Best 2 Sour Cream And Lemon Pound Cake Recipes
Indulge in a delightful culinary journey with our tantalizing Sour Cream and Lemon Pound Cake. This classic dessert combines the richness of sour cream with the vibrant zest of lemon, resulting in a moist, tender, and flavorful cake that will tantalize your taste buds. Our collection of recipes offers a variety of options to suit your preferences, whether you desire a traditional pound cake, a decadent marbleized cake, or a charming bundt cake. Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, making it an ideal treat for any occasion.
Let's cook with our recipes!
SOUR CREAM AND LEMON POUND CAKE
I love the taste of lemon. Lemon and sour cream go wonderfully together and what better way of combining them than in this lovely pound cake!
Provided by Bev I Am
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F.
- Grease 16-cup tube pan.
- Dust with cake flour; tap out excess flour.
- Sift flour, baking powder and salt into medium bowl.
- Using electric mixer, beat butter in large bowl at medium speed until fluffy.
- Gradually add sugar and beat 5 minutes.
- Add eggs 1 at a time, beating just until combined after each addition.
- Beat in lemon juice and peel.
- Using rubber spatula, mix in dry ingredients.
- Mix in sour cream.
- Transfer batter to prepared pan.
- Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes.
- Let cake cool in pan on rack 15 minutes.
- Cut around cake in pan.
- Turn out cake.
- Carefully turn cake right side up on rack and cool completely.
- (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.).
SOUR CREAM AND LEMON POUND CAKE
An easy Sour Cream and Lemon Pound Cake recipe.
Provided by Darren DiPietro
Categories Cake Mixer Citrus Dessert Bake Lemon Sour Cream Bon Appétit Pennsylvania Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.
- Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.
- Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
- Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)
Tips:
- Use room temperature ingredients: This will help the cake batter mix together more smoothly and evenly.
- Cream the butter and sugar until light and fluffy: This will help incorporate air into the batter, resulting in a lighter, more tender cake.
- Gradually add the eggs to the batter, one at a time: This will help prevent the batter from curdling.
- Do not overmix the batter: Overmixing can develop the gluten in the flour, resulting in a tough, dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting: This will help prevent the frosting from melting.
Conclusion:
This sour cream and lemon pound cake is a classic dessert that is perfect for any occasion. It is moist, flavorful, and has a delightful citrus flavor. The sour cream and lemon glaze adds a touch of sweetness and tanginess that perfectly complements the cake. This cake is sure to be a hit with everyone who tries it.
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