Extra Moist Lemon, Sour Cream, and Vanilla Pound Cake Recipe
Description:
This Extra Moist Lemon, Sour Cream, and Vanilla Pound Cake is an irresistible dessert that’s both fluffy and rich with a perfectly balanced sweetness. The zesty lemon flavor pairs wonderfully with the creamy sour cream and vanilla, creating a melt-in-your-mouth experience with every bite. Ideal for any occasion, this cake is sure to become a favorite in your baking repertoire. Whether you’re serving it as a decadent treat after dinner or bringing it to a gathering, this moist pound cake will impress every time.
Recipe Overview:
- Cook Time: 1 hour
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Servings: 12
- Recipe Category: Dessert
- Keywords: Pound Cake, Lemon, Sour Cream, Vanilla, Moist Cake, Oven, Dessert, < 4 Hours
- Calories: 545.6 per serving
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter (softened) | 1/2 cup |
| Granulated Sugar | 3 cups |
| Eggs | 6 large |
| Sour Cream | 1/2 cup |
| All-Purpose Flour | 3 cups |
| Instant Lemon Pudding Mix | 1 package (3.4 oz) |
| Baking Soda | 1 teaspoon |
| Vanilla Extract | 1 teaspoon |
| Lemons (zest of) | 1 lemon |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 545.6 kcal |
| Fat Content | 21.9 g |
| Saturated Fat Content | 12.8 g |
| Cholesterol Content | 143.6 mg |
| Sodium Content | 307.5 mg |
| Carbohydrate Content | 81.7 g |
| Fiber Content | 0.9 g |
| Sugar Content | 50.9 g |
| Protein Content | 6.9 g |
Instructions:
-
Preheat the Oven:
Preheat your oven to 325ยฐF (163ยฐC) to ensure it’s ready for the cake batter. -
-
Prepare the Bundt Pan:
Spray a Bundt pan with nonstick cooking spray or grease it lightly to prevent the cake from sticking. -
Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is smooth and creamy. This step is key to ensuring a light and airy texture in your cake. -
Add the Eggs:
Add the eggs, one at a time, mixing well after each addition. This helps incorporate the eggs evenly into the batter for a smooth consistency. -
Incorporate the Sour Cream:
Add the sour cream and beat until fully incorporated. The sour cream will contribute to the cakeโs moisture and tenderness. -
Sift and Add the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour and baking soda to eliminate any lumps. Gradually add this dry mixture into the wet ingredients, mixing gently. Once combined, add the instant lemon pudding mix to enhance the cake’s texture and flavor. -
Add the Flavors:
Stir in the vanilla extract, lemon juice, and lemon zest, mixing until everything is fully incorporated. The zest and juice will infuse the batter with a fresh, tangy lemon flavor. -
Mix Until Light and Fluffy:
Continue mixing the batter until it becomes light, smooth, and fluffy. This ensures your pound cake has the perfect texture. -
Bake the Cake:
Pour the prepared batter into the greased Bundt pan, spreading it evenly. Place the pan into the preheated oven and bake for approximately 1 hour and 15 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is fully baked.Note: Oven temperatures can vary, so keep an eye on your cake as it bakes, adjusting the time if necessary.
-
Cool and Serve:
Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. Once cooled, serve the cake with a dusting of powdered sugar or drizzle with a homemade lemon glaze for an extra burst of flavor.
Tips for the Perfect Pound Cake:
- Sift the Dry Ingredients: Always sift your dry ingredients, such as flour and baking soda, to avoid lumps and ensure the cake has a smooth batter.
- Softened Butter: Make sure the butter is softened before creaming it with sugar. Cold butter will not incorporate well into the batter, resulting in a denser cake.
- Fresh Lemons: Use fresh lemon zest and juice for the best flavor. The zest adds an aromatic depth, while the juice provides a tart balance to the sweetness.
- Storage: To keep this pound cake fresh for several days, store it in an airtight container at room temperature. It will stay moist and flavorful for up to 3 days.
Variations:
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Lemon Glaze: For an even more intense lemon flavor, drizzle a simple lemon glaze over the cooled cake. To make the glaze, whisk together powdered sugar, lemon juice, and a splash of milk or water until smooth. Drizzle over the cake just before serving.
-
Blueberry Addition: Add a handful of fresh or frozen blueberries to the batter for a fruity twist. Gently fold them into the batter before pouring it into the Bundt pan.
-
Coconut: If you love coconut, consider adding shredded coconut to the batter for a tropical flair. A half-cup of shredded coconut will work beautifully.
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Frosting Option: If you prefer a richer dessert, you can frost this cake with cream cheese frosting. The tanginess of the cream cheese pairs perfectly with the lemony sweetness of the cake.
Final Thoughts:
This Extra Moist Lemon, Sour Cream, and Vanilla Pound Cake is a versatile, easy-to-make dessert thatโs sure to please everyone. Whether you enjoy it plain or with a little extra glaze, itโs the perfect way to treat yourself and your loved ones. The combination of creamy sour cream, zesty lemon, and fragrant vanilla creates a pound cake thatโs irresistibly delicious and incredibly moist.
Don’t forget to share your results with friends and family, and be sure to leave a review to let others know how much you loved this recipe!
