Sour Cream Lemon Pound Cake
Light, luscious, and infused with citrusy elegance, Sour Cream Lemon Pound Cake is a bakery-worthy dessert that brings sunshine to every bite. Made with rich sour cream, vibrant lemon zest, and fresh lemon juice, this recipe delivers an irresistible balance of moist texture and tangy flavor. The secret lies in alternating the dry ingredients with the creamy sour cream for a tender crumb, while a touch of vanilla extract rounds out the depth of flavor. Perfectly baked in a Bundt pan to yield a beautiful golden crust, this lemon pound cake is topped with a delicate dusting of powdered sugar for a touch of sweetness. Ideal for brunches, celebrations, or simply savoring alongside a cup of tea, this crowd-pleaser is as easy to share as it is to devour. Enjoy a taste of citrus perfection today!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2.5 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cup sour cream
- 2 tablespoons lemon zest
- 3 tablespoons fresh lemon juice
- 1.5 teaspoons vanilla extract
- 2 tablespoons powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 325°F (163°C).
Grease and flour a 10-inch Bundt or tube pan, then set it aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy (about 3-5 minutes).
Add the eggs one at a time, beating well after each addition to ensure the mixture stays smooth and fully incorporated.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients into the butter mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix just until combined and avoid overmixing.
Fold in the lemon zest, fresh lemon juice, and vanilla extract using a spatula, ensuring the ingredients are evenly distributed throughout the batter.
Pour the batter evenly into the prepared Bundt or tube pan, using a spatula to smooth the top.
Bake in the preheated oven for 75-80 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for about 15 minutes.
Carefully invert the cake onto a wire rack and allow it to cool completely before serving.
Optionally, dust the top of the cake with powdered sugar before slicing and serving for added sweetness and decoration.
Nutrition Facts
Calories |
5906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.1 g | 346% | |
| Saturated Fat | 162.0 g | 810% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1748 mg | 583% | |
| Sodium | 1840 mg | 80% | |
| Total Carbohydrate | 815.3 g | 296% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 534.5 g | ||
| Protein | 84.9 g | 170% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 606 mg | 47% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 948 mg | 20% | |
*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.
