substitute by using all-purpose flour and cornstarch. To lighten the cake, consider adding a touch of lemon zest for brightness, which complements the sour cream flavor. Remember to fold the egg whites gently to maintain the airy texture of the cake.
Serving Suggestions
This Sour Cream Pound Cake pairs beautifully with a dollop of whipped cream and fresh berries for a delightful dessert. It also serves as a great base for a trifle. Consider serving it alongside a cup of coffee or tea for a cozy afternoon treat. For a unique twist, try serving it with a scoop of vanilla ice cream.
Storage & Reheating
Once cooled, wrap the pound cake in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to 3 days or refrigerated for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it cold with a dusting of powdered sugar.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Pound Cake(Optional: Pecan Cake) contains roughly 250 calories, with 4g protein, 41g carbohydrates, and 2g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 677mg 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 use low-fat sour cream for this recipe?
Yes, you can use low-fat sour cream, but keep in mind that it may result in a slightly denser cake. The flavor will still be delicious, but the texture may vary. If you want to maintain moisture, consider adding a bit more butter to balance the reduction in fat.
How do I know 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, your cake is ready. If it has wet batter on it, bake for an additional 5-10 minutes and check again to avoid overbaking.
Can I freeze the pound cake?
Absolutely! You can freeze the Sour Cream Pound Cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to enjoy, thaw it in the refrigerator overnight before serving.
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).