Sour Cream And Lemon Pound Cake
A moist, tender lemon sour cream pound cake with a rich buttery flavor and tangy citrus notes, perfect for dessert or teatime indulgence.
Ingredients
Instructions
- Cream butter and margarine with sugar, vanilla, and lemon extract until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Sift flour and baking soda together; add alternately with sour cream to the egg mixture, mixing at low speed.
- Blend well but do not overmix.
- Pour batter into a greased and floured 9-inch tube pan.
- Bake at 325°F (160°C) for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter and margarine are at room temperature before creaming. If you don't have lemon extract, fresh lemon juice can be a great substitute. To enhance the lemon flavor, consider adding lemon zest to the batter. When measuring flour, spoon it into the measuring cup and level it off for accuracy to avoid a dense cake.
Serving Suggestions
Serve slices of this Sour Cream And Lemon Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a cup of tea or coffee. For a twist, consider serving alongside fresh berries or a drizzle of lemon glaze for added sweetness.
Storage & Reheating
Store any 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 refrigerate for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream And Lemon Pound Cake contains roughly 691 calories, with 6g protein, 61g carbohydrates, and 45g fat. It is a good source of calcium (16% of the Daily Value) and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 795mg per serving (35% 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 only butter instead of margarine?
Yes, you can use only butter in this recipe. It may lend a richer flavor to the cake. Just make sure to use the same amount as the combined weight of butter and margarine for the best results.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing the batter or not baking it long enough. Ensure you mix just until combined and always check for doneness with a toothpick inserted into the center. If it comes out clean, your cake is ready.
Can I freeze this pound cake?
Absolutely! This pound cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving for the best texture.
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).