Sour Cream Pudding Pound Cake
A moist, tangy lemon-flavored pound cake enriched with sour cream and baked to perfection, ideal for dessert or teatime indulgence, appealing to lemon lovers and cake enthusiasts.
Ingredients
Instructions
- Combine all ingredients in a large mixing bowl.
- Blend at low speed just to moisten, scraping sides of the bowl often.
- Beat for 4 minutes at medium speed.
- Pour into two lined loaf pans (8 x 4 inches or 9 x 5 inches).
- Bake at 350°F (175°C) for 45 to 50 minutes or until the cake springs back when lightly pressed.
- Cool in pans for 15 minutes.
- Remove from pans and finish cooling on racks.
Tips & Substitutions
For a lighter texture, ensure all ingredients are at room temperature before mixing. You can substitute the sour cream with Greek yogurt for a tangy flavor, or use a sugar-free cake mix for a lower-calorie option. Add a teaspoon of vanilla extract or lemon zest for extra flavor. Be careful not to overmix after adding the cake mix to prevent a dense cake.
Serving Suggestions
Serve slices of this moist pound cake as a delightful dessert with a dollop of whipped cream and fresh berries. It pairs beautifully with the Yummy Butter Cake for a dessert spread. Additionally, a cup of tea or coffee complements the cake nicely, making it a perfect afternoon treat.
Storage & Reheating
Store leftover Sour Cream Pudding Pound Cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To freeze, wrap slices tightly in plastic wrap and place in a freezer bag, where they can last for up to three months. Thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Pudding Pound Cake contains roughly 176 calories, with 2g protein, 20g carbohydrates, and 10g fat.
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 flavor of pudding mix?
Absolutely! You can experiment with different flavors like vanilla, chocolate, or even cheesecake pudding mix to create unique variations of this cake. Just ensure that the pudding mix is instant for the best results.
What can I do if my cake sinks in the middle?
A sinking cake can result from overmixing the batter or opening the oven door too early. Always mix just until combined, and avoid checking the cake until the minimum baking time is reached. If it does sink, you can serve it with fruit or whipped cream to disguise the appearance.
Can I make this cake in advance?
Yes, this cake can be made ahead of time. Bake it, let it cool completely, and then wrap it tightly before storing. It will taste even better after sitting for a day as the flavors meld together. Just remember to reheat slices gently in the microwave for a warm treat.
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).