Heavenly Lemon Almond Sour Cream Pound Cake
Hark! Listeneth to me ye lovers of cake and savorers of desserts. For today, I bringeth thee a recipe for the most scrumptious Lemon Almond Sour Cream Pound Cake that shall melteth in thy mouth and leaveth thee wanting more.
As a chef specializing in British cuisine, I hath put mine heart and soul into this recipe, making sure every ingredient and step is perfecteth. This cake, with its rich and buttery texture, shall truly be a treat for thy senses.
With a combination of tangy lemon juice, sweet almond extract, and sour cream’s smoothness, this pound cake is not only easy to make but also quite luxurious in taste. It is a perfect culmination of moistness without thinning the batter, creating an unparalleled crumb that is moist, soft yet firm.
Prepareth thyself for an unforgettable experience of flavor and aroma with each bite taken from this cake. And without further ado, let us get started on this journey of heavenly bliss with this Lemon Almond Sour Cream Pound Cake recipe.
Why You’ll Love This Recipe
Behold, noble readers! My Lemon Almond Sour Cream Pound Cake Recipe shall take thee on a journey to paradise. Thou shalt marvel at the mouth-watering taste of this cake, as it features a delightful combination of lemon and almond flavors that tantalize the senses.
What thou shalt adore about this recipe is its ideal moistness and crumb texture. The pound cake’s interior is both tender and dense, providing an unmatched decadence that will leave thee craving for more. The key to this resplendent texture lies in the use of sour cream in the recipe, which gives the cake a velvety smoothness unlike any other.
Do not fret, dear readers, for this recipe shall be easy to make with the right ingredients and thou need not be a master baker to taste success. This recipe requires minimal fuss and only basic baking skills but promises to give thee an exceptional result. Each slice of cake can be enjoyed alone or paired deliciously with tea, coffee or even as dessert after dinner.
Furthermore, those who are health-conscious need not despair! Those following low-carb or keto diets can substitute all-purpose flour with coconut flour or almond flour, respectively. In addition, thou can swap sugar with low-calorie alternatives like stevia.
In conclusion, if thou art seeking to impress thy guests or satisfy your sweet tooth with a heavenly burst of flavors and texture, then look no further – this Lemon Almond Sour Cream Pound Cake Recipe shall undoubtedly become thy go-to recipe for all occasions.
Ingredient List
Here is a list of all the ingredients you will need to make this Lemon Almond Sour Cream Pound Cake recipe. Make sure you have everything before starting.
Ingredients:
- 1 cup (2 sticks or 226 grams) unsalted butter, softened
- 3 cups (600 grams) granulated sugar
- 6 large eggs, room temperature
- 3 cups (375 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (240 ml) lemon yogurt or sour cream
- 1 cup (240 ml) sour cream, room temperature
- 2 teaspoons almond extract or 4 teaspoons of fresh lemon juice and zest from one lemon
The Recipe How-To
Preheat your oven to 350°F. Butter and flour a 10 to 12-cup pound cake pan, knocking out the excess flour.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together 3 cups of all-purpose flour and 1/2 teaspoon of baking soda, set aside.
Step 3: Mix Wet Ingredients
In a large mixing bowl, beat together 2 cups of unsalted butter softened and 3 cups of granulated sugar until lightened in color and fluffy in texture. Include two-three tablespoons of lemon zest with sugar for a more pronounced lemon flavor.
Add in 6 large eggs, one at a time, beating well after each addition. Then add the 1 cup butter sour cream, 1 cup lemon yogurt, 4 teaspoons of lemon juice, and 2 teaspoons of almond extract.
Step 4: Combine and Bake
Gently fold the dry mixture into wet ingredients, half a cup or so at a time, until just blended. Be careful not to overmix as it will make the cake gummy.
Pour batter into your prepared pan, smooth out an even layer with a spatula.
Bake for 60-75 minutes or until the center of the cake is fully cooked. Insert a toothpick to test that it comes out clean.
Remove from the oven and allow to cool on wire rack for at least 30 minutes before slicing.
Serve with whipped cream or powdered sugar dusted on top, if desired.
Substitutions and Variations
Hark! If thou dost not have all the ingredients listed in thy larder, fear not, for there are substitutions and variations to suit thy taste buds.
Firstly, if thou art feeling adventurous and prefer lime instead of lemon, go ahead! Replace the juice of lemons with lime and zest of lemon with that of lime; this will add a zingy twist to thine cake. Secondly, thou canst use buttermilk or lemon yogurt instead of sour cream, to create a lighter and fluffier texture. Thirdly, thou canst swap out the butter with unsweetened applesauce to create a low-fat but still moist and delicious cake.
For those who prefer gluten-free options, replace the all-purpose flour with coconut flour or almond flour. Additionally, for those following a keto-friendly diet, substitute sugar with sugar substitutes such as stevia or erythritol and replace flour with almond flour.
Moreover, for those daring enough to change the flavor profile completely, try mixing in different flavors such as cinnamon or nutmeg into thine cake mix. Add some texture and nutty flavor by adding chopped walnuts or pecans in the batter.
Remember that even small changes can make a big difference in the cake taste! So experiment until thou findeth thy perfect pound cake recipe.
Serving and Pairing
Hark! Once thy lemon almond sour cream pound cake is made, ’tis time to partake in its glory. Personally, I recommend slicing it thickly, perhaps even heaping on a dollop of clotted cream or whipped crème fraîche on top, along with fresh berries or a drizzle of lemon glaze. Imagine the tartness of the lime and lemon paired with creaminess of the sour cream and butter, complimented with the nutty sweetness of almond extract – a medley that will be sure to delight your taste buds.
Should thou desire, the traditional pound cake can also be paired with tea or coffee, for an afternoon delight. The flavors in this particular recipe are neutral enough to work with any beverage of your choice. If thou art feeling adventurous, perhaps try infusing thy tea or coffee filled cup with a slice of lemon as well.
Additionally, if one wishes to serve a large gathering or take some sweetness to share elsewhere, consider baking bite sized morsels rather than simply slicing the cake. They can be beautifully presented on a serving dish alongside small plates and cutlery allowing for guests to mixed and matched individual toppings such as sliced fruits, jams, butter or any other delectable spreads.
And lo! Serving said pound cake when warm is advised; although it also keeps well in air tight container at room temperature for up to 3 days. To store it up to a week do opt for refrigeration. Just remember my friends – this cake be not something one can resist…
Make-Ahead, Storing and Reheating
Verily, there comes a time when the cooking needs to be done in advance, or perhaps there are some leftover slices from the yummy cake that needs storing, or even reheating. Fret not as I present to thee some tips and tricks for make-ahead, storing and reheating options for this Lemon Almond Sour Cream Pound Cake Recipe.
Firstly, to make-ahead this luscious lemony cake recipe, simply let it cool completely after baking and then place it in an airtight container or tightly wrap it up with plastic wrap. Keep it in a fridge or even freeze it for later use. This cake is known to taste all the better on the second day!
Secondly, for long-term storage, freeze the unglazed cake in an airtight container with a parchment paper layer. Do remember to mark the date and name of the cake before storing in the freezer. Frozen cakes can last up to 3 months!
Thirdly, reheating instructions are as follows: thaw cake overnight at room temperature and sprinkle some tart lime juice over the top before popping it into a preheated oven at 350 degrees Fahrenheit for about 10-15 minutes until heated through. Remember not to overdo it as overheating may cause the cake to become gummy.
Lastly, take heed that storing any type of pound cake removes moisture from its crumb which can leave your cake dry when reheated. To restore the moisture without thinning down the batter, I suggest brushing a bit of almond-infused syrup onto each slice of lemon sour cream pound cake before reheating. That way it will regain its sweet stickiness and mouth-watering taste.
In conclusion, these storage options shall ensure that you always have access to this easy-to-make Lemon Almond Sour Cream Pound Cake Recipe whenever your heart desires!
Tips for Perfect Results
If you want to make a perfect Lemon Almond Sour Cream Pound Cake Recipe, there are some tips that you should follow. These tips will help you achieve a moist and delicious cake with a tender crumb and incredible flavor. Here are my recommendations for getting the best possible results from this recipe.
Firstly, it is crucial to correctly measure all the ingredients. Make sure to use the correct measuring cups and spoons and level off each ingredient for accurate measurements. Too much or too little of any ingredient can significantly affect the outcome of your cake.
Secondly, you should pay close attention to the temperature of your ingredients. It’s best to let your eggs and butter come to room temperature before using them in the recipe. If you mix cold butter into your batter, it won’t cream as well with the sugar, resulting in a denser cake.
Thirdly, do not overmix the batter as this will create gluten in the flour and make the cake gummy instead of moist. Mix just until everything is combined; the less mixing, the better.
Fourthly, if you find yourself lacking an ingredient or two on this Lemon Almond Sour Cream Pound Cake Recipe list, don’t worry about it much. Substitute lemon yogurt for sour cream, use lime juice in place of lemon juice; these little tweaks will add a new flavor profile to your cake.
Fifthly, preheat your oven before baking. Lower temperature may cause underbaked cakes or uneven baking. This recipe requires 325 degrees Fahrenheit oven temperature.
Lastly, let your pound cake cool completely before adding any glazes or toppings; this will prevent moisture buildup on top of the cake. Once cooled sufficiently frost it up with almond glaze as recommended in step four of ‘The Recipe How-To section.’
These tips will help ensure that your Lemon Almond Sour Cream Pound Cake turns out perfectly every time. Happy baking!
FAQ
Hark! I hear thee have some questions, doubts or queries about the Lemon Almond Sour Cream Pound Cake recipe. Worry not, my dear readers! This next section will address the most frequently asked questions and provide more clarity on how to make this cake a success. So stay glued to this parchment and let us solve those pesky little doubts!
What does adding sour cream to a cake mix do?
Adding sour cream to a cake batter can make it incredibly moist without sacrificing its texture. Unlike a liquid, sour cream doesn’t make the batter too runny and instead, produces a cake with a soft and fine crumb.
What causes a pound cake to be gummy?
Are you experiencing gummy streaks in your pound cake? It could be that you creamed the butter and sugar too fast and too much, resulting in a cake that rises and then collapses during the cooling process. This can cause the cake to have dense, gluey spots. My recommendation would be to avoid increasing the speed of your mixer beyond medium speed. Let me guide you on how to make a perfect pound cake every time.
Why is my lemon pound cake dry?
The balance of wet and dry ingredients is critical in determining the texture and moisture of a cake. The optimal amount of flour and butter results in a moist and flavorful cake, whereas too much milk and too little flour can result in a cake that is soggy and lacks structure.
Bottom Line
In conclusion, this Lemon Almond Sour Cream Pound Cake Recipe is truly a gem in British cuisine. With its fluffy and moist crumb, tangy lemon zest, and nutty almond flavor, this cake is a dessert that is irresistible and unforgettable. Plus, it is incredibly easy to make with ingredients that are readily available in your pantry.
Whether you are simply craving a slice of delicious cake or you want to impress your guests with a showstopper dessert, this Lemon Almond Sour Cream Pound Cake Recipe won’t let you down. So don’t hesitate to try it out and unleash your inner baker.
I can guarantee that once you take a bite of this delectable cake, you’ll be transported into a food utopia like no other. So go ahead and give this recipe a try – I promise you won’t be disappointed!
Lemon Almond Sour Cream Pound Cake Recipe
Ingredients
- 1 cup butter (softened)
- 3 cups sugar
- 1/2 cup sour cream
- 1/2 cup lemon yogurt
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 6 eggs
- 1/2 teaspoon almond extract or 1/2 teaspoon almond flavoring
- 1/2 teaspoon lemon extract or 1/2 teaspoon lemon flavoring
- 1 lemons, juice of or 1 lime, juice of
Instructions
- Preheat Oven to 325°.
- Next butter and flour a large Tube or Bundt pan.
- Cream together Sugar and Butter.
- Then add Sour cream and Yogurt.
- Sift Flour and Baking soda and add to the sugar mixture alternating with the eggs one at a time.
- Add extracts or flavorings, then the Lemon or Lime Juice. Mix until light and Fluffy.
- Pour batter into the prepared bundt pan and bake for 1 hour, (Oven temperature varies so it may take an extra 10 to 20 minutes depending on your Oven) or until toothpick inserted comes out clean.
Nutrition
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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.