Tammy Wynette'S Sour Cream Pound Cake
A rich and moist sour cream pound cake with a tender crumb, featuring subtle vanilla or coconut flavoring. Perfect for family gatherings or special occasions, its classic taste appeals to all ages and pairs beautifully with fresh fruit or a dusting of powdered sugar.
Ingredients
Instructions
- Cream sugar and shortening thoroughly; add eggs one at a time, beating well after each addition.
- Blend in sour cream, then sift together flour, soda, and salt, adding gradually to the mixture, beating thoroughly after each addition.
- Pour the batter into a greased tube pan and bake at 325°F for approximately 1 hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using butter instead of Crisco or margarine. If you need a lighter cake, substitute half of the sour cream with Greek yogurt. Ensure all ingredients are at room temperature for better mixing. Be careful not to overmix after adding the flour, as this can lead to a dense cake. For added flavor, you can incorporate almond extract along with the vanilla.
Serving Suggestions
This sour cream pound cake is delicious on its own but can be elevated with a dusting of powdered sugar or a drizzle of chocolate glaze. It pairs beautifully with fresh berries or a scoop of vanilla ice cream for a delightful dessert. For a twist, serve it alongside a dollop of Sour Cream Onion Soup Dip for a savory contrast.
Storage & Reheating
Store the cooled pound cake in an airtight container at room temperature for up to 5 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm slices in the microwave for a few seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Tammy Wynette'S Sour Cream Pound Cake contains roughly 418 calories, with 10g protein, 86g carbohydrates, and 5g fat. It is an excellent source of vitamin C (25% of the Daily Value), protein (20% of the Daily Value), and iron (20% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 651mg per serving (28% 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 whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but keep in mind that it may result in a denser texture. You might want to use a mix of both flours for a lighter cake. Adjusting the liquid ingredients slightly may also help achieve a better consistency.
How do I know 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. Additionally, the edges should start to pull away from the pan, and the top should be golden brown. Keep an eye on it after 50 minutes, as baking times can vary.
Can I add nuts or fruit to the batter?
Absolutely! You can fold in chopped nuts, such as pecans or walnuts, or even dried fruits like raisins or cranberries to add texture and flavor. Just be sure to adjust the baking time slightly if you add more moisture with fresh fruit.
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).