A rich and wonderfully moist sour cream pound cake from a recipe by Quee. This classic cake has a bright, fresh flavor from real lemon juice and zest, and a perfectly tender crumb.
Author
Quee
Recipe
| Measurements | Ingredients |
|---|---|
| 1 cup (2 sticks) | Unsalted Butter, room temp |
| 3 cups | Sugar |
| 6 | Eggs, room temp |
| 3 cups | All-purpose Flour (or 3.5c Cake Flour) |
| 1/2 teaspoon | Baking Soda |
| 1/2 teaspoon | Salt |
| 1 cup | Sour Cream |
| 1/4 cup | Fresh Lemon Juice |
| 1 tablespoon | Grated Lemon Peel |
Instructions
- Preheat the oven to 325°F. Generously grease and flour a 10-cup Bundt or tube pan.
- In a large bowl, cream the room-temperature butter and sugar together with an electric mixer until light and fluffy (about 5-7 minutes).
- Add the room-temperature eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- In another small bowl, combine the sour cream, lemon juice, and lemon peel.
- On low speed, add the dry ingredients to the creamed butter mixture in three parts, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix only until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 1 hour and 30 minutes, or until a long wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Note
The recipe card provides several baking options and notes:
- One 10-cup pan: Bake 1 hour 30 minutes at 325°F.
- Two small pans: Bake approx. 1 hour 15 minutes.
- Three 8-inch foil pans: Check for doneness after 1 hour 15 minutes.
