Ingredients for Sour Cream And Lemon Pound Cake
- Cake Flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- Unsalted Butter
- 2 cups granulated sugar
- 4 large eggs
- Fresh Lemon Juice
- Lemon Rind
- 1 cup sour cream
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How to Make Sour Cream And Lemon Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour a 16-cup tube pan.
- In a medium bowl, whisk together 3 cups cake flour, 4 teaspoons baking powder, and 1 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy (about 5 minutes using an electric mixer).
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Zest and juice 2 large lemons. Add the lemon zest and 1/2 cup of the lemon juice to the batter. Mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup sour cream until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
203g
Fat
63g
Carbs
25g
