Sunny Lemon Sour Cream Pound Cake
A delightful pound cake with a sunny lemon flavor and moist texture, perfect for family gatherings and cozy afternoons.
Ingredients
Main Ingredients
- 2 cups granulated sugar for sweetness
- 4 large eggs provides structure and moisture
- 3 cups all-purpose flour forms the base
- 1 cup unsalted butter adds richness and moisture
- 1 cup sour cream contributes moisture and tang
- 2 tablespoons lemon zest offers bright, citrusy flavor
- 2 tablespoons lemon juice enhances the lemon flavor
- 1 teaspoon vanilla extract adds depth of flavor
- ½ teaspoon baking soda helps the cake rise
- ½ teaspoon salt balances sweetness
Instructions
Preparation
- Preheat your oven and grease the loaf pan with butter or non-stick spray.
Mixing
- Cream together the unsalted butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream.
- Fold in the lemon zest, lemon juice, and vanilla extract until just combined.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake until golden brown and a skewer inserted comes out clean.
- Allow the cake to cool in the pan briefly before transferring to a wire rack to cool completely.
Notes
Ensure butter is at room temperature for best creaming. Use fresh lemon zest for maximum flavor. Cool the cake completely before slicing.