Lemon Supreme Pound Cake: Tangy Citrus Bliss 🍋
Sour Cream and Lemon Pound Cake Recipe 🍋
Overview:
If you’re a fan of tangy lemon flavors and the richness of sour cream, this Sour Cream and Lemon Pound Cake is bound to be your new favorite dessert. With a moist crumb and a burst of citrusy freshness, it’s perfect for any occasion, from weeknight treats to special gatherings. Let’s dive into making this delightful cake!
- Preparation Time: 20 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Servings: 12
Ingredients:
- 3 cups cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 3 cups sugar
- 6 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon rind (finely grated)
- 1 cup sour cream
Instructions:
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Preheat Oven: Begin by preheating your oven to 325 degrees Fahrenheit (163 degrees Celsius).
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Prepare Pan: Grease a 16-cup tube pan generously. Dust it with cake flour, tapping out any excess flour to ensure the cake doesn’t stick.
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Sift Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt. Set this aside for later use.
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Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, beat the unsalted butter at medium speed until it becomes fluffy and pale in color. This usually takes around 3-4 minutes.
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Incorporate Sugar: Gradually add the sugar to the creamed butter while continuing to beat. Beat the mixture for approximately 5 minutes until it’s light and fluffy.
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Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Beat just until combined after each addition.
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Lemon Infusion: Mix in the fresh lemon juice and lemon rind, incorporating them thoroughly into the batter.
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Incorporate Dry Ingredients: Using a rubber spatula, gently fold in the sifted dry ingredients until just combined. Be careful not to overmix at this stage.
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Add Sour Cream: Gently fold in the sour cream until it’s fully incorporated into the batter, creating a smooth and creamy texture.
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Transfer Batter: Pour the batter into the prepared tube pan, ensuring it’s evenly distributed.
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Bake: Place the pan in the preheated oven and bake the cake for approximately 1 hour and 30 minutes, or until a tester inserted near the center comes out clean.
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Cooling: Once baked, allow the cake to cool in the pan on a wire rack for about 15 minutes.
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Release Cake: Carefully run a knife around the edges of the cake in the pan to loosen it. Then, invert the pan to release the cake onto the wire rack.
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Cool Completely: Let the cake cool completely on the wire rack, allowing it to reach room temperature before slicing.
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Storage: This delightful pound cake can be prepared up to 2 days ahead. Simply wrap it in foil and store it at room temperature until ready to serve.
Nutritional Information (Per Serving):
- Calories: 527.3
- Fat: 21.8g
- Saturated Fat: 12.8g
- Cholesterol: 143.6mg
- Sodium: 166.2mg
- Carbohydrates: 77.9g
- Fiber: 0.7g
- Sugar: 50.9g
- Protein: 6.5g
Serving Suggestions:
- Enjoy a slice of this Sour Cream and Lemon Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Pair it with a cup of freshly brewed coffee or your favorite herbal tea for a delightful afternoon snack.
- Garnish each slice with a twist of lemon zest or a dusting of powdered sugar for an elegant presentation.
Conclusion:
Indulge your taste buds with the delightful combination of tangy lemon and creamy sour cream in this moist and flavorful pound cake. Whether you’re hosting a gathering or simply treating yourself to a sweet delight, this recipe is sure to impress. Give it a try and savor the irresistible taste of this Sour Cream and Lemon Pound Cake! 🍰
