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Perfect Sour Cream Lemon Pound Cake Recipe

Perfect Sour Cream Lemon Pound Cake Recipe

5.1 from 10 reviews

Indulge in the delightful flavors of this Perfect Sour Cream Lemon Pound Cake. With a tender crumb and zesty lemon notes, this cake is a true crowd-pleaser.

Ingredients

Scale

Dry Ingredients:

  • 3 Cups All-purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt

Wet Ingredients:

  • 1 Cup Unsalted Butter At Room Temperature
  • 3 Cup Sugar
  • 6 Large Eggs At Room Temperature
  • Zest From 3 Medium Lemons
  • 1/4 Cup Freshly Squeezed Lemon Juice
  • 1 Tablespoon Fiori di Sicilia (Or 1/2 Tablespoon Each of Lemon & Vanilla Extracts)
  • 1 Cup Full Fat Sour Cream

Instructions

  1. Preheat Oven: Preheat oven to 325 degrees F. Grease a 10-cup Bundt pan.
  2. Mix Dry Ingredients: Combine flour, baking soda, and salt in a bowl.
  3. Cream Butter and Sugar: In a separate bowl, cream together butter and sugar until fluffy.
  4. Add Eggs and Flavorings: Beat in eggs one at a time, then add lemon zest, juice, and extract.
  5. Incorporate Dry Ingredients: Alternate adding flour mixture and sour cream to the batter.
  6. Bake: Transfer batter to pan and bake for 75-80 minutes.
  7. Cool and Serve: Let the cake cool before slicing and serving.

Notes

  • You can dust the finished cake with powdered sugar for a decorative touch.
  • Ensure all ingredients are at room temperature for best results.

Nutrition

Keywords: Lemon Pound Cake, Sour Cream Cake, Dessert Recipe