In the realm of cakes, the pound cake holds a venerable spot, cherished for its simplicity, rich buttery flavor, and dense, moist texture. Yet, as with all classics, a little twist can breathe new life into the familiar, transforming it into something even more extraordinary. That’s precisely what we achieve with this Lemon Sour Cream Pound Cake recipe – a delightful fusion of classic and contemporary, promising a dessert that’s as elegant as it is delicious.
Why This Cake Stands Out
This Lemon Sour Cream Pound Cake is not your ordinary pound cake. It takes the beloved classic and infuses it with a burst of citrusy lemon, both from zest and juice, ensuring each bite is fragrant and refreshingly tangy. The addition of sour cream is the secret ingredient that not only imparts a subtle tanginess but also guarantees the cake remains wonderfully moist for days. Whether you’re looking to impress at a gathering or simply want to brighten up your afternoon tea, this cake is sure to please.
Ingredients You’ll Need
- 3 cups all-purpose flour: Provides the structure for the cake.
- 1/4 teaspoon baking soda: Helps the cake rise.
- 1/2 teaspoon salt: Balances the sweetness.
- 1 cup unsalted butter, room temperature: The base of the cake, giving it a rich flavor and tender crumb.
- 3 cups granulated sugar: Sweetens the cake.
- 6 large eggs: Adds structure and richness.
- 1 cup sour cream: Adds moisture and a slight tang.
- 2 tablespoons lemon zest: Adds a bright, citrusy flavor.
- 1/4 cup lemon juice: Enhances the lemon flavor.
- 1 teaspoon vanilla extract: Adds a hint of vanilla flavor.
Step-by-Step Directions
- Preparation: Start by preheating your oven to 325°F (165°C) and greasing and flouring a 10-inch bundt pan.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for later.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar until the mixture is light and fluffy. This process is crucial for creating a soft cake texture.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition. This ensures a smooth batter.
- Alternate Dry Ingredients and Sour Cream: Add the flour mixture and sour cream to the creamed mixture alternately, starting and ending with the flour mixture. Mix just until combined.
- Flavor It Up: Stir in the lemon zest, lemon juice, and vanilla extract, distributing the flavors evenly throughout the batter.
- Bake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Nutritional Information
- Prep Time: 20 minutes
- Cooking Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Kcal: 498 kcal
- Servings: 12 servings
This Lemon Sour Cream Pound Cake is a testament to the magic that happens when you blend traditional recipes with creative twists. Its moist crumb, rich buttery texture, and invigorating lemon flavor make it a standout dessert, perfect for any occasion or simply as a treat to enjoy any day. Bake it once, and it’s sure to become a cherished recipe in your collection, requested time and again by friends and family alike.
Lemon Sour Cream Pound Cake
This Lemon Sour Cream Pound Cake is a delightful twist on the classic pound cake, infusing the rich, buttery texture with a burst of citrusy lemon. The sour cream adds a subtle tang and ensures the cake remains wonderfully moist. It’s a simple yet elegant dessert that’s sure to impress at any gathering or simply brighten up your afternoon tea.
Ingredients:
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
3 cups granulated sugar
6 large eggs
1 cup sour cream
2 tablespoons lemon zest
1/4 cup lemon juice
1 teaspoon vanilla extract
Directions:
Preheat your oven to 325°F (165°C) and grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Add flour mixture to the creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until combined.
Stir in lemon zest, lemon juice, and vanilla extract.
Pour batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 1 hour 40 minutes
Kcal: 498 kcal | Servings: 12 servings