Lemon Sour Cream Pound Cake Recipes From Scratch
Ingredients
This lemon sour cream pound cake recipe will definitely be a hit with your family and friends. To make it, you will need: 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 1 cup unsalted butter (at room temperature), 2 cups granulated sugar, 4 eggs (at room temperature), 1 teaspoon vanilla extract, 1/2 cup sour cream, 2 tablespoons freshly-squeezed lemon juice, 1 tablespoon lemon zest, and 1/2 cup confectioners’ sugar (for garnish).
Instructions
To prepare the cake, start by preheating your oven to 325°F and greasing and flouring a 9x5-inch loaf pan. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Add the vanilla extract, sour cream, lemon juice, and lemon zest and mix until everything is well-combined. Gradually add in the flour mixture and mix until everything is just combined. Pour the batter into the prepared pan and bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
Once the cake is cooled, you can serve it as is, or you can sprinkle it with confectioners’ sugar for a bit of extra sweetness. This cake is best served slightly warm, with a dollop of whipped cream or a scoop of ice cream. It also tastes great with a cup of coffee or tea. Enjoy!
Storing
This lemon sour cream pound cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, you can wrap it tightly in plastic wrap and freeze for up to 3 months. To thaw, simply leave it at room temperature overnight.
Nutrition
One slice of this lemon sour cream pound cake contains approximately 290 calories, 12g of fat, 4g of protein, and 43g of carbohydrates. It also contains 1g of dietary fiber and 24g of sugar. This cake is not a good source of any vitamins or minerals.
Tips and Tricks
For extra flavor, try adding 1 teaspoon of almond or orange extract to the batter. You can also top the cake with a simple glaze made with 1/2 cup confectioners’ sugar and 2 tablespoons freshly-squeezed lemon juice. If you’d like to make a bundt cake instead, simply use a bundt pan and bake for 60-70 minutes. Finally, for an even more decadent dessert, try topping the cake with a cream cheese frosting.
Conclusion
This lemon sour cream pound cake is a classic dessert that’s sure to be a hit with your family and friends. It’s easy to make from scratch, and requires just a few simple ingredients. The cake is moist and tender, and the hint of lemon makes it extra special. Enjoy!
Post a Comment for "Lemon Sour Cream Pound Cake Recipes From Scratch"