Sour Cream Pound Cake

Sour Cream Pound Cake
45 min.
18
323kcal

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Welcome to the delightful world of baking with our Sour Cream Pound Cake! This scrumptious dessert is not only easy to make but also incredibly satisfying to eat. With its rich, moist texture and creamy flavor, it is sure to become a favorite at any gathering, whether it's a family reunion, a birthday party, or just a cozy evening at home.

The cake boasts a perfect balance of sweetness, thanks to the generous amount of sugar and the tartness of fresh lemon juice, which brightens the overall flavor. The addition of light sour cream not only enhances the cake's moistness but also adds a subtle tang that keeps each bite interesting. Each slice is a velvety experience that melts in your mouth, making it hard to resist going back for more.

In just 45 minutes, you can whip up this delightful cake that serves up to 18 people—making it ideal for sharing with friends and family. Its lovely golden crust, enhanced by a dusting of dry breadcrumbs, provides a delightful contrast to the soft interior. Perfectly paired with a cup of coffee or enjoyed on its own, our Sour Cream Pound Cake is sure to impress, leaving your taste buds craving another slice. Get ready to bake a piece of happiness!

Ingredients

  • teaspoon baking soda 
  • 0.8 cup butter 
  • pound cake flour sifted
  • tablespoons breadcrumbs dry
  • large eggs 
  • tablespoons juice of lemon fresh
  • 0.3 teaspoon salt 
  • 1.5 cups cup heavy whipping cream light sour
  • 2.8 cups sugar 
  • teaspoons vanilla extract 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • wire rack
  • blender
  • measuring cup

Directions

  1. Preheat oven to 35
  2. Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.
  3. Lightly spoon flour into dry measuring cups; level with a knife.
  4. Combine flour and salt; stir with a whisk.
  5. Combine sour cream and baking soda; stir well.
  6. Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add sugar and vanilla, beating until well blended.
  7. Add eggs, 1 at a time, beating well after each addition.
  8. Add juice; beat 30 seconds.
  9. Add flour mixture alternately with sour cream mixture to sugar mixture, beating at low speed, beginning and ending with flour mixture.
  10. Spoon batter into prepared pan.
  11. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Nutrition Facts

Calories323kcal
Protein6.19%
Fat30.64%
Carbs63.17%

Properties

Glycemic Index
10.39
Glycemic Load
33.17
Inflammation Score
-2
Nutrition Score
4.0286956066671%

Flavonoids

Eriodictyol
0.08mg
Hesperetin
0.24mg
Naringenin
0.02mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:322.64kcal
16.13%
Fat:11.1g
17.08%
Saturated Fat:6.47g
40.44%
Carbohydrates:51.51g
17.17%
Net Carbohydrates:50.82g
18.48%
Sugar:30.85g
34.28%
Cholesterol:58.04mg
19.35%
Sodium:194.72mg
8.47%
Alcohol:0.15g
100%
Alcohol %:0.2%
100%
Protein:5.05g
10.1%
Selenium:13.86µg
19.8%
Manganese:0.22mg
10.99%
Vitamin A:344.83IU
6.9%
Phosphorus:59.73mg
5.97%
Vitamin B2:0.09mg
5.45%
Folate:16.74µg
4.19%
Calcium:41.27mg
4.13%
Vitamin B1:0.05mg
3.21%
Vitamin E:0.47mg
3.13%
Copper:0.06mg
3.1%
Zinc:0.45mg
3.03%
Vitamin B12:0.18µg
2.94%
Fiber:0.68g
2.74%
Iron:0.49mg
2.7%
Vitamin B5:0.26mg
2.6%
Magnesium:10.28mg
2.57%
Potassium:85.86mg
2.45%
Vitamin B3:0.39mg
1.95%
Vitamin B6:0.03mg
1.53%
Vitamin D:0.2µg
1.37%
Source:My Recipes