Hey everyone, it’s your boy Gary Vaynerchuk here, and I’m excited to share with you my recipe for a Fresh Lemon & Sour Cream Pound Cake! This recipe has been in my family for generations and is the perfect dessert to end any meal. Trust me, once you take a bite of this cake, you’ll be hooked!
The combination of tart lemon zest and juice mixed with smooth sour cream and sweet sugar creates a flavor explosion in your mouth. Not only does this pound cake taste amazing, but it also has a tender crumb that will have you reaching for seconds.
One of my favorite things about this recipe is how versatile it is. You can enjoy it as a midday snack with a cup of tea or serve it as a showstopper dessert at your next dinner party. The light lemon glaze on top adds the perfect touch of sweetness without overpowering the taste of the cake.
So gather your ingredients and let’s get started! Follow me step-by-step as I guide you through making this delicious Fresh Lemon & Sour Cream Pound Cake. Trust me, once you make this cake, it will become one of your go-to dessert recipes!
Why You’ll Love This Recipe
Are you a fan of tangy, zesty flavors? Do you enjoy the mouth-watering aroma of freshly baked cakes? Well, it’s your lucky day because this Fresh Lemon & Sour Cream Pound Cake Recipe is perfect for you!
I know what you’re thinking- “Another pound cake recipe?”. But don’t let that discourage you because this pound cake is not like any other. The addition of lemon zest and juice adds a refreshing twist to the classic recipe, making each bite a burst of sweet and sour flavors that complement each other so well.
But wait, there’s more! This recipe utilizes sour cream to give it an incredibly moist and tender crumb that melts in your mouth with every bite. Believe me when I say, this cake will have your taste buds begging for more.
Not convinced yet? This Fresh Lemon & Sour Cream Pound Cake Recipe is also versatile in terms of serving and pairing options. It makes for a delightful breakfast or afternoon snack with a cup of tea or coffee, but can also be dressed up as a delectable dessert with a dollop of fresh whipped cream or a drizzle of lemon glaze.
So trust me on this one, the unique combination of flavors in this pound cake is sure to impress both yourself and any guests lucky enough to indulge in its unbeatable taste.
Let’s start with the ingredient list that you’ll need to make this Fresh Lemon & Sour Cream Pound Cake Recipe. Don’t be intimidated by the long list, as most of the items are baking staples that you probably already have in your pantry.
Here are the ingredients you’ll need:
- 1 and 1/2 cups unsalted butter, softened (room temperature)
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure lemon extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk, room temperature
- 1 cup sour cream, room temperature
- Zest of one large lemon
- Juice of one large lemon
Note that it is important to have your eggs, milk, and sour cream at room temperature before starting to bake. This will ensure that your cake will bake evenly and have a tender crumb.
The Recipe How-To
Now, let’s get to the fun part – making the cake. Follow these simple steps, and you’ll be enjoying a delicious fresh lemon & sour cream pound cake in no time!
Before we start with the recipe make sure all your ingredients are at room temperature – this helps ensure even mixing and a consistent texture throughout the cake.
- Preheat your oven to 350°F (175°C).
- Grease a 9 x 5 inch loaf pan with unsalted butter, then coat with flour.
Make The Batter:
In a medium bowl, combine 3 cups of all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, and ¼ tsp of salt. Mix well and set aside.
In another bowl or stand mixer, beat 2 cups of unsalted butter softened until creamy, around 2-3 minutes.
Gradually add in 6 cups of granulated sugar, continuing to beat until fluffy and lightened in color.
Add in 6 large eggs (one at a time) beating well after each addition.
Next, add in the dry ingredients mixture (flour mixture), alternating with 1 cup of sour cream – starting and finishing with the dry mixture. Beat until just combined.
Stir in 2 tbsp of lemon zest and 1 tablespoon of fresh squeezed lemon juice – mix until just combined.
Bake The Cake:
Pour batter into prepared loaf pan
Place pan in preheated oven and bake for ‘1 hour and 20 minutes’ or until a toothpick inserted into the center comes out clean.
Once done, remove from oven and allow to cool for ‘10 minutes’ before transferring on to a wire rack.
While the cake is still warm make the glaze by whisking together 1 cup powdered sugar, 2 tablespoons of fresh lemon juice, and 2 teaspoons of lemon zest.
Poke a few holes in the top of the cake with a toothpick, then drizzle evenly with the lemon glaze.
Allow the cake to cool completely before slicing and serving.
Enjoy your deliciously moist and fragrant fresh lemon & sour cream pound cake!
Substitutions and Variations
Hey guys, I know many of you love to experiment with different ingredients in your recipes, so I thought it would be useful to share some substitutions and variations that you can try out for this Fresh Lemon & Sour Cream Pound Cake recipe.
Firstly, if you’re not a big fan of sour cream, you can replace it with Greek yogurt or buttermilk. This will give your cake a similar moistness and tangy taste without the use of sour cream. If replacing sour cream with buttermilk, add 1 tablespoon less than the quantity specified in the recipe.
Another great substitution is to swap out the fresh lemon juice and zest for other citrus fruits like oranges or limes. This can create a unique flavor profile that is sure to impress your guests.
For those of you who are looking to make this recipe a little bit healthier, there are a few substitutions that you can make. You can replace half of the all-purpose flour with whole wheat flour, or use 2 cups of almond flour instead of all-purpose flour. You can also reduce the amount of sugar used in the recipe by using a natural sweetener like honey or maple syrup instead.
If you want to turn this pound cake into an indulgent dessert, try adding some lemon pudding mix into the batter for a more decadent texture. Or, add some cream cheese in the batter for a cream cheese pound cake!
Finally, if you want to jazz up this pound cake even more, try adding a lemon glaze on top. Simply mix together powdered sugar and fresh lemon juice until it forms a thick glaze-like consistency and drizzle over your cooled pound cake. The glaze will not only add some extra sweetness but also give your cake an attractive glossy finish.
I hope these substitution and variation suggestions inspire you to get creative with your Fresh Lemon & Sour Cream Pound Cake recipe. The possibilities for adaptation are endless, so don’t be afraid to let your imagination run wild!
Serving and Pairing
Ladies and gentlemen, it’s time to talk about serving and pairing this mouth-watering Fresh Lemon & Sour Cream Pound Cake Recipe! Trust me, it is one of the most moist and tender pound cakes you’ll ever taste. To start off, slice the cake into thin slices or thick wedges if you prefer. For a pop of freshness and brightness, I recommend adding some fresh berries like raspberries or strawberries on top of each slice.
If you want to enjoy it with a warm beverage, try a cup of English Breakfast tea, coffee or hot chocolate. The warm richness from these beverages will compliment the tangy and sweet flavor notes in the cake really well.
But wait, there’s more! You can also pair this sour cream pound cake with a glass of fresh lemonade or iced tea for a refreshing afternoon snack. The citrus flavors will meld together brilliantly in your tastebuds.
And if you really want to amp up the lemon flavor, top the cake slices with a scoop of homemade lemon curd or whipped cream. This would add an extra dose of coolness and luxury.
One final recommendation: as crazy as it sounds, don’t be afraid to experiment with savory pairings for this sweet cake. Try it with a side of hard cheeses like cheddar or goat cheese to balance out its sweetness with some saltiness.
Get creative in finding your perfect pairings for this delicious Fresh Lemon & Sour Cream Pound Cake Recipe!
Make-Ahead, Storing and Reheating
I know you’ll want to make this lemon sour cream pound cake recipe again and again, but sometimes we need to plan ahead for busy days. Luckily, this recipe lends itself to make-ahead and storing.
If you want to prep ahead, you can make the batter up to two days before baking. Pour it into the loaf pan, cover with plastic wrap, and store it in the fridge until it’s time to bake. You can also bake the pound cake up to two days before serving, and keep it at room temperature, tightly wrapped in plastic wrap.
When it comes to reheating, I recommend warming individual slices of lemon pound cake for 10-15 seconds in the microwave or toasted in a toaster oven. This will give it that fresh-out-of-the-oven taste and texture.
If you have leftovers (which is rare around here), wrap them tightly in plastic wrap or foil and store them in an airtight container. The cake will stay fresh at room temperature for up to three days. For longer storage, freeze the cooled cake up to three months. When you’re ready to enjoy it again, simply let it thaw overnight in the fridge, then bring to room temperature before serving.
Keep in mind that while storing, some moisture may escape from the cake which could cause it to dry out a bit. To combat this issue, I suggest covering it with a fresh lemon glaze or dust it with powdered sugar before serving. This adds moisture without thinning out the batter and gives a delicious burst of flavor.
Tips for Perfect Results
To ensure that your Fresh Lemon & Sour Cream Pound Cake turns out perfect every time, here are some tips and tricks I’ve learned throughout my culinary journey.
First off, make sure that all of your ingredients are at room temperature, including the butter, eggs, milk and sour cream. Room temperature ingredients blend together more easily, resulting in a smoother batter that bakes up into an equally smooth cake.
When mixing the ingredients together, be sure to cream the butter and sugar really well, until it becomes light and fluffy. This takes several minutes with a stand mixer or handheld mixer. The creaming process helps to incorporate air into the batter, making the cake rise evenly and give it a tender crumb.
It is also important to sift the flour before measuring it out. Sifting helps to remove any lumps or clumps that may have formed during storage or transportation. Additionally, measuring the amount of flour accurately is crucial for success in any baking recipe.
To prevent over-baking or under-baking, always check the cake for doneness about 5-10 minutes ahead of the suggested baking time. Insert a toothpick in the center of the cake – if it comes out clean or with just a few moist crumbs attached, then it is perfectly baked.
Lastly, when adding lemon juice or lemon zest to the recipe ingredients, be sure not to use too much otherwise you might end up with dry cake. A little goes a long way when it comes to citrus flavors. If you prefer an extra punch of lemon flavor, consider adding a lemon glaze or drizzle on top rather than incorporating more lemon into the cake itself.
By following these tips and tricks, you can rest assured that your Fresh Lemon & Sour Cream Pound Cake will come out perfectly moist and delicious every time!
Before we conclude, let’s address some frequently asked questions regarding our Fresh Lemon & Sour Cream Pound Cake Recipe. Some of these questions are essential to get that perfect result and understand any variations you can make.
What does adding sour cream to a cake mix do?
Including sour cream in your batter is a fantastic way to add gentle moisture to your cake without thinning it out like a liquid would. By using sour cream, you’ll achieve a wonderfully tender cake with a delicate crumb texture.
Why is my lemon pound cake dry?
When a cake turns out dry, it could be an indication of over-baking or adding excessive flour to the batter while not using enough butter or sugar. One can fix this by reducing the oven temperature or taking the cake out earlier than the original baking time.
What makes a cake more moist buttermilk or sour cream?
Sour cream can enhance the moistness of your baked goods more than milk would. It’s particularly useful for recipes that tend to turn out dry, such as sponge cakes. This is due to the creamy texture of the sour cream, which elevates the result of your baked goods.
What causes a pound cake to be gummy?
When preparing a cake, it’s important to avoid overmixing the flour as this can cause the gluten to activate, resulting in a rubbery and tough texture. This is often caused by inadequate creaming of the butter and sugar. Properly creaming the butter and sugar can help prevent this issue and ensure a soft and spongy cake texture.
And there you have it, my friends, my Fresh Lemon & Sour Cream Pound Cake recipe! I hope that you enjoyed reading this article as much as I enjoyed writing it. This recipe is perfect for a special occasion or just a relaxing afternoon at home. Whether you’re a dessert connoisseur or simply looking for a sweet treat to share with your family and friends, this pound cake will definitely satisfy your taste buds.
With the right ingredients and some careful preparation, anyone can make a delicious pound cake. And don’t forget to unleash your creativity by adding in different variations and substitutions that reflect your personal taste preferences. Who knows? You may even create a new and exciting version of this classic dessert!
So why not indulge yourself with this scrumptious Fresh Lemon & Sour Cream Pound Cake? Be sure to share your baking adventures with us in the comments below or on social media using the hashtag #LemonSourCreamPoundCake. Trust me, once you take the first bite, you won’t regret making this mouth-watering cake!
Fresh Lemon & Sour Cream Pound Cake Recipe
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup milk
- 1/3 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- Preheat oven to 350 degrees and coat an 8x4 inch loaf pan with cooking spray.
- In a large bowl mix flour, baking powder, baking soda and salt.
- In a medium bowl mix sour cream, milk, sugar, oil, egg, lemon juice and lemon zest.
- Stir sour cream mixture into flour mixture until well combined.
- Pour batter into prepared loaf pan.
- Bake about 45 to 50 minutes until a toothpick comes out clean.
- Slice and serve with berries, whipped cream or plain.
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.