Lemon Zest Sour Cream Pound Cake
This Lemon Zest Sour Cream Pound Cake is a delightful symphony of flavors that will wow your taste buds! With its perfectly zesty lemon aroma, this cake is incredibly moist and tender, thanks to the addition of sour cream. It's the ideal dessert for any occasion, whether it’s a family gathering, a brunch with friends, or just a sweet treat for yourself. The glaze drizzled on top adds an extra layer of sweetness and tang, making every bite irresistible. A cherished family recipe since 2001, this cake is sure to become a favorite in your home as well!
18
Servings
N/A
Calories
13
Ingredients
Ingredients
Cooking spray
as needed (for greasing the pan)
Dry breadcrumbs
3 tablespoons (for dusting the pan)
All-purpose flour
3 1/4 cups (sifted before measuring)
Baking soda
1/2 teaspoon (none)
Salt
1/4 teaspoon (none)
Butter or margarine
3/4 cup (softened)
Granulated sugar
2 1/2 cups (none)
Lemon extract
2 teaspoons (none)
Large eggs
3 (at room temperature)
Grated fresh lemon rind
1 1/2 tablespoons (from about 2 lemons)
Fresh lemon juice
1/4 cup, divided (juiced from the lemons)
Low-fat sour cream
1 (8 ounce) carton (none)
Powdered sugar
1 cup (for the glaze)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Coat a 10-inch tube pan with cooking spray and dust it lightly with dry breadcrumbs to prevent sticking.
3
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
4
In a large mixing bowl, beat the softened butter (or margarine) at medium speed until it becomes light and fluffy.
5
Gradually add in the granulated sugar and lemon extract, mixing until fully incorporated and smooth.
6
Add the eggs to the mixture, one at a time, ensuring to beat well after each addition.
7
Stir in the grated fresh lemon rind and 2 tablespoons of fresh lemon juice, mixing for an additional 30 seconds.
8
Alternately add the flour mixture and the low-fat sour cream to the butter mixture, starting and ending with the flour mixture. Mix at low speed until just combined.
9
Carefully spoon the batter into the prepared tube pan, smoothing the top with a spatula.
10
Bake in the preheated oven for 1 hour and 10 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
11
Once baked, allow the cake to cool in the pan on a wire rack for 10 minutes before gently removing it from the pan.
12
In a small bowl, whisk together the remaining 2 tablespoons of fresh lemon juice and the powdered sugar to create a glaze.
13
Drizzle the glaze over the top of the cooled cake for a beautiful finish.
14
Enjoy your delicious Lemon Zest Sour Cream Pound Cake!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Lemon Zest Sour Cream Pound Cake.
What makes this pound cake incredibly moist and tender?
The addition of low-fat sour cream ensures the cake is moist and tender.
How long has this recipe been used?
This has been a cherished family recipe since 2001.
What temperature should I preheat my oven to?
You should preheat your oven to 350°F (175°C).
What type of pan is recommended for this cake?
A 10-inch tube pan is recommended.
How should I prepare the tube pan?
Coat the pan with cooking spray and dust it lightly with 3 tablespoons of dry breadcrumbs to prevent sticking.
What dry ingredients are whisked together first?
Whisk together 3 1/4 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
Should the butter be softened before mixing?
Yes, beat 3/4 cup of softened butter (or margarine) at medium speed until light and fluffy.
How many eggs are required for this recipe?
The recipe requires 3 large eggs, preferably at room temperature.
How should the eggs be added to the mixture?
Add the eggs one at a time, ensuring you beat the mixture well after each addition.
How much lemon rind is needed?
You will need 1 1/2 tablespoons of grated fresh lemon rind, which is about 2 lemons.
How much lemon juice is used in the batter?
2 tablespoons of fresh lemon juice are stirred into the batter.
How do I incorporate the flour and sour cream?
Alternately add the flour mixture and the sour cream to the butter mixture, starting and ending with the flour mixture.
What speed should I use when combining the flour and sour cream?
Mix at a low speed until the ingredients are just combined.
How long does the cake need to bake?
Bake the cake for 1 hour and 10 minutes.
How do I know when the cake is finished baking?
The cake is done when a wooden pick inserted into the center comes out clean.
How long should the cake cool in the pan?
Allow the cake to cool in the pan on a wire rack for 10 minutes before removing it.
What ingredients make up the glaze?
The glaze is made from 2 tablespoons of fresh lemon juice and 1 cup of powdered sugar.
When should I apply the glaze?
Drizzle the glaze over the top once the cake has cooled.
How many servings does this cake provide?
This recipe makes 18 servings.
Can I use margarine instead of butter?
Yes, the recipe allows for either 3/4 cup of butter or margarine.
What type of sour cream is specified in the ingredients?
The recipe calls for one 8-ounce carton of low-fat sour cream.
Is the flour measured before or after sifting?
The flour should be sifted before measuring the 3 1/4 cups.
What flavor of extract is used?
The recipe uses 2 teaspoons of lemon extract.
Is this cake suitable for a brunch?
Yes, it is an ideal dessert for a brunch, family gathering, or a simple sweet treat.
How is the lemon rind prepared?
The fresh lemon rind should be grated before adding to the batter.
How many tablespoons of breadcrumbs are needed?
3 tablespoons of dry breadcrumbs are needed for dusting the pan.
What is the total amount of lemon juice needed for the whole recipe?
A total of 1/4 cup of fresh lemon juice is divided between the batter and the glaze.
What should the texture of the butter be when beaten with sugar?
The mixture should be fully incorporated and smooth.
How should the batter be smoothed in the pan?
After spooning the batter into the tube pan, smooth the top with a spatula.