Luscious Lemon Sour Cream Pound Cake
Delight your taste buds with this Luscious Lemon Sour Cream Pound Cake, which boasts an incredibly moist texture and a vibrant citrus flavor. Perfect for any gathering, this cake combines the rich creaminess of sour cream with zesty lemon and fragrant vanilla, resulting in a deliciously tender crumb. Whether enjoyed on its own or dressed up with a light lemon glaze or a dusting of powdered sugar, this cake is sure to impress. It's easy to make and results in a stunning centerpiece that everyone will love. Bake it for birthdays, brunches, or simply as a sweet treat to brighten your day!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Butter
1/2 lb (softened)
Sugar
3 cups
Eggs
6
Sour Cream
1/2 pint
All-purpose Flour
3 cups
Instant Lemon Pudding Mix
1 (3 ounce) box
Baking Soda
1/4 teaspoon
Vanilla Extract
1 1/2 teaspoons
Lemon Extract
1 teaspoon
Lemon Zest
Zest of 2 lemons
Lemon Juice
Juice of 1 lemon
Instructions
1
Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan or spray it generously with nonstick cooking spray.
2
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3
Add the eggs one at a time, beating well after each addition, then mix in the sour cream until combined.
4
In a separate bowl, sift together the all-purpose flour and baking soda. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
5
Stir in the instant lemon pudding mix until evenly distributed throughout the batter.
6
Finally, add the vanilla extract, lemon extract, fresh lemon juice, and lemon zest. Mix until the batter is smooth and airy.
7
Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
8
Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on your cake as bake times can vary.
9
Once done, allow the cake to cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely.
10
For serving, drizzle with a homemade lemon glaze or sprinkle with powdered sugar for added sweetness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Luscious Lemon Sour Cream Pound Cake.
What is the primary flavor profile of this cake?
The cake features a vibrant citrus flavor from lemon juice, zest, extract, and pudding mix.
At what temperature should the oven be preheated?
Preheat your oven to 325 degrees Fahrenheit or 163 degrees Celsius.
What type of baking pan is required?
A Bundt pan is recommended for this pound cake recipe.
How much butter is needed?
The recipe requires 1/2 lb of softened butter.
How much sugar is used in the batter?
You will need 3 cups of sugar.
How many eggs are included in the recipe?
This recipe calls for 6 eggs.
What is the amount of sour cream used?
The recipe uses 1/2 pint of sour cream.
What type of flour should I use?
You should use 3 cups of all-purpose flour.
What specific kind of pudding mix is required?
The recipe calls for one 3-ounce box of instant lemon pudding mix.
How much baking soda is needed?
You will need 1/4 teaspoon of baking soda.
How much vanilla extract is added?
The recipe includes 1 1/2 teaspoons of vanilla extract.
How much lemon extract is used?
One teaspoon of lemon extract is required.
How much lemon zest is needed?
You will need the zest of 2 lemons.
How much fresh lemon juice is added?
The recipe uses the juice of 1 lemon.
How long should the cake bake?
Bake the cake for 1 hour and 15 minutes.
How do I test if the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is finished.
How should I prepare the Bundt pan?
Grease and flour the pan or use a generous coating of nonstick cooking spray.
What is the first step in mixing the batter?
Cream together the softened butter and sugar until the mixture is light and fluffy.
How should eggs be added to the mixture?
Add the eggs one at a time, beating well after each addition.
When do I add the sour cream?
Mix in the sour cream after all the eggs have been incorporated.
How should the flour and baking soda be prepared?
Sift the all-purpose flour and baking soda together in a separate bowl before adding to the wet ingredients.
How do I incorporate the dry ingredients into the wet ones?
Gradually add the dry mixture to the wet ingredients while mixing on low speed.
When should the pudding mix be added?
Stir in the instant lemon pudding mix after the flour has been combined.
What are the final liquid ingredients to add?
The final ingredients are the vanilla extract, lemon extract, lemon juice, and lemon zest.
How long should the cake cool in the pan?
Let the cake cool in the pan for 10 to 15 minutes.
Where should the cake finish cooling?
Transfer the cake to a wire rack to cool completely.
What are some suggested toppings?
You can use a homemade lemon glaze or a simple dusting of powdered sugar.
What is the texture of this cake?
The cake has a rich, moist texture with a tender crumb.
What occasions are best for this cake?
It is perfect for birthdays, brunches, gatherings, or as a sweet daily treat.