Lemon-Vanilla Pound Cake Delight
Indulge in the rich, buttery flavor of this Lemon-Vanilla Pound Cake Delight, inspired by the classic Sara Lee pound cake. This recipe yields a moist, tender loaf infused with bright lemon and sweet vanilla, perfect for enjoying as a delightful dessert or a comforting snack. The cake is easy to prepare and freezes beautifully, making it an excellent choice for gatherings or satisfying those sweet cravings any time. Serve it fresh or enjoy it after thawing, and share the joy with friends and family!
N/A
Servings
180
Calories
7
Ingredients
Ingredients
Butter
1/2 lb (Softened)
Powdered Sugar
2 cups (Sifted)
Large Eggs
2 (Room temperature)
Sour Cream
3 tablespoons (Unflavored)
All-Purpose Flour
1 2/3 cups (Sifted)
Lemon Extract
2 teaspoons (None)
Vanilla Extract
1 teaspoon (None)
Instructions
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1. Begin by preheating your oven to 325°F (165°C).
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2. Generously spray an 8-1/2 inch Pyrex loaf dish with non-stick cooking spray (such as Pam) to prevent sticking.
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3. In a large mixing bowl, cream the softened butter and powdered sugar together using an electric mixer on high speed for about 5 minutes, until the mixture is light and fluffy.
4
4. Add the first large egg to the butter mixture, followed by a small portion of flour. Beat everything together for 2 minutes until well incorporated.
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5. Repeat the process with the second egg, adding half of the remaining flour. Beat for another 2 minutes until combined.
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6. Mix in the sour cream along with the remaining flour and both extracts (lemon and vanilla), ensuring all components are blended thoroughly over a 2-minute mixing period.
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7. Pour the batter into the prepared loaf dish, spreading it evenly.
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8. Bake in the preheated oven for approximately 65 minutes, or until a toothpick inserted into the center comes out clean.
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9. Once baked, remove the loaf from the oven and let it cool in the pan for a few minutes before gently transferring it onto a wire rack to cool completely.
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10. For the best flavor and texture, slice the pound cake into 1/2-inch thick pieces before freezing any leftovers.
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11. If you freeze the loaf, remember to thaw slices as needed, and enjoy within 6 months for optimal taste.
Nutrition Information
14g
Fat
15g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What inspired the Lemon-Vanilla Pound Cake Delight recipe?
This recipe is inspired by the classic Sara Lee pound cake.
What are the primary flavors of this pound cake?
The cake is infused with bright lemon and sweet vanilla flavors.
At what temperature should the oven be preheated?
The oven should be preheated to 325°F (165°C).
What size baking dish is recommended for this recipe?
An 8-1/2 inch Pyrex loaf dish is recommended.
How should I prepare the loaf dish to prevent sticking?
Generously spray the dish with non-stick cooking spray, such as Pam.
How long should I cream the butter and powdered sugar?
Cream them together on high speed for about 5 minutes until light and fluffy.
What type of sugar is used in this recipe?
This recipe calls for 2 cups of sifted powdered sugar.
How many eggs are needed for the Lemon-Vanilla Pound Cake?
The recipe requires 2 large eggs at room temperature.
How do I incorporate the eggs and flour?
Add the first egg and a small portion of flour, beat for 2 minutes, then repeat with the second egg and half the remaining flour for another 2 minutes.
Is sour cream used in this cake?
Yes, 3 tablespoons of unflavored sour cream are mixed in with the remaining flour and extracts.
What extracts provide the cake's aroma?
The cake uses 2 teaspoons of lemon extract and 1 teaspoon of vanilla extract.
How long is the total baking time?
The cake should bake for approximately 65 minutes.
How can I tell if the pound cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
What is the cooling process for the cake?
Let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
How should the cake be sliced for freezing?
It is best to slice the pound cake into 1/2-inch thick pieces before freezing.
How long can the Lemon-Vanilla Pound Cake be stored in the freezer?
The cake can be frozen and enjoyed for up to 6 months for optimal taste.
What is the calorie count for a serving of this cake?
One serving contains 180 calories.
How much fat is in one serving of the pound cake?
There are 14 grams of fat per serving.
What are the carbohydrate and protein counts?
Each serving contains 15 grams of carbohydrates and 1.5 grams of protein.
How many ingredients are in this recipe?
There are 7 main ingredients in this recipe.
What type of flour is required?
The recipe uses 1 2/3 cups of sifted all-purpose flour.
Does the butter need to be a specific texture?
Yes, the butter should be softened before starting the creaming process.
Should the eggs be cold or at room temperature?
The eggs should be at room temperature for better incorporation.
What is the texture of the finished cake?
The cake has a rich, buttery flavor with a moist and tender loaf texture.
Is this recipe considered difficult?
No, it is described as an easy recipe that is perfect for gatherings or sweet cravings.
Can I serve this cake immediately?
Yes, it can be served fresh or thawed after being frozen.
What speed should I use on my electric mixer for the butter and sugar?
Use high speed for the initial creaming step.
What tags are associated with this recipe?
Tags include pound cake, lemon cake, vanilla cake, dessert, baking, easy recipe, and freezable dessert.
Is there any fiber or sodium data provided?
No, fiber, sodium, sugar, and cholesterol values are not specified in the recipe details.
What is the total mixing time for the batter stages?
The creaming takes 5 minutes, followed by three separate 2-minute mixing intervals for a total of about 11 minutes of mixing.