While we've captured the texture and richness of traditional pound cakes, we've significantly altered the ingredient list. Pound cake originally got its name because of the ingredients—one pound each of butter, eggs, flour, and sugar. But by taking a light approach to the recipe, the ingredient list has been updated to today's healthy standards. Be sure to follow our step-by-step guidelines—thoroughly beat the sugar and margarine in the first step, and after adding the flour, beat just until blended—to keep the cake from becoming tough.

Flavored Pound Cakes
Use these variations to Sour Cream Pound Cake to cater to your family's tastebuds.

Almond Pound Cake: add 1 teaspoon almond extract, and decrease vanilla extract to 1 teaspoon.

Butter Pound Cake: add 1 teaspoon butter flavoring, and decrease vanilla extract to 1 teaspoon.

Butter Rum Pound Cake: add 1 teaspoon butter rum flavoring, and decrease vanilla extract to 1 teaspoon.

Coconut Pound Cake: add 1 teaspoon coconut flavoring, and decrease vanilla extract to 1 teaspoon.

Freezing Tips
It's easy to freeze any extra pound cake. Let the cake cool completely on a wire rack; then cut it into individual slices. Place unglazed slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature.

Tube or Pan?
We preferred to bake these pound cakes in 10-inch tube pans, but you can also use a 12-cup Bundt pan. Just reduce the oven temperature to 325°.