Description
Indulge in a moist delicious Zesty Lemon Sour Cream Pound Cake Perfect for any occasion this delightful treat brightens up every bite
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Prepare a loaf pan by greasing it with butter or lining it with parchment paper.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy. Gradually add the eggs one at a time, mixing well after each addition.
- Stir in sour cream, lemon juice, lemon zest, and vanilla extract until smooth. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- minutes: 10
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 350 calories
- Sugar: 28 grams
- Saturated Fat: 15 grams
- Carbohydrates: 48 grams
- Fiber: 1 gram
- Protein: 5 grams