Ingredients for Extra Moist Lemon Sour Cream And Vanilla Pound Cake
- 1 cup (2 sticks) softened unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- All Purpose Flour
- Instant Lemon Pudding Mix
- Baking Soda
- 1 teaspoon vanilla extract
- 2 tablespoons lemon extract
- Lemons, Zest Of
- Lemon, Juice Of
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How to Make Extra Moist Lemon Sour Cream And Vanilla Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan, or spray with baking spray.
- Cream together 1 cup (2 sticks) softened unsalted butter and 2 cups granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition. Stir in 1 cup sour cream.
- In a separate bowl, whisk together 3 cups all-purpose flour and 2 teaspoons baking powder. Gradually add to the wet ingredients, mixing until just combined.
- Stir in 1 (3.4 ounce) package instant vanilla pudding mix.
- Add 1 teaspoon vanilla extract, 2 tablespoons lemon extract, 1/4 cup fresh lemon juice, and the zest of 1 lemon. Mix until the batter is light and fluffy.
- Pour batter into the prepared bundt pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 60-minute mark.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, drizzle with a lemon glaze (recipe optional) or dust with powdered sugar.
- Enjoy your delicious homemade pound cake!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
203g
Fat
63g
Carbs
27g
