Extra Moist Lemon Sour Cream and Vanilla Pound Cake
Indulge in the rich, zesty, and buttery perfection of this Extra Moist Lemon Sour Cream and Vanilla Pound Cake—a dessert that’s as delicious as it is easy to make. Bursting with the bright tang of fresh lemon juice and zest, paired with the velvety smoothness of sour cream, this pound cake achieves an irresistibly moist crumb you’ll crave with every bite. A hint of fragrant vanilla adds depth, while the classic pound cake texture offers a satisfying balance of density and fluffiness. Whether dusted with powdered sugar for an elegant finish or served plain alongside a cup of tea, this delightful cake is perfect for gatherings, celebrations, or a simple treat at home. With just 20 minutes of prep and straightforward steps, this beautifully golden loaf is an ideal go-to recipe for any baking enthusiast.
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Recipe Information
Ingredients
- 230 grams Unsalted butter, softened
- 400 grams Granulated sugar
- 5 pieces Large eggs
- 300 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 240 grams Sour cream
- 60 milliliters Fresh lemon juice
- 2 teaspoons Lemon zest
- 2 teaspoons Vanilla extract
- 20 grams Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease a standard 9x5-inch loaf pan or bundt pan with butter and lightly dust it with flour. Alternatively, line the pan with parchment paper for easy release.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric hand mixer or stand mixer with a paddle attachment. Beat on medium-high speed until the mixture is pale, light, and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
In a separate medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a small bowl, mix the sour cream, lemon juice, lemon zest, and vanilla extract until combined.
With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions. Begin and end with the dry ingredients. Mix just until the batter is smooth and no streaks of flour remain, being careful not to overmix.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 65-70 minutes, or until a toothpick or cake tester inserted into the center comes out clean. If the top is browning too quickly, tent the cake with aluminum foil during the last 15-20 minutes of baking.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully turn it out onto a wire rack to cool completely.
If desired, dust the cooled cake with powdered sugar before serving. Slice and enjoy your extra moist lemon sour cream and vanilla pound cake!
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 170 mg | 7% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 36.9 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 61 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
