Sour Cream and Lemon Pound Cake
Bright, citrusy, and irresistibly tender, this Sour Cream and Lemon Pound Cake is the perfect treat for any occasion. Infused with the zesty freshness of lemon juice and lemon zest, this cake is a delightful balance of tangy and sweet. The addition of creamy sour cream ensures each bite is moist and fluffy, while a touch of vanilla brings a comforting depth of flavor. This recipe comes together in just 15 minutes of prep time, with simple pantry staples, and bakes to golden perfection in about an hour. Finished with a light dusting of powdered sugar, it’s an elegant dessert or indulgent afternoon snack that pairs beautifully with a cup of tea or coffee. Whether you’re hosting a gathering or treating yourself, this lemon pound cake is guaranteed to impress.
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Recipe Information
Ingredients
- 227 grams Unsalted butter
- 300 grams Granulated sugar
- 4 large Eggs
- 300 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 240 grams Sour cream
- 2 tablespoons Lemon zest
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (optional, for topping)
Instructions
Preheat the oven to 175°C (350°F) and butter and flour a standard 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, beat the unsalted butter and granulated sugar together with a mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the sour cream. Begin and end with the dry ingredients.
Stir in the lemon zest, lemon juice, and vanilla extract until evenly combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
4750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.6 g | 339% | |
| Saturated Fat | 152.1 g | 760% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1367 mg | 456% | |
| Sodium | 2112 mg | 92% | |
| Total Carbohydrate | 570.1 g | 207% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 333.8 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 553 mg | 43% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 724 mg | 15% | |
*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.
