Lemon Sour Cream Pound Cake Recipe Southern Living

May 05, 2023 Post a Comment

Confections from the Cody Kitchen Sour Cream Pound Cake from codykitchenconfections.blogspot.com

Ingredients:

This lemon sour cream pound cake recipe is a classic Southern favorite. To make the cake, you’ll need: 3 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 cup of butter, 3 cups of sugar, 6 large eggs, 2 teaspoons of vanilla extract, 1 cup of sour cream, 1 teaspoon of grated lemon zest, and 1 teaspoon of freshly squeezed lemon juice.

Instructions:

Preheat your oven to 350 degrees Fahrenheit and grease a 9-inch cake pan. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar with an electric mixer. Once the sugar and butter have been creamed together, beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, stir together the sour cream, lemon zest, and lemon juice. Then, alternate adding the flour mixture and the sour cream mixture to the creamed butter and sugar, mixing after each addition until everything is just combined. Pour the batter into the prepared cake pan and bake for 1 hour, or until a toothpick inserted into the center comes out clean.

Serving and Storing:

Let the cake cool in the pan on a wire rack for 10 minutes, then turn the cake out onto the rack and let it cool completely. Serve it with a drizzle of lemon glaze or a dollop of fresh whipped cream. This cake can be stored in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week.

Nutrition:

This lemon sour cream pound cake recipe has an estimated nutrition information of: 462 calories, 22.3g fat, 59.5g carbohydrates, 5.5g dietary fiber, 5.4g protein, and 53.5mg cholesterol per serving. This recipe yields 12 servings.

Variations:

This recipe is incredibly versatile, so feel free to experiment with different flavor combinations. For example, you can add a cup of fresh or frozen blueberries to the batter for a delicious blueberry-lemon pound cake or use orange zest and juice for an orange-sour cream version. You could also add a teaspoon of almond extract for an almond-lemon variation or a tablespoon of poppy seeds for a lemon-poppy seed cake.

Tips and Tricks:

Be sure to use room temperature ingredients when making this cake, as this will help the ingredients combine more easily. Additionally, make sure to use freshly squeezed lemon juice, as this will give the cake the most flavor. Finally, be sure to check the cake for doneness before taking it out of the oven, as oven temperatures may vary.

Frequently Asked Questions:

Can I use low-fat sour cream in this cake?

Yes, you can use low-fat sour cream, although the cake may not be as rich and creamy as it would be with full-fat sour cream.

Can I make a muffin version of this cake?

Yes, you can make muffins out of this cake batter. Just spoon the batter into greased muffin tins and bake for 20 to 25 minutes at 350 degrees Fahrenheit.