Ingredients for Fresh Lemon Sour Cream Pound Cake
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 cup milk
- Granulated Sugar
- Vegetable Oil
- 2 large eggs
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
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How to Make Fresh Lemon Sour Cream Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8x4 inch loaf pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1 cup sour cream, 1/2 cup milk, 1 1/2 cups granulated sugar, 1/2 cup vegetable oil, 2 large eggs, 1/4 cup fresh lemon juice, and 2 tablespoons lemon zest.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Pour batter into the prepared loaf pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and serve with your favorite toppings like fresh berries, whipped cream, or a dusting of powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
17g
Fat
8g
Carbs
5g