Delicious Sour Cream Lemon Pound Cake Recipe
Welcome, my dear readers, to a world of sweet and tangy pleasures. Today, I bring you a recipe that will simply knock your socks off – the Sour Cream Lemon Pound Cake.
There’s something about this cake that’s unique and unforgettable. Have you ever tasted something so good that it made you smile with every bite? That’s exactly what this cake does; it puts a spell on your taste buds and leaves you craving more.
It’s no secret that people love lemon-flavored desserts, and rightfully so; the fresh citrus taste is both refreshing and energizing. And when combined with the delicate texture of a classic pound cake, it creates an explosion of flavors in your mouth.
But wait, what makes this cake even better than others out there? Simple: sour cream. This magical ingredient ensures that the cake stays moist and tender while also giving it a subtle tanginess that complements the sweetness of the sugar and zest of the lemon.
Whether you’re planning a fancy dinner party or just an intimate evening at home, this Sour Cream Lemon Pound Cake is perfect for any occasion. It just screams elegance with its soft crumb and delicate texture. You can serve it as it is, or with a dollop of whipped cream or yogurt – either way, it never disappoints.
So, without further ado, roll up your sleeves and get ready to bake – trust me; your taste buds won’t regret it!
Why You’ll Love This Recipe
My good friends, let me tell you about this Sour Cream Lemon Pound Cake Recipe that will make your taste buds dance in delight. You’ll love this recipe for its heavenly texture and delightful flavor, which is a perfect combination of sweet and tangy notes.
This Sour Cream Lemon Pound Cake Recipe can turn any ordinary day into a special occasion, perfect for when you need something warm and comforting to lift your mood or when you are looking to impress your guests with a delicious dessert. This cake is moist and soft while also being substantial, with a tender crumb that is sure to satisfy any craving.
What’s more, this recipe’s star ingredient, lemon, adds an aromatic flavor that infuses throughout the cake. The combination of the bright citrusy zest and juice perfectly complements the richness of the butter and sour cream, giving you a burst of refreshing flavors in every bite.
Trust me on this one, whether it’s for breakfast, afternoon tea, or dessert after dinner; you’ll enjoy indulging in this flavorful treat. Don’t just take my word for it; whip up a batch yourself and see why this Sour Cream Lemon Pound Cake Recipe is so loved by many!
Ingredient List
Here are the ingredients you will need to make Sour Cream Lemon Pound Cake:
Dry Ingredients
- 3 cups (360g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks/226g) unsalted butter, softened at room temperature
- 3 cups (600g) granulated sugar
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 2 large lemons)
- 3 tablespoons fresh lemon juice (from about 1 large lemon)
- 1 cup (240g) full-fat sour cream, at room temperature
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Note: Before starting with the recipe, bring all your ingredients to room temperature for easy mixing and better texture.
The Recipe How-To
Now, let’s move on to the most important part- making the Sour Cream Lemon Pound Cake!
Prep Time: 20 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 30 minutes
Yield: 10-12 servings
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- Zest of one large lemon
- Juice of one large lemon
Directions:
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Preheat oven to 350°F. Grease a 10-inch bundt pan or two 9×5 inch loaf pans with butter or baking spray.
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In a medium bowl, sift together the flour, baking soda, and salt.
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In a large bowl using an electric mixer, beat the butter until light and fluffy for about two minutes. Gradually add in granulated sugar, beating on medium speed for four to five minutes until mixture is light and creamy.
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Add in eggs one at a time, beating well after each addition.
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Reduce mixer speed to low and add in half of the flour mixture until just combined. Next, add in the sour cream followed by remaining flour mixture until just combined.
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Beat in the zest of one large lemon and juice from one large lemon into the batter mixture.
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For the bundt pan: Spread batter evenly into pan, making sure there aren’t any air pockets trapped in the corners of the pan. Use a spatula or knife to smooth out surface before baking.
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Bake for 60-70 minutes until an inserted toothpick comes out clean. Allow to cool in pan for 10-15 minutes before flipping out onto a wire rack to cool completely.
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For the loaf pans: Pour batter evenly into prepared pans and bake for 50-60 minutes, or until an inserted toothpick comes out clean. Remove from oven and let cool in the pans on a wire rack for 10 minutes before removing to cool completely.
Lemon Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon freshly squeezed lemon juice
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1 teaspoon lemon zest
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While cake is cooling, make the lemon glaze by mixing together powdered sugar, lemon juice, and zest.
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Drizzle generously over cooled cake and allow frosting to set.
There you have it! This Sour Cream Lemon Pound Cake recipe that will surely impress anyone who takes a bite.
Substitutions and Variations
If you’re feeling adventurous and would love to add a little twist to this recipe, there are several substitutions and variations you can try. Here are some ideas to get you started:
– Blueberry Lemon Pound Cake: If you’re a fan of blueberries, you can mix in 1 cup of fresh or frozen blueberries in the batter before baking. The burst of tangy flavor from the blueberries perfectly complements the lemon sour cream pound cake.
– Meyer Lemon Pound Cake: For a more exotic twist, swap regular lemons with Meyer lemons. This sweeter variety of lemons will give your cake a more subtle yet distinct flavor. Just make sure to adjust the sugar according to your taste.
– Cream Cheese Lemon Pound Cake: Adding 4 oz of softened cream cheese to the batter will give your pound cake a creamy texture and tangy flavor that pairs well with lemon.
– Gluten-Free Lemon Pound Cake: If you’re gluten intolerant, you can replace all-purpose flour with gluten-free flour. Make sure to check the label for the appropriate amount of baking powder as some gluten-free products already contain it.
– Vegan Lemon Pound Cake: To make this recipe vegan, swap butter with vegan butter and eggs with 1/4 cup of unsweetened apple sauce per egg. You can also use non-dairy sour cream or yogurt as a substitute for regular sour cream.
Remember, feel free to experiment with different ingredients and combinations until you find what works best for you. This recipe is versatile enough to accommodate all sorts of changes and still come out delicious every time!
Serving and Pairing
When it comes to serving sour cream lemon pound cake, there is no shortage of delicious pairing options that match the zesty tang and light sweetness of this heavenly dessert.
First, let’s talk about toppings. You can dust your pound cake with a generous amount of powdered sugar or drizzle it with a refreshing lemon glaze made from lemon juice and powdered sugar. Alternatively, a dollop of whipped cream on top of the slice can add extra creaminess, especially if you’re pairing it with a hot drink.
Speaking of drinks, there are several options you could choose to pair with your sour cream lemon pound cake. For those who love tea, try a hot cup of Earl Grey or Darjeeling, which can complement the citrus notes in the cake without being overpowering. If you prefer coffee, an espresso shot or a single-origin coffee bean from Ethiopia would make an excellent choice.
Fruit is another great way to serve this cake. Try topping it off with fresh berries such as blueberries, raspberries, or strawberries. The burst of color and flavor will not only look stunning but will balance out the sweetness too.
Lastly, if you want to give your sour cream lemon pound cake a unique twist, why not try meyer lemon blueberry version? It’s really easy and quick; just add blueberries to the batter before baking and you’re good to go! This addition will give your pound cake an extra fruity boost and take it up a notch for those who love their cakes indulgent.
Whatever you decide to pair your sour cream lemon pound cake with, be sure to savor each bite while enjoying good company!
Make-Ahead, Storing and Reheating
When preparing a sour cream lemon pound cake, you can make it ahead of time and store it properly to maintain its freshness. Once it has cooled completely, wrap it tightly with plastic wrap or aluminum foil and place it in an airtight container. You can store your cake at room temperature for up to three days, but if you live in a hot and humid environment, refrigeration is recommended.
If you decide to freeze your sour cream lemon pound cake, wrap it tightly in plastic wrap and then aluminum foil. For best results, freeze it while fresh (within 24 hours) as this will help maintain its texture and taste. Frozen cakes can be stored in the freezer for up to three months.
Reheating your pound cake is also easy-peasy. Simply preheat your oven to 350°F (175°C), remove the wrapping and place the cake on a baking sheet. Then warm the cake in the oven for about 10-15 minutes depending on the size of your cake until heated through. Don’t forget to let it cool before serving.
With these simple guidelines, you can make delicious sour cream lemon pound cakes ahead of time without compromising their taste or texture.
Tips for Perfect Results
To ensure that your sour cream lemon pound cake turns out heavenly, here are a few tips for perfect results:
First, cream the butter and sugar until it is light and fluffy, taking care not to overmix the batter. This will result in a finer crumb and a more delicate texture.
To prevent the cake from sticking to the pan, make sure to generously grease and flour the loaf pan.
When adding eggs to the mixture, ensure they are at room temperature to ensure a smooth mixture. Adding cold eggs can cause the mixture to separate, resulting in an uneven crumb.
To amp up the lemony flavor, add both lemon juice and grated lemon rind. Make sure to zest only the outer layer of the skin; the white pith underneath can be bitter.
Sifting together the dry ingredients will help to evenly distribute them throughout the batter, ensuring a uniform texture.
For a denser crumb, opt for cake flour instead of all-purpose flour. Cake flour has less protein than all-purpose flour, which will result in less gluten formation and therefore a more delicate crumb.
Once baked, let it cool completely on a wire rack before applying any glaze or icing. Doing so while still hot may result in drippage or run off of the icing.
Lastly, for an extra pop of flavor consider experimenting with some blueberries or meyer lemons either by adding them directly into the batter or using them as a topping or filling.
Follow these tips religiously and be rest assured that you have gotten yourself an impeccable sour cream lemon pound cake.
Bottom Line
In conclusion, the Sour Cream Lemon Pound Cake recipe is a must-try for all baking and dessert enthusiasts. With the perfect balance of tangy and sweet notes, this cake will surely satisfy your cravings. The combination of sour cream and lemon juice creates a texture that is moist and incredibly soft. The addition of lemon rind gives it a more powerful and refreshing taste.
Moreover, this recipe allows for various variations, like the Blueberry Lemon Pound Cake or the Meyer Lemon Blueberry Pound Cake. The options are endless! By following the tips and recommendations I have provided in this article, you will undoubtedly achieve a delectable result.
So what are you waiting for? Head to your kitchen, gather your ingredients and get baking! With this recipe on hand, you’ll be able to create an elegant and delicious dessert that will have everyone asking for seconds. Trust me; this Sour Cream Lemon Pound Cake will not disappoint!
Sour Cream Lemon Pound Cake Recipe
Ingredients
Cake
- 1 cup butter, softened
- 3 cups sugar
- 6 eggs
- 1/4 cup lemon juice
- 1 tablespoon grated lemon rind
- 3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
Glaze
- 2 cups powdered sugar
- 1/4 cup melted butter
- 1/4 cup lemon juice
- 2 tablespoons grated lemon rind
Instructions
- Preheat oven to 325°F.
- Cream butter and sugar.
- Add eggs one at a time, beating well after each.
- Add lemon juice and rind.
- Mix flour, baking soda and salt together and add alternately with sour cream to the creamed mixture.
- Pour into greased and floured 10-inch angel food pan (16-cup size).
- Bake at 325 F for 1 hour and 30 minutes, or until it tests done (toothpick inserted in center comes out clean).
- Cool 15 minutes before turning out on rack to cool.
- If desired, a lemon glaze can be poured over cake.
- Lemon Glaze:.
- Mix all ingredients together and beat until of spreading consistency.
- Variations: Orange juice and grated orange rind can be substituted for lemon; 1/4 cup poppy seed or 1/2 cup finely chopped pecans or walnuts can be added.
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.