Lemon Sour Cream Pound Cake
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, rich, and incredibly moist pound cake featuring a tender crumb and bright citrus flavor. This vintage-inspired dessert combines butter, shortening, and sour cream for an unforgettable texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour 45 mins | 15 mins | 1 large tube cake |
🔪 Key Equipment
- 10-inch tube or Bundt pan
- Large mixing bowl
- Electric mixer
- Whisk
- Wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Butter or Margarine | softened |
| 1/2 cup | Shortening | none |
| 3 cups | Sugar | none |
| 5 | Eggs | large |
| 1 (8 ounce) carton | Sour Cream | none |
| 1/4 cup | Milk | none |
| 3 cups | All-purpose Flour | none |
| 1/2 teaspoon | Baking Powder | none |
| 2 teaspoons | Lemon Extract | none |
| 1 teaspoon | Vanilla Extract | none |
Instructions
Step 1: Prep and Cream
- Preheat your oven to 325°F. Generously grease and flour a large 10-inch tube or Bundt pan.
- In a large bowl, cream the 1 cup softened butter or margarine, 1/2 cup shortening, and 3 cups sugar together with an electric mixer until light and fluffy (about 5-7 minutes).
- Add the 5 large eggs one at a time, beating well after each addition until fully incorporated.
Step 2: Mix Wet and Dry
- In a separate bowl, whisk together the 3 cups all-purpose flour and 1/2 teaspoon baking powder.
- In another small bowl, combine the 1 (8 ounce) carton sour cream and 1/4 cup milk.
- On low speed, add the dry ingredients to the creamed mixture in three parts, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix only until just combined.
Step 3: Bake and Cool
- Stir in the 2 teaspoons lemon extract and 1 teaspoon vanilla extract.
- Pour the batter evenly into the prepared pan.
- Bake for 1 hour and 45 minutes, or until a long wooden skewer inserted into the center comes out clean and the top is golden brown.
- Let the cake cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely.
💡 Make-Ahead & Storage: Store tightly wrapped in plastic wrap or kept in an airtight cake dome at room temperature for up to 3 days, or freeze for up to 2 months.
Original Recipe Scan
