lemon pound cake with sour cream

This lemon pound cake with sour cream is tangy and sweet, making it a delicious coffee snack. Consider making it, and you’ll understand what I mean.

This delightful treat combines the zesty freshness of lemon with the creamy richness of sour cream, resulting in a moist, flavorful, and utterly irresistible cake.

For more cake recipes, check this out: Strawberry Sponge Cake, Blueberry Pound Cake, ube Cake, Strawberry Pound Cake, Grape Tart, Frozen Blueberry Tart, and this Almond Tart Crust Recipe.

What does sour cream do in a pound cake?

Sour cream is a game-changer in baking for several reasons:

• Moisture: Sour cream adds moisture to the cake without thinning the batter, resulting in a dense yet tender crumb.
• Tenderness: Sour cream’s fat content helps tenderize the gluten in the flour, giving the cake a soft, melt-in-your-mouth texture.
• Tanginess: It brings a subtle tanginess that balances the cake’s sweetness, enhancing the overall flavor profile.

Why You’ll Love Lemon SourYou’ll Pound Cake

• Tangy and sweet combo: The combination of lemon zest and juice infuses the cake with a bright, citrusy flavor that’s perfect for any type of occasion.
• Gift Giving: This cake is perfect for any occasion, whether a casual family gift, a fancy dinner party, or a cozy afternoon tea.
• Dense Crust: With its golden crust and tender crumb, this pound cake looks as good as it tastes.
• Easy to Make: Despite its rich flavor and moist texture, this cake is straightforward, requiring just a few simple steps.

How to Make Lemon Sour Cream Pound Cake

Here’s a step-by-step to baking this delightful cake:

Ingredients:

For the Cake:

• Unsalted butter, softened
• Granulated sugar
• Sour cream
• Large eggs
• All-purpose flour
• Baking soda
• Salt
• Lemon zest (from about 2 lemons)
• Fresh lemon juice
• Vanilla extract

For the Glaze:

• Powdered sugar
• Fresh lemon juice

Instructions:

1. Preheat the Oven: Preheat the oven to 350°F (163°C). Line an 8-inch loaf pan with parchment paper and spray it with nonstick oil.
2. Cream Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar until light and fluffy, about 5 minutes. Add the egg and Sour Cream: Add the sour cream and mix until well combined.
3. Add Eggs: Add the eggs, one at a time, beating well after each addition.
4. Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Combine: Gradually add the dry ingredients to the butter mixture until combined.
6. Flavor: Stir in the lemon zest, juice, and vanilla extract.
7. Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool: Allow the cake to cool in the pan for 10 minutes, then turn it onto a wire rack to cool completely.

For the Glaze:

1. Mix: Whisk the powdered sugar and lemon juice in a small bowl until smooth.
2. Glaze Cake: Once completely cooled, drizzle the glaze over the top.

Tips for Making the Moistest Pound Cake

1. Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature before you start. This helps them blend more smoothly, resulting in a more consistent batter.
2. Proper Mixing: Cream the butter and sugar until light and fluffy to incorporate air into the batter, which will help the cake rise properly.
3. Don’t Overmix: Mix the flour mixture with the wet ingredients until combined to avoid over-developing the gluten, which can make the cake dense.
4. Bake at the Right Temperature: Bake at a low temperature (325°F) to ensure even cooking and prevent the cake from drying.

How to Store Lemon Sour Cream Pound Cake

Proper storage is essential to maintaining the freshness and flavor of your Lemon Sour Cream Pound Cake. Here are some tips to ensure your cake stays moist and delicious for as long as possible. Following these storage tips, you can enjoy your Lemon Sour Cream Pound Cake at its best for days, weeks, or even months after baking.

At Room Temperature

• Cool Completely: Before storing, make sure the cake has cooled completely. This prevents condensation from forming, which can lead to sogginess.
• Wrap Well: Wrap the cake tightly in plastic wrap or aluminum foil. Alternatively, you can store it in an airtight container.
• Keep in a Cool, Dry Place: Store the wrapped cake in a cool, dry place away from direct sunlight. The cake will stay fresh for up to 3 days at room temperature.

In the Refrigerator

• Wrap Securely: If you prefer to store the cake in the refrigerator, wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out.
• Refrigerate: Place the wrapped cake in the refrigerator for up to a week.
• Bring to Room Temperature: For the best texture and flavor, allow the cake to come to room temperature before serving.

In the Freezer

• Cool and Wrap: Once the cake has cooled completely, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps to prevent freezer burn.
• Label and Freeze: Label the wrapped cake with the date and place it in the freezer. The cake can be frozen for up to 3 months.
• Thaw Properly: To thaw, remove the cake from the freezer and let it sit at room temperature, still wrapped, for several hours or overnight. This helps to maintain the cake’s moisture.

Individual Slices

• Slice and Wrap: If you prefer, you can slice the cake before storing it. Wrap each slice individually in plastic wrap.
• Store: Place the wrapped slices in an airtight container or a resealable plastic bag. Store at room temperature, in the refrigerator, or in the freezer following the guidelines above.