BigJay’s Sour Cream Pound Cake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 1 loaf
Serving: 8 slices
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 cup butter
- 2 cups sugar
- 3 large eggs
- 1 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
Instructions:
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Preheat your oven to 350°F (175°C). Lightly spray a loaf pan with oil and dust it with flour, then set it aside.
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In a large bowl, combine the all-purpose flour, sugar, salt, baking soda, and fresh lemon zest.
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Add the butter and mix until the mixture resembles coarse crumbs.
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In a separate bowl, whisk together the eggs, sour cream, and vanilla extract until well combined.
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Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
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Beat the batter on medium speed for about 3 minutes until smooth and fluffy.
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Pour the batter into the prepared loaf pan, spreading it evenly and smoothing the top with a spatula.
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Bake in the preheated oven for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for about 10-15 minutes.
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Transfer the cake onto a wire rack to cool completely before slicing and serving.
This BigJay’s Sour Cream Pound Cake is a delightful dessert that’s perfect for any occasion. With its moist texture and rich flavor from sour cream and fresh lemon zest, it’s sure to be a hit with your family and friends. Enjoy a slice with a cup of tea or coffee, or dress it up with a dollop of whipped cream and fresh berries for an extra special treat!
