Vivian'S Sour Cream Pound Cake
Vivian's Sour Cream Pound Cake offers a rich, moist texture with delicate vanilla and citrus flavors, perfect for family gatherings or special occasions.
Ingredients
Instructions
- Mix sugar and margarine well.
- Add egg yolks, one at a time, beating after each addition.
- Add sour cream and flour; beat well.
- Add dry ingredients including baking soda and salt.
- Beat the mixture for 5 minutes.
- Fold in stiffly beaten egg whites.
- Pour into a greased and floured tube pan.
- Bake at 300°F (150°C) for 1 hour and 30 minutes.
- Cool in the pan for 5 minutes before removing.
Tips & Substitutions
For a lighter texture, ensure egg whites are beaten until stiff peaks form before folding into the batter. If you're out of margarine, unsalted butter can be a great substitute. Additionally, consider adding a pinch of salt to enhance flavors. For extra zest, try incorporating a tablespoon of lemon zest. This cake can also be varied with different flavorings or by adding chocolate chips for a twist.
Serving Suggestions
This rich sour cream pound cake pairs beautifully with fresh berries and whipped cream for a delightful dessert. It can also be served alongside a scoop of vanilla ice cream or a slice of fruit, making it a versatile option for any gathering. Consider pairing it with a warm beverage to complement its flavors, or try serving it with a slice of Mary Raper's White Raisin Cake for a delightful dessert spread.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice the cake and warm it in the microwave for about 10-15 seconds or enjoy it cold as a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Vivian'S Sour Cream Pound Cake contains roughly 665 calories, with 11g protein, 102g carbohydrates, and 5g fat. It is an excellent source of calcium (30% of the Daily Value), vitamin C (24% of the Daily Value), and protein (22% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 566mg per serving (25% 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 different types of flour for this recipe?
Yes, while all-purpose flour is recommended for its structure, you can experiment with cake flour for a lighter texture. Just remember that using whole wheat flour will yield a denser cake, so it’s best to stick with a lighter option for this recipe.
What can I add to enhance the flavor of the cake?
You can enhance the flavor by adding citrus zest, such as lemon or orange, or by incorporating chocolate chips. Spices like nutmeg or cinnamon can also add depth. Just be mindful not to overpower the delicate flavors from the vanilla and lemon flavorings.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Additionally, the top should be golden brown and the edges should start to pull away from the pan. Be sure to keep an eye on the baking time as ovens can vary.
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).