Lemon Sour Cream Pound Cake

j

by Sil Pancho

}

09.26.2021


Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

This Lemon Sour Cream Pound Cake is a recipe that you’ll make over and over again! It’s a moist lemon pound cake that’s easy to make. Learn how to use sour cream to make the best pound cake loaf.

Moist Lemon Pound Cake with Sour Cream - Showing the loaf cut | The Worktop

This lemon sour cream pound cake is perfectly moist with a bright lemony flavor. 

If you love lemon, then this moist lemon pound cake recipe is for you. 

Made with freshly squeezed lemon juice, it has a bright, slightly tart flavor that your family and friends will adore. 

You’ll love this easy recipe to make a homemade lemon pound cake that’s velvety soft and filled with flavor. 

Easy Lemon Pound Cake - baked in a loaf tin showing moist texture | The Worktop

Why add sour cream to a cake?

Made with sour cream, this easy lemon pound cake recipe has an irritable richness, making it hard to stop at just one slice.

So what does sour cream do to a cake? 

Adding sour cream to pound cake is a game-changer, as it provides: 

And all three of these combined adds a richness to this recipe, making each bite just melt in your mouth. 

Additionally, the acid found in sour cream helps tenderize the gluten (ie. inhibit gluten formation) in the flour to make the cake wonderfully soft and tender.

Moist lemon pound cake is a vibrant twist on traditional pound cake 

This sour cream pound cake recipe is based on my easy homemade pound cake

And just like that original recipe, this texture of this lemon-infused version can be described as:

  • Buttery 
  • Decadent
  • Moist
  • Velvety 

But what I love most about both of these pound cakes is the fine, moist crumb that holds together perfectly when sliced.

Ingredient-wise, the two recipes are very similar. Both are made with a base of butter, sugar, eggs, and flour. 

However, this lemon sour cream pound cake recipe differs in that it’s flavored with lemon juice and uses sour cream rather than evaporated milk.

Best Lemon Pound Cake - sliced and plated | The Worktop

The best lemon pound cake is made with good quality eggs

Pound cakes are meant to be simple yet indulgent. And to make the best lemon pound cake that you’ve ever had, it’s important to use quality ingredients. Especially eggs. 

TIP: For a very yellow cake, make sure to use good quality eggs with yolks that have a deep yellow color. 

I didn’t take my own advice and used basic supermarket eggs with pale yellow yolks here. As a result, this loaf of lemon sour cream pound cake didn’t have the color that I was looking for. 

Also, when making this recipe to photo, I made the mistake of taking my sour cream pound cake out about 5 minutes too early. As a result, it sunk a bit while cooling. While still delicious, this time, my sour cream pound cake loaf didn’t come out exactly how I wanted it to for the photos. I was a bit pressed for time!

But this is a recipe that I’ve made several times, so I know it turns out better than what these photos show.

To see what this recipe can look like with regards to color and height, I recommend looking at the pictures from my easy homemade pound cake recipe

Lemon Sour Cream Pound Cake - showing the cake face and moist texture | The Worktop

Tips for making this lemon sour cream pound cake recipe

For all my tips and tricks for making a cafe-worthy lemon pound cake loaf, be sure to read through my easy homemade pound cake post

But here are 3 of my top recommendations for making homemade lemon pound cake. 

Make a parchment sling

This lemon sour cream pound cake loaf is beautiful wrapped as a gift or served on a decorative plate.

So it’s important that you can easily remove the whole loaf from the pan after baking. To do this, I make a parchment sling. 

What this means is that rather than just covering the bottom of the pan, you want to cut the parchment paper so that it also goes up and over the two far sides of the pan as well. 

This will create two tabs that you can easily grab to lift the baked lemon pound cake loaf up and out of the pan. 

TIP: Be careful to keep the parchment paper from folding into the batter. To make this easier, you can even clip the parchment paper to the loaf pan while pouring, and then remove the clips before baking.

You can see step-by-step photos for how to make the sling here

Pay attention to the temperature of your ingredients

As you’ll see in the recipe, I call for the eggs, butter, and sour cream to be slightly cooler than room temperature. 

This is important as the temperature of these ingredients will affect how much air that can be incorporated into the batter when mixing. It also affects the final texture of what you’re making. 

If too cold or too warm, the ingredients won’t be able to hold air while being whipped and may not combine as smoothly. And as a result, your pound cake likely won’t rise as well, and the texture may not be quite a smooth and tender. 

To do this, I just set my butter, eggs, and sour cream out about 30-45 minutes before I plan on using them. 

Don’t under-bake this lemon sour cream pound cake

This is a moist lemon pound cake recipe. However, it’s important not to underbake it, as your loaf will sink a bit as it cools. You can see it happening in these pictures. 

If you notice that the top is starting to get too brown, rather than removing it from the oven, simply move it to a lower rack in the oven or lightly over it with foil until it’s fully baked. 

Sour Cream Pound Cake - entire loaf overhead shot | The Worktop

Dress up your lemon pound cake with a simple glaze 

Personally, I love the simplicity of this lemon sour cream pound cake. However, to make it a bit fancier, you can make a simple glaze to drizzle over the top. 

All you have to do is combine 1 ½ cups of powdered sugar with 3-4 tablespoons of lemon juice. Mix, then pour the glaze over the slightly cooled pound cake. The glaze will harden as the cake continues to cool. 

More ideas of how to serve this easy pound cake 

As I mentioned above, I prefer to enjoy the delicate lemony, buttery flavor of pound cake on its own or with a cup of tea. 

But, if you want to make it slightly more impressive when guests are over, you can top your sour cream pound cake with a homemade strawberry or blueberry chia seed jam

I also think this pound cake would be delicious cubed and layered my whipped yogurt and spiced berry compote recipe

Best Lemon Pound Cake - with sour cream, sliced on a plate to serve | The Worktop

Homemade lemon pound cake tastes even better the next day 

Personally, I think this is the best lemon pound cake recipe as it has just the right balance of classic buttery, vanilla pound cake flavors with a punch of acidity from the lemon. 

And as hard as it may be to resist, I find this sour cream pound cake tastes even better the next day. Once the cake has cooled, simply store in an airtight container at room temp. 

This easy lemon sour cream pound cake is sure to brighten up your morning. 

Whether you keep it for yourself or give as a gift to a friend, I really hope you try this lemon sour cream pound cake recipe soon.

It’s definitely a recipe we like to make when we’re craving something lemony and decadent. Any questions? Feel free to ask in the comments below.

Lemon Sour Cream Pound Cake - Recipe close up of cake slice | The Worktop

Lemon Sour Cream Pound Cake

Print Recipe

Serves: 12 slices

Prep: 15 mins

Cook: 55 mins

Total: 1 hr 10 mins

This Lemon Sour Cream Pound Cake is a recipe that you’ll make over and over again! It’s a moist lemon pound cake that’s easy to make. Learn how to use sour cream to make a pound cake loaf.

Ingredients

  • 1 cup unsalted butter – slightly cooler than room temperature
  • 1 cup granulated sugar
  • 4 large eggs – slightly cooler than room temperature
  • 2 cups all-purpose flour
  • 1 tablespoon lemon zest
  • 1 ½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ cup sour cream – slightly cooler than room temperature
  • 3 tablespoons lemon juice
  • 2 teaspoons quality vanilla extract

Instructions

  • Preheat oven to 350°F / 175°C. Line a 10-in x 5-in loaf pan with parchment paper. 

  • In a medium bowl, whisk together the flour, lemon zest, baking powder, and salt. Set aside.

  • In a small cup, mix together the sour cream, lemon juice and vanilla. Set aside.

  • Place the butter and sugar in a large mixing bowl, and cream together on medium speed until very pale and fluffy. Stop and scrap down the bowl as necessary. It should take about 5 minutes.

  • Slowly add in the eggs, one at a time. Beat each egg into the butter mixture before adding the next one.

  • Alternate and mix in the dry and wet ingredients, starting and finishing with the dry ingredients. In other words: – Add in ⅓ of the flour mixture and beat until just combined. – Pour in ½ of the sour cream mixture and beat until just combined. – Add in ½ of the remaining flour mixture and beat until just combined. – Pour in the remaining sour cream mixture and beat until just combined.– Add in the remaining flour mixture and beat until just combined. 
  • Pour the batter into the prepared loaf pan. Smooth the top with a spatula so the batter is even. Bake for 55-65 minutes, or until a toothpick inserted in the middle of the cake comes out with just a few crumbs.

  • Remove from oven and allow the lemon pound cake to cool in the pan on a cooling rack for at least 20 minutes. You can allow the pound cake to finish cooling in the loaf pan completely. Or to speed it up, transfer the lemon pound cake to the cooling rack to completely cool.

  • You can enjoy this easy homemade pound cake the day it is baked, but for the best flavor, allow it to sit overnight. 

Course: Brunch, Cake

Cuisine: American

Keyword: Lemon Sour Cream Pound Cake

Special Diet: Vegetarian

Cal : 323kcal

Note: Nutrition information is a rough estimate.

Tried this recipe?If you loved making this recipe I would appreciate it so much if you would give this recipe a star review! I’d love to see it too – snap a picture of your finished dish and share it with me on Instagram using #theworktop and tagging me @theworktop.





Source link

HalfwayFoods.com is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Featured

Related Posts

Green Baked Omelette

Prep time: 20 min Cooking time: 20 min Total time: 40 minutes Servings: 2   INGREDIENTS Eggs, 4 large Olive oil, 1tbsp Spinach, 5 oz Salt Pepper 3 garlic cloves METHOD   STEP 1: Whisk the eggs and season with salt and pepper. STEP 2: In a skillet, heat the...

read more
Follow Us

Comments

0 Comments

Submit a Comment

Your email address will not be published.

Related Posts

Green Baked Omelette

Green Baked Omelette

Prep time: 20 min Cooking time: 20 min Total time: 40 minutes Servings: 2   INGREDIENTS Eggs, 4 large Olive oil, 1tbsp Spinach, 5 oz Salt Pepper 3 garlic cloves METHOD   STEP 1: Whisk the eggs and season with salt and pepper. STEP 2: In a skillet, heat the...

Vanilla Brown Butter Pear Baked Oatmeal

Vanilla Brown Butter Pear Baked Oatmeal

Does anyone else agree that pears are one of the most underrated fruits out there? SO JUICY, SO SWEET. SO FABULOUS. Anyone else remember my fabulous juicy pear crisp? YUM. Anyway, I used to eat pears all the time as a kid; now I find myself buying them for my...