Introduction to Sour Cream Lemon Pound Cake
Are you looking for a dessert that is both simple to make and bursting with flavor? Look no further than sour cream lemon pound cake! This delightful cake takes the classic pound cake recipe and adds a zesty twist with lemon and the creaminess of sour cream. The result? A moist, tender cake with a refreshing citrus kick that transforms any occasion into a celebration.
Why is Pound Cake a Popular Choice for Dessert?
Pound cake has an interesting history; it originates from classic recipes that used a pound each of flour, butter, sugar, and eggs. This simplicity not only makes it easy to bake but also allows for endless variations, like our sour cream lemon version. The addition of sour cream yields an incredibly moist texture, which is something every dessert lover craves.
Furthermore, whether it's a cozy family gathering or a sophisticated brunch, pound cake fits effortlessly into any setting. Its dense yet fluffy structure means it can easily be sliced for sharing and pairs wonderfully with coffee, tea, or even fruit. So, are you ready to bake a cake that is sure to impress? Let’s get started on this sour cream lemon pound cake recipe!
Ingredients for Sour Cream Lemon Pound Cake
When it comes to crafting the perfect sour cream lemon pound cake, having the right ingredients is crucial. Let’s break down what you’ll need for both the cake itself and the zesty lemon glaze that will take your baking to the next level.
Essential Ingredients for the Cake
To whip up this delightful cake, gather the following:
- 8 ounces (226g) unsalted butter at room temperature, which adds richness.
- 2 cups (400g) granulated sugar for sweetness and moisture.
- ¾ cup (170g) sour cream at room temperature, lending that signature tang.
- 5 large eggs that enhance the cake's structure.
- 2½ cups (315g) all-purpose flour providing the bulk.
- 2 teaspoons (10g) baking powder for that perfect rise.
- Juice and zest from 1 medium lemon (about 3 tablespoons of juice and 1 tablespoon of zest), infusing fresh citrus flavor.
- 2 teaspoons (10ml) vanilla extract or almond extract for additional depth.
Ingredients for the Lemon Glaze
This glaze perfectly complements your cake with its sweet yet tangy flavor. Here’s what you need:
- 1¾ cups (200g) powdered sugar for the sweet base.
- Juice and zest from 1 lemon (about 3 tablespoons (45ml) juice and 1 tablespoon (6g) zest) to keep that lemony zing.
- ½ teaspoon (2.5ml) almond extract for an extra flavor boost.
- 1-2 teaspoons (5-10g) salted butter to add richness.
- 1 tablespoon (15ml) water to adjust thickness as needed.
With these ingredients, you’re well on your way to baking a sour cream lemon pound cake that’s sure to impress! Happy baking!
Step-by-step Preparation of Sour Cream Lemon Pound Cake
Creating a delicious sour cream lemon pound cake can be a joyful culinary adventure. This delightful cake is perfect for gatherings, a weekend treat, or whenever you have a craving for something citrusy and sweet. Let’s walk through each step to achieve a moist and zesty masterpiece.
Preheat your oven and prepare the pan
Start by preheating your oven to 325°F (160°C). This is crucial because a consistent temperature ensures even baking. While your oven warms up, generously grease a 10-inch tube pan with cooking spray, making sure to cover every nook and cranny. This helps in easily removing the cake later—trust me, you want to maintain that beautiful structure!
Cream the butter and sugar
Now, let’s combine the butter and sugar. In a stand mixer (or a large bowl if you’re using a handheld mixer), beat 8 ounces of room temperature unsalted butter with 2 cups of granulated sugar on high speed. Mix for about five minutes, until the mixture looks light and fluffy. This step is essential for creating a lovely, airy texture in your sour cream lemon pound cake. Don’t rush it—this is where the magic starts!
Add sour cream and eggs
Next, incorporate ¾ cup of sour cream and mix for another minute until well combined. Then, beat in the 5 large eggs, adding them one at a time. It's like a dance—each egg needs a little bit of time to mingle before the next one joins the party! This ensures maximum fluffiness, which is the hallmark of a great pound cake.
Incorporate the dry ingredients
Now let’s sift together the dry ingredients: 2½ cups of all-purpose flour and 2 teaspoons of baking powder. Gradually add this mixture to your wet ingredients, followed by the zest and juice of one medium lemon and 2 teaspoons of vanilla extract. Stir just until combined. Remember, overmixing can lead to a dense cake, so be gentle!
Bake the cake to perfection
Pour the batter into your prepared pan and give it a gentle tap on the counter to release any air bubbles. Place it in the oven and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean. The cake should be a lovely golden color. The aroma wafting through your kitchen will be irresistible!
Prepare the lemon glaze while the cake cools
As your cake cools for about 10 minutes in the pan, it’s time to whip up the delicious lemon glaze. In a small bowl, mix 1¾ cups of powdered sugar with the juice and zest of one lemon, along with some almond extract. Adjust the consistency with a tablespoon of water until it’s thick but pourable.
Glaze the cooled cake
Once your sour cream lemon pound cake has completely cooled, gently remove it from the pan and place it on a serving platter. Drizzle the glaze over the top, allowing it to run delightfully down the sides. This final touch not only enhances flavor but also adds a gorgeous finish to your cake.
And there you have it—a wonderful, citrusy cake that’s sure to impress! Enjoy every moist, tangy bite with family and friends or savor it solo with a cup of tea. Happy baking!
Variations on Sour Cream Lemon Pound Cake
Lemon Blueberry Pound Cake
For a delightful twist on the traditional sour cream lemon pound cake, consider adding fresh blueberries. Simply fold in approximately 1 to 1.5 cups of blueberries into the cake batter before baking. The tartness of the berries beautifully balances the zesty lemon flavor, creating a burst of freshness in every slice. Not only does it enhance the taste, but it also adds a pop of color—perfect for summer gatherings!
Lemon Poppy Seed Pound Cake
Another fantastic variation is the lemon poppy seed pound cake. For this version, incorporate 2 to 3 tablespoons of poppy seeds into your batter along with the zest of the lemon. The seeds provide a delightful crunch and an eye-catching texture, making this cake not only delicious but visually appealing. This combo is great for brunch or a cozy afternoon treat with a cup of tea.
Experimenting with these variations can bring new life to a classic recipe. Whether you’re serving at a gathering or just indulging yourself, you’ll love how easy it is to switch things up!
Cooking Tips and Notes for Sour Cream Lemon Pound Cake
Common Pitfalls to Avoid
When making sour cream lemon pound cake, ensure that you don't overmix your batter—this can lead to a dense texture. Also, be cautious when greasing your pan; use a nonstick spray liberally, especially in bundt pans, to prevent sticking. Remember to let your cake rest for about 10 minutes after baking to avoid breakage while transferring.
Ingredient Substitutions and Adjustments
Want to tweak your sour cream lemon pound cake? You can substitute Greek yogurt for sour cream for a lighter version. If fresh lemons aren’t available, lemon extract works in a pinch. For a dairy-free option, coconut cream can replace sour cream, adding a subtle flavor twist! For more ideas, explore these tasty alternatives from Food Network.
Enjoy the baking experience, and don’t forget to take notes of your variations for future reference!
Serving Suggestions for Sour Cream Lemon Pound Cake
Best accompaniments for the cake
When enjoying your sour cream lemon pound cake, consider pairing it with fresh berries for a burst of color and flavor. Strawberries, blueberries, or raspberries add a lovely tartness that complements the cake's citrus notes perfectly. For an extra touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. A delicious cup of herbal tea or a refreshing fruit-infused water can also enhance the experience.
Creative serving ideas
Elevate your presentation by slicing the cake into thick pieces and arranging them on a rustic wooden board. Sprinkle some powdered sugar on top and garnish with lemon slices or zest for a stunning visual. You could also use the cake as a base for a delightful parfait; layer it with yogurt and more berries for a creative twist. Whatever way you choose to serve it, your sour cream lemon pound cake is sure to impress!
Time Breakdown for Sour Cream Lemon Pound Cake
Preparation Time
Getting started on your sour cream lemon pound cake is a breeze! You only need about 15 minutes to gather your ingredients and prepare the batter.
Cooking/Baking Time
The magic happens in the oven! Bake your cake for approximately 55 minutes until it’s golden and a tester comes out clean.
Total Time
In just 1 hour and 10 minutes, you can indulge in this moist, citrusy delight. The time spent is well worth the delicious result, perfect for gatherings or a cozy treat at home.
Remember, the right equipment can make a difference! A sturdy tube pan is ideal for achieving that perfect rise and texture. For more baking tips, check out resources like King Arthur Baking. Now, let’s get baking!
Nutritional Facts for Sour Cream Lemon Pound Cake
Calories
One slice of sour cream lemon pound cake contains approximately 672 calories. While this might sound substantial, remember that it’s a delightful treat meant for indulgence!
Carbohydrates
Each slice provides around 114 grams of carbohydrates, which contributes to its rich, moist texture. This is typical for most pound cakes and perfect for sharing at gatherings.
Sugar Content
With about 74 grams of sugar per slice, this cake is undeniably sweet! Balancing the sugar with the zesty lemon flavor creates that refreshing taste we all love in a good dessert.
For more information on nutritional ingredients, you can refer to sources like NutritionData or USDA Nutrient Database. Enjoy your baking!
FAQs about Sour Cream Lemon Pound Cake
How can I make my pound cake more moist?
To ensure your sour cream lemon pound cake remains delectably moist, try adding an extra tablespoon of sour cream or a splash of buttermilk to your batter. This addition will enhance the richness while keeping the cake tender. Also, avoid overmixing when combining ingredients; gentle folding helps maintain a light texture.
Can I freeze sour cream lemon pound cake?
Absolutely! Freezing your sour cream lemon pound cake is a great way to enjoy it later. Allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to three months. To enjoy, simply thaw it in the refrigerator or at room temperature.
What are some topping alternatives for pound cake?
Looking for a twist? In addition to the zesty lemon glaze, consider:
- Fresh berries or a berry compote
- Whipped cream or Greek yogurt
- A drizzle of chocolate ganache
- Toasted nuts for added crunch
These alternatives can elevate your sour cream lemon pound cake into a show-stopping dessert!
Conclusion on Sour Cream Lemon Pound Cake
In conclusion, this sour cream lemon pound cake is a delightful balance of moistness and zesty flavor that will brighten any dessert table. Perfect for gatherings or a simple afternoon treat, it's a reliable recipe that guarantees satisfaction. Try it, and watch your friends and family enjoy every slice!
Sour Cream Lemon Pound Cake
Equipment
- 10-inch tube pan
- stand mixer
- mixing bowl
Ingredients
Sour Cream Lemon Pound Cake
- 8 ounces unsalted butter at room temperature
- 2 cups granulated sugar
- ¾ cup sour cream at room temperature
- 5 large eggs
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 medium lemon juiced and zested
- 2 teaspoons vanilla extract or almond extract
Lemon Glaze
- 1¾ cups powdered sugar
- 1 lemon zest and juice about 3 tablespoons of juice and 1 tablespoon of zest
- ½ teaspoon almond extract
- 1-2 teaspoons salted butter
- 1 tablespoon water adjust to desired thickness
Instructions
Sour Cream Lemon Pound Cake
- Preheat oven to 160°C/325°F. Grease a 10-inch tube pan generously with cooking spray—set aside.
- Cream butter and sugar at high speed in a stand mixer until fluffy and looking white (about 5 minutes). Add sour cream and mix for another minute.
- Stir in the eggs, one at a time, beating the mixture well between each addition. Sift the flour and baking powder into the batter, then add lemon zest and juice, vanilla extract, and almond extract.
- Stir well until everything is fully combined, scraping down the sides of the mixing bowl.
- Pour the cake batter into the greased pan. Tap it on the work surface to eliminate large air bubbles.
- Bake at 325℉ (162℃) until a tester inserted into the center comes out clean, 55–60 minutes. Let it cool for 10 minutes, then transfer it to a wire rack and let it cool completely before glazing.
Lemon Glaze
- In a mixing bowl, combine powdered sugar, lemon juice and zest, almond extract, and melted butter. Adjust the thickness with water if needed for the desired consistency. Gently whisk until the mixture is smooth.
- Adjust the glaze's consistency as desired. It should be thick but pourable.
- Drizzle the glaze over the top of the cake with a spoon, letting it run down the sides.
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