Zesty Delight: Sour Cream Lemon Pound Cake Recipe
There’s something undeniably comforting and satisfying about a slice of pound cake. Its dense, buttery texture and subtly sweet flavor make it a timeless classic. But when you infuse it with the bright, tangy notes of lemon and the creamy richness of sour cream, you elevate it to a whole new level of deliciousness. This Sour Cream Lemon Pound Cake recipe is a guaranteed crowd-pleaser, perfect for afternoon tea, potlucks, or simply a special treat for yourself. It’s surprisingly easy to make, and the results are always impressive. Prepare to be transported to a citrusy paradise with every bite!
## Why Sour Cream and Lemon? The Perfect Pairing
Before we dive into the recipe, let’s talk about why sour cream and lemon are such a winning combination in this pound cake. Sour cream adds moisture and tenderness to the cake, preventing it from becoming dry. It also provides a subtle tanginess that complements the sweetness beautifully. Lemon, on the other hand, offers a burst of freshness and brightens up the flavor profile. The lemon zest provides aromatic oils, while the lemon juice adds acidity that balances the richness of the cake.
## Ingredients: Gathering Your Citrusy Arsenal
To make this Sour Cream Lemon Pound Cake, you’ll need the following ingredients:
* **All-Purpose Flour:** 3 cups (375g). Be sure to measure correctly! Spoon the flour into your measuring cup and level it off with a knife.
* **Baking Powder:** 1 teaspoon. This leavening agent helps the cake rise.
* **Salt:** 1/2 teaspoon. Enhances the flavors and balances the sweetness.
* **Unsalted Butter:** 1 cup (2 sticks, 226g), softened. Make sure your butter is properly softened for easy creaming.
* **Granulated Sugar:** 2 cups (400g). Provides sweetness and structure.
* **Eggs:** 4 large, at room temperature. Room temperature eggs emulsify better and create a smoother batter.
* **Sour Cream:** 1 cup (240g), full-fat. Full-fat sour cream provides the best flavor and texture.
* **Lemon Zest:** 2 tablespoons, from about 2 large lemons. Zest the lemons before juicing them.
* **Lemon Juice:** 1/4 cup (60ml), from about 2 large lemons.
* **Vanilla Extract:** 1 teaspoon. Enhances the overall flavor.
**For the Lemon Glaze (Optional but Recommended):**
* **Powdered Sugar:** 1 1/2 cups (180g). Also known as confectioners’ sugar.
* **Lemon Juice:** 3-4 tablespoons, or more to reach desired consistency.
## Equipment: Tools for Baking Success
* **Stand Mixer or Hand Mixer:** For creaming the butter and sugar.
* **Large Mixing Bowl:** For combining dry ingredients.
* **Measuring Cups and Spoons:** Accurate measurements are crucial for baking.
* **Zester:** For grating the lemon zest. A microplane zester works best.
* **Juicer:** For extracting the lemon juice.
* **9×5 inch Loaf Pan:** The standard size for pound cakes. Grease and flour the pan thoroughly.
* **Parchment Paper (Optional):** For lining the loaf pan and making it easier to remove the cake.
* **Wire Rack:** For cooling the cake.
## Step-by-Step Instructions: Baking Your Masterpiece
Now that you have your ingredients and equipment ready, let’s get baking!
**Step 1: Prepare the Pan**
Preheat your oven to 350°F (175°C). Grease and flour your 9×5 inch loaf pan. You can also line the bottom with parchment paper, leaving an overhang on the sides for easy removal. This is especially helpful if you’re worried about the cake sticking.
**Step 2: Combine Dry Ingredients**
In a large mixing bowl, whisk together the flour, baking powder, and salt. Whisking ensures that the ingredients are evenly distributed.
**Step 3: Cream Butter and Sugar**
In the bowl of your stand mixer (or using a hand mixer), cream together the softened butter and granulated sugar until light and fluffy. This process typically takes 3-5 minutes. The mixture should be pale in color and significantly lighter in texture. Creaming the butter and sugar incorporates air into the batter, which helps create a tender crumb.
**Step 4: Add Eggs**
Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This helps prevent the batter from curdling. If the batter does appear to curdle slightly, don’t worry! It will come together as you add the remaining ingredients.
**Step 5: Incorporate Sour Cream and Lemon**
In a small bowl, whisk together the sour cream, lemon zest, lemon juice, and vanilla extract. This mixture will add moisture and flavor to the cake.
**Step 6: Alternate Wet and Dry Ingredients**
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture. Begin and end with the dry ingredients. Add about one-third of the dry ingredients to the creamed butter and sugar, and mix until just combined. Then, add half of the sour cream mixture and mix until just combined. Repeat with another third of the dry ingredients, followed by the remaining sour cream mixture, and finish with the final third of the dry ingredients. Mix until just combined – be careful not to overmix!
Overmixing develops the gluten in the flour, which can result in a tough cake. Mix just until the ingredients are incorporated.
**Step 7: Pour into Pan and Bake**
Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. The baking time may vary depending on your oven.
**Step 8: Cool the Cake**
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling the cake in the pan allows it to set slightly and prevents it from breaking when you remove it.
**Step 9: Prepare the Lemon Glaze (Optional)**
While the cake is cooling, prepare the lemon glaze. In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, one tablespoon at a time, until you reach your desired consistency. The glaze should be pourable but not too thin.
**Step 10: Glaze the Cake**
Once the cake is completely cool, drizzle the lemon glaze over the top. You can let the glaze drip down the sides for a rustic look, or you can spread it evenly over the entire surface. Let the glaze set for a few minutes before slicing and serving.
## Tips and Tricks for Pound Cake Perfection
* **Use Room Temperature Ingredients:** Room temperature butter and eggs emulsify better, creating a smoother batter and a more tender cake. Take your butter and eggs out of the refrigerator at least 30 minutes before you start baking.
* **Measure Flour Accurately:** Too much flour can result in a dry, dense cake. Spoon the flour into your measuring cup and level it off with a knife.
* **Don’t Overmix:** Overmixing develops the gluten in the flour, which can result in a tough cake. Mix just until the ingredients are incorporated.
* **Bake Until Golden Brown:** The cake should be golden brown on top and spring back when lightly touched. A wooden skewer inserted into the center should come out clean or with a few moist crumbs attached.
* **Cool Completely Before Glazing:** Glazing a warm cake can cause the glaze to melt and run off. Make sure the cake is completely cool before adding the glaze.
* **Add Poppy Seeds:** For a little textural interest, add 1-2 tablespoons of poppy seeds to the batter along with the dry ingredients.
* **Make it Gluten-Free:** Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check the label to ensure that the blend contains xanthan gum or another binding agent.
* **Store Properly:** Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
## Variations: Adding Your Own Twist
While this Sour Cream Lemon Pound Cake is delicious as is, feel free to experiment with different variations to suit your taste:
* **Orange Pound Cake:** Substitute the lemon zest and juice with orange zest and juice.
* **Lime Pound Cake:** Substitute the lemon zest and juice with lime zest and juice.
* **Berry Pound Cake:** Fold in fresh berries, such as blueberries, raspberries, or strawberries, into the batter before baking.
* **Chocolate Chip Pound Cake:** Add chocolate chips to the batter for a touch of chocolatey goodness.
* **Marble Pound Cake:** Divide the batter in half and add cocoa powder to one half. Swirl the two batters together in the loaf pan for a marbled effect.
## Serving Suggestions: Elevating the Experience
This Sour Cream Lemon Pound Cake is delicious on its own, but here are some serving suggestions to elevate the experience:
* **With Fresh Berries and Whipped Cream:** A classic combination that never fails to impress.
* **With Lemon Curd:** For an extra lemony kick.
* **With Vanilla Ice Cream:** A perfect pairing of warm cake and cold ice cream.
* **With a Cup of Tea or Coffee:** A comforting and satisfying treat for afternoon tea or a morning pick-me-up.
* **Grilled Pound Cake with Peaches:** Brush slices of pound cake with melted butter and grill them until golden brown. Serve with grilled peaches and a dollop of mascarpone cheese.
## Make Ahead: Baking on Your Schedule
This Sour Cream Lemon Pound Cake can be made ahead of time, making it perfect for busy schedules.
* **Cake:** The cake can be baked 1-2 days in advance. Store it tightly wrapped at room temperature.
* **Glaze:** The glaze can be made a few hours in advance. Store it in an airtight container at room temperature.
* **Freezing:** The cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving.
## Nutrition Information: A Treat to Enjoy Responsibly
Please note that the nutrition information below is an estimate and may vary depending on the specific ingredients and portion sizes used.
(Per slice, based on 12 slices):
* Calories: Approximately 350-400
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 100-120mg
* Sodium: 150-200mg
* Carbohydrates: 40-45g
* Sugar: 30-35g
* Protein: 4-5g
## Conclusion: A Slice of Sunshine
This Sour Cream Lemon Pound Cake is more than just a recipe; it’s an invitation to create a little slice of sunshine in your kitchen. The combination of tangy lemon, creamy sour cream, and buttery goodness is simply irresistible. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and guaranteed to impress. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will brighten your day!
Enjoy!