Introduction to Sour Cream Lemon Pound Cake
If you're on the hunt for a sweet treat that captures the essence of summer, look no further than sour cream lemon pound cake. This delightful dessert isn’t just a cake; it's a slice of sunshine that brightens any occasion. With its light texture and zesty flavor, this pound cake is perfect for sharing with friends at a summer barbecue or enjoying with a cup of tea on a cozy afternoon.
Why is sour cream the secret ingredient?
So, what makes sour cream the secret ingredient in this recipe? The answer lies in its ability to add moisture and richness without weighing the cake down. Sour cream enhances the cake's texture, resulting in a tender crumb that's hard to beat. It also balances the sweetness with a subtle tang, allowing the lemon flavor to truly shine, as discussed in this article by America's Test Kitchen.
Using sour cream not only improves the cake's flavor but also contributes to its longevity, keeping it fresh and moist for days. Plus, it’s a wonderful way to incorporate a creamy ingredient that’s often found in many beloved desserts. In essence, the combination of lemon and sour cream creates an irresistible harmony that’ll have you reaching for another slice!
Ingredients for Sour Cream Lemon Pound Cake
Essential ingredients for the batter
To achieve that delightful sour cream lemon pound cake you're dreaming of, you will need these key ingredients to create a moist and fluffy batter:
- Unsalted butter: 8 ounces (226g), softened to room temperature for easy creaming.
- Granulated sugar: 2 cups (400g), to add that perfect sweetness and structure.
- Sour cream: ¾ cup (170g), which gives the cake its characteristic moisture and tang.
- Large eggs: 5, to provide richness and stability to the batter.
- All-purpose flour: 2½ cups (315g), which forms the base of our cake.
- Baking powder: 2 teaspoons (10g), for that lovely rise.
- Lemon juice and zest: From 1 medium lemon—about 3 tablespoons juice and 1 tablespoon zest, bringing in bright, zesty flavors.
- Vanilla extract: 2 teaspoons (10ml) for warmth and depth.
Ingredients for the lemon glaze
Once your cake is baked to perfection, you’ll want to crown it with a zingy lemon glaze that takes it over the top. Gather these simple ingredients:
- Powdered sugar: 1¾ cups (200g), the main component for sweetness and structure.
- Lemon juice and zest: From 1 lemon—approximately 3 tablespoons juice and 1 tablespoon zest, ensuring that vibrant lemon flavor shines through.
- Almond extract: ½ teaspoon (2.5ml) for a hint of nuttiness.
- Salted butter: 1-2 teaspoons (5-10g), melted for a rich texture.
- Water: 1 tablespoon (15ml), to adjust the glaze's thickness to your liking.
With these simple yet impactful ingredients, you're all set to create a cake that is sure to impress family and friends. Happy baking!
Step-by-step preparation of Sour Cream Lemon Pound Cake
Baking can seem daunting, but with this easy, step-by-step guide to making a sour cream lemon pound cake, you'll be whisking away like a pro in no time. Let’s dive into the process!
Gather your ingredients
Before you start mixing, make sure you have all your ingredients ready. You’ll need:
- 8 ounces of unsalted butter (at room temperature)
- 2 cups of granulated sugar
- ¾ cup of sour cream (also at room temperature)
- 5 large eggs
- 2½ cups of all-purpose flour
- 2 teaspoons of baking powder
- Juice and zest of 1 medium lemon
- 2 teaspoons of vanilla or almond extract
For the lemon glaze:
- 1¾ cups of powdered sugar
- 1 lemon (zested and juiced)
- ½ teaspoon of almond extract
- 1-2 teaspoons of salted butter
- 1 tablespoon of water (to adjust thickness)
Having everything on hand makes the process smoother and more enjoyable, so don’t skip this first step!
Prepare your baking pan
Now it’s time to get your pan ready. Generously grease a 10-inch tube pan with cooking spray. If you’re using a bundt pan, be extra thorough in the crevices to prevent sticking. A well-prepared pan is crucial to a successful cake release, freeing your sour cream lemon pound cake for the finishing touches later.
Cream the butter and sugar
In a stand mixer, cream the butter and sugar at high speed until it looks fluffy and pale—around 5 minutes should do the trick. This step not only makes your mixture light but also contributes to the overall texture of the cake. If you’re curious about the science behind creaming butter and sugar, check out this article.
Incorporate eggs and sour cream
Next, add in the eggs, one at a time, making sure to beat well between each addition. Once all the eggs are in, mix in the sour cream for that moist, tangy flavor that really sets this cake apart.
Add the dry ingredients
Sift together the flour and baking powder, then carefully fold them into the batter. This step is critical—overmixing can lead to a dense cake, which is the opposite of what you want! Incorporate the lemon zest and juice along with the extract here too.
Bake the cake
Pour the batter into the prepared pan and tap it on the counter to release any trapped air bubbles. Bake at 325℉ (162℃) for about 55-60 minutes, or until a tester inserted into the center comes out clean. Trust me, the smell wafting through your kitchen will be worth the wait!
Make the lemon glaze
While your cake cools (don’t rush this—it’s important!), prepare the glaze by combining powdered sugar, lemon juice and zest, almond extract, and melted butter in a bowl. Adjust the thickness with water until you achieve the desired consistency.
Glaze the cooled cake
Once your sour cream lemon pound cake is completely cool, drizzle the glaze over the top. Let it flow down the sides; it’s all about that beautiful finish! This glaze adds such a delicious tang that balances the sweetness of the cake, creating a perfect harmony of flavors.
And there you have it! Follow these steps, and you’ll create a delightful dessert that’s perfect for any occasion. Enjoy!
Variations of Sour Cream Lemon Pound Cake
Lemon Blueberry Pound Cake
For a delightful twist on your classic sour cream lemon pound cake, try adding fresh blueberries to the mix. The burst of sweet and tangy berries not only complements the zesty lemon flavor but also adds a beautiful pop of color. Simply fold in one to two cups of blueberries into the batter before pouring it into the pan. You can even sprinkle some on top for decoration. This version is especially perfect for summer gatherings or brunches.
Lemon Poppy Seed Pound Cake
Another variation to consider is the lemon poppy seed pound cake. The addition of poppy seeds imbues the cake with a lovely, nutty texture while enhancing the lemon flavor. Just incorporate two tablespoons of poppy seeds into your sour cream lemon pound cake batter before baking. The result? A light and refreshing dessert that’s just as enjoyable with your morning coffee as it is for a sweet afternoon treat.
By exploring these variations, you can keep your pound cake recipes exciting and cater to your taste buds!
Cooking tips and notes for Sour Cream Lemon Pound Cake
Mixing techniques for a light cake
To achieve that ideal airy texture in your sour cream lemon pound cake, begin by creaming the butter and sugar until they are light and fluffy—this usually takes about 5 minutes. Incorporating the eggs one at a time helps build the batter's volume, so be patient with this step. Remember, overmixing after adding the flour can lead to a dense cake, so mix just until combined.
Greasing your pan effectively
A well-greased pan is essential for a smooth release of your delicious cake. Whether you’re using a tube or bundt pan, apply a generous layer of nonstick spray. If you’re feeling extra cautious, dust the greased surface with a little flour as well. This is particularly helpful in those tricky indentations of a bundt pan, ensuring that your cake comes out intact and beautiful.
Serving suggestions for Sour Cream Lemon Pound Cake
Ideal accompaniments
Enhancing your sour cream lemon pound cake is easy with delightful pairings! Serve it alongside fresh berries like strawberries or blueberries for a burst of color and flavor. A dollop of whipped cream can add a touch of creaminess that complements the zesty cake perfectly. For a refreshing beverage, consider iced tea or a sparkling lemonade to balance the cake’s sweetness, making it an inviting treat for any gathering.
When to serve this cake
This cake shines in numerous settings. Perfect for celebrations like birthdays, baby showers, or even a casual gathering with friends, it’s a versatile dessert that fits in any occasion. Enjoy it as a delightful afternoon snack or a sweet end to a summer barbecue. Its light, citrusy flavor makes it especially refreshing during warmer months, but it can easily brighten a cozy winter day, too!
Time Breakdown for Sour Cream Lemon Pound Cake
Preparation Time
To get started, you’ll need about 15 minutes to gather your ingredients, preheat the oven, and prepare your cake batter. It’s a quick and rewarding process!
Baking Time
Once your batter is ready, pour it into the pan and let it bake for 55 minutes. You'll know it's done when a toothpick comes out clean—perfect cake texture.
Total Time
In total, you’ll be looking at 1 hour and 10 minutes from start to finish, which is a small investment for a delicious sour cream lemon pound cake that will impress family and friends. Enjoy the process, and don’t forget to savor the aroma wafting through your kitchen!
For more delicious dessert recipes, check out Food Network or BBC Good Food for inspiration.
Nutritional Facts for Sour Cream Lemon Pound Cake
Calories per slice
Each slice of this deliciously moist sour cream lemon pound cake packs about 672 calories. This makes it a rich treat, perfect if you're looking to satisfy a sweet craving without guilt.
Sugar and fat content
Each slice contains 74g of sugar and 21g of fat, contributing to its delightful flavor and texture. While it’s best enjoyed in moderation, this cake is truly a standout dessert to share at summer gatherings or cozy get-togethers.
For more insights on healthy baking options, check out this article on balancing desserts. Remember, all treats can fit into a balanced diet!
FAQs about Sour Cream Lemon Pound Cake
Can I use Greek yogurt instead of sour cream?
Absolutely! Greek yogurt can be a fantastic substitute for sour cream in your sour cream lemon pound cake. It offers a similar tangy flavor and creamy consistency. Just make sure to use plain Greek yogurt. The result will still be a delicious, moist cake.
How can I ensure my pound cake is moist?
To keep your sour cream lemon pound cake moist, make sure to measure your ingredients accurately. Overbaking is a common mistake, so check the cake about five minutes before the recommended bake time. Don’t forget to use room temperature butter and eggs for better incorporation. Also, consider brushing the cooled cake with a simple syrup made from equal parts sugar and water for added moisture.
What’s the best way to store leftover pound cake?
Store your leftover sour cream lemon pound cake in an airtight container at room temperature for up to three days. If you want to keep it longer, it freezes well! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. That way, you can enjoy a slice anytime you want a treat!
Conclusion on Sour Cream Lemon Pound Cake
Baking a sour cream lemon pound cake is a delightful way to celebrate citrus flavors year-round. It’s wonderfully moist, thanks to the sour cream, and the zesty glaze adds the perfect touch. Whether you're sharing with friends or savoring a slice solo, this cake is sure to brighten your day!
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 zested and juiced
- ½ teaspoon almond extract
- 1-2 teaspoons salted butter melted
- 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 mixture 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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