In the world of desserts, there are classics that stand the test of time, and one such timeless delight is the Sour Cream Lemon Pound Cake.
Bursting with zesty lemon flavor and a moist, tender crumb, this cake is a crowd-pleaser at any gathering.
It’s also very moist once out of the oven, so wrap it well in plastic. If you don’t have sour cream, you can also use yoghurt or a mix of half yoghurt and half sour cream.
The Sour Cream Lemon Pound Cake is a delightful dessert that strikes a perfect balance between the richness of sour cream and the zingy freshness of lemons.
This recipe offers a step-by-step guide to creating this mouthwatering masterpiece in the comfort of your own kitchen.
In this blog post, I, your personal recipe expert, will guide you through crafting this delectable treat in your own kitchen.
How To Prepare Sour Cream Lemon Pound Cake Recipe?
Preparation Time: About 55 minutes
Cooking Time: 40 minutes
Serving Size: 10 slices
To get started, you’ll need some basic kitchen equipment:
- 1 Bundt pan (9-inch)
- Mixing bowls
- Electric mixer or a sturdy hand whisk
- Measuring cups and spoons
- Zester or grater
Here’s what you’ll need:
- 1 cup (2 sticks) of unsalted butter, softened
- 2 cups of granulated sugar
- 4 large eggs
- 2 and ¾ cups of all-purpose flour
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 1 cup of sour cream
- Zest of 2 lemons
- 2 tablespoons of fresh lemon juice
Mixing the Dry Ingredients
In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Mix them well and set aside.
Creaming the Butter and Sugar
In another bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes of mixing.
Incorporating the Eggs
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition.
Adding the Sour Cream and Lemon Zest
Now, it’s time to add the star ingredients. Mix in the sour cream and the lemon zest until everything is well combined.
Combining Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix; we want a tender crumb.
Baking to Perfection
Preheat your oven to 325°F (160°C). Grease and flour your Bundt pan.
Pour the cake batter into the prepared pan and smooth the top.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Facts Of Sour Cream Lemon Pound Cake Recipe
- Calories: 280
- Fat: 11g
- Carbohydrate: 29g
- Protein: 2.3g
- Cholesterol: 47mg
- Sodium: 152mg
- Calcium: 42mg
- Iron: 0.5mg
This Sour Cream Lemon Pound Cake is a versatile dessert. It’s delightful on its own with a cup of tea or coffee, but you can also take it up a notch with some creative serving ideas:
Serve with a dollop of freshly whipped cream and a drizzle of lemon glaze.
Pair with a scoop of your favorite citrus sorbet for a refreshing twist.
Top with fresh berries for a burst of color and flavor.
Tips and Variations
Here are some tips and variations to enhance your Sour Cream Lemon Pound Cake experience:
For an extra lemony kick, add a bit more lemon zest to the batter.
Experiment with different glazes or icings to suit your taste.
You can also add a handful of poppy seeds for a delightful crunch and flavor.
What Is The Difference Between Butter Cake And Pound Cake?
The main difference between a butter cake and a pound cake is that a butter cake combines butter, sugar, eggs and flavouring.
Pound cake is made by combining butter and sugar, adding flour, flavouring and egg for leavening.
Why Is My Pound Cake Heavy?
Because pound cake is made using eggs. Eggs are not the heaviest of all ingredients.
The pound cake has less flour than the butter cake, and since it is made with a very light-flavoured batter, it will be very dense when cooked.
What Is The Secret To Making The Best Lemon Pound Cake?
The secret to making the best lemon pound cake is to beat the ingredients for a long time. The sugar must turn into a smooth paste that coats the beaters well.
This will help add air bubbles and make the cake lighter when it bakes. Also, remember not to overbeat the egg and sugar mixture.
Overheating the eggs will cause them to turn frothy, making your cake flat and dense.
How Many Calories Are In A Slice Of Lemon Pound Cake?
Every recipe is different, especially when it comes from different regions. Lemon pound cakes can range from 300 – 500 calories per slice, depending on if there is any frosting or glaze on top.
If you are looking for a low-calorie version, try using sour cream or yoghurt instead of butter and sugar.
There you have it—the recipe for a heavenly Sour Cream Lemon Pound Cake that’s sure to impress your taste buds and those of your loved ones.
With a perfect balance of creaminess and citrusy zing, this cake is an all-time favorite. So, don your apron, grab your ingredients, and get ready to bake up a storm!
For more delightful recipes and culinary adventures, stay tuned to my blog. And remember, the joy of baking is not just in the result but in the process itself.
Can I Keep Freeze?
Yes, this cake freezes well. It can be kept in the freezer for 2 months, but if you plan to freeze the cake, make sure it is wrapped well with plastic.
Is It Make Expensive?
This lemon pound cake is not a pound cake, but if you make it with regular butter and sour cream, it would also be expensive. It makes for a great snack!
Can I Make it Before Overnight?
Sure. It can be made the day before and kept in the fridge overnight. If you are going to make it in advance, make sure you cover it with plastic wrap.
What Is The Difference Between Pound Cake And Sponge Cake?
A pound cake is a mixture of flour, sugar and butter that turns into a very dense baked good when baked. Sponge cakes are made using eggs instead of butter.
How can I make a gluten-free version of this cake?
You can use a gluten-free flour blend in place of all-purpose flour, and the rest of the ingredients remain the same.
Can I use lime instead of lemon for a different flavor?
Yes, you can. Lime zest and juice will give the cake a unique, tangy twist.