Best Sour Cream And Lemon Pound Cake Recipes
SOUR CREAM AND LEMON POUND CAKE
I love the taste of lemon. Lemon and sour cream go wonderfully together and what better way of combining them than in this lovely pound cake!
Provided by Bev I Am
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F.
- Grease 16-cup tube pan.
- Dust with cake flour; tap out excess flour.
- Sift flour, baking powder and salt into medium bowl.
- Using electric mixer, beat butter in large bowl at medium speed until fluffy.
- Gradually add sugar and beat 5 minutes.
- Add eggs 1 at a time, beating just until combined after each addition.
- Beat in lemon juice and peel.
- Using rubber spatula, mix in dry ingredients.
- Mix in sour cream.
- Transfer batter to prepared pan.
- Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes.
- Let cake cool in pan on rack 15 minutes.
- Cut around cake in pan.
- Turn out cake.
- Carefully turn cake right side up on rack and cool completely.
- (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.).
SOUR CREAM AND LEMON POUND CAKE
An easy Sour Cream and Lemon Pound Cake recipe.
Provided by Darren DiPietro
Categories Cake Mixer Citrus Dessert Bake Lemon Sour Cream Bon Appétit Pennsylvania Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.
- Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.
- Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
- Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)
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