Delicious and Easy Sour Cream Lemon Pound Cake
Hey there, my fellow baking enthusiasts! If you’re looking for a delicious dessert to make for your next gathering, I’ve got the perfect recipe for you. Let me tell you about my Sour Cream-Lemon Pound Cake Recipe. This cake is perfect for those who love a tangy and zesty flavor in their desserts.
But why stop there? This cake has a melt-in-your-mouth interior with a crumbly and crunchy golden crust. When it’s still warm from the oven, it’s just heavenly. And don’t even get me started on the fantastic smell that will fill your kitchen – it’s like sunshine and happiness mixed together!
This recipe is an all-time favorite of mine, and I promise that once you have tried it, it will quickly become one of yours too. It’s also time-efficient since the preparation is easy, which means that you can be indulging in this mouth-watering delight within an hour.
So go ahead, gather your ingredients together, preheat your oven, and let’s get started on making the most luscious and rich Sour Cream-Lemon Pound Cake you’ll ever taste!
Why You’ll Love This Recipe
What’s better than a rich and buttery pound cake? A sour cream – lemon pound cake recipe that will blow your taste buds away! Trust me, once you try this delicious dessert, it will become a staple in your household.
First and foremost, her recipe incorporates the perfect balance of tartness from fresh lemon juice and rind with the mildness of low-fat sour cream. It’s not too sweet nor too sour – just the right dose of tanginess. This moist and flavorful sour cream pound cake is a true crowd-pleaser – whether you’re enjoying it for breakfast, dessert, or afternoon tea.
Moreover, this recipe is straightforward to make with simple yet quality ingredients listed in detail upfront. You won’t need to go on an endless hunt looking for exotic ingredients that you’ll only use once. All you need are classic baking staples like all-purpose flour, eggs, granulated sugar, salted butter/margarine, and baking soda.
Finally, this recipe doesn’t require any fancy equipment or special techniques to achieve excellent results! Just mix everything together according to instructions and bake it to perfection. It’s an excellent dessert option for those who want something straightforward yet incredibly delicious.
In summary, this recipe is a must-try for everyone! Not only does it taste fantastic with its soft crumb texture and scrumptious glaze finish but it also integrates citrus flavors that contrast perfectly with its sweetness. Grab your aprons and get ready for an enjoyable baking experience where the result is guaranteed satisfaction!
Ingredient List
Before we start with the recipe, let’s go through the list of ingredients required to make this Sour Cream – Lemon Pound Cake Recipe.
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup low-fat sour cream
- 6 large eggs, at room temperature
- 2 large lemon, zested and juiced
- 1½ cups granulated sugar
- 1 cup unsalted butter, softened to room temperature
Lemon Glaze
- 3 tablespoons fresh lemon juice
- ¾ cup powdered sugar
Keep in mind that it’s important to measure all ingredients precisely for the cake to turn out perfect. When measuring flour, lightly spoon it into a measuring cup and level it off with a flat edge. If you scoop your flour into the measuring cup, you could end up with too much flour.
The Recipe How-To
Here comes the exciting part – assembling the cake! Don your apron, preheat your oven to 350°F (175°C), and get ready to bake a magnificent Sour Cream-Lemon Pound Cake that will win over even the pickiest cake skeptics.
Assembling the Ingredients
Firstly, gather all of your ingredients in one place. You’ll need 3 cups of all-purpose flour, 1/4 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1 teaspoon of salt. Then prepare 1 cup of butter (unsalted, softened), 3 cups of granulated sugar, 6 large eggs at room temperature, 2 lemon rinds, freshly grated or zested, 1/4 cup of freshly squeezed lemon juice, and a little less than 3/4 cup of low-fat sour cream.
Preparing Your Batter
Start by creaming the butter and sugar together in a large bowl until light and fluffy. Add in the eggs one at a time, beating well after each addition. Once combined, add in the lemon zest and juice, melted low-fat sour cream, and mix until everything is incorporated.
Next up is the dry ingredients – sift together your all-purpose flour with baking soda and salt in a separate bowl. Add this mixture gradually to your wet mix while beating on low speed until just combined. Ensure that you do not overmix as this may cause the gluten to form strings inside the batter.
Baking Time!
Prepare a Bundt pan by greasing with cooking spray or butter before pouring in your Sour Cream-Lemon-Pound Cake batter. Smooth it out to avoid air pockets before sliding into the oven for about an hour or until an inserted toothpick comes out clean from the center.
Once your cake has finished baking and turned lightly golden brown on top, remove it from the oven to cool. Let it sit in the pan for 10-20 minutes before turning it onto a wire rack to cool completely.
Topping it Off!
When the pound cake is cool, top it off with a sprinkling of powdered sugar, a lemon glaze, or both! For a quick lemon glaze recipe, mix together 1/2 cup of powdered sugar, 1 tablespoon of freshly squeezed lemon juice, and enough milk to make it smooth and runny.
And voilà ! Your Sour Cream-Lemon Pound Cake is now ready to be served, sliced and enjoyed with family and friends.
Substitutions and Variations
If you’re looking to switch things up a bit with this sour cream lemon pound cake recipe, there are a few substitutions and variations that you can try out. Here are some recommendations to consider:
Substitutions:
– Low-fat sour cream: If you want to cut down on the fat content, you can opt for low-fat sour cream instead of full-fat.
– Margarine: If you don’t have any butter on hand, margarine can be used as a substitute in equal amounts. However, keep in mind that margarine may affect the flavor and texture of the cake slightly.
– Lemon zest: If you don’t have any fresh lemons to grate zest from, you can use bottled lemon zest instead.
Variations:
– Blueberry lemon pound cake: Add 1 cup of fresh or frozen blueberries to the batter before baking for a pop of fruity flavor.
– Meyer lemon pound cake: Substitute regular lemons with Meyer lemons for a sweeter, more floral taste.
– Glazed lemon bread: Turn this pound cake into a loaf-style bread by adjusting baking time and adding a lemon glaze on top after baking.
– Cream cheese frosting: Rather than serving the cake plain or with powdered sugar, add an extra layer of indulgence by frosting it with cream cheese icing.
Whatever adaptation you decide to make, be sure to adjust the recipe accordingly and enjoy the adventure of experimenting with new flavors.
Serving and Pairing
Once you’ve got your Sour Cream – Lemon Pound Cake ready, it’s time to enjoy its deliciousness to the fullest. The cake has a perfect balance of tanginess and sweetness, which makes it perfect for any occasion.
For serving, I recommend cutting the cake into thick slices and dusting them with powdered sugar before serving. Adding a dollop of freshly whipped cream or vanilla ice cream will take its taste to a whole new level.
When it comes to pairing, this cake goes well with hot tea or coffee, but I suggest trying it out with a cup of iced tea on a hot summer day. The tanginess from the lemon juice will be nicely offset by the coldness of the tea, making for an absolutely refreshing treat.
If you’re feeling adventurous, try pairing this cake with some fresh blueberries or sliced strawberries. The tangy undertones in the pound cake are perfect complements to these fruits, and the result is simply mouth-watering.
Overall, this Sour Cream – Lemon Pound Cake recipe is versatile enough to pair well with many different beverages and fruits. So sit back, relax, and enjoy every last bite!
Make-Ahead, Storing and Reheating
Once you have made this delicious Sour Cream – Lemon Pound Cake, you may be wondering how to store or reheat it properly, or if it can be made ahead of time. Well, I’ve got good news for you! This recipe pairs just as well with convenience as it does with flavor!
To make things easy, feel free to prepare the cake batter in advance and store it in an airtight container (or covered with plastic wrap) in the refrigerator for up to 2 days before baking. Or if you’ve made extra, wrap the entire cooled cake tightly with plastic wrap and then followed by aluminum foil before placing it in the fridge. You can even freeze the cake for up to 3 months.
When it comes time to reheat, microwave individual slices on high for 10-15 seconds for a warm treat any time of day. Or let the cake thaw overnight in the fridge and return it to room temperature before serving.
For added indulgence, this lemon pound cake is absolutely luscious when served at room temperature draped with a sweet Lemon Glaze to sweeten and soften every bite.
Now that you know how easy it is to prepare ahead and store this Sour Cream – Lemon Pound Cake recipe, there’s no excuse not to keep some on hand!
Tips for Perfect Results
I know that baking can be intimidating sometimes, but don’t worry, I’m here to offer a few tips that will make your sour cream lemon pound cake turn out perfectly every time.
1. Room Temperature Ingredients are Key
It’s important to use room temperature ingredients when making the cake batter. This will ensure that everything mixes together evenly and your cake will bake evenly as well. Take your butter and eggs out of the fridge at least an hour before you intend to start baking.
2. Don’t Overmix the Batter
One common mistake people make with pound cakes is overmixing the batter. To avoid this, mix your wet ingredients just until they are combined, then mix in your dry ingredients sparingly. Over-mixing the batter can create a dense cake with a tough crumb.
3. Use Fresh Ingredients
When making a sour cream lemon pound cake, it’s important to use fresh ingredients to achieve maximum flavor. Use fresh lemon zest and juice for a bright citrusy taste that will make your cake stand out.
4. Properly Grease Your Loaf Pan
Be sure to grease and flour your loaf pan properly before pouring in the batter, as this will ensure that it doesn’t stick and comes out of the pan easily once baked. You don’t want all your hard work ruined by a pesky stuck cake!
5. Test for Doneness
Every oven is different, so it’s best to test for doneness by inserting a toothpick in the center of the cake. The toothpick should come out clean when the cake is done baking.
By following these simple tips, you’ll have a delicious sour cream lemon pound cake that’s perfect every time!
Bottom Line
,
Now that you have read through the entire recipe, I hope you can see why this sour cream-lemon pound cake is a must-try! Rich in flavor, moist and decadent, this cake is perfect for any occasion, from a simple afternoon tea snack to a special celebration dessert.
Combining the zesty flavors of lemon with the creaminess of sour cream, this pound cake is like nothing you have ever tasted before. And with its super easy-to-follow recipe instructions and minimal prep time, even novice bakers can make it with ease.
Whether you are hosting a party or just looking for a quick and easy dessert after dinner, make sure to put this sour cream-lemon pound cake at the top of your go-to list. And don’t forget to experiment with different variations and substitutions from our list of recommendations to customize the recipe to your liking.
So go on and give this classic British treat a try. Be sure to share it with your friends and family so they too can enjoy the richness of this amazing dessert. Trust me, their taste buds will thank you!
Sour Cream - Lemon Pound Cake Recipe
Ingredients
- cooking spray
- 3 tablespoons dry breadcrumbs
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter or 3/4 cup margarine, softened
- 2 1/2 cups granulated sugar
- 2 teaspoons lemon extract
- 3 large eggs
- 1 1/2 tablespoons grated fresh lemon rind (about 2 lemons)
- 1/4 cup fresh lemon juice, divided
- 1 (8 ounce) carton low-fat sour cream
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees.
- Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
- Combine flour, baking soda and salt in a bowl; stir well.
- Beat the butter in a large bowl at medium speed until light and fluffy.
- Gradually add the sugar and lemon extract, beating until well blended.
- Add eggs, 1 at a time, beating well after each addition.
- Add grated lemon rind and 2 tablespoons lemon juice and beat for 30 seconds.
- Add the flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
- Spoon batter into prepared pan and bake at 350 for 1 hour and 10 mins., or until a wooden pick inserted in center comes out clean.
- Cool in pan for 10 minutes on a wire rack; remove from pan.
- Combine 2 tbsp lemon juice and powdered sugar.
- Drizzle glaze over top of cake.
- SOUR CREAM POUND CAKE VARIATION.
- Substitute vanilla extract for the lemon extract. Omit the juice and rind in the cake.
- Substitute milk for the juice in the glaze.
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.