Lemon-Sour Cream Pound Cake
A moist, lemon-infused pound cake with rich sour cream flavor, perfect for dessert or tea time, appealing to those who love citrus and classic baked goods.
Ingredients
Instructions
- Cream the butter and shortening together until smooth.
- Gradually add sugar, beating well at medium speed of mixer.
- Add eggs one at a time, beating after each addition.
- Combine sour cream and milk until smooth.
- In a separate bowl, combine flour and baking powder.
- Add the flour mixture to the creamed mixture alternately with the sour cream mixture, beginning and ending with the flour mixture. Mix just until blended after each addition.
- Stir in lemon extract and vanilla extract.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 325°F for approximately 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To ensure a moist pound cake, avoid overmixing the batter after adding the flour and sour cream mixtures. If you don't have lemon extract, you can substitute with fresh lemon juice or zest for a vibrant flavor. For a lighter texture, you can replace half of the butter with Greek yogurt. This cake pairs beautifully with Claire'S Peanut Butter And Jelly Sandwich for a delightful dessert experience.
Serving Suggestions
This lemon-sour cream pound cake is delicious on its own but can be enhanced with a dusting of powdered sugar or a drizzle of lemon glaze. Serve with fresh berries or a scoop of vanilla ice cream for a delightful dessert. It also pairs nicely with a cup of tea or coffee for a lovely afternoon treat.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature or warm individual slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon-Sour Cream Pound Cake contains roughly 281 calories, with 1g protein, 13g carbohydrates, and 20g fat. It is a good source of calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat sour cream for this recipe?
Yes, you can use low-fat sour cream, but it may slightly alter the texture and moisture of the cake. The cake may be less rich, so ensure not to overmix the batter to maintain a good texture.
What can I do if my cake sinks in the middle?
A sinking cake can result from underbaking or overmixing the batter. Make sure to bake the cake until a toothpick comes out clean and avoid mixing too much after adding the flour to prevent excess air from causing it to collapse.
How can I add more lemon flavor to the cake?
For a more pronounced lemon flavor, you can increase the amount of lemon extract or add the zest of one or two lemons to the batter. Additionally, a lemon glaze can be drizzled on top after baking for an extra citrus kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).