Sour Milk Loaf Cake
A moist, flavorful loaf cake with a tangy sour milk base, sweet brown sugar topping, perfect for teatime or casual gatherings, offering a delightful, tender crumb.
Ingredients
Instructions
- Cream together the shortening and sugar.
- Add the egg and vanilla, and beat well.
- Sift together the flour, salt, soda, and nutmeg.
- Alternately add the dry ingredients and sour milk to the creamed mixture, mixing well after each addition.
- Pour the batter into a greased 13 x 9 x 2-inch pan.
- Sprinkle the brown sugar evenly on top of the batter.
- Bake in a 350°F (175°C) oven for 35 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, make sure to cream the shortening and sugar until fluffy. If you don't have sour milk, you can make your own by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. Experiment with spices like cinnamon or allspice for a different flavor profile. This loaf cake pairs beautifully with Creamy Black Pepper Dressing Or Dip for a contrasting taste experience.
Serving Suggestions
Serve this delightful loaf cake plain or with a dollop of whipped cream for added richness. It also makes a wonderful breakfast option alongside fresh fruit or yogurt. For a cozy dessert, consider pairing it with a warm beverage like tea or coffee. This cake also complements savory dishes, making it a versatile addition to your meal.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Milk Loaf Cake contains roughly 339 calories, with 3g protein, 39g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 1040mg per serving (45% 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 milk instead of sour milk?
Yes, you can use regular milk, but to mimic the tanginess of sour milk, add a tablespoon of vinegar or lemon juice per cup of milk and let it sit for a few minutes. This will help achieve a similar flavor and texture in your cake.
What can I substitute for shortening in this recipe?
You can substitute equal amounts of unsalted butter or coconut oil for the shortening. These alternatives will add a rich flavor to the cake. If you prefer a healthier option, unsweetened applesauce can also be used, but it may alter the texture slightly.
How can I tell when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs attached. If it comes out wet with batter, continue baking for a few more minutes and check again. Keep an eye on it to avoid overbaking.
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).