Two Step Sour Cream Pound Cake
A moist, rich sour cream pound cake with a tender crumb and subtle citrus flavor, perfect for dessert or special occasions, appealing to cake lovers seeking classic comfort.
Ingredients
Instructions
- Preheat oven to 325°F (163°C).
- Grease a bundt pan with 2 tablespoons of Crisco.
- In a mixing bowl, add flour, salt, sugar, Crisco, sour cream mixed with baking soda, eggs, vanilla extract, and lemon extract in that order.
- Beat at low speed for 1 minute, scraping sides down.
- Beat at medium speed for 2 minutes.
- Pour the batter into the prepared bundt pan.
- Bake for 1 1/2 hours.
- Resist the temptation to peek while baking.
Tips & Substitutions
For a richer flavor, consider using butter instead of Crisco. If you want a lighter cake, you can substitute half the sour cream with Greek yogurt. Make sure all ingredients are at room temperature for better mixing. To avoid a dense cake, don't overmix once the flour is added. If you're short on time, you can use pre-made lemon or vanilla cake mixes as a base and enhance with your flavor extracts.
Serving Suggestions
Serve this delightful pound cake with fresh berries and a dollop of whipped cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee for an afternoon treat. For a twist, try it with a scoop of vanilla ice cream or alongside Grandma Koening's Potato Salad for a unique brunch experience.
Storage & Reheating
Once the cake has cooled completely, store it 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, microwave individual slices for about 15-20 seconds or warm the entire cake in a 300°F oven for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Two Step Sour Cream Pound Cake contains roughly 73 calories, with 2g protein, 18g carbohydrates, and 0g fat. It is an excellent source of vitamin C (24% of the Daily Value). Note that it is relatively high in sodium, at 606mg per serving (26% 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 other types of flour for this recipe?
You can experiment with other flours, but keep in mind that using whole wheat flour may result in a denser cake. If you're gluten-free, a 1-to-1 gluten-free flour blend can work, but the texture may vary. Always check if additional binding agents are needed.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or overmixing the batter. Ensure your oven is properly calibrated and avoid opening the door while baking. Additionally, make sure to accurately measure your ingredients, especially the flour, to prevent excess moisture.
How can I enhance the flavor of the cake?
You can enhance the flavor by adding citrus zest, such as lemon or orange, to the batter. For a chocolate twist, incorporate cocoa powder or chocolate chips. Also, consider drizzling a simple glaze made from powdered sugar and lemon juice over the cooled cake for added sweetness.
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).