Classic Lemon Pound Cake Recipe for Every Occasion

Introduction

At Love With Recipes, we understand that a well-crafted pound cake is more than just a dessert—it’s an experience that combines rich tradition with delightful textures and flavors. The Sour Cream Pound Cake stands as a testament to this, offering a moist, tender crumb infused with subtle tanginess from the sour cream. Its dense yet airy structure makes it an ideal choice for both casual family gatherings and elegant events.

This recipe has been passed down through generations, with each iteration refining its perfect balance of richness and moistness. The addition of sour cream not only enhances flavor but also contributes to a velvety texture that elevates this classic cake to new heights. Whether enjoyed plain, dusted with powdered sugar, or adorned with a selection of fresh fruits and whipped toppings, this pound cake promises to satisfy any sweet craving. For those seeking a reliable, crowd-pleasing dessert, this Sour Cream Pound Cake from Love With Recipes is an essential addition to your baking repertoire.

Time

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes

Needed Equipment

To achieve the perfect Sour Cream Pound Cake, gather the following equipment:

• Standard oven with temperature control
• Large mixing bowls
• Electric hand mixer or stand mixer with paddle attachment
• Measuring cups and spoons
• Sifter or fine mesh sieve
• Rubber spatula or silicone scraper
• Tube pan, bundt pan, or two loaf pans
• Cooking spray or butter for greasing pans
• Flour for dusting pans
• Cooling rack
• Toothpick or cake tester
• Piping bag or sieve (optional, for finishing touches)

Tags

Classic, Baking, Dessert, Pound Cake, Sour Cream, Moist Cake, Homestyle, Easy, Traditional, Baking for Beginners, Love With Recipes

Serving Size

This recipe yields approximately 1 standard 10-12 cup tube or bundt cake or two 8×4 inch loaf cakes. It comfortably serves 12-16 slices, depending on portion size.

Difficulty Level

Intermediate — requires basic baking skills such as creaming, folding, and proper oven timing. Suitable for bakers familiar with mixing techniques and cake pan preparation.

Allergen Information

Dietary Preference

Contains dairy and eggs; not suitable for vegan or dairy-free diets. Can be adapted for gluten-free by substituting with gluten-free flour blends.

Course

Dessert, Snack, Tea Time

Cuisine

American, Classic Baking

Ingredients

Ingredient Table

Instructions

Step 1: Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). Position an oven rack in the middle to ensure even baking. While the oven heats, prepare your cake pan(s). For a classic presentation, use a greased and floured tube or bundt pan. If using loaf pans, lightly grease them and dust with flour or line with parchment paper for easy removal.

Step 2: Cream Butter and Sugar

In a large mixing bowl, add the softened unsalted butter. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until it becomes light, fluffy, and pale in color. This process usually takes about 3-5 minutes and is crucial for developing a tender crumb. Gradually add the granulated sugar in small increments, continuing to beat. This slow addition allows the sugar to fully incorporate into the butter, creating a smooth, airy mixture. Continue beating until the mixture is fluffy, approximately 3-4 more minutes.

Step 3: Incorporate Eggs

Next, add the eggs one at a time, beating well after each addition. This controlled process ensures each egg is fully integrated before adding the next, resulting in a stable emulsion that contributes to the cake’s moistness and structure. Be sure to scrape down the sides of the bowl periodically to ensure even mixing. It’s also vital that the eggs are at room temperature, as this facilitates better blending and prevents curdling.

Step 4: Add Vanilla Extract

Stir in the vanilla extract, which enhances the depth of flavor and complements the tanginess of the sour cream. Mix just until combined, avoiding over-beating at this stage to maintain the cake’s tender crumb.

Step 5: Sift Dry Ingredients

In a separate bowl, sift together the all-purpose flour, salt, and baking soda. Sifting ensures the dry ingredients are evenly distributed and prevents clumping, which could lead to uneven baking or dense spots within the cake.

Step 6: Alternate Adding Dry Ingredients and Sour Cream

With the mixer on low speed, add the dry ingredients in three additions, alternating with the sour cream in two additions. Start by adding one-third of the flour mixture, mixing just until incorporated. Follow with half of the sour cream, then repeat with the remaining dry ingredients and sour cream, finishing with the dry. This process helps maintain a smooth, emulsified batter without over-mixing, which could develop gluten and make the cake dense.

Step 7: Transfer Batter to Pan(s)

Using a spatula, gently scrape the batter into your prepared pan(s), spreading evenly. Tap the pan lightly on the counter to remove air bubbles and ensure the batter settles uniformly.

Step 8: Baking

Place the pan(s) in the preheated oven. Bake the tube or bundt pan for approximately 1 hour and 15-20 minutes, or until a toothpick inserted into the center comes out clean. For loaf pans, bake for about 55 minutes, checking for doneness as well. Adjust baking time based on your oven’s calibration and the size of your pans. Keep an eye on the cake during the final 10 minutes to prevent over-baking.

Step 9: Cooling

Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. This resting period helps the structure set and prevents breaking when transferring. Carefully run a knife along the edges if needed to loosen the cake. Then, invert the cake onto a wire cooling rack and let it cool completely before glazing, dusting, or serving.

Preparation Tips

• Ensure butter is at room temperature for optimal creaming. Cold butter results in a dense cake.
• Use fresh eggs and sour cream for the best flavor and texture.
• Sifting dry ingredients is essential to prevent clumping and ensure even distribution.
• Do not over-mix after adding dry ingredients; mix just until incorporated to maintain a tender crumb.
• For a more intense vanilla flavor, consider adding a splash of vanilla bean paste or extra vanilla extract.

Nutritional Information

Tips and Tricks

• For an extra moist cake, brush the cooled cake with a simple syrup infused with vanilla or almond extract.
• To make the cake even richer, fold in chopped nuts or chocolate chips into the batter before baking.
• If you prefer a tangier flavor, add a touch more sour cream or incorporate lemon zest for brightness.
• Use a kitchen scale for precise measurement of ingredients, especially flour, to ensure consistency.
• Rest the batter for 10-15 minutes before baking to allow the flour to hydrate, enhancing texture.

Add-ons

• Glaze: Drizzle with a lemon glaze or vanilla icing for added sweetness.
• Fruits: Top with fresh berries, sliced peaches, or cherries for a fruity twist.
• Whipped Cream: Serve slices with a dollop of whipped cream and a sprig of mint.
• Chocolate: Incorporate chocolate chips into the batter or dust with cocoa powder for a chocolate-infused version.

Side Dishes

• Fresh fruit salad
• Vanilla bean ice cream
• Sweetened mascarpone or cream cheese spread
• Lightly toasted nuts or granola for added texture

Improvements

• Replace half the sour cream with Greek yogurt for a protein boost and tangier flavor.
• Use browned butter in the creaming process for a nutty aroma and richer taste.
• Incorporate citrus zest to introduce brightness and complexity.
• Experiment with different extracts such as almond, lemon, or rum for unique flavor profiles.
• For a gluten-free version, substitute with a high-quality gluten-free baking flour blend, ensuring it includes xanthan gum if necessary.

Save and Store

Store the cooled cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To freeze, wrap tightly in plastic wrap and then foil, and store for up to 3 months. Thaw at room temperature or in the refrigerator before serving. For best results, reheat slightly before serving to revive moisture and flavor.

FAQ

Can I make this cake ahead of time?

Absolutely. The cake improves in flavor after resting for a day. Prepare it a day in advance, store properly, and bring to room temperature before serving for optimal taste.

Can I substitute sour cream with Greek yogurt?

Yes, Greek yogurt can be used as a healthier alternative, providing similar acidity and moisture. Use the same quantity, though note the slightly tangier flavor.

Is this cake suitable for lactose intolerance?

Traditional sour cream and butter contain lactose. To make it lactose-free, substitute with lactose-free sour cream and dairy-free butter options.

How do I prevent the cake from sticking to the pan?

Proper greasing and flouring of the pan are essential. You can also dust the pan with cocoa powder instead of flour for a chocolatey twist or use parchment paper for easy release.

Conclusion

This Sour Cream Pound Cake from Love With Recipes exemplifies timeless baking craftsmanship, combining the richness of butter with the tangy smoothness of sour cream to create a moist, flavorful dessert that stands out in any culinary collection. Its versatility makes it suitable for a simple afternoon snack or an impressive centerpiece for celebrations. The detailed steps and tips provided ensure that even novice bakers can achieve bakery-quality results, while seasoned bakers will appreciate the depth of flavor and textural perfection this cake offers. Whether served plain or dressed up with toppings, this classic pound cake promises to become a cherished favorite to share and enjoy.

References

Traditional American baking techniques adapted from classic cookbooks and culinary resources such as “The Joy of Baking” and “Baking Illustrated.”