Tammy Wynette Sour Cream Pound Cake
A rich and moist sour cream pound cake with buttery flavor and tender crumb, perfect for desserts or tea time, suitable for family gatherings and special occasions.
Ingredients
Instructions
- Cream butter or margarine and sugar thoroughly.
- Add eggs one at a time, beating well after each addition.
- Blend in sour cream, flour, soda, salt, and vanilla or coconut flavoring, one at a time, beating thoroughly after each addition.
- Pour batter into a greased tube pan.
- Bake at 325°F for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To ensure a moist cake, use room temperature ingredients, especially the butter and eggs. If you prefer a lighter texture, you can substitute half of the butter with applesauce. For added flavor, consider incorporating lemon zest or almond extract alongside the vanilla or coconut flavoring. If you have any leftovers, this cake stays fresh for days – just be careful not to overmix the batter to avoid a dense texture.
Serving Suggestions
This sour cream pound cake is delightful on its own, but it pairs beautifully with fresh berries and a dollop of whipped cream for an elegant dessert. For a comforting breakfast option, serve it alongside a warm cup of coffee or tea. You can also dust it with powdered sugar or drizzle it with Crisco White Cake Icing for a touch of sweetness.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 4 days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the freezer, where it can last up to 3 months. To reheat, simply slice and warm individual pieces in the microwave for a few seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Tammy Wynette Sour Cream Pound Cake contains roughly 1198 calories, with 22g protein, 211g carbohydrates, and 14g fat. It is an excellent source of vitamin C (74% of the Daily Value), dietary fiber (45% of the Daily Value), and protein (43% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1959mg per serving (85% 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 for this pound cake?
While plain white flour is recommended for this recipe, you can experiment with cake flour for a lighter texture. However, avoid using whole wheat flour, as it may alter the taste and density of the cake.
What can I substitute for sour cream?
If you don’t have sour cream on hand, you can use plain yogurt or a mixture of milk and vinegar to create a similar tangy flavor. For each cup of sour cream, combine 1 cup of plain yogurt or mix 1 cup of milk with 1 tablespoon of vinegar and let it sit for 5 minutes.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on the baking time, as oven temperatures can vary. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
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).