Perfect Sour Cream Lemon Pound Cake Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 75-80 minutes
- Total Time: About 2 hours
- Yield: 1 Bundt cake (about 12 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Preheat Oven: Preheat oven to 325 degrees F. Grease a 10-cup Bundt pan.
- Mix Dry Ingredients: Combine flour, baking soda, and salt in a bowl.
- Cream Butter and Sugar: In a separate bowl, cream together butter and sugar until fluffy.
- Add Eggs and Flavorings: Beat in eggs one at a time, then add lemon zest, juice, and extract.
- Incorporate Dry Ingredients: Alternate adding flour mixture and sour cream to the batter.
- Bake: Transfer batter to pan and bake for 75-80 minutes.
- 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
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: Lemon Pound Cake, Sour Cream Cake, Dessert Recipe
