Quee’s Sour Cream Lemon Pound Cake
📜 Collection: UK15 | ✍️ Attribution: Quee | 📂 Category: Desserts A rich and wonderfully moist sour cream pound cake featuring a bright, fresh flavor from real lemon juice and zest. This classic archival dessert yields a perfectly tender crumb and golden crust.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour 30 mins | 15 mins | 1 10-cup pan |
🔪 Key Equipment
- 10-cup Bundt or tube pan
- Electric mixer
- Large mixing bowl
- Separate mixing bowls
- Wire cooling rack
- Wooden skewer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup (2 sticks) | Unsalted Butter | room temperature |
| 3 cups | Sugar | standard |
| 6 | Eggs | large, room temperature |
| 3 cups | All-purpose Flour | or 3.5 cups cake flour |
| 1/2 teaspoon | Baking Soda | standard |
| 1/2 teaspoon | Salt | standard |
| 1 cup | Sour Cream | standard |
| 1/4 cup | Fresh Lemon Juice | freshly squeezed |
| 1 tablespoon | Grated Lemon Peel | zest |
Instructions
Step 1: Prep and Cream
- Preheat the oven to 325°F. Generously grease and flour a 10-cup Bundt or tube pan.
- In a large bowl, cream the 1 cup (2 sticks) unsalted butter and 3 cups sugar together with an electric mixer until light and fluffy (about 5-7 minutes).
- Add the 6 large eggs one at a time, beating well after each addition until fully incorporated.
Step 2: Combine Components
- In a separate bowl, whisk together the 3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In another small bowl, combine the 1 cup sour cream, 1/4 cup fresh lemon juice, and 1 tablespoon grated lemon peel.
Step 3: Mix and Bake
- On low speed, add the dry flour mixture 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 and the cake is golden brown and fragrant.
Step 4: Cooling
- Let the cake cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
💡 Make-Ahead & Storage: Store the tightly wrapped cake at room temperature for up to 3 days, or refrigerate for up to a week. Wrapped securely, this pound cake also freezes well for up to 2 months.
Original Recipe Scan
