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Sour Cream Lemon Pound Cake

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Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Technique: Bake Recipe
Difficulty: Medium

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4

Ingredients

  • 3 cups - Cake Flour
  • 3 cups - Sugar
  • 1 cup - sour Cream
  • 6 eggs, room temperature
  • 1/4 cups - fresh Lemon juice
  • 1/2 tsp - baking soda
  • 1/2 tsp - salt
  • 2 sticks unsalted butter, room temperature
  • 1 tsp - ground Lemon peel
  • 1 tsp - Lemon extract

How to Make Sour Cream Lemon Pound Cake

  • Preheat oven to 325F. Grease a large pan, dust with cake flour, tap out excess.
  • Sift flour, baking soda and salt into a medium bowl.
  • With mixer, cream butter in large bowl on medium speed until fluffy.
  • Gradually add sugar, and beat 5 minutes.
  • Add eggs, 1 at a time, beating just till combined after each.
  • Using a 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 1/2 hr.
  • Let cake cool on rack 15 min.
  • Cut around cake in pan, turn out.
  • Carefully turn cake right side up on rack and cool completely.
  • Can be prepared 2 days ahead.
  • Wrap in foil and store at room temperature.