Ingredients for Lemon Sour Cream Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- Shortening
- 2 cups granulated sugar
- 4 large eggs
- Milk
- 1 cup sour cream
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- Lemon Extract
- Vanilla
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How to Make Lemon Sour Cream Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the lemon zest and lemon juice.
- Pour batter into the prepared pan and bake for 60-75 minutes for a Bundt pan, or 50-60 minutes for a 9x13 inch pan, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar (optional) and serve with fresh strawberries and whipped cream.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
120g
Fat
45g
Carbs
15g
