Lemon Almond Sour Cream Pound Cake Recipe
Indulge in the rich, velvety texture of this Lemon Almond Sour Cream Pound Cake! Bursting with fresh citrus flavor and complemented by the subtle nuttiness of almond, this dessert is perfect whether served by the slice or dressed up with strawberries and whipped cream for a more decadent experience. Its moist, buttery crumb and refreshing zest make it a go-to for any occasion, from casual family gatherings to celebratory events.
Ingredients
Here’s everything you’ll need to create this luxurious pound cake:
| Ingredient | Quantity |
|---|---|
| Butter, softened | 1 cup |
| Granulated sugar | 3 cups |
| Sour cream | ½ cup |
| Lemon yogurt | ½ cup |
| All-purpose flour | 3 cups |
| Baking soda | ½ teaspoon |
| Eggs | 6 large |
| Fresh lime juice | ½ tablespoon |
| Fresh lemon juice | ½ tablespoon |
| Almond or vanilla extract | 1 teaspoon |
Nutritional Information
Per serving (1 slice):
| Nutrient | Amount |
|---|---|
| Calories | 512.5 |
| Total Fat | 20.2 g |
| Saturated Fat | 11.9 g |
| Cholesterol | 151.1 mg |
| Sodium | 208.1 mg |
| Total Carbohydrates | 76.8 g |
| Dietary Fiber | 0.9 g |
| Sugars | 52.3 g |
| Protein | 7.3 g |
Instructions
Let’s bake this delicious Lemon Almond Sour Cream Pound Cake step by step:
| Step | Instruction |
|---|---|
| 1 | Preheat your oven to 325°F (163°C). |
| 2 | Butter and flour a large tube or Bundt pan, ensuring all surfaces are covered. |
| 3 | In a large mixing bowl, cream together the softened butter and granulated sugar until fluffy. |
| 4 | Add the sour cream and lemon yogurt to the butter mixture, blending thoroughly. |
| 5 | Sift the all-purpose flour and baking soda together in a separate bowl. |
| 6 | Gradually add the flour mixture to the wet ingredients, alternating with one egg at a time. Mix well after each addition. |
| 7 | Incorporate the almond or vanilla extract and both the lime and lemon juices. Continue mixing until the batter becomes light and airy. |
| 8 | Pour the batter evenly into the prepared Bundt pan. Smooth the surface with a spatula. |
| 9 | Bake in the preheated oven for 1 hour. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean. Depending on your oven, baking may take an additional 10-20 minutes. |
| 10 | Allow the cake to cool in the pan for 15-20 minutes, then carefully transfer it onto a wire rack to cool completely. |
Serving Suggestions
This Lemon Almond Sour Cream Pound Cake is delightful on its own, but you can elevate it with these serving ideas:
- Fresh Berries: Serve with sliced strawberries or blueberries for a vibrant contrast.
- Whipped Cream: Add a dollop of lightly sweetened whipped cream.
- Lemon Glaze: Drizzle with a simple lemon glaze made by whisking powdered sugar with fresh lemon juice.
Notes and Tips
- Customizable Flavor: Feel free to swap almond extract with vanilla or even coconut extract for a tropical twist.
- Check Early: Oven temperatures can vary; start checking your cake at the 50-minute mark to avoid overbaking.
- Storage: Wrap leftovers in plastic wrap or store in an airtight container at room temperature for up to 3 days. You can also freeze slices for later enjoyment.
Enjoy this luscious Lemon Almond Sour Cream Pound Cake, a true labor of love designed to bring smiles to your dessert table! For more delectable recipes, visit Love With Recipes.
