Sour Cream Pound Cake
Vary the flavors in this easy-to-make basic cake pound cake recipe, sampling the Lemon-Poppy Seed or Orange-Rosemary versions given with the basic version.
Source: Better Homes and Gardens
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Credit:
Jason Donnelly
Recipe Summary
Sour Cream Pound Cake
Ingredients
Directions
Lemon-Poppy Seed Pound Cake:
Prepare as directed, except substitute 1/2 cup lemon yogurt for the sour cream. Gently stir 2 tablespoons poppy seeds, 1 teaspoon finely shredded lemon peel, and 2 tablespoons lemon juice into batter.
Blueberry Pound Cake:
Prepare as directed, except pour boiling water over 1/2 cup dried blueberries and let stand for 10 minutes; drain well. Fold berries into batter.
Nutrition Facts (Sour Cream Pound Cake)
Per Serving:
268 calories; total fat 13g; saturated fat 7g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 93mg; sodium 116mg; potassium 57mg; carbohydrates 35g; fiber 1g; sugar 21g; protein 4g; trans fatty acid 0g; vitamin a 389IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 44mcg; vitamin b12 0mcg; calcium 30mg; iron 1mg.