Sour Cream and Lemon Pound Cake
photo by BlueDaneMama
- Ready In:
- 1hr 50mins
- Preheat oven to 325 degrees F.
- Grease 16-cup tube pan.
- Dust with cake flour; tap out excess flour.
- Sift flour, baking powder and salt into medium bowl.
- Using electric mixer, beat butter in large bowl at medium speed until fluffy.
- Gradually add sugar and beat 5 minutes.
- Add eggs 1 at a time, beating just until combined after each addition.
- Beat in lemon juice and peel.
- Using 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 hour 30 minutes.
- Let cake cool in pan on rack 15 minutes.
- Cut around cake in pan.
- Turn out cake.
- Carefully turn cake right side up on rack and cool completely.
- (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.).
Questions & Replies
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This is a terrific pound cake. The flavour of the lemon and the sour cream really compliment each other. It is easy and quick to make. It filled the house with a lovely lemon smell while it was cooking. We hopped into the cake as soon as we could. Oh my gosh, the taste is heaven. I was concerned about the amount of sugar in the recipe but I stuck to the recipe and sure was rewarded. This is a MUST TRY recipe. Thank you Bev. :-)
Very good cake. The texture is soft and moist. It rose very high but It was not as buttery as I would like and it was a bit on the sweet side. The next time I will reduce the sugar by 1/2 cup. UPDATE: I went back and changed from 4 to 5 stars because this cake tastes exceptional the next day and the day afterward. It got more mellow, the buttery flavor came out and the ingredients seem to meld together perfectly. Even after 3 days, the cake is still very moist and soft. Thank you for sharing the recipe.
I made this cake today and it was fabulous.The texture came out just right because I added a 1/4 tsp. soda to sour cream and stir before adding to batter mixture.I also used Bakewell baking powder due it allows cakes to rise better creating a lighter cake.It is an awesome baking powder you can find at William Sonoma stores.
I am not rating this, but just want to comment on the order the ingredients are added. All of the pound cakes I have made add the sour cream when creaming the butter, sugar and eggs. When I added it at the end of the recipe as stated, I apparently did not mix it enough, even though I used my Kitchenaid mixer. The cake rose up beautifully in the oven, but then totally collapsed after taking it out. When I cut into it, there were yellow streaks running through it and the only thing I could figure out was that the sour cream was not blended properly. Not only that, but it was as hard as a brick. I have never had this experience in all my years of baking. So just to be cautious, I would recommend adding the sour cream at the beginning so that it mixes properly. Wish I knew what really happened. I know it was my fault, Bev because your recipes are always right on. The worse part is that I had made it for company.
This was my first "real" lemon cake, (my DH thinks the putrid yellow cake from costco or a box is 'real") and it came out great. I used a lemon juice, powd. sugar, butter glaze and it was a hit. (my DH, thinks it was "ok", he doesn't know any better the picky bugger!). It came out nice and dense, I used Greek yogurt instead of sour cream and it was GOOD! Took a while to make and bake (I thought 1 1/2 was too long, but it wasn't, actually went an hour and 40 minutes). Will definitely make again!
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