Sour Cream Pound Cake Recipe
🕒 Prep Time: 15 minutes
🕒 Cook Time: 1 hour 35 minutes
🕒 Total Time: 1 hour 50 minutes
🥧 Servings: 15
Description:
This Sour Cream Pound Cake is a delightful treat that serves as an excellent foundation for strawberry shortcakes or any fruit of your choice. Alternatively, you can frost it as desired for a personalized touch. With a perfect balance of sweetness and tanginess from the sour cream, this cake is a crowd-pleaser for any dessert occasion.
Ingredients:
- 3 cups sugar
- 3/4 cup margarine
- 1 1/3 cups egg substitute
- 1 1/2 cups low-fat sour cream
- 1 teaspoon baking soda
- 4 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
Instructions:
-
Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 10-inch tube pan (angel food cake pan) and set it aside, ensuring it’s ready for the batter.
-
Prepare Sour Cream Mixture: In a small bowl, combine the low-fat sour cream and baking soda, stirring well to ensure the baking soda is fully incorporated. Set this mixture aside for later use.
-
Cream Sugar and Margarine: In another bowl, cream together the sugar and margarine until the mixture is smooth and creamy, creating a perfect base for your cake. Then, gradually add the egg substitute, continuing to mix until well combined.
-
Combine Dry Ingredients: In a separate bowl, combine the all-purpose flour and salt, ensuring they are evenly mixed. Gradually add this dry mixture to the creamed sugar and margarine mixture, alternating with the sour cream mixture. Begin and end with the flour mixture, ensuring each addition is fully incorporated before adding the next.
-
Add Vanilla: Stir in the vanilla extract, infusing the batter with its rich aroma and flavor, elevating the taste of your pound cake to new heights.
-
Fill Pan: Spoon the prepared batter into the greased tube pan, spreading it evenly to ensure uniform baking.
-
Bake: Place the filled pan into the preheated oven and bake for approximately 1 hour and 35 minutes, or until the cake is fully baked and a toothpick inserted into the center comes out clean. Keep an eye on the cake towards the end of the baking time to prevent over-browning.
-
Cool: Once baked, allow the cake to cool in the pan for 10 minutes to set. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely. This cooling process ensures that the cake sets properly and achieves the perfect texture for slicing and serving.
Nutrition Facts (Per Serving):
- Calories: 425.4
- Total Fat: 13.1g
- Saturated Fat: 3.6g
- Cholesterol: 9.7mg
- Sodium: 279.1mg
- Total Carbohydrates: 70g
- Fiber: 1g
- Sugar: 40.3g
- Protein: 7.4g
Keywords:
Healthy, Weeknight, For Large Groups, Oven, Less than 4 Hours
Indulge in the delightful taste of this Sour Cream Pound Cake, whether enjoyed on its own or dressed up with your favorite toppings or frostings. Perfect for any occasion, this recipe is sure to become a staple in your dessert repertoire.
