ADVERTISEMENT
Serve slices plain, with fresh berries, or a drizzle of lemon glaze.
Store covered at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week.
You can freeze the cake (whole or sliced) for up to 2 months; thaw overnight at room temperature.
Variations:
Add 1 teaspoon of almond extract for a deeper, nutty flavor.
Fold in ½ cup of mini chocolate chips or chopped nuts for added texture.
Top with a cream cheese glaze for a richer finish.
Swap vanilla for lemon extract and add lemon zest for a citrusy twist.
FAQ:
Q: Why use sour cream in pound cake?
A: Sour cream adds moisture and richness while also tenderizing the crumb, making the cake soft and flavorful.
Q: Can I use Greek yogurt instead of sour cream?
A: Yes, plain full-fat Greek yogurt is a good substitute and offers a similar texture.
Q: How do I know when the cake is done?
A: Insert a toothpick in the thickest part of the cake—it should come out clean or with a few moist crumbs.
Q: Can I make this cake ahead of time?
A: Absolutely. This cake actually tastes better the next day as the flavors continue to develop.
ADVERTISEMENT
