Description
Discover this Easy Lemon Sour Cream Pound Cake recipemoist authentic and bursting with zesty flavor Perfect for any occasion
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest and juice of 2 lemons
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Zest and juice the lemons.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Gradually beat in the eggs, one at a time.
- Mix in the vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture into the wet ingredients, alternating with the sour cream.
- Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve your cake.
- Prep Time: 5 minutes
- minutes: 10
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 150 mg